JP2009148254A - Method for producing freeze-dried molded product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a freeze-dried molded product having foaming property and easily reconstituted in cold water solution, and to provide a freeze-dried molded product. <P>SOLUTION: The method for producing a freeze-dried molded product comprises the following processes: a process of making fruit flesh into pasty one, and/or crushing or finely cutting the fruit flesh into a shape from which the characteristic texture of the fruit can be confirmed after reconstituted, and mixing the fruit flesh; a process of adding highly sweet sweetener, a gelling agent and acidifier to the fruit flesh mixture, and heating the mixture; a first freezing process of keeping the mixture to at a temperature of -5°C to -12°C for 6-8 hours; a second freezing process of freezing the mixture at ≤-25°C after the first freezing process; and a freeze dry process freezing and drying the mixture after the second freezing process; wherein the gelling agent comprises agar. The freeze-dried molded product is produced by the method. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing a freeze-dried molded product that is easily restored in a cold aqueous solution having foamability, and a freeze-dried molded product produced by the production method.

  In order to enjoy the flavor of fruits in beverages such as alcoholic beverages, there are many occasions where various fruit juices are put in alcoholic beverages and used for drinking, but the solid content of fruit pulp is not crushed and used for drinking. However, alcoholic beverages such as shochu, which have a relatively plain taste, are thought to double the enjoyment of drinking, along with the peculiar taste and texture of the fruit, texture, and moderate sweetness and acidity. It is done.

  However, when the fruit is prepared every time alcohol is consumed, for example, even if a part of the fruit is necessary, it is necessary to prepare more fruits than necessary, and to prepare various instruments. It takes time and effort. In addition, once the fruits are processed with a kitchen knife or the like, it is necessary to store and manage the fruits to maintain their freshness. In order to save this time and effort, by making it as a dry product in advance, it becomes easy to use only the necessary amount when necessary.

Moreover, when the fruit juice fruit containing a water | moisture content is directly injected into alcoholic beverages, alcohol concentration will fall and taste will also change. Therefore, there is an advantage that drinking can be enjoyed without lowering the alcohol concentration by adding the solid content in a dry state without moisture.
In addition, when a dried product containing fruit juice and pulp is dissolved and dispersed in an alcoholic beverage, the pulp particles and lump remain in the liquid, but are distributed almost evenly throughout the appearance, There are also benefits to having fun.

As a method for drying such fresh food, freeze-drying is known (see, for example, Patent Document 1). Freeze-drying is a method in which food is dried in a frozen state, and the crystals in which the water in the food is frozen and frozen are sublimated from solid to gas and removed as water vapor. It is difficult to change, and a porous dry product can be produced in a fresh or cooked form.
The lyophilized product thus obtained is less prone to protein denaturation, can maintain nutrients such as vitamins, is easy to retain its color and fragrance, and has a resilience and solubility due to its porous finish. There are also advantages such as good.
JP-A-61-271946

However, fruits lyophilized by conventional methods do not readily recover or disperse in foaming carbonic acid-containing beverages even if they are dissolved or dispersed.
This is thought to be due to the freezing temperature being lowered (freezing point lowered) due to the presence of components, particularly sugar components, contained in the fruit itself. Therefore, freeze-drying with sufficient sublimation is not performed in the freeze-drying process, resulting in a local melting phenomenon, which easily inhibits the ingress of moisture, and foams in the solution and becomes an inhibiting factor for restoration and dispersion . In the same way, foaming of the fruit juice part and shrinkage of the fruit part also occur, so that it can not be restored in a short time, for example within one minute, so as to realize instant improvisation, and the texture of the fruit part It often resulted in discomfort.

  In general, freeze-dried products are reconstituted with hot or cold water and eaten, but in the present invention, it is easily used in carbonated beverages, particularly carbonated alcoholic beverages that are low in temperature and have bubbles. The main point is to restore.

  In addition, glass is generally used as a container for drinking, but for producing a size that can fit into a 350 ml glass, for example, the effect of having a deep content in a relatively small volume In order to increase productivity, it is necessary to maintain a solid moldability.

  This firm moldability can be achieved by increasing the solid content of the product to be dried. On the other hand, when the solid content of the product is lowered in order to improve the restoration property, it tends to be thin and lack of fruitiness. It was a problem to solve the conflicting two-sidedness.

  The present invention has been made in view of the above circumstances, and maintains a fruity and rich taste and moldability, and a method for producing a freeze-dried molded product that can be easily restored in a cold aqueous solution having foamability, and An object is to provide a freeze-dried molded product.

  As a result of intensive studies to achieve the above object, the present inventors have used a high-intensity sweetener as a sweetener, added a gelling agent that retains moldability, and further has a freezing process in two stages. As a result, it was found that the moldability and restoration property of the resulting freeze-dried molded product were improved, and the present invention was completed. That is, the present invention adopts the following configuration.

[1] The present invention is a method for producing a freeze-dried molded product that is easily restored in a cold aqueous solution having foaming properties,
Crushing or chopping the fruit pulp into a shape in which the fruit pulp is pasted and / or its characteristic texture can be confirmed after restoration, and mixing them;
Adding a high-intensity sweetener, a gelling agent, a sour agent, and further mixing and heating;
A first freezing step of holding the mixture at a temperature of −5 ° C. to −12 ° C. for 6 to 8 hours;
A second freezing step of freezing at a temperature of −25 ° C. or lower after the first freezing step;
And a freeze-drying step of freeze-drying after the second freezing step. A method for producing a freeze-dried molded product is provided.
[2] Further, the present invention provides the method for producing a freeze-dried molded product according to [1], wherein the gelling agent is agar.
[3] In the present invention, the high-intensity sweetener is any one or more selected from the group consisting of sucralose, sodium glycyrrhizinate, aspartame, and stevia. ] The manufacturing method of the freeze-dried molded product described in the above.
[4] Moreover, the present invention provides the freeze-dried molded article according to any one of [1] to [3], wherein the mixture has a solid content of 9 to 15%. A method is provided.
[5] The present invention also provides the method for producing a freeze-dried molded product according to any one of [1] to [4], wherein the acidulant is citric acid. .
[6] Further, the present invention provides a freeze-dried molded product produced by the method for producing a freeze-dried molded product according to any one of [1] to [5].

According to the method for producing a freeze-dried molded product of the present invention, the fruit pulp is pasted and / or crushed or shredded into a shape in which the characteristic texture can be confirmed after restoration, and these are mixed. Addition of high-intensity sweetener, gelling agent, and sour agent, and further mixing and heating can reduce the solid content, so that it can be lyophilized without lowering the freezing point. Even fruity and rich taste and moldability can be maintained.
Furthermore, the mixture is frozen in two steps: a first freezing step in which the mixture is held at a temperature of −5 ° C. to −12 ° C. for 6 to 8 hours, and a second freezing step in which the mixture is frozen at a temperature of −25 ° C. or lower. After freeze-drying, the freeze-dried molded product can be easily restored in a cold aqueous solution with foaming properties by increasing the crystals that freeze the water in the fruit pulp, improving the moldability and recoverability. Can be manufactured.

  The present invention is a method for producing a freeze-dried molded product that is easily reconstituted in a cold aqueous solution having foaming properties, wherein the fruit flesh is pasted and / or the shape whose characteristic texture can be confirmed after reconstitution is described above. Crushing or shredding fruit pulp, mixing these, adding high sweetness, gelling agent, acidulant, and heating and mixing the mixture, After the first freezing step, the second freezing step for freezing at a temperature of −25 ° C. or lower after the first freezing step, and after the second freezing step. And a freeze-drying step of freeze-drying.

  If a drinker's psychology is deepened, it is good to restore | restore rapidly while seeing, after putting a freeze-dried molded article into the cold aqueous solution which has foamability. Therefore, in the present invention and the specification of the present application, when the freeze-dried molded product is charged and restored and dispersed within 2 minutes in an aqueous solution, the freeze-dried molded product is expressed as “easy to restore”.

(Fruit pulp)
The fruit pulp used for this invention is not specifically limited, What is necessary is just the fruit pulp generally edible. Preferred are blueberry, mango, peach, black currant (cassis), apple, strawberry, plum, kiwifruit, pineapple and the like. Even if these are dissolved and reconstituted in a solution after lyophilization, the shape of the fruit pulp is easily maintained, and its characteristic texture can be confirmed during drinking. These fruit pulps may use the whole fruit or may be a part of the fruit. A fruit having a hard skin such as an apple may be peeled in advance.
Although it is preferably used in a fresh state, it may be in a processed state. For example, it can be used by thawing fruit pulp frozen at the time of harvest.

(Paste)
For example, the fruit pulp may be crushed with a mixer or the like. Alternatively, a commercially available puree or paste may be used.

(Crushed or shredded)
The shape in which the characteristic texture can be confirmed refers to the shape in which the unique texture of the fruit pulp can be confirmed. Specifically, you can check the crispness, texture, throat, tissue shape, texture, etc. For example, apples are a little hard and crunchy, mangoes are soft and slimy, and cassis is crushed in the mouth. It is a shape that can confirm such texture.
As a method for crushing or chopping the fruit pulp into a shape in which such a characteristic texture of the fruit pulp can be confirmed, for example, it may be cut into a dice using a knife or the like. Preferably it is 2-10 mm, More preferably, it is 3-8 mm, More preferably, it is 3-5 mm dice shape.

(Aqueous solution)
The cold aqueous solution having foamability is, for example, a carbonated beverage or a foamed alcoholic beverage having a temperature of 10 ° C. or lower, preferably 5 ° C. or lower.
For example, it is a common practice to mix various types of fruit juices with a foaming alcoholic beverage such as Chuhai, but if the pulp is contained, it can be more authentic. In addition, more satisfactory satisfaction can be obtained by adding shaped pulp itself than puree.

Usually, preparation of such fruit and fruit juice requires considerable labor, such as preparation of equipment for crushing, preparation of containers for temporarily storing the preparation, and cleaning up after use.
However, if the fruit flesh is made into small, one-by-one, dried products, it is not necessary to prepare instruments and containers for use, and it takes a short time. And it discovered that high satisfaction could be obtained like fresh fruit by throwing this dried product into a drink, and making it restore before drinking.
In addition, restoration | restoration is that the water | moisture content etc. in this solution penetrate | invade into the dry structure | tissue and space | gap of a freeze-dried molded article, and will be in the state close | similar to the shape and structure | tissue before lyophilization | freeze-dry.

  However, the conventional method is expensive in price and less general for use in applied chu-hi, so when commercializing these, it is necessary to make them compact and adjust the taste accordingly. It was necessary. In addition, considering the workability of handling dried products, we studied a method of processing that has a moderate hardness without losing shape and that can be quickly dissolved and dispersed.

(Means for improving solubility and dispersibility)
Freeze-drying is a method in which food is dried in a frozen state, and the crystals in which the water in the food is frozen and frozen are sublimated from solid to gas and removed as water vapor. It is difficult to change, and a porous dry product can be produced in a fresh or cooked form. The freeze-dried product thus obtained is less prone to protein denaturation, can maintain nutrients such as vitamins, and easily retains color and fragrance.

  The freeze-dried product is considered to have good restorability due to its porous structure, and in many cases, it is used for restoration using hot water, so that the infiltration into the dry product is relatively quick. However, since the present invention aims at restoration in a cold and foaming aqueous solution, when a conventional dry product is introduced into such an aqueous solution, bubbles are generated on the surface of the dry product, This phenomenon hinders restoration and results in a delay.

  The point which paid attention in order to solve the obstacle is operation in a freezing process. In general, by adopting the slow freezing method, the formation of ice crystals in the freezing process increases, and the traces of the ice crystals create a large state of voids after drying by sublimation, and the passage for moisture infiltration It is known that restoration is facilitated. However, even if this slow freezing method is adopted, unlike in the case of meat and vegetables, in a fluid food that does not have a solid tissue containing small pieces of pasty fruit and pulp, The separation of solids and pure water is more likely to occur, the concentration of solutes in the local part is significantly increased, and it is not possible to maintain a sufficient frozen state, and that part is foamed in the freeze-drying process. As a result, a beautiful molded state cannot be maintained, resulting in a dry product that is difficult to restore. In the present invention, in order to eliminate this drawback, in addition to performing the two-stage freezing process described below, a gelling agent, particularly preferably agar having low jelly strength, was used.

(Selection of sweetener)
First, when the taste was adjusted, the use of sugar for sweetness and the use of citric acid for sourness were examined from the direction that sweetness and sourness should be enhanced. However, under conditions where compact size is limited in consideration of mass production and the use of plenty of fruits is required, the use of sugar will result in a freezing point drop in the mixture with fruits. Came the phenomenon. In addition, some of the fruits come out with a concentrated portion consisting of sugar components and sugar in the fruit, and in a normal freezer at about -25 ° C, there is a portion that cannot be fully frozen and used for lyophilization. The foaming phenomenon occurred during the drying process.

  This foaming phenomenon results in a swelled dry product, the shape cannot be kept constant, and the hygroscopicity is increased. Other sugars cannot be tastefully compared to sugar, and similarly, the freezing point phenomenon occurs in the freezing process.

  Therefore, the use of a high-intensity sweetener was examined as a sweetener that can be used in an amount that does not affect the phenomenon of freezing point depression. As the high-sweetness sweetener, for example, sodium glycyrrhizinate, aspartame, stevia, and sucralose are preferable. As a result of sensory evaluation of the familiarity of various lyophilized fruits with a panel, sucralose (chemical name: trichlorogalacto) Sucrose) is particularly preferred. It was confirmed that it exhibited sweetness similar to sugar with a very small amount of use, and that no freezing point phenomenon was observed in the freezing process. The concentration is somewhat different depending on the fruit and pulp subjected to freeze-drying, but it is sufficient to be 0.01-0.10% in the solution (mixture), and the effect is said to be equivalent to 600 times that of sugar. ing. In fact, when comparing a sample prepared using sugar alone as a sweetener and a sample prepared using sucralose alone to have the same degree of sweetness, in the drying process, the sample using sugar was 50% or more. Although the foaming phenomenon was observed, it was confirmed that the foaming phenomenon was not observed in the sample using sucralose.

(Acidulant)
The acidulant is not particularly limited as long as it is a sour component generally used for food, but an acidulant that does not impair the flavor of the fruit pulp is preferable. For example, citric acid, malic acid, tartaric acid, lactic acid and the like can be mentioned. Particularly preferred is citric acid.
The concentration of the sour agent may be, for example, about 0.01 to 1.0%, and preferably 0.02 to 0.7%.

(Solid content)
Liquid that has a small block-like shape, does not interfere with the packaging of dried products, and has no trouble in freezing and freeze-drying processes. In consideration of conditions such as restoration in the interior, the solid content of the mixture subjected to drying is determined to be less likely to be in a desired state when the result of various tests exceeds 15%. Although it is estimated to be around 12%, the range of 9 to 15% is appropriate from the viewpoint of freeze-drying properties due to differences in the constituent components of the product, particularly the sugars contained in the fruit itself.

(Gelling agent)
Usually, a solution or paste-like product is poured into a small molding container and freeze-dried to give a certain degree of viscosity when it is made into a block of a certain size. The solution or paste containing the solid components of the pulp injected into the molding container does not settle partially, maintains an almost uniform state, and the water in it is released before the preliminary freezing process is completed. This is to minimize the movement of the lyophilized product and keep the entire state in a lyophilized product. A gelling agent was used as the component.

  Examples of the gelling agent include carrageenan, gelatin, agar, and farcellan. Among them, agar is preferable, and agar with low jelly strength is particularly preferable. The low jelly strength is a hardness that does not hinder the restorability and solubility while maintaining a gentle shape. For example, in the case of agar, the concentration in the mixture is about 0.01 to 2.0%. And preferably 0.1 to 1.0%. For example, Ultra Agar AX-100 (manufactured by Ina Food Industry Co., Ltd.) can be mentioned.

By using such a gelling agent, its gelling property and the uniformity of the components accompanying it, excellent compatibility with fruits, moldability after freeze-drying, dispersibility at low temperature, drying The effect can be exhibited also in the retainability of the shape of the product.
Moreover, the fruit paste / fruit pulp mixture immobilized by the use of a gelling agent can form relatively large ice crystals while maintaining a state in which the solid content and moisture are not separated.

  In general, freeze-dried products such as instant miso soups and instant soups use starches, pectin and gums as gelling agents, but starch, gelatin and pectin are used in fruit pulp. As a result, it was effective in maintaining homogeneity until the freezing step, but when applied to alcoholic beverages such as cold shochu after lyophilization, it was poor in restorability and dispersibility.

(Mixing heating process)
After the pasted fruit pulp and / or the crushed or shredded fruit pulp are mixed, a high-intensity sweetener, a gelling agent, and an acidulant are added and further mixed and heated. At this time, water or a fragrance may be added.
The mixing ratio between the pasted fruit pulp and the crushed or shredded fruit pulp is not particularly limited, and depending on the type of fruit, for example, it may be mixed to about 1:10 to 10: 1. That's fine.

  The heating temperature is not particularly limited, but is preferably 80 to 100 ° C. Moreover, it is preferable to pre-wet the gelling agent before heating, and after mixing with other materials, for example, it may be slowly stirred for about 10 minutes. Then, heat and mix with slow stirring as well.

(Freezing process)
Although there are some temperature ranges depending on the type of fruit, first, the first freezing step for starting good ice crystal formation by freezing at a temperature of −5 to −12 ° C., preferably −6 to −8 ° C. Hold for 8 hours and then use the unfrozen water to grow ice crystals at this point by freezing at -25 ° C or lower, preferably -25 to -35 ° C, more preferably -30 to -35 ° C This is a two-stage freezing process comprising a second freezing process.

Thus, after starting ice crystal generation at a relatively high temperature below the freezing point of −5 to −12 ° C. as the first freezing step, ice crystals generated at −25 ° C. or lower as the second freezing step By growing the crystal, unfrozen water can be sufficiently frozen and sufficiently large ice crystals can be obtained.
Further, as a pretreatment for the freezing step, an antioxidant treatment, a coloring discoloration prevention treatment, sterilization, softening, pH adjustment, and the like may be performed.

(Freeze drying process)
Next, when transferred to a freeze-drying process, the grown large ice crystals disappear by sublimation, and the voids are relatively large, resulting in a dry product that can be easily restored.
The freeze-drying step is preferably performed by applying energy under a vacuum condition of 6.12 hPa or less. For example, the product temperature may be controlled so as not to exceed 45 ° C. while maintaining 80 Pa or less.

  By doing in this way, since drying advances by the sublimation of the ice in a foodstuff, a change of form, such as a shrinkage | contraction and a crack, does not arise easily by drying, and it becomes a porous dry product with the form at the time of freshness or cooking. Even if a heating operation is applied to promote sublimation, the drying proceeds in a low temperature region of 0 ° C. or lower in the drying process and is close to room temperature even in the final stage, so that no extreme component change occurs during drying.・ It becomes a dry product that retains its taste and nutritional components, and the original characteristics of the food survive when restored.

In addition, since it is finished in a porous form with voids everywhere, it has very high resilience and dispersibility.
Furthermore, since it can be dried to a very low moisture content of 5% or less of the total weight, it can be stored for a considerably long time if the moisture state is maintained by packaging or the like. In addition, it can be stored at room temperature and is very lightweight, so it is highly transportable.

  As described above, according to the method for producing a freeze-dried molded product of the present invention, a high-intensity sweetener, a gelling agent and a sour agent are used, and at a relatively high temperature below the freezing point of −5 to −12 ° C. Freeze-drying molding with two steps of freezing and freezing at -25 ° C or lower, followed by freeze-drying, which has good moldability and good resilience and dispersibility in a foaming cold solution Product can be manufactured.

"Example 1" (cassis)
Frozen black currant (cassis) fruit was crushed with a mixer to make a coarse paste, and 350 g of this was prepared. Separately, the same frozen black currant fruit was slightly loosened and cut with a knife into a 4-5 mm die, and 270 g of this was prepared.

  These were mixed to form a base, and 0.5 g of sucralose, 10 g of citric acid, 2 g of agar, and 0.7 g of cassis flavor were added and mixed, and 400 g of water was further added to obtain a dispersion solution. The dispersion was slowly stirred for about 10 minutes to wet the agar. Thereafter, similarly, the mixture was heated to 80 ° C. with slow stirring to dissolve the agar, held for 3 minutes, and then cooled with stirring. When it reached about 60 ° C., it was poured into a small plastic tray. This small molded tray has a taper, the middle part of its height is 35.2mm in length, 40.3mm in width, 19mm in height, and the volume is approximately 27ml. Got the minute.

  The solution was allowed to stand for 1 hour under normal temperature conditions and cooled. The temperature reached almost normal temperature. After confirming that the solution was slightly gelled, the solution was transferred to a freezer under −8 ° C. condition and subjected to a freezing step. After 8 hours, confirm that the whole is in a light frozen state at −8 ° C., move to a low temperature of −25 ° C., and confirm that it is in a frozen state after 6 hours. And subjected to freeze-drying.

  In the freeze-drying process, the vacuum condition is maintained at 80 Pa or less, and the product temperature is controlled so as not to exceed 45 ° C., the water content is 2.8%, the average weight is 3.5 g (dry yield: 12.2. 37 pieces of 8%) molded products were obtained. That is, the solid content of the product was 12.6%. This dried product had no foaming phenomenon in the drying process, had good peelability from the small molded container, and was out of shape in the subsequent handling process.

  About 50 g of ice is put into a glass of about 350 ml, and chu-hi is poured into the glass until it reaches about 300 ml. Then, when one of the obtained dried products is put into the glass, it is easily added to the foamed alcoholic beverage solution. Disperses and reconstitutes and disperses within approximately 1 minute. The shape of the rectangular parallelepiped disappears. Lightly agitate to spread the entire solution. I was able to fully enjoy the flavor of cassis with a sour taste.

"Example 2" (mango)
The frozen mango slice was thawed and cut into 3 to 4 mm dies with a knife to prepare 320 g. Thereto, 320 g of mango puree was injected and mixed.

  Based on the mixture, 0.8 g of sucralose, 12 g of citric acid, 10 g of agar, and 0.8 g of mango fragrance were added and mixed, and 600 g of water was further added to obtain a dispersion solution. The dispersion was slowly stirred for about 10 minutes for the agar wetting. Thereafter, similarly, the mixture was heated to 80 ° C. with slow stirring to dissolve the agar, held for 3 minutes, then cooled with stirring to about 60 ° C., and poured into a small plastic tray. Similar to Example 1, this small molded tray had a volume of approximately 27 ml, and 27 g of the obtained mixed solution was injected into each compartment to obtain 45 compartments.

  The solution was allowed to stand for 1 hour under normal temperature conditions and cooled. The temperature reached almost normal temperature. After confirming that the solution was slightly gelled, the solution was transferred to a freezer at −10 ° C. and subjected to a freezing step. After 8 hours, confirm that the whole is in a light frozen state at −10 ° C., move to a lower temperature of −25 ° C., and confirm that it is in a frozen state after 6 hours. And subjected to freeze-drying.

  In the freeze-drying process, the vacuum condition is maintained at 60 Pa or less, and the product temperature is controlled so as not to exceed 45 ° C., the water content is 1.9%, the average weight is 2.8 g (drying yield: 10. 4%) molded products 45 were obtained. That is, the solid content of the product was 10.2%. Since mango has a higher sugar component content than cassis, mango is prepared by slightly increasing the dilution ratio with water and lowering the solid content used for freeze-drying, that is, lowering the drying yield. This dried product had no foaming phenomenon in the drying process, had good peelability from the small molded container, and was out of shape in the subsequent handling process.

  About 50 g of ice is put into a glass of about 350 ml, and chu-hi is poured into the glass until it reaches about 300 ml. Then, when one of the obtained dried products is put into the glass, it is easily added to the foamed alcoholic beverage solution. Dispersed and restored and dispersed within approximately 1 minute. The shape of the rectangular parallelepiped disappeared, and the whole solution was spread by lightly stirring with small dice-shaped mango. In addition to the texture of mango fruit that retains its shape when drunk, it was able to fully enjoy the taste of mango with a somewhat sour taste.

"Example 3" (apple)
Fresh apples were peeled and cut into 3-4 mm dice with a knife to prepare 190 g. In order to prevent browning during the treatment, it was dipped in a 0.2% saline solution to keep it from rising. After dipping, the liquid was drained, and 320 g of commercial apple paste was poured and mixed there.

  Based on the mixture, 0.4 g of sucralose, 16 g of citric acid, 8 g of agar and 0.6 g of apple flavor were added and mixed, and 350 g of water was further added to obtain a dispersion solution. The dispersion was slowly stirred for about 10 minutes for the agar wetting. Thereafter, similarly, the mixture was heated to 80 ° C. with slow stirring to dissolve the agar, held for 3 minutes, then cooled with stirring to about 60 ° C., and poured into a small plastic tray. As in Example 1, this small molded tray had a volume of approximately 27 ml, and 27 g of the mixed solution was injected into each compartment to obtain 33 compartments.

  The solution was allowed to stand for 1 hour under normal temperature conditions and cooled, and the temperature reached almost normal temperature. After confirming that the solution was slightly gelled, the solution was transferred to a freezer under −7 ° C. condition and subjected to a freezing step. After 8 hours, confirm that the whole is in a light frozen state at -7 ° C, move to a lower temperature of -25 ° C, and confirm that it is in a frozen state after 6 hours. And subjected to freeze-drying.

  In the freeze-drying process, the vacuum condition is maintained at 80 Pa or less, and the product temperature is controlled so as not to exceed 45 ° C., the moisture content is 2.2%, the average weight is 2.7 g (drying yield: 10. 0%) 33 molded products were obtained. That is, the solid content of the product was 9.8%. This dried product had no foaming phenomenon in the drying process, had good peelability from the small molded container, and was out of shape in the subsequent handling process.

  About 50 g of ice is put into a glass of about 350 ml, and chu-hi is poured into the glass until it reaches about 300 ml. Then, when one of the obtained dried products is put into the glass, it is easily added to the foamed alcoholic beverage solution. Dispersed and restored and dispersed within approximately 1 minute. The shape of the rectangular parallelepiped disappeared, and the whole solution was spread by lightly stirring with small dice-shaped apples. When drunk, it was able to fully enjoy the taste of an apple with a somewhat sour taste, along with the texture of the unique apple fruit that left some shape.

  Thus, when 25 to 30 ml of lyophilized molded product obtained by the production method of the present invention is introduced into 300 ml of a cold aqueous solution having foaming properties, restoration and dispersion within 2 minutes. did. From these results, it is clear that the freeze-dried molded product obtained by the method for producing a freeze-dried molded product according to the present invention is very excellent in restoration property and dispersibility.

  The method for producing a freeze-dried molded product according to the present invention can be applied to the production of a freeze-dried molded product that is easily restored in a cold aqueous solution having foamability. In addition, since the obtained freeze-dried molded product has excellent characteristics in terms of quality, restorability, palatability, storage properties, transportability, etc., it can be widely used for various beverages. .

Claims (6)

A method for producing a freeze-dried molded product that is easily restored in a cold aqueous solution having foaming properties,
Crushing or chopping the fruit pulp into a shape in which the fruit pulp is pasted and / or its characteristic texture can be confirmed after restoration, and mixing them;
Adding a high-intensity sweetener, a gelling agent, a sour agent, and further mixing and heating;
A first freezing step of holding the mixture at a temperature of −5 ° C. to −12 ° C. for 6 to 8 hours;
A second freezing step of freezing at a temperature of −25 ° C. or lower after the first freezing step;
And a freeze-drying step of freeze-drying after the second freezing step.   The method for producing a freeze-dried molded product according to claim 1, wherein the gelling agent is agar.   The method for producing a freeze-dried molded product according to claim 1 or 2, wherein the high-intensity sweetener is one or more selected from the group consisting of sucralose, sodium glycyrrhizinate, aspartame, and stevia.   The method for producing a freeze-dried molded product according to any one of claims 1 to 3, wherein the mixture has a solid content of 9 to 15%.   The method for producing a freeze-dried molded product according to any one of claims 1 to 4, wherein the acidulant is citric acid.   A freeze-dried molded product produced by the method for producing a freeze-dried molded product according to any one of claims 1 to 5.