JP2010124759A - Banana processed product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a banana processed product produced by using banana fruit flesh whose flavor and palate feeling are made to be optimum owing to afterripening, and containing fruit flesh solid whose flavor and shape after processed are kept better and stable for a long period without loosing the shape. <P>SOLUTION: The banana processed product is produced by charging a packaged container with banana fruit flesh as it is or cut after peeled, and sugar liquid containing 50-80 wt.% of water-soluble sugar so that the ratio of the banana fruit flesh to the sugar liquid is (60:40)-(95:5); hermetically packaging the package container; and heating the sugar liquid-containing packaged banana obtained by being subjected to vacuum package in a temperature region at 60-95°C, so that the banana fruit flesh at 10°C after frozen and thawed has a breakage strength of 150-900 g/cm<SP>2</SP>in the measurement of the banana fruit flesh cut into 6.4 mm-square dices with a rheometer at a speed of 60 mm/min using a flat-plate plunger with a diameter of 5 mm. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention is sterilized to such an extent that coliform bacteria become negative when measured by the BGLB method in the Food Sanitation Law, and has an appropriate hardness even when heated and / or refrigerated and / or frozen. In addition, the present invention relates to a processed solid banana product that does not cause discoloration of the pulp and browning, and a food and drink obtained by further processing the processed product.

  Banana is known as a familiar fruit. It is well known that bananas are fruits that have high levels of productivity and nutritional value but are very difficult to preserve and process. Specifically, the peeled or cut banana pulp rapidly turns brown and the commercial value is significantly reduced. In addition, processed bananas or processed bananas that have been preserved for a long period of time, with a banana flavor and flesh-like shape, due to heat treatment to prevent sterilization and browning, and refrigeration and freezing for storage It was very difficult to obtain foods and drinks using the.

Various methods have been tried in the past to solve such problems specific to bananas.
For example, a method of treating banana pulp with an aqueous solution of ferulic acid has been devised as a method for preventing banana browning. (For example, refer to Patent Document 1) However, ferulic acid is a substance that is difficult to dissolve in water, and there is a problem that it is very difficult to obtain a sufficient browning prevention effect.
In addition, heating the pulp composition containing banana pulp, water and oil at a temperature of 30 ° C. to 90 ° C. for about 3 minutes inactivates the active enzymes (amylase, lipoxygenase, polyphenol oxidase) contained in the banana to cause browning Methods to prevent it have been devised. (For example, refer to Patent Document 2) However, in this method, in order to prevent browning, the pulp composition containing banana pulp, water and oil needs to be pureed, and certain shape and hardness between the banana pulps are reduced. It was impossible to maintain.

On the other hand, as a method of maintaining the hardness of the processed banana product, a method of increasing the hardness of the processed banana product by not using sufficient ripening, deliberately lowering the ripeness and using unripe pulp, This method has a problem in that although the pulp remains, the maturity is insufficient and the flavor is significantly deteriorated.
Further, a method has been devised in which banana pulp is brought into contact with a solution having a pH adjusted to 6 to 8 by combining an acid having a pH buffering action and salts thereof. (For example, refer to Patent Document 3) However, this method has a problem that the flavor is not sufficient because it is out of the original pH of the banana, and further, long-term storage is impossible because it does not have freezing tolerance.
Furthermore, a method for preventing softening by heating by mixing a solid piece of banana and a starchy paste of 100,000 cp or more has been devised. (For example, refer patent document 4.) However, since this method uses a starch paste having a remarkably high viscosity of 100,000 cp or more, there is a problem that the texture is deteriorated and the usage is limited.

To prevent softening of vegetables or fruits, preheating at a temperature of 45 ° C to 75 ° C for 10 to 180 minutes in water or dilute acidic water or sugar solution will soften even if treated at high temperature and / or high pressure A technique that can be prevented is also known. (For example, see Patent Document 5.) However, this technique is suitable for root vegetables such as radish, burdock and carrot, and relatively hard vegetables or fruits such as peaches, pears and apples, but for soft fruits such as bananas. A sufficient effect was not obtained for application.
As another method for preventing softening by heating, a method has been devised in which cut root vegetables are treated under conditions that activate pectin methylesterase and then immersed in calcium salt for tissue strengthening treatment. (For example, refer to Patent Document 6) However, even in this technique, the target for softening is root vegetables, and a sufficient effect cannot be obtained for application to bananas. In particular, immersing in calcium salt has a problem that the fiber feel is too strong for bananas, and bananas should be avoided as much as possible.

In the present situation as described above, it has been desired to develop a processed banana product that is preserved in shape and prevented from softening by freezing and thawing and / or heat treatment even when sufficiently ripened banana fruit is used.
Japanese Patent Laid-Open No. 11-276066 (pages 1 to 4) JP-T-2006-503666 (pages 1 to 15) JP 2001-352900 A (pages 1 to 5) JP 5-328932 A (pages 1 to 3) Japanese Examined Patent Publication No. 62-47508 (pages 1 and 2) JP 2008-17770 A (pages 1 to 10)

  The present invention provides a processed banana product that uses a banana pulp whose flavor and texture are optimized by ripening, maintains a flavor and a shape after processing, and contains a stable solid of a pulp for a long time without losing its shape. The task is to do.

In the present invention, the peeled banana pulp after being peeled and a sugar solution containing 50% or more and 80% or less of a water-soluble sugar content in a banana pulp: sugar solution ratio of 60:40 to 95: 5 It relates to a method for producing a processed solid banana product obtained by heat-treating a sugar solution-containing packaged banana that has been put into a packaging container and vacuum-packaged in a temperature range of 60 ° C. to 95 ° C. Further, the present invention relates to a method for producing a processed banana product characterized by performing a treatment combining one or more of cutting, heating, sugar soaking, vacuum, sterilization, refrigeration, freezing and thawing. When the rupture strength of 6.4 mm square banana flesh cut at 10 ° C. after freezing and thawing was measured with a rheometer at a speed of 60 mm / min using a flat plunger with a diameter of 5 mm Relates solids banana workpiece characterized by having a 150 g / cm ² or more 900 g / cm ² or less of breaking strength.

  The object of the present invention is to provide a processed banana product that retains the banana flavor and leaves a shape with a flesh feel, and a food and drink that is further processed.

  Bananas in the present invention generally refer to bananas sold in supermarkets, fruit stores, etc., such as Giant Cavendish species, Hokuto species, Gross Mitchell species, Senorita species (Monkey bananas), Morard species, Rasundan species, If it is a banana for raw consumption, it will not specifically limit. What is used in the present invention is the pulp after the banana is peeled off, and the pulp or skin part for each skin is never used.

  Bananas cannot be imported in the ripe state as required by the Plant Protection Law to prevent pests from entering Japan. Therefore, imported bananas are still harvested while the outer skin is blue-ripened, and are transported to Japan by a constant temperature transport ship. After that, in the processing room owned by the banana processor, a process called ripening that promotes aging of moderate bananas by adjusting ethylene gas, temperature and humidity is added, and the outer shell that is generally sold in supermarkets and fruit stores becomes yellow bananas . In the present invention, this ripening is performed, and a banana that has been appropriately ripened until it is enough to eat is used as a raw material.

  In the present invention, a moderately ripe banana refers to one that has a yellow outer skin, is sweet, and has little astringency, as is generally sold in supermarkets and fruit stores. Although not particularly limited, the sugar content of the flesh and the color chart can be used as an index for determining the degree of maturity. The sugar content can be determined as Brix measured using a hand-held refractometer manufactured by Atago Co., Ltd. In the present application, sugar content and Brix are treated as the same. The sugar content (Brix) is preferably 16.5 or more and 27.0 or less, the sugar content (Brix) is more preferably 17.0 or more and 26.0 or less, and the sugar content (Brix) x is 17.5 or more and 25. Most preferably, it is 0.0 or less. When the sugar content (Brix) is lower than 16.5, the pulp is hard but has a strong astringency and lacks sweetness. Further, when the sugar content (Brix) Brix exceeds 27.0, it is not preferable because it is overripe and the flesh is damaged or too soft. When judging from the appearance using a color chart, the color of the hull is preferably in the range of 4 to 7, more preferably in the range of 5 to 6 in the doll banana color chart manufactured by Doll Food Company.

  In the present invention, the banana pulp as it is or cut is put into a packaging container together with a sugar solution and vacuum-packed. The mixing ratio of the banana pulp and the sugar solution is preferably 60:40 to 95: 5, more preferably 70: from the viewpoint of reducing the impact of banana pulp touching and ease of degassing when vacuum packaging. It is desirable that the ratio be 30 to 90:10, most preferably 82.5: 17.5 to 87.5: 12.5.

  The sugar solution in the present invention preferably refers to a solution containing a water-soluble sugar content of 50% or more and 80% or less, more preferably 55% or more and 75% or less, and most preferably 60% or more and 70% or less. If the sugar content is 50% or less, swelling due to moisture occurs, and the pulp tends to collapse. If it exceeds 80%, sugar or other crystals may precipitate and the viscosity of the sugar solution increases, so the sugar solution is added. It becomes difficult and it is not preferable.

  The water-soluble saccharide in the present invention is not particularly limited as long as it is a saccharide that dissolves in water. However, from the viewpoint of flavor and viscosity of a sugar solution, glucose, sucrose, syrup, oligosaccharide, and hydrogenated reducing sugar are used. Among them, any one and / or a combination of two or more is preferable.

  The sugar solution in the present invention is preferably adjusted to pH 2.0 or more and less than 6.0 with an acid, more preferably pH 2.5 or more, for the purpose of suppressing discoloration and, in particular, the ease of heat sterilization of microorganisms. The pH is adjusted to less than 5.5, most preferably from 2.6 to less than 4.5. The acid used for pH adjustment is not particularly limited as long as it is used for food, but citric acid is preferably used from the viewpoint of acidity that matches the banana flavor, or ascorbic acid may be used. good.

  In the present invention, the degree of vacuum is a numerical value shown when measured with a vacuum gauge. When the vacuum gauge indicates 0 mmHg, it indicates a normal atmospheric pressure state, and when it indicates 760 mmHg, it indicates a complete vacuum. Show. The vacuum packaging is preferably performed in a state where the degree of vacuum at 20 ° C. shows a numerical value of 600 mmHg or more when measured with a vacuum gauge, more preferably 700 mmHg or more, and most preferably 750 mmHg or more. When the degree of vacuum is 600 mmHg or less, discoloration due to oxidation tends to occur, and further, voids are formed between the container and the contents, resulting in a decrease in sterilization efficiency and breakage of the pulp. In addition, in this application, 20 degreeC is only an parameter | index, and if the temperature at the time of vacuum packaging is comparable vacuum degree, it will not specifically limit.

  The hardness of the pulp in the present invention is indicated by the breaking strength. The breaking strength of banana pulp is measured at 10 ° C. after thawing the frozen processed banana product. The freezing method and the thawing method of the processed banana product are not particularly limited, and a normal freezing and thawing method can be used as long as it is frozen and thawed to the center of the pulp. It is not limited. The time required for thawing is not particularly limited, and a method of thawing for 30 minutes to 10 hours in an atmosphere of 10 ° C. or lower or running water is conceivable. In order to freeze to the center of the pulp, the center temperature of the pulp should be −5 ° C. or lower. In order to thaw to the center of the pulp, the center temperature of the pulp should be 0 ° C. or higher. Moreover, the measurement of breaking strength should just be measured within 10 hours after thawing | decompressing to the center of a pulp from the point of quality, It is preferable to measure within 6 hours, It is further more preferable to measure within 3 hours, Most preferably, it is measured within 1 hour.

The breaking strength of the softening-prevented banana pulp in the present invention is measured using a rheometer. Since the breaking strength of the pulp varies depending on the size of the pulp to be measured, in the present invention, it is measured by cutting the pulp into a 6.4 mm square die.
The breaking strength may be 150 g / cm ² or more and 900 g / cm ² or less when a flat plate plunger having a diameter of 5 mm at 10 ° C. is penetrated into the pulp at a rate of 60 mm / min, preferably 200 g / cm ^2. It is preferably 900 g / cm ² or less, more preferably 300 g / cm ² or more and 800 g / cm ² or less, and most preferably 400 g / cm ² or more and 700 g / cm ² or less. When the breaking strength is less than 150 g / cm ² , it becomes difficult to maintain the shape when heated, refrigerated or frozen, and the texture of the banana becomes too soft and unnatural. Conversely, if it exceeds 900 g / cm ² , the texture is too hard and unnatural, which is not preferable.

  In the present invention, banana pulp is heated in a temperature range in which pectin methylesterase contained in the banana is activated and polyphenol oxidase is inactivated, and the results of coliform group measurement by the BGLB method in the food hygiene law are negative. Need to be processed. The temperature range in which pectin methylesterase is activated and polyphenol oxidase is inactivated and the coliform group is negative is preferably that the banana pulp is heated to 60 ° C to 95 ° C, more preferably 65 ° C to 90 ° C. It is desirable to heat to not higher than 70 ° C., most preferably 70 ° C. or higher and 85 ° C. or lower. Below 65 ° C., activation of polyphenol oxidase is insufficient, banana pulp after heating is too soft and unfavorable, and furthermore, the bactericidal effect on coliforms is not sufficient, and discoloration due to residual polyphenol oxidase is remarkable, which is preferable. Absent. When the temperature is higher than 95 ° C., the activity is lost before the pectin methylesterase sufficiently acts, and the bubbles contained in the banana expand due to rapid heating and destroy the pulp. .

The heating time may be 10 minutes or more and 60 minutes or less, preferably 11 minutes or more and 60 minutes or less, more preferably 12 minutes or more and 55 minutes or less, and most preferably 15 minutes or more and 50 minutes or less. The following is desirable. In less than 10 minutes, when the heating temperature is as low as 65 ° C. or less, the central portion is not sufficient to reach 60 ° C., and strengthens the tissue of banana pulp by the enzymatic reaction of pectin methyl esterase to prevent softening. In this case, a sufficient reaction time cannot be obtained. Further, the inactivation of polyphenol oxidase is insufficient, and blackening is observed, which is not preferable. When heated above 85 ° C. over 60 minutes, the heating of the portion close to the outer skin becomes longer, discoloring to a light red or brown color due to overheating, and the original flavor of the banana changes and deteriorates. Absent. Furthermore, if it exceeds 60 minutes, the working time for heat treatment and the like becomes longer, which is not preferable from the viewpoint of production efficiency.
The heating method is not particularly limited as long as it can provide the temperature and time necessary for the present invention, and examples thereof include a hot water bath, steam spray, far infrared irradiation, microwave irradiation, hot air heating and the like. .
In the case where the heat treatment is performed, the temperature near the outer skin of the banana pulp and the temperature near the center are heated from the outside. However, there is no particular problem because, under the heating conditions of the present invention, sufficient strength can be obtained as banana pulp.

  In the present invention, any of antioxidants such as ascorbic acid, sodium ascorbate and ferulic acid can be used for the purpose of preventing discoloration until heat sterilization.

  In the present invention, the whole pulp is processed as a banana to be used for vacuum packaging or after being cut. The cut of the flesh is made as needed to the extent that it is easy to eat or process, and the size is not particularly limited. It is also possible to use a material that has been cut to a suitable length, for example, about ½, or a slice or die cut. However, the slice or die cut before the heat treatment is not preferable because it easily changes its color and easily loses its shape.

The processed banana product of the present invention can be eaten or consumed as it is, or can be further processed and used for food or drink.
The further processing is not particularly limited, such as cutting to an appropriate size, heat treatment, sterilization treatment, refrigeration treatment, freezing / thawing treatment, etc., and can be combined and processed as desired by the user. For example, it can be cut into dice for use as a dessert in yogurt, jelly, ice cream, etc., mixed with other necessary ingredients, or heated and sterilized while mixing. It can also be used as a confectionery / bread material in its original shape or in a dice shape and packed in the confectionery / bread dough as a jam or filling, or attached to the surface of the confectionery / bread dough as a topping and then baked for use. Is possible. Further, it can be cut into a dice shape and added to a stock solution of drink yogurt or fruit juice, followed by heat treatment and sterilization treatment. In any case, it is possible to provide to the consumer while maintaining the shape and color tone as a banana, the shape after molding such as dice cutting and the appropriate hardness and texture.

When processed further and used as a food or drink or a raw material for food or drink, the pulp hardness of the processed banana contained in the food or drink or the raw material for food or drink is the banana taken from the food or drink or the raw material for food or drink. The flesh is shown as the breaking strength measured with a rheometer as it is. Breaking strength of banana pulp using a rheometer, when measured by causing penetration into the pulp at 10 ° C. A plate plunger having a diameter of 5mm at a speed of 50 mm / min, preferably 150 g / cm ² or more 900 g / cm ² Or less, more preferably 200 g / cm ² or more and 800 g / cm ² or less, and most preferably 400 g / cm ² or more and 700 g / cm ² or less. If the breaking strength is less than 150 g / cm ² , the shape is not maintained, and the texture of the banana becomes too soft and unnatural. Conversely, if it exceeds 900 g / cm ² , the texture is too hard and unnatural, which is not preferable.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.

Example 1
10 kg of ripened and moderately ripe banana fruits (Giant Cavendish species, pulp sugar (Brix) 22.0, color chart 6) were peeled to obtain 6 kg of banana pulp. Banana pulp was adjusted to 850 g after removing the sticky parts on both sides to obtain 10 banana pulps. The obtained banana pulp is put in a heat-resistant plastic bag, and a sugar solution (sugar content 65%, pH 2.8) consisting of 97.5 g of sucrose, 0.15 g of vitamin C and 52.35 g of water is added, and a vacuum packaging machine (Corporation) Furukawa Seisakusho Co., Ltd.) was used for vacuum packing at a vacuum degree (vacuum gauge value) of 760 mmHg to obtain seven vacuum packed products. The vacuum-packed banana pulp was placed in a hot water bath adjusted to 75 ° C. and heat-treated for 25 minutes, then cooled to 20 ° C. in cold water and frozen at −20 ° C. to obtain processed banana product 1. The central temperature of the banana pulp during the heat treatment at this time was heated at 60 ° C. or more for 10 minutes according to the temperature recorder.

  Processed banana in the same manner as in Example 1 except that the sugar content of the sugar solution is 80% (sucrose 85.0 g, reduced starch syrup 50 g (sugar content 70%, water 30%), vitamin C 0.15 g, water 14.85 g). 2 was obtained.

  A processed banana product 3 was obtained in the same manner as in Example 1 except that the sugar content of the sugar solution was 50% (glucose 75.0 g, vitamin C 0.15 g, water 74.85 g).

  A processed banana product 4 was obtained in the same manner as in Example 1 except that sodium ascorbate was added to the sugar solution to adjust the pH to 5.8.

  A processed banana product 5 was obtained in the same manner as in Example 1 except that 600 g of banana pulp and 400 g of sugar solution (260.0 g of sucrose, 0.4 g of vitamin C, 139.6 g of water) were used.

Comparative Example 1
10 kg of ripened and moderately ripe banana fruits (Giant Cavendish species, pulp sugar (Brix) 22.0, color chart 6) were peeled to obtain 6 kg of banana pulp. Banana pulp was adjusted to 850 g after removing the sticky parts on both sides to obtain 10 banana pulps. The obtained banana fruit was put in a heat-resistant plastic bag and sealed as it was without being vacuumed. The packaged banana fruit was frozen at −20 ° C. to obtain Comparative Product 1.

Comparative Example 2
Unripe unripe banana fruit (Giant Cavendish species, pulp sugar content (Brix) 12.0, color chart 3) 10 kg was peeled to obtain 6 kg of banana pulp. Banana pulp was adjusted to 850 g after removing the sticky parts on both sides to obtain 10 banana pulps. The obtained banana fruit was put in a heat-resistant plastic bag and sealed as it was without being vacuumed. The packaged banana fruit was frozen at −20 ° C. to obtain Comparative Product 2.

Test example 1
The processed banana product 1 and the comparative product 1 obtained in Example 1 and Comparative Example 1 were frozen at −20 ° C. for 3 days, and then left in a constant temperature water bath at 10 ° C. for 5 hours to remove the thawed banana pulp. A 4 mm die cut (cut into a cube of 6.4 mm on a side) was performed, and the breaking strength was measured by coliform group measurement, appearance inspection, texture inspection, and rheometer. Also, banana fruit (Giant Cavendish species, fruit sugar content (Brix) 22.0, color chart 6), which is ripened and moderately matured as a control product, is cut into a 6.4 mm die without any treatment. The breaking strength was measured by coliform group measurement, food texture test and rheometer (manufactured by Fudo Kogyo Co., Ltd.).
Coliform bacteria are measured according to the BGLB method of the Food Sanitation Act, 10 samples each, and the number of positive reactions is indicated, and the appearance inspection shows that the shape cut in a dice is not collapsed or the color tone does not change Or, 5 points for good and 1 point for unfavorable items are evaluated by visual inspection by 10 panelists. Evaluate by sensory inspection by 10 panelists with the one not present as the one, and the breaking strength of the pulp was measured at 10 ° C. with a flat plate plunger with a diameter of 5 mm at a speed of 60 mm / min, as the breaking strength per square centimeter Calculated. The results are shown in Table 1.

  As is apparent from Table 1, the processed banana product according to the present invention has a property close to that of the control product, which is a banana that is much more raw than the comparative product. In other words, the shape of the die remains, the flesh of the flesh is less, the color tone is not discolored such as blackening, and the sugar is sufficiently permeated, so bubbles are removed, there is a sense of transparency, gloss, freezing and thawing It was a preferable shape and texture without deterioration of texture due to. In particular, the smoothness and thick texture was unprecedented in processed banana products.

Example 2
Banana fruit (Giant Cavendish species, fruit sugar content (Brix) 22.0, color chart 6), which was ripened and had an appropriate degree of ripeness, was peeled to obtain banana pulp. Banana pulp was removed from both sides, and the resulting banana pulp was put into a heat-resistant plastic bag to make 850 g per bag, and 97.5 g sucrose, 0.15 g vitamin C, and 52.35 g sugar The solution (sugar content 65%, pH 2.65) was added, and vacuum packing was performed using a vacuum packaging machine at a vacuum degree (vacuum gauge value) of 760 mmHg.
Place the vacuum-packed banana pulp in a water bath adjusted to a water temperature of 50, 60, 70, 75, 80, 90, 95, 100 ° C., 5 minutes, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, The sample was taken out at 60 minutes and 70 minutes, and immediately cooled with cold water at 20 ° C. This was put in a freezer at −20 ° C. to obtain processed banana products.

Test example 2 Primary processing test (banana processed product)
The processed banana products obtained in Example 2 were each slowly frozen at −20 ° C. for 3 days and then slowly thawed in running water for 5 hours, followed by coliform group measurement, appearance inspection, texture inspection and rheometer (Fudo Kogyo Co., Ltd.) The breaking strength was measured.
Coliform bacteria are measured according to the BGLB method of the Food Sanitation Act, 10 samples each, and the number of positive reactions is indicated, and the appearance inspection shows that the shape cut in a dice is not collapsed or the color tone does not change Or, 5 points for good and 1 point for unfavorable items are evaluated by visual inspection by 10 panelists. Evaluate by sensory inspection by 10 panelists with the one not present as the one, and the breaking strength of the pulp was measured at 10 ° C. with a flat plate plunger with a diameter of 5 mm at a speed of 60 mm / min, as the breaking strength per square centimeter Calculated. The results are shown in Table 2. Moreover, the breaking strength measurement result by a rheometer is shown in FIG. 1 as a chart.

As is clear from Table 2, the texture of the present invention, which was subjected to the heat treatment at 60 ° C. or more and less than 95 ° C. for more than 10 minutes and not more than 60 minutes, was good in both texture and breaking strength. By heating at 60 ° C. for 50 minutes or more, banana pulp having a strength of breaking strength of 150 / cm ² or more could be obtained. When the heating temperature was 50 ° C. or less, a firm pulp capable of measuring the breaking strength was not obtained even when the heating time was increased.
Furthermore, when heated at 90 ° C., a sufficiently strong pulp was obtained after 15 minutes of heating.
In addition, as apparent from FIG. 1, when the heating temperature is 80 ° C. or higher, the activation of pectin methylesterase rises early in the initial stage, but it is possible that the enzyme activity is deactivated when the heating is longer than 10 minutes. Even with the above heating, no significant increase in breaking strength was observed. However, when the temperature was high, the starch contained in the banana was denatured, creating a sticky viscosity, giving a texture close to that of a fresh banana.
That is, when the temperature exceeds 60 ° C. and less than 80 ° C., a smooth and thick texture can be obtained. In addition, heating at 80 ° C. or higher and lower than 95 ° C. provides a texture close to that of raw starchy bananas, and can meet many demands for textures with excellent characteristics.

  In the measurement of coliform bacteria, the BGLB method was negative in heating at 60 ° C. or higher, but positive in 60 minutes of heating was seen in heating at 50 ° C. From the viewpoint of the coliform group, it was found that heating at 60 ° C. or higher was necessary.

Test Example 3 Secondary processing test (preparation for yogurt)
Of the processed banana products obtained by the same method as in Example 2, a banana processed product having a heating temperature of 50 to 95 ° C. and a heating time of 10 to 70 minutes was selected and the yogurt was selected. Prepared a preparation.

[Conditions for processed banana products]
・ 50 ℃, 70 minutes ・ 60 ℃, 50 minutes, 60 minutes ・ 70 ℃, 20 minutes ・ 75 ℃, 30 minutes, 40 minutes, 60 minutes ・ 80 ℃, 30 minutes ・ 90 ℃, 10 minutes, 15 minutes, 20 Min ・ 95 ℃, 10 min

  Each banana processed product obtained by processing under the above heating conditions was slowly frozen at −20 ° C. for 3 days and then temperature-controlled at about −5 ° C. to 5 ° C. to obtain a 6.4 mm square Dicer (Archel Corporation) To obtain a banana die cut product.

[Preparation formulation]
Banana dice cut 4.0 (g)
Sugar 3.0
LM pectin 0.02
Xanthan gum 0.005
Sodium citrate 0.005
Phosphoric acid 0.014
Banana flavor 0.015
Water 2.941

  Using the obtained banana dice cut product, based on the above formulation, put the banana dice cut product in a stainless steel container, add sugar, pectin, xanthan gum, sodium citrate, phosphoric acid, After adding water and warming in a hot water bath to 80 ° C. with slow stirring, the deaeration device using an aspirator showed a vacuum degree (vacuum gauge value) of 760 mmHg, and then deaerated for 3 minutes. . The temperature was raised again to 90 ° C. in a hot water bath and held for 5 minutes. Then, moisture correction was performed to confirm that the sugar content was about 41, and flavor was added. And got a banana preparation. Appearance inspection, texture inspection, and rupture strength of a rheometer (manufactured by Fudo Kogyo Co., Ltd.) were measured for the secondary processed banana die cut product in the obtained banana preparation. Appearance inspection is performed by visual inspection by 10 panelists, with 5 points for good and 1 point for unfavorable one, whether the shape cut in a die shape is not broken, or the color tone is not discolored. The inspection is evaluated by sensory inspection by 10 panelists, with 5 points for good and 1 point for unfavorable whether or not it is close to the texture and taste of banana. The breaking strength of the pulp is 5 mm in diameter at 10 ° C. Was measured at a speed of 60 mm / min and calculated as the breaking strength per square centimeter. The results are shown in Table 3.

As is apparent from Table 3, the banana preparation of the present invention was better in shape, color and texture than the comparative product.
Moreover, even if it heated for 70 minutes or more at the heating temperature of 50 degreeC, since sufficient hardness for a cut was not obtained and it became puree form, secondary processing as a preparation with a pulp could not be performed.
The hardness of the pulp after the secondary processing that prepares the primary processing obtained by heating at 60 ° C. for 60 minutes and heating at 75 ° C. for 20 minutes is slightly weaker than that of the primary processed product. I felt softly.
What heated at 80 degreeC for 30 minutes and heated at 90 degreeC for 15 minutes showed the tendency to become hard by secondary processing, and the fracture strength also became large. In addition, the texture was harder than that of the primary processed product, making it closer to the texture of raw bananas.
When heated at 95 ° C, the gas contained in the pulp rapidly expands during heating in the primary treatment (foaming is observed during heating), and the pulp is destroyed. It cannot be cut as a raw material and is not suitable as a secondary processing raw material.
In the secondary processing, the thickener is heated for dissolution and sterilization. The flesh breaking strength is the difference between the breaking strength shown in Table 2 and the breaking strength (secondary processed product) shown in Table 3. Therefore, the pulp cannot be hardened by the heating process during the secondary processing. That is, it can be seen that control of enzyme reaction and starch modification are essential in the primary treatment as in the present invention.
In banana preparations used for desserts, the shape, texture, and color tone are obtained by using primary-treated bananas that have been heated for 60 minutes or less at a heating temperature of 60 ° C and more than 10 minutes at a heating temperature of 90 ° C. Excellent preparation can be obtained.

Test example 4 tertiary processing test (use of banana preparation (secondary processed product) to yogurt)
A banana-containing yogurt was prepared using the banana preparation obtained in Test Example 3.
For the banana preparation, those in Test Groups 2 to 11 shown in Test Example 3 were used.
200 g of banana preparation was mixed with 800 g of fermented milk having a non-fat milk solid content of 12% and a milk fat content of 3% and stored at 5 ° C. for 2 days. The banana pulp in the banana pulp containing yogurt thus obtained was subjected to appearance inspection, texture inspection, and breaking strength measured by a rheometer. Appearance inspection is evaluated by visual inspection by 10 panelists with 5 points for good and 1 point for unfavorable, whether the shape cut in a die shape is not collapsed, or the color tone is not discolored. The inspection is conducted by sensory inspection by 10 panelists, with 5 points for good and 1 point for unfavorable whether the texture is close to the texture or taste of banana. The pulp was taken out and placed on a filter paper to wipe off the yogurt portion of the surface, and then a flat plunger having a diameter of 5 mm was measured at 10 ° C. at a speed of 60 mm / min, and calculated as the breaking strength per square centimeter. The results are shown in Table 4.

  As is apparent from Table 4, it was found that the banana preparation of the present invention had little shape loss and good texture even when put in yogurt. Although it depends on the fermented milk to be used, there was a tendency that the breaking strength tended to increase when it was used for banana yogurt than during banana preparation. Banana preparation is added to fermented milk at low temperature, and the breaking strength increases. The pectin, which has become easy to react by moderate heat treatment of the primary treatment, reacts with acid, calcium and milk protein in fermented milk. It can be inferred that the banana pulp is hardened. Thus, by using the processed banana product of the present invention, it became possible to make a banana yogurt containing banana pulp with a good shape and a good flavor.

Test Example 5 Secondary processing test 2 (preparation for ice cream)
Among the processed banana products obtained by the same method as in Example 2, a processed banana product having a heating temperature of 50 to 95 ° C. and a heating time of 10 to 70 minutes was selected and iced. A preparation for cream was created.

[Conditions for processed banana products]
・ 50 ℃, 70 minutes ・ 60 ℃, 50 minutes, 60 minutes ・ 70 ℃, 20 minutes ・ 75 ℃, 30 minutes ・ 80 ℃, 30 minutes ・ 90 ℃, 10 minutes, 15 minutes ・ 95 ℃, 10 minutes

  Each banana processed product obtained by processing under the above heating conditions was slowly frozen at −20 ° C. for 3 days and then temperature-controlled at about −5 ° C. to 5 ° C. to obtain a 6.4 mm square Dicer (Archel Corporation) To obtain a banana die cut product.

[Preparation formulation]
Banana dice cut 4.0 (kg) Syrup part is also used Sugar 3.15
Water candy (solid content 75%) 1.0
LM pectin 0.02
Xanthan gum 0.005
Sodium citrate 0.005
Phosphoric acid 0.014
Banana flavor 0.015
Water 1.792

  Using the obtained banana dice cut product, based on the above formulation, put the banana dice cut product in a stainless steel container, add sugar, pectin, xanthan gum, sodium citrate, phosphoric acid, After adding water and warming in a hot water bath to 80 ° C. with slow stirring, the deaeration device using an aspirator showed a vacuum degree (vacuum gauge value) of 760 mmHg, and then deaerated for 3 minutes. . The temperature is raised again to 90 ° C. in a hot water bath and held for 5 minutes, then moisture correction is performed to confirm that the sugar content is about 50, flavor is added, and the mixture is dispensed into a 1 kg container and cooled with water. And got a banana preparation. Appearance inspection, texture inspection, and rupture strength of a rheometer (manufactured by Fudo Kogyo Co., Ltd.) were measured for the secondary processed banana die cut product in the obtained banana preparation. Appearance inspection is performed by visual inspection by 10 panelists, with 5 points for good and 1 point for unfavorable one, whether the shape cut in a die shape is not broken, or the color tone is not discolored. The inspection is evaluated by sensory inspection by 10 panelists, with 5 points for good and 1 point for unfavorable whether or not it is close to the texture and taste of banana. The breaking strength of the pulp is 5 mm in diameter at 10 ° C. Was measured at a speed of 60 mm / min and calculated as the breaking strength per square centimeter. The results are shown in Table 5.

As is apparent from Table 5, when the heat treatment of the primary treatment banana was performed at 60 ° C. for 60 minutes or less and at 90 ° C. for more than 10 minutes for ice preparation, 6.4 mm diced pulp The breaking strength was 150 g / cm ² or more and 900 g / cm ² or less, and the shape, color tone, and texture were good.
.

Test example 6 Tertiary processing test 2 (Use of banana preparation (secondary processed product) for ice cream)
An ice cream (non-fat milk solid content 12%, milk fat content 10%) mix was prepared, and the ice preparation shown in Table 4 adjusted to 5 ° C. was added to the mixture from the freezer. Dispense into cups and cure at -30 ° C.
After storage at -20 ° C for 1 day after curing, these ice creams containing banana pulp were subjected to sensory evaluation. Although all were good in flavor, the ones using test sections 15, 16, 17, 18, and 20 had a preferable flesh feel as the flesh feel.

  The processed banana product of the present invention can be eaten as a banana while maintaining its shape, color tone, moderate hardness, and texture, or the shape and color as a banana even after further processing. It can be provided to consumers while maintaining the shape after molding, such as a die cut, an appropriate hardness, and a texture.

It is a breaking strength measurement result by the rheometer of a banana processed product. (Test Example 2)

Claims (7)

A processed banana banana product that is heat-treated banana pulp, frozen to the center of the pulp and then thawed to the center of the pulp, cut into 6.4 mm square dice and a flat plate with a diameter of 5 mm at 10 ° C A processed banana product having a breaking strength of 150 g / cm ² or more and 900 g / cm ² or less when measured with a rheometer at a speed of 60 mm / min using a mold plunger.   After peeling off, the banana pulp that has been cut or cut and a sugar solution containing 50% or more and 80% or less of a water-soluble sugar content such that the ratio of banana pulp to the sugar solution is 60:40 to 95: 5. The banana according to claim 1, further comprising a step of heat-treating the sugar solution-containing packaged banana obtained by charging into a packaging container and vacuum packaging in a temperature range of 60 ° C to 95 ° C. Manufacturing method of processed products.   A sugar solution containing 50% to 80% of a water-soluble sugar is a combination of one or more selected from glucose, sucrose, starch syrup, oligosaccharide, and hydrogenated reducing sugar as a water-soluble sugar. The method for producing a processed banana product according to claim 2, wherein the pH is adjusted to 3.0 or more and less than 6.0 with an organic acid.   The method for producing a processed banana product according to claim 2, wherein the heat treatment is performed for 10 minutes to 60 minutes.   The processing which combined any 1 type (s) or 2 or more types of cut, heating, sugar immersion, vacuum, sterilization, refrigeration, freezing and thawing | decompression for the processed banana product obtained by the manufacturing method in any one of Claims 2-4 A method for producing a processed banana product, characterized in that it is performed.   A processed banana product obtained by the production method according to claim 2.   A food or drink comprising the processed banana product according to claim 1 or 6.

Images