JP2009502130A5 - - Google Patents

Claims (20)

  Packaged, long-term storage, characterized in that natural pectin in fruit pulp is substantially demethoxylated by the action of pectin methylesterase (PME) enzyme under ultra high pressure (UHP) conditions A natural gel-like fruit pulp with stability.   The fruit pulp is mango, strawberry, kiwifruit, papaya, pineapple, apricot, peach, nectarine, cherry, blueberry, raspberry, apple, pear, chestnut, banana, blackberry, cranberry, passion fruit, grapefruit, mandarin, orange The packaged natural fruit pulp of claim 1, comprising a fruit selected from the group consisting of, melon, grapes, and combinations thereof in a proportion of about 50 wt% or more. More than 70% moisture and less than about 10% insoluble dietary fiber,
The packaged natural fruit pulp according to claim 1 or 2, characterized in that   The packaged natural product according to any one of claims 1 to 3, further comprising a divalent metal ion salt added for the purpose of promoting gel formation of the demethoxylated pectin. Fruit pulp.   The packaged natural fruit pulp of any one of claims 1-4, wherein the fruit pulp has a pH value of less than about 4.5.   The packaged natural fruit pulp according to any one of claims 1 to 5, wherein an antioxidant is added to the fruit pulp for the purpose of enhancing stability.   The packaged natural fruit pulp according to any one of claims 1 to 6, characterized in that the fruit pulp consists essentially of pulp and added PME.   8. The packaged natural fruit pulp of claim 7, comprising at least about 98% by weight natural fruit or vegetable material.   The packaged natural fruit pulp according to any one of claims 1 to 8, wherein the packaging material includes a flexible film pouch.   10. Packaged natural fruit pulp according to any one of claims 1 to 9, having ambient stability for at least 6 weeks.   The first stabilized gel-like fruit pulp fills the first region of the packaging material, and the second stabilized fruit pulp fills the second region of the packaging material, whereby the fruit 11. A packaging according to any one of the preceding claims, wherein the pulp forms a unitary packaged stabilized fruit product having separate first and second regions. Natural fruit pulp.   12. The packaged natural fruit of claim 11, wherein a second fruit pulp forms the core of the product and the gelled fruit pulp forms a shell that substantially encloses the core. ·pulp. A process for preparing a packaged, ambient stable natural fruit product comprising:
(A) crushing raw fruit to provide a first raw fruit pulp;
(B) adding a PME enzyme to the first raw fruit pulp;
(C) packaging the first raw fruit pulp and PME in a sealed, substantially oxygen-impermeable container;
(D) Incubating raw fruit pulp and PME under ultra high pressure (UHP) to demethoxylate the natural fruit pectin in the fruit pulp, thereby making the fruit pulp a dimensional stable gel Change to a rod-like embodiment, and make the obtained product long-term storage,
A preparation method comprising each step. The preparation method according to claim 13, wherein the preparation is performed for the purpose of preparing the packaged natural fruit pulp according to claim 1. 15. The incubating, stabilizing, and long-term storage step is performed by applying UHP to a product having a pH of about 4.5 or less at least about 350 MPa for at least about 5 minutes. The preparation method described in 1. The preparation method according to claim 13 or 14, wherein the long-term preservation step for the fruit pulp is not performed at a temperature exceeding 85 ° C. Process of incubation is carried out under UHP is,
The process according to claim 16, which is carried out in a UHP pressure vessel automatically adjusted to a temperature of about 15 ° C to about 45 ° C. Crushing the second raw fruit to provide a second raw fruit pulp;
The packaging step is to contact the first fruit pulp region in the packaging container and package the second fruit pulp region in the packaging container prior to the step of sealing the packaging container and incubating at a constant temperature. The preparation method according to any one of claims 13 to 17, comprising:   The packaging step includes passing the first and second fruit pulps through the concentric filling tubes so that the first fruit pulp forms a shell around the core region of the second fruit pulp, and the packaging container. The method according to claim 18, comprising filling the container.   20. A method according to claim 18 or 19, wherein the first and second fruit pulps have different colors.