JP2008104436A - Fruit preparation, and layered yogurt using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide layered yogurt made of fruit preparation and yogurt, suppressing occurrence of syneresis between fruit preparation and yogurt filled in a layer form, and preventing fruit coloring matter from moving from fruit preparation to yogurt. <P>SOLUTION: The layered yogurt made of fruit preparation and yogurt is obtained by using fruit preparation containing minute fibrous cellulose. The fruit preparation preferably contains 0.02-3 mass% of the minute fibrous cellulose. The minute fibrous cellulose is preferably a compound composed of 50-95 mass% of water dispersible cellulose, and 5-50 mass% of a water soluble high polymer and/or a hydrophilic matter. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a fruit preparation that contains fine fibrous cellulose and is suppressed from water separation and pigment transfer to food.

Fruit preparation is mainly composed of sugar and fruit and is widely used for seasoning yogurt. It is also known to add a stabilizer such as guar gum to make the dispersion of the fruit uniform (see Patent Document 1 and Patent Document 2).
When using a fruit preparation for eating yogurt deliciously, the method of removing the fruit preparation from what was in a separate container and applying it to yogurt has been common. Filling the container with yogurt and these fruit preparations in layers is convenient because it saves you the trouble of pouring the fruit preparation into the yogurt each time you eat it. There is a problem in that the commercial value of yogurt decreases because the phenomenon of shifting occurs and the fruit pigment oozes into white yogurt.
Japanese Patent Laid-Open No. 2006-221940 JP 60-118162 A

  The present invention uses a fruit preparation containing fine fibrous cellulose to suppress water separation between the fruit preparation filled in layers and the yogurt, and the fruit pigment from the fruit preparation to the yogurt The object is to provide a layered yogurt that does not migrate.

The present inventors have solved the problem by using a fruit preparation containing fine fibrous cellulose, and have made the present invention.
That is, the present invention is as follows.
(1) Fruit preparation containing fine fibrous cellulose.
(2) A fruit preparation containing 0.02 to 3% by mass of fine fibrous cellulose.
(3) The fruit preparation according to (1) or (2), which contains galactomannan and / or glucomannan.
(4) The fruit according to (1) to (3), wherein the fine fibrous cellulose is a complex comprising 50 to 95% by mass of water-dispersible cellulose and 5 to 50% by mass of a water-soluble polymer and / or a hydrophilic substance. preparation.
(5) A layered yogurt comprising the fruit preparation and yogurt according to (1) to (4).

  Layered yogurt filled with a layer of fruit preparation containing fine fibrous cellulose and yogurt has no water separation between the fruit preparation and yogurt, and also suppresses the transfer of fruit pigment from the fruit preparation to the yogurt Therefore, the problem that the commercial value as yogurt is reduced is eliminated.

  The contents of the present invention will be described in detail below. As a result of diligent research to solve the above problems, the inventors have used fruit preparations containing fine fibrous cellulose, so that water separation from fruit preparations in layered yogurt and transfer of fruit pigments to yogurt can be achieved. It was found that it can be suppressed, and the present invention has been completed.

  The fine fibrous cellulose of the present invention is obtained by wet-grinding a cellulosic material originating from the plant cell wall, shortening it to a finer cellulose with a high-pressure homogenizer, and then adding a water-soluble polymer and / or a hydrophilic material. JP, 2004-41119, A is an example of the manufacturing method of the water-dispersible cellulose obtained by this.

  The fruit preparation of the present invention is a fruit processed food obtained by processing fruit in a solution containing sugar and other solids into a sauce form, and is generally used in place of raw fruit in yogurt, ice cream, etc. . Sugars include sugar, fructose, glucose, lactose, starch syrup, reduced starch syrup, fructose glucose sugar, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligosaccharide, reduced xylooligosaccharide, xylooligosaccharide, soybean oligosaccharide, etc. ) Sugars such as trehalose, sugar alcohol (such as maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol), sugar-bound starch syrup (coupling sugar) can be used. In addition, when only sugar is not sweet, high sweetness sweeteners such as aspartame, sucralose, saccharin, sodium saccharin, stevia extract and stevia powder may be added.

  The fruit is not particularly limited as long as it is edible, for example, strawberry, blueberry, raspberry, pear, peach, apple, mandarin, grape, pineapple, melon, kiwi, banana, aloe and other flesh, mesophyll, Examples thereof include seeds and pericarps, which can be appropriately cut, pureed or grated, and used in any shape. For the purpose of imparting an appropriate viscosity to the fruit preparation, thickening polysaccharides such as guar gum, xanthan gum and pectin may be added.

  Furthermore, examples of the auxiliary material for the fruit preparation of the present invention include a fragrance, a sour agent, a flavor adjuster, an antioxidant 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.

  The yogurt of the present invention is classified as `` fermented milk '' according to the ministerial ordinance of milk, such as plain yogurt, hard yogurt, soft yogurt, etc., as a manufacturing method, after mixing milk components such as raw milk, milk, skim milk, A general method of inoculating a starter into a homogenized, sterilized and cooled yogurt stock solution may be used, and the production method is not particularly limited. Lactic acid bacteria and yeasts used as fermentation starters are not particularly limited. If necessary, the yogurt raw material may be blended with sweeteners such as sugar, fructose, and glucose, flavors, acidulants, coloring agents, pulp, fruit juice and the like in an appropriate ratio.

  Next, a method for producing layered yogurt will be described. A layered yoghurt can be obtained by filling the fruit preparation of the present invention into a container first, then filling a yoghurt stock solution and fermenting. When the yogurt stock solution is first filled in the container and then the fruit preparation is filled thereon, the fruit preparation and the yogurt stock solution may be mixed and a layered yogurt may not be obtained. Further, the fruit preparation of the present invention may be filled on a yogurt stock solution filled in a container and fermented. Furthermore, after filling the yogurt stock solution in a container and fermenting it, a portion of the yogurt may be taken out to create a void in the yogurt and filled with the fruit preparation of the present invention. In this case, the shape of the yogurt void is not particularly limited as long as it is arbitrarily formed, such as a quadrangular prism or a cylinder.

  The hydrophilic polymer used in the present invention is a polymer that dissolves or swells in cold water and / or hot water, and has a function of preventing keratinization between celluloses during drying. Specifically, gum arabic, arabinogalactan, alginic acid and its salts, cartulan, gutty gum, carrageenan, caraya gum, agar, xanthan gum, guar gum, enzymatic degradation guar gum, quince seed gum, gellan gum, gelatin, tamarind seed gum, indigestible One or more substances selected from water-soluble dextrin, tragacanth gum, fercellan, pullulan, pectin, polydextrose, locust bean gum, water-soluble soybean polysaccharide, sodium carboxymethylcellulose, methylcellulose, sodium polyacrylate, etc. Is used.

  The water-soluble substance used in the present invention is highly soluble in cold water and hardly causes viscosity, and is a solid substance at room temperature. Dextrins, water-soluble saccharides (glucose, fructose, sucrose, lactose, isomerization) , Xylose, trehalose, coupling sugar, palatinose, sorbose, reduced starch saccharified starch, maltose, lactulose, fructooligosaccharide, galactooligosaccharide, etc.), sugar alcohols (xylitol, maltitol, mannitol, sorbitol, etc.) One or more substances.

When the fine fibrous cellulose is added to the fruit preparation, the fine fibrous cellulose may be used alone, or galactomannan and / or glucomannan may be combined. In this case, the ratio of fine fibrous cellulose to galactomannan and / or glucomannan is preferably fine fibrous cellulose: galactomannan and / or glucomannan = 10: 90 to 90: 10% by mass. More preferably, 20:80 to 70: 30% by mass
It is.

Galactomannan is a polysaccharide having a structure composed of a main chain in which β-D-mannose is β-1,4 bonded and a side chain in which α-D-galactose is α-1,6 bonded. Examples of galactomannans include guar gum, locust bean gum, tara gum, etc. The ratio of mannose to glucose is about 2: 1 for guar gum, about 4: 1 for locust bean gum, and about 3: 1 for tara gum.
Glucomannan is a polysaccharide having a structure in which D-glucose and D-mannose are linked by β-1,4, and the ratio of glucose to mannose is about 2: 3. Since there is a unique irritating odor when the degree of purification is low, it is preferable to use one with a high degree of purification.

The addition amount of fine fibrous cellulose is preferably 0.02 to 3% by mass. More preferably, it is 0.05-2 mass%, More preferably, it is 0.1-1 mass%. When the addition amount of the fine fibrous cellulose is less than 0.02% by mass, water separation occurs between the fruit preparation and the yogurt, or the fruit pigment moves from the fruit preparation to the white yogurt.
When the addition amount of fine fibrous cellulose exceeds 3% by mass, the viscosity of the fruit preparation becomes high and the texture becomes heavy.

  In layered yogurt, the mechanism for preventing water separation of fruit preparations containing fine fibrous cellulose and preventing pigment migration is not clearly understood, but fine fibrous cellulose dispersed in water itself Since the three-dimensional network structure is formed in water, it is considered that the fine fibrous cellulose dispersed during the fruit preparation forms a three-dimensional network structure. The fine fibrous cellulose that forms the three-dimensional network structure of this fine fibrous cellulose incorporates moisture and fruit pigment from the fruit preparation, thereby suppressing water separation from the fruit preparation and the migration of the fruit pigment to the yogurt. I think so.

The present invention will be described more specifically with reference to examples. The measurement was performed as follows.
<Average polymerization degree of raw material (cellulosic substance)>
ASTM Designation: D 1795-90 “Standard Test Method for Intrinsic Visibility of Cellulose”.
<Α-cellulose content of raw material (cellulose)>
It is carried out according to JIS P8101-1976 (“dissolving pulp test method” 5.5 α-cellulose).

<Shape of cellulose fiber (particle) (major axis, minor axis, major axis / minor axis ratio)>
Since the range of the size of cellulose fibers (particles) is wide, it is impossible to observe all with one kind of microscope. Therefore, an optical microscope and a scanning microscope (medium resolution SEM, high resolution SEM) are appropriately selected according to the size of the fibers (particles), and observed and measured.
When using an optical microscope, the sample aqueous dispersion adjusted to an appropriate concentration is placed on a slide glass, and further a cover glass is placed on the glass for observation.
In addition, when using a medium resolution SEM (JSM-5510LV, manufactured by JEOL Ltd.), a sample water dispersion is placed on a sample stage and air-dried, and then Pt—Pd is deposited by about 3 nm for observation.
When using a high-resolution SEM (S-5000, manufactured by Hitachi Science Systems, Ltd.), a sample aqueous dispersion is placed on a sample stage and air-dried, and then Pt—Pd is deposited by about 1.5 nm for observation.
The major axis, minor axis, and major axis / minor axis ratio of the cellulose fibers (particles) were measured by selecting 15 (pieces) or more from the photographed photographs. Some fibers were almost straight and curved like hair, but never round like lint. The minor axis (thickness) was varied among single fibers, but an average value was adopted. A high-resolution SEM was used when observing a fiber having a minor axis of several nanometers to about 200 nm, but one fiber was too long to fit in one field of view. Therefore, photography was repeated while moving the field of view, and then the pictures were synthesized and analyzed.

<Loss tangent (= loss elastic modulus / storage elastic modulus)>
(1) A sample and water are weighed so that it may become a 0.5% aqueous dispersion, and it disperse | distributes for 15 minutes at 15000 rpm with an ace homogenizer (Nippon Seiki Co., Ltd. make, AM-T type).
(2) Leave in an atmosphere at 25 ° C. for 3 hours.
(3) After putting the sample solution into the dynamic viscoelasticity measuring apparatus, the sample solution is allowed to stand for 5 minutes and then measured under the following conditions to determine a loss tangent (tan δ) at a frequency of 10 rad / s.

Equipment: ARES (100FRTN1 type)
(Rheometric Scientific, Inc.)
Geometry: Double Wall Couette
Temperature: 25 ° C
Distortion: 10%
Frequency: 1 → 100 rad / s (increased over about 170 seconds)

<0.25% viscosity>
(1) The sample and water are weighed so as to obtain an aqueous dispersion having a solid content concentration of 0.25%, and are dispersed with an Excel auto homogenizer (ED-7 type, manufactured by Nippon Seiki Co., Ltd.) at 15000 rpm for 15 minutes.
(2) Leave in an atmosphere at 25 ° C. for 3 hours.
(3) After thoroughly stirring, set the rotational viscometer (B-type viscometer, BL type, manufactured by Tokimec Co., Ltd.), start rotating the rotor 30 seconds after the end of stirring, and then check the viscosity from the indicator 30 seconds later. Is calculated. The rotor speed is 60 rpm, and the rotor is appropriately changed depending on the viscosity.

<Content of “component that is stably suspended in water”>
(1) The sample and water are weighed so as to obtain an aqueous dispersion having a cellulose concentration of 0.1%, and dispersed with an Excel auto homogenizer (ED-7 type, manufactured by Nippon Seiki Co., Ltd.) at 15000 rpm for 15 minutes.
(2) Put 20 g of sample solution into a centrifuge tube and centrifuge at 1000 G for 5 minutes in a centrifuge.
(3) The upper liquid portion is removed and the weight (a) of the sediment component is measured.
(4) Next, the sediment component is absolutely dried, and the weight (b) of the solid content is measured.
(5) The content (c) of the “component that is stably suspended in water” is calculated using the following formula.
c = 5000 × (k1 + k2) [%]
When the sample does not contain a water-soluble polymer (and a hydrophilic substance), k1 and k2 are calculated using the following formula and used.
k1 = 0.02-b
k2 = {k1 × (ab)} / (19.98−a + b)
Moreover, when a sample contains water-soluble polymer (and hydrophilic substance), k1 and k2 are used using the following formula.
k1 = 0.02−b + s2
k2 = k1 × w2 / w1
Cellulose / water-soluble polymer (hydrophilic substance) = f / d [blending ratio]
w1 = 19.98−a + b−0.02 × d / f
w2 = a−b
s2 = 0.02 * d * w2 / {f * (w1 + W2)}

When the content of “a component that is stably suspended in water” is very large, the weight of the sediment component becomes a small value, so that the measurement accuracy is lowered by the above method. In that case, the procedure after (3) is performed as follows.
(3 ′) Obtain the liquid portion of the upper layer and measure the weight (a ′).
(4 ′) Next, the upper layer portion is completely dried, and the weight (b ′) of the solid content is measured.
(5 ′) The content (c) of “a component that is stably suspended in water” is calculated using the following formula.
c = 5000 × (k1 + k2) [%]
When the sample does not contain a water-soluble polymer (and a hydrophilic substance), k1 and k2 are calculated using the following formula and used.
k1 = b ′
k2 = k1 × (19.98−a ′ + b ′) / (a′−b ′)
When the sample contains a hydrophilic polymer (and a hydrophilic substance), k1 and k2 are calculated using the following formula and used.
k1 = b′−s2 × w1 / w2
k2 = k1 × w2 / w1
Cellulose / hydrophilic substance (water-soluble substance) = f / d [compounding ratio]
w1 = a'-b '
w2 = 19.98−a ′ + b′−0.02 × d / f
s2 = 0.02 × d × w2 / {f × (w1 + w2)}
If the boundary between the upper liquid part and the sediment component is not clear and difficult to separate by the operation (3 ′), the upper 1/3 amount (about 7 g) of the whole is obtained, and thereafter (4 ′), ( Operate according to 5 '). Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples.

[Example 1]
Commercial bagasse pulp (average polymerization degree = 1320, α-cellulose content = 77%) was cut into a 6 × 16 mm square. Next, each water was weighed out so that the cellulose concentration would be 3% by mass and the sodium carboxymethylcellulose / sodium concentration would be 0.176% by mass, and the mixture was stirred for 5 minutes with a household mixer.
This aqueous dispersion was treated three times with a grindstone rotary grinder (“Serendipeater” MKCA-6-3 type, grinder: MKE6-46, grinder rotational speed 1800 rpm). The sedimentation volume of the obtained aqueous dispersion was 100%.
Next, the obtained aqueous dispersion was diluted with water to 2% by mass, passed through a high-pressure homogenizer (“microfluidizer” M-140K type, treatment pressure 110 MPa) for 4 passes, and an aqueous dispersion of fine fibrous cellulose. A was obtained. The degree of crystallinity was 73% or more. The 0.25% viscosity was 120 mPa · s. When observed with an optical microscope and medium resolution SEM, fine fibrous cellulose having a major axis of 10 to 500 μm, a minor axis of 1 to 25 μm, and a major axis / minor axis ratio of 5 to 190 was observed. The loss tangent was 0.32. The “component stably suspended in water” was 99% by mass.

  Add carboxymethylcellulose sodium and dextrin to aqueous dispersion A so that the solid content is cellulose: carboxymethylcellulose sodium: dextrin = 70: 18: 12 (parts by mass), and stir for 15 minutes with a stirring homogenizer. Mixed. This was dried with a drum dryer, scraped off with a scraper, and the resulting product was pulverized with a cutter mill (“flash mill” manufactured by Fuji Paudal Co., Ltd.) to almost pass through a sieve with 2 mm openings. A fine fibrous cellulose was obtained. The fine fibrous cellulose had a degree of crystallinity of 66%, a 0.25% viscosity of 143 mPa · s, a loss tangent of 0.38, and a “component stably suspended in water” of 98% by mass. Observation of “components that are stably suspended in water” with a high-resolution SEM reveals very fine fibrous cellulose having a major axis of 1 to 17 μm, a minor axis of 10 to 350 nm, and a major axis / minor axis ratio of 20 to 250. It was done.

  Next, fruit preparation B was produced. 14.95 parts by mass of pure water is added to 40 parts by mass of fructose-glucose liquid sugar, and then a powder mixture of 0.05 parts by mass of fine fibrous cellulose and 5 parts by mass of granulated sugar is added. The mixture was stirred (10000 rpm, 15 minutes, 80 ° C.) with “TK homomixer MARK II” manufactured by Tokushu Kika Kogyo Co., Ltd. Furthermore, 40 parts by mass of blueberries that have been heated (still in 80 ° C. for 30 minutes) are added, and maintained at 80 ° C. for 3 minutes (heat sterilization treatment) while stirring at a propeller of 300 rpm, and further cooled to 30 ° C. did.

  Next, a yogurt stock solution was prepared. 2.9 parts by mass of pure water was added to 83 parts by mass of milk, and then 7 parts by mass of granulated sugar and 4.1 parts by mass of skim milk powder were added in advance, and propeller stirring (300 rpm, 10 minutes, 40 ° C. )did. Next, a homogenization treatment (piston type high pressure homogenizer, primary homogeneous pressure: 15 MPa, secondary homogeneous pressure: 5 MPa) was performed. Next, the mixture was heated at 80 ° C. for 30 minutes while being stirred at 200 rpm (heat sterilization treatment), and then cooled to 25 ° C. while being stirred at 200 rpm. Next, 3 parts by mass of fermented milk (Meiji Milk Industry Co., Ltd. Meiji Bulgaria Yogurt LB81 Plain) was added and stirred at a propeller of 300 rpm for 1 minute.

  Next, 40 g of fruit preparation B containing fine fibrous cellulose was filled in a transparent plastic cup, and then 50 g of yoghurt stock solution was filled with a spoid from above. This was subjected to stationary fermentation at 40 ° C. for 13 hours to produce layered yogurt 1. Thereafter, it was stored at 10 ° C. for 2 weeks, and the water separation between the layers of yogurt and fruit preparation was observed visually, and the pigment migration of the fruit from fruit preparation to yogurt was observed. In addition, the layered yogurt yogurt and the fruit preparation were mixed with a spoon and then included in the mouth to evaluate the texture. The results are shown in Table 1.

[Example 2]
A fruit preparation was produced in the same manner as in Example 1 except that 1.5 parts by mass of the fine fibrous cellulose described in Example 1 and 13.5 parts by mass of pure water were replaced. Using this fruit preparation and the yogurt stock solution of Example 1, layered yogurt 2 was produced in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. The results are shown in Table 1.

[Example 3]
A fruit preparation was produced in the same manner as in Example 1 except that 2.5 parts by mass of the fine fibrous cellulose described in Example 1 and 12.5 parts by mass of pure water were replaced. Using this fruit preparation and the yogurt stock solution of Example 1, layered yogurt 3 was produced in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. The results are shown in Table 1.

[Example 4]
The fruit preparation was carried out in the same manner as in Example 1, except that 0.5 parts by mass of the fine fibrous cellulose described in Example 1 and 14.0 parts by mass of pure water were added, and 0.5 parts by mass of guar gum was added. Manufactured. Using this fruit preparation and the yogurt stock solution of Example 1, layered yogurt 4 was produced in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. The results are shown in Table 1.

[Example 5]
Fruit preparation in the same manner as in Example 1 except that 1.05 parts by mass of the fine fibrous cellulose described in Example 1 and 13.5 parts by mass of pure water were added and 0.45 parts by mass of glucomannan was added. Manufactured. Using this fruit preparation and the yogurt stock solution of Example 1, layered yogurt 5 was produced in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. The results are shown in Table 1.

[Example 6]
A fruit preparation was produced in the same manner as in Example 4 except that 0.84 parts by mass of fine fibrous cellulose described in Example 1, 12.2 parts by mass of pure water, and 1.96 parts by mass of guar gum were used.
Using this fruit preparation and the yogurt stock solution of Example 1, layered yogurt 6 was produced in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. The results are shown in Table 1.

[Comparative Example 1]
A fruit preparation was produced in the same manner as in Example 1, except that 0.01 parts by mass of fine fibrous cellulose described in Example 1 and 14.99 parts by mass of pure water were used. Using this fruit preparation and the yogurt stock solution of Example 1, layered yogurt 7 was produced in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. The results are shown in Table 2.

[Comparative Example 2]
A fruit preparation was produced in the same manner as in Example 1 except that 3.5 parts by mass of the fine fibrous cellulose described in Example 1 and 11.7 parts by mass of pure water were replaced. Using this fruit preparation and the yogurt stock solution of Example 1, layered yogurt 8 was produced in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. The results are shown in Table 2.

[Comparative Example 3]
A fruit preparation was produced in the same manner as in Example 1, except that 1.5 parts by mass of guar gum and 13.5 parts by mass of pure water were used instead of the fine fibrous cellulose described in Example 1. Using this fruit preparation and the yogurt stock solution of Example 1, layered yogurt 9 was produced in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. The results are shown in Table 2.

[Comparative Example 4]
A fruit preparation was produced in the same manner as in Example 1 except that the fine fibrous cellulose described in Example 1 was replaced with 2.0 parts by mass, 11.0 parts by mass of pure water, and 2.0 parts by mass of guar gum. Using this fruit preparation and the yogurt stock solution of Example 1, a layered yogurt 10 was produced in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. The results are shown in Table 2.

  The fruit preparation containing the fine fibrous cellulose of the present invention is useful for layered yogurt composed of yogurt and fruit preparation, because water separation and pigment transfer from the fruit are suppressed.

Claims (5)

  A fruit preparation characterized by containing fine fibrous cellulose.   The fruit preparation according to claim 1, comprising 0.02 to 3 mass% of fine fibrous cellulose.   The fruit preparation according to claim 1 or 2, which contains galactomannan and / or glucomannan.   4. The fine fibrous cellulose is a composite comprising 50 to 95% by mass of water-dispersible cellulose and 5 to 50% by mass of a water-soluble polymer and / or a hydrophilic substance. Fruit preparation as described in   A layered yogurt comprising the fruit preparation and yogurt according to any one of claims 1 to 4.