JP2009065899A - Method for removing astringency from astringent component-containing fruit food, and production method for the astringent component-containing fruit food - Google Patents
Method for removing astringency from astringent component-containing fruit food, and production method for the astringent component-containing fruit food Download PDFInfo
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Abstract
Description
本発明は、渋味成分含有果実食品の脱渋及び製造方法に関する。 The present invention relates to a method for removing astringency and manufacturing a fruit food containing astringency components.
従来、渋味成分含有果実のうち渋柿を利用した加工品は、図2の左側の従来法に示されるように、アルコール法,炭酸ガス法,温湯法等の脱渋処理を施した柿原料を使用するのが一般的であり、その脱渋処理によって可溶化タンニン同士が結合して高分子化して渋味の無い不溶性タンニンとなり、それを食品加工に利用してきた。
また特許文献1に示すように豆乳の凝固剤として少量の渋柿を添加し加熱するものが知られているほか、特許文献2に示すように柿等の植物体から抽出されるプロアントシアニジンの渋味を低減するために豆乳飲料で溶解する方法が公知である。
Further, as shown in Patent Document 1, a soymilk coagulant is known which is heated by adding a small amount of astringency, and as shown in Patent Document 2, astringency of proanthocyanidins extracted from plants such as strawberries. In order to reduce this, a method of dissolving with a soy milk beverage is known.
しかし上記従来の脱渋処理は、柿の渋味成分である可溶性タンニンを水溶性から不溶性に変えて、渋味を舌に感じなくする方法であったが、加熱すると不溶性タンニンが水溶性に変わり、渋味が戻る(復渋する)ため加熱殺菌処理ができず消費期限が数日に限られていた。また従来法による加工品は固体分と水分が分離する性質を示す離水性が強く、均一に混和されないまま凝固結合することによって高分子化した不溶性タンニンがざらつきとなって柿洋菓子の表面に表れるという問題があった。以上のような問題から渋柿の加工品の製造は困難であり、渋柿の消費は生食と干し柿に限定され、毎年多くの渋柿が廃棄処分になるという問題があった。 However, the above conventional de-astringency treatment is a method of changing the soluble tannin, which is the astringent component of persimmon, from water-soluble to insoluble, so that the astringency does not feel on the tongue, but when heated, the insoluble tannin changes to water-soluble. Since the astringency is restored (recovered), the heat sterilization treatment cannot be performed and the expiration date is limited to a few days. In addition, the processed product by the conventional method has a strong water separation property indicating the property of separating the solid content and moisture, and the polymerized insoluble tannin appears rough on the surface of the confectionery confectionery by solidifying and bonding without being uniformly mixed. There was a problem. Due to the problems described above, it is difficult to manufacture processed products of astringency, and consumption of astringency is limited to raw food and dried potatoes, and there is a problem that many astringents are discarded every year.
また特許文献1は、柿渋液によって豆乳を凝固させて利用制限のない豆乳の凝固物を作り、豆腐以外の新規な豆腐利用食品を製造することができるものの、あくまでも苦汁やグルコノデルタラクトン以外の豆腐の凝固剤としての利用であり、その脱渋・凝固作用も不十分である。さらに特許文献2のプロアントシアニジンの渋味低減方法も、渋柿の渋味成分である縮合型タンニンの渋抜きには不十分であった。
この発明は、これらの課題を解決又は改善し、加熱しても復渋しない渋味成分含有果実食品の脱渋方法及び製造方法を提供するものである。
Moreover, although patent document 1 can coagulate soymilk with a persimmon juice and can make the coagulation | solidification thing of a soymilk without a use restriction and can manufacture novel tofu utilization foods other than tofu, to the last other than bitter juice and glucono delta lactone It is used as a coagulant for tofu and its de-astringency and coagulation action is insufficient. Furthermore, the method for reducing the astringency of proanthocyanidins in Patent Document 2 is insufficient for removing the astringency of condensed tannin, which is astringency component of astringency.
The present invention solves or improves these problems and provides a method for removing astringency and a method for producing a fruit food containing an astringency component that does not rebound even when heated.
上記課題を解決するための本発明の渋味成分含有果実食品の脱渋方法は、第1に、未脱渋の渋味成分含有果実をペースト状に加工し、該ペーストに可食性タンパク質を添加することを特徴としている。 In order to solve the above-mentioned problem, the method for removing astringency of fruit products containing astringent components according to the present invention is firstly processed into paste-like fruits containing astringent components without astringency, and edible proteins are added to the paste. It is characterized by doing.
また上記課題を解決するための本発明の渋味成分含有果実食品の製造方法は、第1に、可食性タンパク質を添加して脱渋した渋味成分含有果実のペーストを他の任意の食品素材と混合し、混合された任意の食品素材を加熱することを特徴としている。 Moreover, the manufacturing method of the astringent ingredient containing fruit food of this invention for solving the said subject 1stly, the paste of the astringent ingredient containing fruit which added the edible protein and removed astringency was used for other arbitrary food materials. And mixing and heating any mixed food material.
さらに上記各可食性タンパク質が豆乳,牛乳,生クリーム,小豆,大豆,魚介類のすり身の1種又は2種以上であることを特徴としている。 Furthermore, each edible protein is characterized by being one or more of soy milk, milk, fresh cream, red beans, soybeans, and surimi of seafood.
さらに上記各渋味成分含有果実が柿,アロニアであることを特徴としている。 Further, the fruit containing each astringency component is strawberry or aronia.
以上のように構成される本発明は未脱渋のペーストを使用するため脱渋工程を省略してその脱渋工程に係る労力及びコストを低減することができる。 Since the present invention configured as described above uses a paste that has not been removed, it is possible to omit the removal process and reduce the labor and cost associated with the removal process.
加熱処理を施しても復渋しないため加熱殺菌を行うことができ、製品の日持ち向上を実現することができるほか、日持ち可能な各種食品素材としての用途が拡大する。 Heat treatment does not rebound even after heat treatment, so heat sterilization can be performed, and the product can be kept for a long time.
渋味成分含有果実を脱渋せずにペースト状にし、これを用いて食品加工を行い、加工工程の途中で可溶性タンニンとタンパク質の結合による脱渋を生じさせた食品はザラつきなく緻密になり、弾力性が与えられるため食感が向上する。また外観の艶が良くなるほか、該ペーストや他の素材の配合割合により色の調整が可能でバリエーション豊かな食材が得られる。さらに製造後の離水が抑制され、貯蔵搬送等の取扱い性が向上するほか、摂取し易く食品としてのイメージも良くなる。 Fruits containing astringent ingredients are made into a paste form without taking out astringency, and food processing is performed using this, and the food that causes astringency due to the combination of soluble tannin and protein in the middle of the processing process becomes dense without roughness. The texture is improved due to the elasticity. In addition to improving the gloss of the appearance, it is possible to adjust the color depending on the blending ratio of the paste and other materials, resulting in a rich variety of ingredients. Furthermore, water separation after production is suppressed, handling properties such as storage and transportation are improved, and the image as a food is easy to ingest.
1)本発明実施品及び対照区
本発明を図1のフロー図に基づき説明する。渋味成分含有果実は渋柿を用い、可食性タンパク質は加熱殺菌済みの豆乳を使用した。ミキサー等によって未脱渋の渋柿果実をペースト状にしたものを作製し(以下「未脱渋ペースト」という)、その未脱渋ペーストに豆乳を加えて混和した(脱渋工程)。そして砂糖,水,ゲル化剤〔伊那食品工業製〕を加えて混和し、80℃,30分間の加熱処理(加熱殺菌工程)した後、冷却し食品(柿洋菓子)を製造した。材料の配合割合は柿ペースト20%,豆乳15%,水53.5%,砂糖10%,ゲル化剤1.5%とした。またペースト状に加工する柿は皮付きであっても皮を除去しても良い。ちなみに柿洋菓子とは柿を使ったムース,ゼリー状の洋風の菓子のことである。
1) Invention Product and Control Group The present invention will be described based on the flow chart of FIG. The fruit containing astringent ingredients used astringents, and the edible protein used was heat-sterilized soymilk. A non-depleted astringent fruit was made into a paste using a mixer or the like (hereinafter referred to as “non-depleted astringent paste”), and soy milk was added to the undehydrated astringent paste and mixed (de-astringent step). Then, sugar, water, and a gelling agent (manufactured by Ina Food Industry) were added and mixed. After heat treatment (heat sterilization step) at 80 ° C. for 30 minutes, the product was cooled to produce food (Uyoyo Confectionery). The blending ratio of the ingredients was 20% paste paste, 15% soy milk, 53.5% water, 10% sugar, and 1.5% gelling agent. Moreover, the wrinkles to be processed into a paste may be peeled or removed. By the way, 柿 Western confectionery is a mousse, jelly-like Western-style confectionery using strawberry.
対照区には、アルコール法等によって渋柿果実を脱渋処理してペースト状にしたものを作製し(以下「脱渋ペースト」という)たものを用い、図1に示すように(上記の未脱渋ペーストと同様に)該脱渋ペーストに豆乳を加えて混和した。そして砂糖,水,ゲル化剤を添加して混和し、80℃,30分間の加熱殺菌後、冷却工程を経て食品(柿洋菓子)を製造した。材料の配合割合は上記の未脱渋ペーストの場合と同一である。 In the control plot, a paste-like product obtained by removing the astringent fruit by the alcohol method or the like (hereinafter referred to as “de-astringent paste”) was used, as shown in FIG. Soy milk was added to and mixed with the removed astringent paste (similar to astringent paste). Then, sugar, water and a gelling agent were added and mixed, and after sterilization by heating at 80 ° C. for 30 minutes, a food (Uyoyo Confectionery) was produced through a cooling process. The blending ratio of the materials is the same as in the case of the above-mentioned non-depleted astringent paste.
本発明の未脱渋ペーストを用いて柿洋菓子を製造した場合の脱渋,成形後の表面のザラつきや離水防止の原理を図2のフロー図に基づき説明する。未脱渋ペーストに豆乳を加えることによって可溶性タンニンとタンパク質が結合し、渋味の無い可溶性タンニンータンパク複合体を形成する。そして寒天等のゲル化剤を加えて柿洋菓子を製造する。この時可溶性タンニンータンパク複合体は均一に分散して凝固するため、柿洋菓子の成形後の表面にざらつきが表れることなく、各々の可溶性タンニンータンパク複合体が水と結合しているため、離水を抑制し弾力性の高い柿洋菓子を製造することができる。 The principle of removing astringency, roughening of the surface after molding, and preventing water separation when a non-dehydrated astringent paste of the present invention is used will be described with reference to the flowchart of FIG. By adding soy milk to the undehydrated astringent paste, soluble tannin and protein are combined to form a soluble tannin-protein complex without astringency. Then, a gelling agent such as agar is added to produce a rice cake. At this time, since the soluble tannin-protein complex is uniformly dispersed and solidified, each soluble tannin-protein complex is bound to water without any roughness appearing on the surface after molding of the rice cake. It is possible to produce a rice cake confectionery with high elasticity.
2)成形後の表面状態
上記製造方法により製造した柿洋菓子を図3の写真に示す。図示するように未脱渋ペーストを用いた場合、外観が滑らかで艶やかであるのに対し、脱渋ペーストを用いた場合、表面に凹凸が多数見られるなどザラ付きが生じた。これは脱渋ペーストを用いた場合、可食性タンパク質(豆乳又は生クリーム)との反応が生じていないことが原因と考えられる。ここでは豆乳の他に生クリームのみを使用した場合も示したが、豆乳と同様に未脱渋ペーストを用いた方がより外観の良い柿洋菓子を製造できることが分かった。
2) Surface condition after molding The rice cake produced by the above production method is shown in the photograph of FIG. As shown in the figure, when the non-removed astringent paste was used, the appearance was smooth and glossy. On the other hand, when the removed astringent paste was used, a lot of irregularities were observed on the surface, resulting in roughness. This is considered to be caused by the absence of reaction with edible protein (soy milk or fresh cream) when using a non-astringent paste. Here, the case where only fresh cream was used in addition to soy milk was shown, but it was found that the use of non-dehydrated astringent paste as in the case of soy milk can produce a confectionery with better appearance.
3)柿の渋味成分(可溶性タンニン)の製造工程中の変化
渋味の指標となる可溶性タンニン含有量の製造工程中の変化について調べるため、脱渋ペーストと未脱渋ペーストを用いて製造した(図1のフロー図参照)柿洋菓子の工程毎の可溶性タンニン含有量を測定した。比較のため脱渋ペーストにも未脱渋ペーストと同じ割合で20%の豆乳を添加した。その結果を表1に示す。
3) Changes in the production process of the astringency component (soluble tannin) of persimmon In order to investigate the change in the production process of the soluble tannin content as an index of astringency, it was produced using a de-astringent paste and a non-dehydrated paste. (Refer to the flow chart of FIG. 1) The soluble tannin content for each step of the rice cake was measured. For comparison, 20% soy milk was also added to the de-astringent paste in the same ratio as the non-de-dehydrated paste. The results are shown in Table 1.
表1に示すように、未脱渋ペーストを用いて柿洋菓子を作った場合は、原料に含まれていた710mg/100gFWの可溶性タンニン含有量が、12mg/100gFWとなり、脱渋ペーストを用いて柿洋菓子を作った場合は710mg/100gFWの可溶性タンニン含有量が、13mg/100gFWとなった。よって脱渋,未脱渋に拘らず豆乳を添加することで渋味の少ない柿洋菓子が製造できることが確認された。
As shown in Table 1, when a non-dehydrated astringent paste was used to make a candy cake, the soluble tannin content of 710 mg / 100 g FW contained in the raw material was 12 mg / 100 g FW. When the confectionery was made, the soluble tannin content of 710 mg / 100 g FW was 13 mg / 100 g FW. Therefore, it was confirmed that by adding soy milk regardless of whether it was removed or not removed, a sweet confectionery with less astringency could be produced.
脱渋ペーストを用いた製造方法では加熱殺菌後に可溶性タンニン含有量が60〜70mg/100gFWとなり復渋したのに対し、未脱渋ペーストを用いた本発明の方法では、加熱殺菌後の可溶性タンニン含有量が20mg/100gFWであることから、未脱渋ペーストを用いた本発明の方法によって柿洋菓子を製造すると加熱殺菌をしても復渋が起きないことが分かった。 In the production method using the astringent paste, the soluble tannin content was 60-70 mg / 100 g FW after heat sterilization, whereas in the method of the present invention using the non-dehydrated paste, the soluble tannin content after heat sterilization was included. Since the amount was 20 mg / 100 g FW, it was found that no rejuvenation occurred even when heat sterilization was carried out by producing a confectionery cake by the method of the present invention using an undehydrated astringent paste.
4)弾力性
図1のフローに示される製造方法によって製造した柿洋菓子の弾力性を検証するため、上から直径30mmのプランジャーで一定の荷重をかけた際の柿洋菓子(脱渋ペースト又は未脱渋ペーストを用いた場合)の状態を図4に示すとともに、物性試験器(YAMADEN RE−3305)によって各洋菓子の破断強度を測定した結果を表2に示す。図5の写真は左側の(A)が脱渋ペーストで、右側の(B)が未脱渋ペーストである。
4) Elasticity In order to verify the elasticity of rice cake confectionery produced by the production method shown in the flow of FIG. FIG. 4 shows the state of the case of using a non-astringent paste, and Table 2 shows the results of measuring the breaking strength of each confectionery using a physical property tester (YAMADEN RE-3305). In the photograph in FIG. 5, the left side (A) is the de-astringent paste, and the right side (B) is the non-depleted astringent paste.
図4に示すように、一定の荷重をかけた場合、脱渋ペーストを用いて製造した柿洋菓子が最初に形が崩れることが分かった。また各破断強度も脱渋ペーストの137kg重/cm2に対して未脱渋ペーストの方が204kg重/cm2と強いことが確認された。よって脱渋ペーストを使って製造した柿洋菓子に比して未脱渋ペーストを用いた柿洋菓子の方が弾力性に富んでいることが判明した。よって未脱渋ペーストの利用は食感に特徴ある柿洋菓子の製造できるという利点がある。
As shown in FIG. 4, it was found that when a certain load was applied, the shape of the confectionery confectionery produced using the de-astringent paste first collapsed. Each breaking strength was confirmed to be 204 kgf / cm 2, which was stronger for the non-developed astringent paste than 137 kgf / cm 2 for the de-astringent paste. Therefore, it was found that the rice cake using the non-deodorized paste is more elastic than the rice cake made using the removed astringent paste. Therefore, the use of non-dehydrated astringent paste has the advantage that it can produce confectionery confectionery with a distinct texture.
5)外観(色調)
図1のフローに示される製造方法によって作られた柿洋菓子の色調を検証するため、脱渋ペーストを用いた柿洋菓子(渋柿割合20%)と未脱渋ペーストを用いた洋菓子(渋柿割合20%)の外観(色調)を比較した結果を図5に示した。渋柿割合とは洋菓子に占める渋柿の割合を示す(以下「渋柿割合」とする)。
また未脱渋ペーストを用いた柿洋菓子について、渋柿割合を10%,20%,30%,40%,50%とした場合の柿洋菓子の外観(色調)を比較した結果を図6に示した。
さらに脱渋ペーストを用いた柿洋菓子(渋柿割合20%)と未脱渋ペーストを用いた柿洋菓子(渋柿割合10%,20%,30%,40%,50%)の黄色成分値を色差計(MINOLTA CM−1000)によって測定した結果を表3に示した。脱渋ペーストと未脱渋ペーストに添加される豆乳の添加量は一定(15%)であり、未脱渋ペーストの配合割合は図1の「材料の配合割合」中の水53.5%を増減させることにより調整した。
5) Appearance (color tone)
In order to verify the color tone of the sweet confectionery made by the manufacturing method shown in the flow of FIG. 1, the sweet confectionery using the de-astringent paste (20% of astringency) and the western confectionery using a non-dehydrated paste (astringency of 20%) The results of comparing the appearance (color tone) of FIG. The ratio of astringency indicates the ratio of astringency in Western confectionery (hereinafter referred to as “astringency ratio”).
FIG. 6 shows the results of comparing the appearance (color tone) of the sweet confectionery when the percentage of astringency was set to 10%, 20%, 30%, 40%, and 50% for the sweet confectionery using non-depleted astringent paste. .
Furthermore, the color difference meter is used to measure the yellow component values of confectionery confectionery with astringent paste (astringency ratio 20%) and confectionery confectionery with a non-decreasing paste (
図5の(A)に示すように脱渋ペーストを用いた柿洋菓子は、20%の配合割合で既に色が暗い黄土色になり表面に凹凸を生じて外観が悪いという欠点があったが、図5の(B)に示すように未脱渋ペーストを用いた場合は表面が滑らかで鮮やかなクリーム色を呈している。また図6,表3に示すように未脱渋ペーストを用いた柿洋菓子の場合は、渋柿割合を変えることで、薄い黄色から濃い黄色まで色合いを調節することができるという利点がある。
As shown in (A) of FIG. 5, the candy cake using the de-astringent paste had a defect that the color was already dark ocher at the blending ratio of 20% and the surface was uneven and the appearance was poor, As shown in FIG. 5B, when the non-depleted astringent paste is used, the surface has a smooth and vivid cream color. Moreover, as shown in FIG. 6 and Table 3, in the case of rice cake confectionery using undehydrated astringent paste, there is an advantage that the hue can be adjusted from light yellow to dark yellow by changing the ratio of astringency.
6)離水
脱渋ペーストを用いた場合と未脱渋ペーストを用いた場合の柿洋菓子の離水量を比較するため、1時間後の柿洋菓子の状態を観察するとともに、離水量を測定した。その結果を図7及び表4に示す。脱渋ペーストと未脱渋ペーストに添加される豆乳の添加量は一定(15%)である。
6) Water separation In order to compare the amount of water removed from the rice cake confectionery when using the de-astringent paste and when using the non-dehydrated paste, the state of the rice cake after 1 hour was observed and the amount of water separation was measured. The results are shown in FIG. The amount of soy milk added to the de-astringent paste and the non-deodorized paste is constant (15%).
図7に示すように脱渋ペーストを用いた柿洋菓子では1時間後の離水が見られ、その離水量も6mlと多いのに比して、未脱渋ペーストを用いた柿洋菓子の1時間後の離水は無いことが確認された。一般的に洋菓子の離水は消費者に対するイメージが悪く、商品価値を著しく損なっていたが、本発明の製造方法を用いることにより離水が無くなるため、商品イメージを向上させることができる。
As shown in FIG. 7, water removal after 1 hour was observed in the rice cake using the de-astringent paste, and the amount of water separation was as much as 6 ml. It was confirmed that there was no water separation. In general, the water separation of Western confectionery has a bad image for consumers, and the commercial value is remarkably impaired. However, since the water separation is eliminated by using the production method of the present invention, the product image can be improved.
7)官能試験
脱渋ペーストを用いた柿洋菓子(渋柿割合20%)と、未脱渋ペーストを用いた柿洋菓子(渋柿割合は20%及び50%)の官能試験を10人に対して行った。官能試験は各々の被験者が外観,色,味,食感,柿の風味に対して、(5:良い,3:ふつう,1:悪い)の点数を付け、その平均値を算出した。その結果を表5に示す。柿洋菓子の製造方法は図1のフローの通りであり、豆乳の添加量は一定(15%)であるほか、未脱渋ペーストを用いた柿洋菓子(渋柿割合50%)の場合は水の配合割合を23.5%に減らすことにより調整した。
7) Sensory test A sensory test was conducted on 10 people using a confectionery confectionery using a desiccated paste (astringency ratio 20%) and a confectionery confectionery using an undeveloped astringency paste (the ratio of astringency was 20% and 50%). . In the sensory test, each subject gave a score of (5: good, 3: normal, 1: bad) to the appearance, color, taste, texture, and flavor of salmon, and the average value was calculated. The results are shown in Table 5. The production method of the rice cake is as shown in the flow of FIG. 1. The amount of soy milk added is constant (15%), and in the case of a rice cake made with undehydrated astringent paste (astringency ratio 50%), water is added. Adjustment was made by reducing the percentage to 23.5%.
表5に示すように脱渋ペーストを用いた柿洋菓子に比して未脱渋ペーストを用いた柿洋菓子が外観,色,味,食感及び柿の風味の全項目について優れた結果が得られた。また未脱渋ペーストを用いた柿洋菓子については、渋柿割合が50%の場合は20%の場合に比して味と食感の項目で僅かに劣るものの、外観,色,柿の風味の項目で優れた結果が得られた。よって未脱渋ペーストを用いた柿洋菓子の製造方法によると、外観,色,味,食感及び柿の風味のすべてにおいて優れた柿洋菓子を製造できる。
As shown in Table 5, in comparison with rice cake confectionery using de-astringent paste, rice cake confectionery using non-deodorized paste gives excellent results for all items of appearance, color, taste, texture and flavor of koji. It was. In addition, for non-dehydrated astringent confectionery using non-dehydrated astringent paste, when the astringent ratio is 50%, the taste and texture are slightly inferior to those of 20%, but the appearance, color, and strawberry flavor are items. Excellent results were obtained. Therefore, according to the manufacturing method of the rice cake confectionery using the undeprived astringent paste, the rice cake cake excellent in all of the appearance, color, taste, texture and flavor of the rice cake can be produced.
8)考察
従来の柿加工品は、脱渋柿を使用する場合が一般的であったが、本発明では未脱渋ペーストを豆乳タンパクの添加によって脱渋するため、脱渋にかかる費用と手間が不要となる。脱渋処理には、アルコール法、炭酸ガス法、温湯法などがあるがいずれも脱渋工程に手間がかかるため、脱渋処理が不要な本発明は省力化、低コスト化に繋がる。
ムース、ゼリーなどの洋菓子は、賞味期限を長く設定するため、60〜90℃で数十分間加熱する殺菌工程を要す。しかし、渋柿を用いた加工品の場合、加熱による渋戻りが問題となるため、加熱処理が困難であった(加熱殺菌処理をしない場合、消費期限は数日程度)。本発明では、80℃,30分の加熱殺菌処理においても渋戻りがないことを確認しており(表1)、従来不可能であった渋柿加工品の殺菌処理が可能となり、賞味期限を長く設定できるという利点がある。
8) Consideration Conventionally, processed koji products generally use de-astringent koji, but in the present invention, the non-de-humid paste is removed by the addition of soy milk protein. It becomes unnecessary. There are alcohol removal method, carbon dioxide gas method, hot water method and the like in the de-astringent treatment, but all of them require time and effort in the de-removal step. Therefore, the present invention which does not require the de-removal treatment leads to labor saving and cost reduction.
Western confectionery such as mousse and jelly requires a sterilization step of heating for several tens of minutes at 60 to 90 ° C. in order to set a long shelf life. However, in the case of a processed product using astringency, it is difficult to return the astringency due to heating, and thus heat treatment is difficult (when the heat sterilization treatment is not performed, the expiration date is about several days). In the present invention, it has been confirmed that there is no astringent return even in a heat sterilization process at 80 ° C. for 30 minutes (Table 1). There is an advantage that it can be set.
9)その他
上記の説明では渋味成分含有果実として渋柿について検証し説明したが、渋柿同様に渋味が強いアロニア(北米原産のバラ科の小果実)について、図1のフローに基づき材料の配合割合を渋柿と同じ割合で添加・混和してアロニア洋菓子を製造し、加熱殺菌後の渋味成分の残存量を測定した。その結果を表6に示す。
9) Others In the above explanation, astringency was verified and explained as a fruit containing an astringency component, but for the aroma (a small fruit of the Rosaceae native to North America) with a strong astringency similar to astringency, the composition of the material is based on the flow of FIG. The ratio was added and mixed in the same ratio as the astringent to produce an aronia pastry, and the remaining amount of the astringent component after heat sterilization was measured. The results are shown in Table 6.
表6に示すように、未脱渋のアロニアペーストを用いてアロニア洋菓子を作った場合、原料に含まれていた600mg/100gFWの可溶性タンニンが、35mg/100gFWとなり、大幅に減少したことが分かった。理論上は125mg/100gFWになるはずだが、実際は35mg/100gFWとなることから、渋柿を用いた場合と同様に脱渋効果が高いことが確認された。よって渋味成分含有果実のうちアロニアについても渋柿同様に洋菓子(食品)を製造できることが分かった。
As shown in Table 6, it was found that when an aronia pastry was made using an undeprived aronia paste, the soluble tannin of 600 mg / 100 g FW contained in the raw material was 35 mg / 100 g FW, which was greatly reduced. . Theoretically, it should be 125 mg / 100 g FW, but since it is actually 35 mg / 100 g FW, it was confirmed that the effect of removing astringency was high as in the case of using astringency. Therefore, it turned out that a confectionery (foodstuff) can be manufactured also about aronia among fruit containing astringency components like astringency.
以上説明の渋味成分含有果実食品の製造方法に使用される脱渋方法は渋柿・アロニアに限らず、渋味成分であるタンニンを含む他の果実又は植物体にも応用可能であることがわかる。また図3では豆乳以外の可食性タンパク質として生クリームを用いた柿洋菓子の製造例についても示したが、他の可食性タンパク質として牛乳を用いて柿洋菓子を製造した。食味したところ豆乳に比べると少し渋味が残るものの、上記の豆乳を用いた場合と同様に、渋なし(脱渋)に比して渋あり(未脱渋)を用いて柿洋菓子を製造した方が外観・難離水性・色・味・風味に関して良好な結果が得られた。 The astringency method used in the method for producing fruit foods containing astringency components described above is not limited to astringency and aronia, but can be applied to other fruits or plants containing astringency ingredients tannin. . Moreover, although FIG. 3 also showed the manufacture example of the rice cake confectionery using fresh cream as edible protein other than soymilk, the rice cake confectionery was produced using milk as another edible protein. When tasted, a little astringent taste remained compared to soy milk, but as in the case of using the above-mentioned soy milk, a confectionery confectionery was produced using astringent (not astringent) compared to no astringent (astringent) Better results were obtained with respect to appearance, water releasability, color, taste and flavor.
利用できる可溶性タンパク質は豆乳・生クリーム・牛乳のほか、小豆,大豆,魚介類のすり身等も利用することができる。小豆,大豆の具体的な利用方法は乾燥粉末,煮豆,おから状,ペースト状に加工して混和する。また上記実施例では豆乳は加熱殺菌済み(タンパク質変性済み)のものを使用したが、生の豆乳でも脱渋処理が可能である。ただし生の豆類や牛乳には人体に対して有害となる物質(タンパク質分解酵素阻害物質・甲状腺肥大物質など)が含まれているので、脱渋処理又は食品の製造工程中に加熱処理を加える必要がある。 Soluble proteins that can be used include soy milk, fresh cream, and milk, as well as red beans, soybeans, seafood surimi, and the like. The specific usage of red beans and soybeans is processed into dry powder, boiled beans, okara, paste and mixed. In the above embodiment, the soymilk is heat-sterilized (protein-modified), but raw soymilk can be removed. However, since raw beans and milk contain substances that are harmful to the human body (proteolytic enzyme inhibitors, thyroid hypertrophy, etc.), it is necessary to add heat treatment during the astringent treatment or food production process. There is.
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JP2014076025A (en) * | 2012-10-12 | 2014-05-01 | Minami-Shinshu Kashikobo Co Ltd | Astringent persimmon processed food and manufacturing method thereof |
KR101555751B1 (en) * | 2013-11-12 | 2015-09-30 | 대구한의대학교산학협력단 | Food composition having extract of unripe astringent persimmon for removed astringent taste |
KR20200074354A (en) * | 2018-12-14 | 2020-06-25 | 대한민국(농촌진흥청장) | Aronia drink with improved taste and the preparation method thereof |
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CN112515079A (en) * | 2020-12-17 | 2021-03-19 | 广州王老吉大健康产业有限公司 | Astringency removal method for roxburgh rose juice |
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