JP2010220533A - Aloe mesophyll-containing food product and method for producing the same - Google Patents
Aloe mesophyll-containing food product and method for producing the same Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
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- 238000010438 heat treatment Methods 0.000 claims abstract description 17
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Images
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- Dairy Products (AREA)
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Abstract
Description
本発明は、アロエ葉肉含有食品とその製造方法に関し、詳しくは、アロエ葉肉が本来有する食感を保持しつつ、更に噛みごたえを付加した新しい食感を有するアロエ葉肉を含有したヨーグルト、ゼリー、乳酸菌飲料等のアロエ葉肉含有食品とその製造方法に関する。 The present invention relates to an aloe mesophyll-containing food and a method for producing the same, and more specifically, yogurt, jelly, and lactic acid bacterium containing aloe mesophyll having a new texture that retains the original texture of aloe mesophyll and further has a chewy texture. The present invention relates to aloe mesophyll-containing foods such as beverages and methods for producing the same.
乳酸菌の健康増進効果について、世界中でその研究が進むとともに、急速に発酵乳の市場が拡大してきた。また、発酵乳の市場の拡大に伴い、製品の種類も多様化が進み、例えば、様々なフルーツ果肉固形物入りのヨーグルトが上市されている。その結果、急速にフルーツヨーグルトの市場が拡大し、中でも、アロエ葉肉入りヨーグルトは、昔からアロエが持つ健康感と、アロエ葉肉特有の食感が好まれ、飛躍的に市場を伸ばしてきた。 The research on the health promotion effect of lactic acid bacteria has progressed all over the world, and the market of fermented milk has expanded rapidly. In addition, with the expansion of the fermented milk market, the types of products have been diversified. For example, yogurts containing various fruit pulp solids are on the market. As a result, the market for fruit yogurt has expanded rapidly. Among them, yogurt with aloe mesophyll has long enjoyed the healthy feeling of aloe and the peculiar texture of aloe mesophyll.
一般的にアロエ葉肉入りヨーグルトを製造するためには、一旦アロエの生原料やアロエ缶詰原料に甘味料、安定剤、酸味料、香料などを加えて風味を調整してアロエ葉肉含有加工品（アロエプレザーブ）を作製した後、これをヨーグルトと混合することが必要である。このアロエ葉肉入りヨーグルトの製品価値としては、配合されるアロエの食感が最も重要であり、この食感を改善するために、これまで様々なアロエ葉肉含有加工品及びその製造方法が報告されている。 In general, in order to produce yogurt containing aloe leaf meat, a sweetener, stabilizer, acidulant, flavoring, etc. are added to the raw aloe raw material or canned aloe raw material to adjust the flavor, and the processed product (aloe vera) It is necessary to mix this with yoghurt after making the preservative. As the product value of this yogurt with aloe leaf meat, the texture of the aloe blended is the most important. In order to improve this texture, various processed products containing aloe mesophyll and its manufacturing methods have been reported so far. Yes.
アロエ葉肉含有加工品に関する従来技術としては、例えば、アロエ葉肉、甘味料、カルシウム塩、安定剤、ペクチンメチルエステラーゼ及び水を含有する混合物を、３０〜５０℃の範囲内の温度にて加熱処理して、アロエ葉肉を弾力性のある硬い葉肉質に改善するアロエ葉肉含有加工品の製造方法及びその製造方法によって得られるアロエ葉肉含有加工品（特許文献１参照）、アロエ葉肉に対して、ＬＭペクチンを０．０５〜０．４重量％の割合で配合してなる葉肉質が改善されたアロエ葉肉含有加工品（特許文献２参照）、安定剤としてネイティブ型ジェランガム、脱アシル型ジェランガム及び米でん粉から選択される少なくとも一種の安定剤を０．０１〜５重量％の割合で使用して、アロエ葉肉のシュリンクを抑制することでアロエ葉肉本来の食感をたもつアロエ葉肉加工品（特許文献３参照）、アロエ葉肉に対して、グアガム、キサンタンガム及びコーンスターチから選択される少なくとも一種の安定剤を少なくとも０．０５重量％の割合で配合してなる葉肉の収縮が抑制された食感のよいアロエ葉肉含有加工品（特許文献４参照）が報告されている。 As a conventional technique regarding aloe mesophyll-containing processed products, for example, a mixture containing aloe mesophyll, sweetener, calcium salt, stabilizer, pectin methylesterase and water is heat-treated at a temperature in the range of 30 to 50 ° C. A method for producing an aloe mesophyll-containing processed product for improving aloe mesophyll to an elastic hard mesophyte, an aloe mesophyll-containing processed product obtained by the production method (see Patent Document 1), and LM pectin for aloe mesophyll From 0.5 to 0.4% by weight of aloe mesophyll-containing processed product with improved mesophyll quality (see Patent Document 2), native gellan gum, deacylated gellan gum and rice starch as stabilizers Aloe mesophyll by suppressing shrinkage of aloe mesophyll using at least one selected stabilizer in a proportion of 0.01 to 5% by weight Processed aloe mesophyll with a conventional texture (see Patent Document 3), aloe mesophyll, blended with at least one stabilizer selected from guar gum, xanthan gum and corn starch in a proportion of at least 0.05% by weight. An aloe mesophyll-containing processed product with good texture in which contraction of mesophyll is suppressed (see Patent Document 4) has been reported.
アロエ葉肉含有加工品を配合したヨーグルト、ゼリー等は、ヨーグルト、ゼリー等自体の風味にアロエ独特のみずみずしい歯ごたえ、食感が加わることにより、今までにない美味しさを持つ食品として、多くの消費者に支持されている。
アロエ葉肉含有食品を製造する場合、アロエ缶詰などに含まれるアロエ葉肉加工品をそのまま食品材料として使用するとアロエ独特の歯ごたえのある食感が失われるため、特許文献１〜４などに見られる従来技術にあるように、アロエ葉肉加工品に所定の安定剤などを加えて加熱処理をしたアロエ葉肉含有加工品（アロエプレザーブ）を使用することによって、アロエ葉肉の食感を改善していた。
Yogurt, jelly, etc., containing aloe mesophyll-containing processed products, many consumers as foods with an unprecedented taste by adding the fresh texture and texture unique to aloe to the flavor of yogurt, jelly, etc. It is supported by.
When producing aloe mesophyll-containing foods, the processed texture of aloe mesophyll contained in canned aloe can be used as it is as a food material, and the texture that is unique to aloe is lost. As described above, the texture of aloe mesophyll was improved by using an aloe mesophyll-containing processed product (aloe plaza) obtained by adding a predetermined stabilizer or the like to a processed aloe mesophyll and heating it.
しかしながら、従来技術によるアロエ葉肉含有加工品では、アロエ葉肉の歯ごたえのある食感を求めるあまり、アロエ葉肉が硬くなり過ぎたり、逆に加工する際にできるだけアロエ葉肉の収縮を抑えようとするため、アロエ葉肉が柔らかくなり過ぎたりするという問題があった。そのため、このようなアロエ葉肉含有加工品を配合したヨーグルト、ゼリー等のアロエ葉肉含有食品に対し、アロエ葉肉の食感の更なる向上が求められていた。 However, in the processed product containing aloe mesophyll according to the prior art, because the aloe mesophyll is too hard or the aloe mesophyll is trying to suppress the shrinkage of aloe mesophyll as much as possible when processing, There was a problem that the aloe mesophyll was too soft. Therefore, further improvement in the texture of aloe mesophyll has been demanded for aloe mesophyll-containing foods such as yogurt and jelly containing such aloe mesophyll-containing processed products.
一方、最近では、従来のアロエ葉肉が有する独特の食感に飽きたらず、その食感を生かしながら、更に噛みごたえのある、新しい食感を持った差別化されたアロエ葉肉含有加工品を配合したアロエ葉肉含有食品が求められている。 On the other hand, recently, we are not tired of the unique texture of conventional aloe mesophyll, and we have incorporated a differentiated processed product containing aloe mesophyll with a new texture that makes the texture even more chewy. There is a need for aloe mesophyll-containing foods.
そこで、本発明は、アロエ葉肉が本来有する食感を保持しつつ、更に噛みごたえのある、新しい食感を有するアロエ葉肉含有加工品を配合してなるアロエ葉肉含有食品とその製造方法の提供を目的とする。 Therefore, the present invention provides an aloe mesophyll-containing food comprising an aloe mesophyll-containing processed product having a new texture that retains the original texture of aloe mesophyll and has a new texture, and a method for producing the same. Objective.
本発明者らは、原料のアロエを切断し、剥皮、洗浄、カットした未加熱のアロエ生葉を用いて、これにペクチン、グアガム等を０．００５質量％以上０．０５質量％未満の割合で水などと共に添加し、加熱殺菌し、次いで、調製したアロエ葉肉加工品に、甘味料、水などを加えて加熱殺菌するプレザーブ処理を施して得たアロエ葉肉含有加工品を、ヨーグルト及びゼリーにそれぞれ添加して１日〜１ヶ月保存したところ、これらは従来品に比べて、アロエ葉肉が本来有する食感を有しながら、更に噛みごたえのある、新しい特有の食感を有するアロエ葉肉を含むものであることを見出し、本発明を完成させた。 The present inventors cut the raw aloe, peeled, washed and cut the raw unheated aloe leaves, and then added pectin, guar gum, etc. in a proportion of 0.005 mass% or more and less than 0.05 mass%. Add together with water, sterilize by heating, and then add the sweetener, water, etc. to the prepared aloe mesophyll processed product, and give the aloe mesophyll-containing processed product obtained by subjecting it to yogurt and jelly. When added and stored for 1 day to 1 month, these contain aloe leaf flesh with a new unique texture that is more chewy while having the texture that aloe leaf meat originally has compared to conventional products. As a result, the present invention has been completed.
かくして、本発明は、アロエ生葉に対して、ペクチン、グアガム、キサンタンガム、タラガム及びコーンスターチから選ばれる少なくとも１種の安定剤０．００５質量％以上０．０５質量％未満の量及び水を添加し、８５〜１００℃の範囲に加熱して調製したアロエ葉肉加工品に、アロエ葉肉含有加工品に対して２〜４０質量％となる量の甘味料及び水を配合してなる、アロエ葉肉の収縮率が３０〜４５％の範囲であるアロエ葉肉含有加工品を添加してなるアロエ葉肉含有食品を提供するものである。 Thus, the present invention adds at least one stabilizer selected from pectin, guar gum, xanthan gum, tara gum and corn starch and water in an amount of 0.005% by mass or less and less than 0.05% by mass to aloe fresh leaves, The contraction rate of aloe mesophyll obtained by blending a sweetener and water in an amount of 2 to 40% by mass with respect to the aloe mesophyll-containing processed product in an aloe mesophyll processed product prepared by heating in the range of 85 to 100 ° C. Provides an aloe mesophyll-containing food comprising an aloe mesophyll-containing processed product having a content of 30 to 45%.
また、本発明は、アロエ生葉に対して、ペクチン、グアガム、キサンタンガム、タラガム及びコーンスターチから選ばれる少なくとも１種の安定剤０．００５質量％以上０．０５質量％未満の量及び水を添加し、８５〜１００℃の範囲に加熱してアロエ葉肉加工品を調製し、次いで、アロエ葉肉含有加工品に対して２〜４０質量％となる量の甘味料及び水を上記アロエ葉肉加工品に添加し、４０〜６０℃の範囲に加熱してアロエ葉肉含有加工品を調製し、このアロエ葉肉含有加工品を食品材料として用いる、アロエ葉肉含有食品の製造方法を提供するものである。 In addition, the present invention adds at least one stabilizer selected from pectin, guar gum, xanthan gum, tara gum and corn starch to water of aloe leaves in an amount of 0.005 mass% or more and less than 0.05 mass%, and water, An aloe mesophyll processed product is prepared by heating to a temperature range of 85 to 100 ° C., and then a sweetener and water in an amount of 2 to 40% by mass with respect to the aloe mesophyll-containing processed product are added to the aloe mesophyll processed product. An aloe mesophyll-containing processed product is prepared by heating to 40-60 ° C. to prepare an aloe mesophyll-containing processed product, and using the aloe mesophyll-containing processed product as a food material.
本発明によれば、アロエ葉肉が本来有する食感を保持しつつ、更に噛みごたえのある、新しい食感を有するアロエ葉肉を含むアロエ葉肉含有食品を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the aloe mesophyll containing food containing the aloe mesophyll which has the new texture which is still chewing while maintaining the food texture which aloe mesophyte originally has can be provided.
以下、本発明について更に詳細に説明する。
本発明において原料として使用しうるアロエは、アロエ科（Aloaceae）アロエ属（Aloe）に属する植物なら何でもよいが、苦味がなく、食感も良いアロエベラが好ましい。
Hereinafter, the present invention will be described in more detail.
Aloe vera that can be used as a raw material in the present invention may be any plant belonging to the genus Aloeaceae (Aloaceae), but is preferably aloe vera having no bitter taste and good texture.
本発明品を製造する際に使用するアロエ生葉としては、アロエ生葉を切断し、剥皮、洗浄、カットしたものを用いる。アロエ葉肉をカットしたものの形状及びサイズは、例えば、２ｍｍ×２ｍｍないし２２ｍｍ×２２ｍｍのサイズ、好ましくは８ｍｍ×８ｍｍないし１４ｍｍ×１４ｍｍのダイスカットされたものを使用することができるが、これらに限定されるものではなく、任意の形状及びサイズのアロエ生葉を使用することができる。 As the aloe leaves used in producing the product of the present invention, the aloe leaves are cut, peeled, washed and cut. The shape and size of the cut aloe mesophyll can be, for example, 2 mm × 2 mm to 22 mm × 22 mm, preferably 8 mm × 8 mm to 14 mm × 14 mm, but is not limited thereto. The aloe leaves of any shape and size can be used.
前述したアロエ葉肉含有加工品中のアロエ生葉の配合割合は特に制限されるものではなく、また、所望する葉肉率により異なるため一概には言えないが、通常、アロエ葉肉含有加工品に対して３０〜９０質量％、好ましくは５０〜８５質量％の範囲内を例示することができる。 The blending ratio of the raw aloe leaves in the aloe mesophyll-containing processed product described above is not particularly limited, and cannot be generally stated because it varies depending on the desired mesophyll content, but usually 30% of the aloe mesophyll-containing processed product. It can be exemplified in the range of -90% by mass, preferably 50-85% by mass.
プレザーブ処理前加工品であるアロエ葉肉加工品は、アロエ生葉に対して、ペクチン、グアガム、キサンタンガム、タラガム及びコーンスターチから選ばれる少なくとも１種の安定剤０．００５質量％以上０．０５質量％未満の範囲内の量及び水を添加し、８５〜１００℃の範囲で加熱することによって調製される。
本発明で使用するペクチンとしては、食品工業において増粘安定剤として広く用いられているものであれば、どんなものでもよい。一般に全ガラクチュロン酸のうち、メチル化ガラクチュロン酸の占める割合が５０％以上のものはＨＭペクチン、５０％未満のものをＬＭペクチンと呼ばれるが、本発明では、どちらのタイプでも使用することができる。市販品としては、例えば、GENU pectin type YM-115-LJ、GENU pectin type YM-115-H-J、GENU pectin type BB-KING、GENU pectin type LM-101AS-J、GENU pectin type LM-102AS-J (以上、三晶社製、商品名)、UNIPECTIN AYD-30T、UNIPECTIN HM-1、UNIPECTIN OG355S(以上、ユニテックフーズ社製、商品名)などを挙げることができるが、これらに限定されるものではない。
The processed aloe mesophyll, which is a pre-preserved processed product, is 0.005% by mass or more and less than 0.05% by mass of at least one stabilizer selected from pectin, guar gum, xanthan gum, tara gum and corn starch with respect to the aloe raw leaves. It is prepared by adding an amount within the range and water and heating in the range of 85-100 ° C.
The pectin used in the present invention may be any as long as it is widely used as a thickening stabilizer in the food industry. Generally, among all galacturonic acids, those with 50% or more of methylated galacturonic acid are called HM pectin, and those with less than 50% are called LM pectin. In the present invention, either type can be used. Commercially available products include, for example, GENU pectin type YM-115-LJ, GENU pectin type YM-115-HJ, GENU pectin type BB-KING, GENU pectin type LM-101AS-J, GENU pectin type LM-102AS-J ( As mentioned above, there can be mentioned, but not limited to, Sansei Co., Ltd. (trade name), UNIPECTIN AYD-30T, UNIPECTIN HM-1, UNIPECTIN OG355S (above, unitech foods, trade name), etc. .
また、本発明で使用するグアガム、キサンタンガム、タラガム及びコーンスターチとしては、食品工業において増粘安定剤として広く用いられているものであれば、どんなものでもよい。 The guar gum, xanthan gum, tara gum and corn starch used in the present invention may be any as long as they are widely used as thickening stabilizers in the food industry.
前述したアロエ葉肉加工品を調製する場合、ペクチン、グアガム、キサンタンガム、タラガム及びコーンスターチから選ばれる少なくとも１種の安定剤の添加量は、アロエ生葉に対して、０．００５質量％以上０．０５質量％未満の範囲内の量とする。好ましくは０．０１質量％以上０．０３質量％以下の範囲内の量を挙げることができる。上記安定剤の配合割合が０．００５質量％未満では、アロエ葉肉が柔らかくなり、保存、運搬中、あるいは食品と混合する際にアロエ葉肉の損傷が著しいという問題がある。一方、０．０５質量％以上であると、アロエ生葉に対して、プレザーブ処理後のアロエ葉肉質の収縮率が４５％を超えるようになり、食感も悪くなるため適当でない。 When preparing the processed aloe mesophyll described above, the additive amount of at least one stabilizer selected from pectin, guar gum, xanthan gum, tara gum and corn starch is 0.005% by mass or more and 0.05% by mass with respect to the aloe raw leaves. The amount is within the range of less than%. Preferably, an amount in the range of 0.01% by mass or more and 0.03% by mass or less can be mentioned. When the blending ratio of the stabilizer is less than 0.005% by mass, the aloe mesophyll becomes soft, and there is a problem that the aloe mesophyll is significantly damaged during storage, transportation, or mixing with food. On the other hand, if it is 0.05% by mass or more, the shrinkage rate of aloe leaf flesh after preserving treatment exceeds 45% with respect to the fresh aloe leaves, which is not suitable because the texture becomes worse.
前述したアロエ葉肉加工品を調製する場合、水の添加量は、アロエ生葉１００質量部に対して、１５〜５０質量部とする。
また、該アロエ葉肉加工品は、上記安定剤及び水のほか、増粘剤、酸味料、香料、抗酸化剤、色素など食品に使用可能な成分を適宜加えて調製することができる。
When preparing the processed aloe mesophyll described above, the amount of water added is 15 to 50 parts by mass with respect to 100 parts by mass of the aloe fresh leaves.
The processed aloe mesophyll can be prepared by appropriately adding ingredients usable for foods such as thickeners, acidulants, fragrances, antioxidants and pigments in addition to the stabilizer and water.
前述したアロエ葉肉加工品は、アロエ生葉に対して、ペクチン、グアガム、キサンタンガム、タラガム及びコーンスターチから選ばれる少なくとも１種の安定剤０．００５質量％以上０．０５質量％未満の量及び水を添加し、８５〜１００℃の範囲に加熱することによって調製される。具体的には、アロエ生葉を切断し、剥皮、洗浄、カットしたアロエ生葉に対して、ペクチン、グアガム、キサンタンガム、タラガム及びコーンスターチから選ばれる少なくとも１種の安定剤０．００５質量％以上０．０５質量％未満の量及び水を添加し、８５〜１００℃にて１０分〜３０分間、好ましくは１５分〜２０分間加熱処理し、必要であれば、脱気処理、糖度調整、有機酸の添加による酸味の調整などを行うことによって得られる。 In the processed aloe mesophyll described above, at least one stabilizer selected from pectin, guar gum, xanthan gum, tara gum and corn starch and water in an amount of 0.005% by mass to less than 0.05% by mass are added to the aloe raw leaves. And heated to a temperature in the range of 85 to 100 ° C. Specifically, at least one stabilizer selected from pectin, guar gum, xanthan gum, tara gum and corn starch is cut to 0.005% by mass or more and 0.05% with respect to the aloe fresh leaves cut, peeled, washed and cut. Add less than mass% and water, heat-treat at 85-100 ° C. for 10-30 minutes, preferably 15-20 minutes, if necessary, degassing, sugar content adjustment, addition of organic acid It can be obtained by adjusting the sourness by means of.
従来、各種食品を製造する際に用いるアロエ葉肉含有加工品は、アロエ生産地でアロエ生葉を切断、剥皮、洗浄、カットし、これを殺菌、容器充填したシロップ漬けのアロエ葉肉加工品（プレザーブ処理前加工品；ペクチン、グアガム、キサンタンガム、タラガム、コーンスターチなどを含まない。）を原料として輸入し、この固形物であるアロエ葉肉加工品にペクチン、甘味料、水などを加えて加熱処理をするプレザーブ処理を行って製造したもの（アロエプレザーブ）であった。したがって、この最終的なアロエ葉肉含有加工品を得るまでに、加熱が２回行われ、そのたびにアロエ葉肉の大きな収縮が起こり、歩留まりが悪いという欠点があった。
また、従来のアロエ葉肉含有加工品の製造方法では、アロエ葉肉の食感に効果を与えるためにはペクチンを少なくとも０．０５質量％以上、好ましくは０．１〜０．２質量％程度を添加する必要があった。
また、従来のアロエ葉肉含有加工品において、ペクチンを使用する主目的は、ペクチンの増粘剤としての効果を利用してアロエ葉肉のプレザーブ中での沈降を防止することであり、そのためにペクチンの添加率はアロエ葉肉に対して０．０５質量％以上であり、通常、０．１〜０．２質量％程度を添加する必要があった。
Traditionally, aloe mesophyll-containing processed products used in the production of various foods are processed, cut, peeled, washed, cut, and sterilized and filled with syrup in aloe production areas. Pre-processed product; excluding pectin, guar gum, xanthan gum, tara gum, corn starch, etc.) is imported as a raw material, and pectin, sweetener, water etc. are added to this solid processed aloe mesophyll and heat treated It was a product manufactured by treatment (Aloe Pres leve). Therefore, until the final processed product containing aloe mesophyll is obtained, heating is performed twice, and each time, aloe mesophyll undergoes large shrinkage, resulting in a poor yield.
In addition, in the conventional method for producing a processed product containing aloe mesophyll, pectin is added at least 0.05 mass%, preferably about 0.1 to 0.2 mass%, in order to give an effect on the texture of aloe mesophyll. There was a need to do.
In addition, the main purpose of using pectin in the processed product containing aloe mesophyll is to prevent sedimentation of aloe mesophyll in the preserve using the effect of pectin as a thickener. The addition rate was 0.05% by mass or more with respect to the aloe mesophyll, and usually about 0.1 to 0.2% by mass had to be added.
それに対し、本発明では、０．０５質量％より少ない量のペクチン等の安定剤がアロエ葉肉に作用して、アロエ葉肉全体の硬さを増加させるが、アロエ葉肉の収縮は少ないという効果をもたらす。その結果、外側表面も硬さが増して噛みごたえがあるものの、内部は従来のアロエ独特の弾力性のある「プリプリ感」、「シコシコ感」などの評価用語で表される新食感を有するアロエ葉肉を得ることができる。 On the other hand, in the present invention, a stabilizer such as pectin in an amount of less than 0.05% by mass acts on the aloe mesophyll to increase the overall hardness of the aloe mesophyll, but brings about the effect that the aloe mesophyll is less contracted. . As a result, although the outer surface has increased hardness and has a chewy texture, the inside has a new texture expressed by evaluation terms such as “pre-preparation feeling” and “shrinking feeling”, which are unique to conventional aloe. Aloe mesophyll can be obtained.
本発明のアロエ葉肉含有加工品は、上記方法によって調製されたアロエ葉肉加工品に、該アロエ葉肉含有加工品に対して２〜４０質量％となる量の甘味料、水などを配合してなり、アロエ葉肉の収縮率が３０〜４５％の範囲のものとして特定される。 The processed aloe mesophyll-containing product of the present invention is prepared by blending the processed aloe mesophyll prepared by the above method with a sweetener, water, and the like in an amount of 2 to 40% by mass with respect to the processed aloe mesophyll-containing product. The aloe mesophyll contraction rate is specified as being in the range of 30-45%.
本発明のアロエ葉肉含有加工品に配合される甘味料としては、例えば、砂糖、異性化糖、ブドウ糖、果糖、乳糖、麦芽糖などの糖類;フラクトオリゴ糖、マルトオリゴ糖などのオリゴ糖類;マルチトール、ソルビトール、キシリトール、ラクチトール、パラチニット、還元澱粉糖化物などの糖アルコール類;アセスルファムＫ、シュクラロースなどの合成甘味料類;ステビア、グルチルリチン、ソーマチンなどの非糖質天然甘味料類;アスパルテームなどのアミノ酸系甘味料類などの甘味料を挙げることができるが、これらを単独で又は２種以上組み合わせて使用することもできる。上記の合成甘味料類、非糖質天然甘味料類、アミノ酸系甘味料類などの甘味料は、高甘味度甘味料と呼ばれる。
これらの甘味料の配合割合は特に制限されるものではなく、使用する甘味料の種類、所望する甘味度により異なり一概には言えないが、通常、高甘味度甘味料以外の甘味料の場合には、アロエ葉肉含有加工品（アロエプレザーブ）に対して、２〜４０質量％、好ましくは５〜２５質量％の範囲内の濃度、高甘味度甘味料の場合には０．０００５〜１質量％、好ましくは０．０３〜０．８質量％の範囲内の濃度を例示することができる。
Examples of the sweetener blended in the aloe mesophyll-containing processed product of the present invention include sugars such as sugar, isomerized sugar, glucose, fructose, lactose and maltose; oligosaccharides such as fructooligosaccharide and maltooligosaccharide; maltitol and sorbitol , Sugar alcohols such as xylitol, lactitol, palatinit, saccharified reduced starch; synthetic sweeteners such as acesulfame K and sucralose; non-sugar natural sweeteners such as stevia, glutyllithin and thaumatin; Sweeteners such as foods can be mentioned, but these can be used alone or in combination of two or more. Sweeteners such as the above-mentioned synthetic sweeteners, non-saccharide natural sweeteners, amino acid sweeteners and the like are called high-intensity sweeteners.
The blending ratio of these sweeteners is not particularly limited, and varies depending on the type of sweetener used and the desired sweetness level. Is a concentration in the range of 2 to 40% by weight, preferably 5 to 25% by weight, and 0.0005 to 1% by weight in the case of a high-intensity sweetener, based on the processed product containing aloe mesophyll (aloe plaza). The concentration is preferably in the range of 0.03 to 0.8% by mass.
本発明のアロエ葉肉含有加工品中における水の配合割合は、アロエ葉肉含有加工品（アロエプレザーブ）に対して、１０〜７０質量％である。
また、本発明のアロエ葉肉含有加工品には、所望により、増粘剤、酸味料、香料、抗酸化剤、色素など食品に使用可能な成分を適宜配合してもよい。
The mixing ratio of water in the aloe mesophyll-containing processed product of the present invention is 10 to 70 mass% with respect to the aloe mesophyll-containing processed product (aloe plaza).
Moreover, you may mix | blend suitably the component which can be used for foodstuffs, such as a thickener, a sour agent, a fragrance | flavor, an antioxidant, and a pigment | dye, if desired.
本発明のアロエ葉肉含有加工品中のアロエ葉肉は、収縮率の点から言えば、３０〜４５％の範囲、好ましくは、３０〜４０％の範囲であることを特徴とする。アロエ葉肉にペクチンを作用させて、アロエ葉肉の収縮率を３０〜４５％の範囲とすることにより、アロエ葉肉が本来有する食感を保持しつつ、更に噛みごたえのある新しい食感をアロエ葉肉に付与することができ、また、アロエ葉肉の歩留まりも向上させることができる。
この収縮率（％）は、プレザーブ処理後にアロエ生葉がどれだけ収縮したかを表す数値であり、具体的には、以下の手順によって算出される。
まず、皮剥き、洗浄、選別を行ったアロエ生葉カット品Ｘ粒の重量（Ａ0）を測定する。次に、該アロエ生葉カット品を用いて調製されたアロエ葉肉含有加工品より水切りを行ってアロエ葉肉固形物を回収し、そのＸ粒の重量（Ａn）を測定する。そして、それらの測定値を以下の式に代入して計算することにより、アロエ生葉からのアロエ葉肉の収縮率（％）が求められる。
式：アロエ葉肉の収縮率（％）＝１００−（Ａn／Ａ0）×１００
例えば、Ａ0＝１００、Ａn＝８０であった場合、アロエ葉肉の収縮率は、１００−（８０／１００）×１００＝２０％となる。
アロエ葉肉含有加工品より水切りを行ってアロエ葉肉固形物を回収するには、アロエ葉肉含有加工品に安定剤等の粘性物質が含まれない場合は、アロエ葉肉含有加工品を目開き１ｍｍの篩上にあけ、２分間静置させて水切りを行うことによって、アロエ葉肉固形物の回収を行う。また、アロエ葉肉含有加工品が安定剤等の粘性物質を含み、粘性を有する場合は、アロエ葉肉含有加工品に対し倍量のお湯（４０℃）を加え、軽く撹拌して安定剤等を洗浄した後、目開き１ｍｍの篩上にあけ、３分間静置させて水切りを行うことによって、アロエ葉肉固形物の回収を行う。
The aloe mesophyll in the aloe mesophyll-containing processed product of the present invention is characterized by being in the range of 30 to 45%, preferably in the range of 30 to 40% in terms of shrinkage. By making pectin act on the aloe mesophyll and making the shrinkage rate of the aloe mesophyll in the range of 30 to 45%, the aloe mesophyll has a new texture that is more chewy while maintaining the texture that the aloe mesophyll originally has. Moreover, the yield of aloe mesophyll can also be improved.
The shrinkage rate (%) is a numerical value indicating how much the aloe leaves have shrunk after the preservative treatment, and is specifically calculated by the following procedure.
First, the weight (A 0 ) of the X-cut aloe leaf cut product that has been peeled, washed and sorted is measured. Next, the aloe mesophyll-containing processed product prepared using the aloe raw leaf cut product is drained to recover the aloe mesophyll solid, and the weight (A n ) of the X grains is measured. And the shrinkage | contraction rate (%) of the aloe leaf flesh from an aloe leaf is calculated | required by substituting those measured values to the following formula | equation, and calculating.
Formula: Aloe Mesophyll Shrinkage (%) = 100− (A n / A 0 ) × 100
For example, when A 0 = 100 and A n = 80, the contraction rate of the aloe mesophyll is 100− (80/100) × 100 = 20%.
In order to recover the aloe mesophyll solids by draining from the aloe mesophyll-containing processed product, when the aloe mesophyll-containing processed product does not contain a viscous substance such as a stabilizer, the aloe mesophyll-containing processed product is opened with a 1 mm sieve. The aloe mesophyll solids are recovered by opening up and allowing to stand for 2 minutes to drain. If the aloe mesophyll-containing processed product contains a viscous substance such as a stabilizer and is viscous, add twice the amount of hot water (40 ° C) to the aloe mesophyll-containing processed product and gently stir to wash the stabilizer, etc. After that, the Aloe mesophyll solids are recovered by opening on a sieve having an opening of 1 mm and allowing to stand for 3 minutes to drain.
本発明のアロエ葉肉含有加工品に含まれるアロエ葉肉は、上記したように、アロエ葉肉が本来有する食感を保持しつつ、更に噛みごたえのある新しい食感を有するものである。この新しい食感を有するアロエ葉肉は、以下の方法で算出した接線の傾きが２３〜３５の範囲内にあるものとして特定される。その方法とは、測定すべきアロエ葉肉をプランジャーで押圧し、同時に押圧中の荷重及び歪率を連続的に測定し、前記の荷重及び歪率の値を基に、最小自乗法により計算を行って、Ｘ軸を歪率、Ｙ軸を荷重とする近似四次曲線の歪率−荷重曲線を作成し、前記の歪率−荷重曲線における極大値に到達する以前の曲線部分の変曲点における接線の傾きを計算して求める方法である。 As described above, the aloe mesophyll contained in the processed product containing aloe mesophyll according to the present invention has a new texture that is more chewy while maintaining the texture inherent in the aloe mesophyll. The aloe mesophyll having this new texture is identified as having a tangent slope calculated by the following method in the range of 23 to 35. The method is to press the aloe mesophyll to be measured with a plunger, simultaneously measure the load and strain rate during pressing, and calculate by the least square method based on the load and strain rate values. To create an approximate quartic curve distortion rate-load curve with the X axis as the strain rate and the Y axis as the load, and the inflection point of the curve portion before reaching the maximum value in the strain rate-load curve. This is a method of calculating and obtaining the slope of the tangent line.
上記の接線の傾きを求める場合、測定するアロエ葉肉のサイズは、押圧する際に使用するプランジャーに基づいて、荷重及び歪率の測定に適した範囲のサイズにすればよい。また、測定に適した形状としては、通常、立方体、直方体、円柱体、及びこれに類似する形状が採用される。例えば、２ｍｍ×２ｍｍないし２０ｍｍ×２０ｍｍのサイズ、好ましくは８ｍｍ×８ｍｍないし１４ｍｍ×１４ｍｍのダイスカットされたものが例示される。 When calculating | requiring the inclination of said tangent, what is necessary is just to make the size of the aloe mesophyll to measure into the size of the range suitable for the measurement of a load and a distortion based on the plunger used when pressing. Moreover, as a shape suitable for the measurement, a cube, a rectangular parallelepiped, a cylindrical body, and a similar shape are usually employed. For example, a size of 2 mm × 2 mm to 20 mm × 20 mm, preferably 8 mm × 8 mm to 14 mm × 14 mm is cut.
アロエ葉肉を押圧するために使用しうる装置としては、一般にプランジャーと呼ばれる部品を有し、その先端部分で食品試料を一定速度（通常、０．０２〜５０ｍｍ／秒）で押し潰し、同時に押圧中に負荷される荷重とその荷重に対する歪率を連続的に測定することができる装置であるならば、特に制限はない。プランジャーとしては種々の形状があるが、円柱状のプランジャーで測定試料に接する部分が平面の形状のものが好ましい。市販品としては、クリープメータＲＥ２−３３００５Ｂ、クリープメータＲＥ２−３３０５Ｂ(以上、株式会社山電製、商品名)、レオメータＣＲ−５００ＤＸ−Ｓ(株式会社レオテック製、商品名)などを挙げることができるが、これらに限定されるわけではない。なお、これらの装置には、測定結果を外部に出力するためのソフトが予め組み込まれている。 As a device that can be used to press aloe mesophyll, it has a part generally called a plunger, and the food sample is crushed at a constant speed (usually 0.02 to 50 mm / second) at the tip, and pressed simultaneously. There is no particular limitation as long as the apparatus can continuously measure the load loaded therein and the distortion rate with respect to the load. Although there are various shapes as the plunger, it is preferable that the portion in contact with the measurement sample with a cylindrical plunger is planar. Examples of commercially available products include creep meter RE2-30005B, creep meter RE2-3305B (manufactured by Yamaden Co., Ltd., trade name), and rheometer CR-500DX-S (manufactured by Rheotech Co., Ltd., trade name). However, it is not limited to these. Note that software for outputting measurement results to the outside is incorporated in these devices in advance.
上記の測定装置の出力データである荷重および歪率の値を基に、最小自乗法により計算を行って、Ｘ軸を歪率、Ｙ軸を荷重とする近似四次曲線の歪率−荷重曲線を作成する。出力データである荷重および歪率は、四次方程式で近似すると、出力データ分布のほぼ中央を通過する近似四次曲線として描くことができ、かつ破断曲線に酷似する。近似四次曲線の荷重−歪率曲線を作成するには、まず、荷重及び歪率のデータを、例えば、表計算ソフトなどのデータとしてコンピュータに取り込む。ここで、歪率（％）とは、荷重を加えない場合に比べて、アロエ葉肉がどれだけ変形したかを表す数値であり、｛（荷重をかける前のアロエ葉肉の高さ−ある所定の荷重をかけたときのアロエ葉肉の高さ）／（荷重をかける前のアロエ葉肉の高さ）｝×１００（％）で求めることができる。例えば、実際の測定で、アロエ葉肉の高さが２０％減少したときは、歪率は２０％となる。１個のアロエ葉肉試料に対して、荷重及び歪率を測定する回数は、破断点の前後を合わせて合計で５〜１００回、好ましくは２０〜８０回、より好ましくは３０〜６０回を挙げることができる。 Based on the load and strain rate values, which are the output data of the above measuring device, the calculation is performed by the method of least squares, and the strain rate-load curve of an approximate quartic curve with the X axis as the strain rate and the Y axis as the load. Create When the load and strain rate, which are output data, are approximated by a quartic equation, they can be drawn as an approximate quartic curve that passes through the approximate center of the output data distribution, and are very similar to the fracture curve. In order to create a load-distortion curve of an approximate quartic curve, first, load and distortion data are taken into a computer as data such as spreadsheet software, for example. Here, the distortion rate (%) is a numerical value indicating how much the aloe mesophyll has deformed compared to the case where no load is applied, and {(the height of the aloe mesophyll before applying the load−a predetermined value) The height of the aloe mesophyll when the load is applied) / (the height of the aloe mesophyll before the load is applied)} × 100 (%). For example, in actual measurement, when the aloe mesophyll height is reduced by 20%, the distortion rate is 20%. The number of times the load and strain rate are measured for one aloe mesophyll sample is 5 to 100 times, preferably 20 to 80 times, more preferably 30 to 60 times in total before and after the breaking point. be able to.
コンピュータに取り込んだ荷重及び歪率のデータは、最小自乗法を用いて、Ｘ軸を歪率、Ｙ軸を荷重とする近似四次曲線の荷重−歪率曲線を作成するために使用される。具体的には、荷重及び歪率のデータから、最小自乗法を用いて四次関数の方程式を求め、それをグラフ化することにより荷重−歪率曲線が作成される。これらは市販ソフトを利用することによって自動的に行うことができる。 The load and distortion data captured by the computer is used to create a load-distortion curve of an approximate quartic curve with the X-axis being the distortion and the Y-axis being the load, using the method of least squares. Specifically, a load-distortion curve is created by obtaining an equation of a quartic function from the load and distortion data using the least square method and graphing it. These can be automatically performed by using commercially available software.
この近似四次曲線である荷重−歪率曲線について詳しく説明すると、該曲線には極大値に到達する以前の曲線部分に１つの変曲点と、極大値、極小値がそれぞれ１つずつ存在する（図１参照）。アロエ葉肉を咀嚼した場合、ある時点で組織が壊れる、すなわち破断が起こるが、この破断点は荷重−歪率曲線の近似四次曲線における最初のピーク値である極大値に相当する。この図１からわかるように、近似四次曲線である荷重−歪率曲線を用いてアロエ葉肉を咀嚼したときの荷重−歪率の関係は、荷重（ｇｆ）＝０から荷重を増加するに伴って歪率も増加し、破断点で極大値を迎え、その後、極小値に到達するまで歪率は増加するが荷重は減少し、極小値を過ぎると再び、歪率の増加に伴って荷重も増大すると説明できる。 The load-distortion curve, which is an approximate quartic curve, will be described in detail. The curve has one inflection point, one maximum value, and one minimum value before the maximum value is reached. (See FIG. 1). When the aloe mesophyte is chewed, the tissue breaks at a certain point, that is, breaks. This break point corresponds to the maximum value that is the first peak value in the approximate quartic curve of the load-distortion curve. As can be seen from FIG. 1, the relationship between the load and the strain rate when chewing aloe mesophyll using the load-strain rate curve which is an approximate quartic curve is as the load is increased from load (gf) = 0. The strain rate also increases, reaches the maximum value at the breaking point, and then increases until the minimum value is reached, but the load decreases.When the minimum value is exceeded, the load increases again as the strain rate increases. It can be explained as increasing.
上記のように、本発明では、上記近似四次曲線の極大値（破断点）に到達する以前の曲線部分の変曲点における接線の傾きを計算し、当該接線の傾きをアロエ葉肉の硬さを表す指標として採用する。当該接線の傾きは、その点における歪率に対する荷重の変化率を表し、その数値が大きいことは歪みに対する抵抗力が大きい、すなわち硬いことを示し、その数値が小さいことは歪みに対する抵抗力が小さい、すなわち柔らかいことを示す。上記接線の傾きは原点付近で最大の正の値となり、極大値すなわち破断点において接線の傾きは最小値ゼロとなる。ある点における接線の傾きは、その点における荷重に対する歪率の変化の割合を表すので、その数値が大きいことは、歪みに対する抵抗力が大きい、すなわち硬い食品であることを示し、その数値が小さいことは歪みに対する抵抗力が小さい、すなわち柔らかい食品であることを示す。したがって、上記接線の傾きは、荷重だけでなく歪率の値も考慮したパラメータであり、咀嚼時における食品の硬さの指標とすることができる。なお、上記近似四次曲線の変曲点及び該変曲点での接線の傾きは、市販ソフトを利用することによって簡単に求めることができる。
本発明では、原点と破断点の間に存在する第一の変曲点での接線の傾きを「アロエ葉肉の硬さ」の指標として採用する。検討の結果、物性のバラツキの多いアロエ葉肉でも、近似四次曲線の上記変曲点での接線の傾きの数値は、官能評価に基づく硬さの違いを反映することが統計的に判明している。
As described above, in the present invention, the slope of the tangent at the inflection point of the curve portion before reaching the maximum value (breaking point) of the approximate quartic curve is calculated, and the slope of the tangent is calculated as the hardness of the aloe mesophyll. Adopted as an indicator of The slope of the tangent represents the rate of change of the load with respect to the strain rate at that point. A large value indicates that the resistance to strain is large, that is, it is hard, and a small value indicates that the resistance to strain is small. That is, it indicates softness. The slope of the tangent is a maximum positive value near the origin, and the slope of the tangent is a minimum value zero at the maximum value, that is, at the breaking point. The slope of the tangent at a point represents the rate of change in strain rate with respect to the load at that point, so a large value indicates that the resistance to strain is high, that is, the food is hard, and the value is small. This indicates that the food has a low resistance to strain, that is, a soft food. Therefore, the inclination of the tangent is a parameter that takes into consideration not only the load but also the value of the distortion rate, and can be used as an index of the hardness of the food during mastication. The inflection point of the approximate quartic curve and the inclination of the tangent at the inflection point can be easily obtained by using commercially available software.
In the present invention, the inclination of the tangent line at the first inflection point existing between the origin and the breaking point is adopted as an index of “the hardness of aloe mesophyll”. As a result of the study, it has been statistically found that even in the case of Aloe mesophyll with many variations in physical properties, the numerical value of the tangent slope at the inflection point of the approximate quartic curve reflects the difference in hardness based on sensory evaluation. Yes.
本発明のアロエ葉肉含有加工品は、まず、アロエ生葉にペクチン等の上記安定剤、水等を添加し、加熱してアロエ葉肉加工品を調製し、その後、このアロエ葉肉加工品に甘味料、水、安定剤等を添加して加熱処理（プレザーブ処理）を行う二段階反応によって得ることができる。すなわち、プレザーブ処理の際に同時にペクチンを添加していた従来の製造方法とは異なり、本発明では、プレザーブ処理とは切り離して、ペクチンなどの安定剤の添加、加熱を最初に行ってアロエ葉肉加工品を調製し、次いで、このアロエ葉肉加工品に対してプレザーブ処理を行う点に特徴がある。 The aloe mesophyll-containing processed product of the present invention is prepared by first adding the above-mentioned stabilizer such as pectin, water and the like to aloe raw leaves and heating to prepare an aloe mesophyll processed product. It can be obtained by a two-step reaction in which water, a stabilizer or the like is added and a heat treatment (presave treatment) is performed. In other words, unlike the conventional manufacturing method in which pectin is added at the same time during the preserving process, in the present invention, separate from the preserving process, a stabilizer such as pectin is added and heated first to process aloe mesophyll. It is characterized in that a product is prepared, and then the aloe mesophyll processed product is subjected to a preservative treatment.
本発明のアロエ葉肉含有加工品の具体的な製造方法としては、例えば、前述した方法によってアロエ葉肉加工品（プレザーブ処理前加工品）を調製し、この調製後、通常、少なくとも、７日間経過した後、好ましくは、１０日〜１５日間経過した後、上記アロエ葉肉含有加工品に対して、２〜４０質量％の甘味料、１０〜７０質量％の水、その他、安定剤、酸味料、香料、色素等を適宜加えて、４０〜６０℃にて１分〜１２０分間、好ましくは２０分〜１００分間加熱処理（プレザーブ処理）をすることにより、葉肉質の改善された本発明のアロエ葉肉含有加工品を調製することができる。 As a specific method for producing an aloe mesophyll-containing processed product of the present invention, for example, an aloe mesophyll processed product (processed product before prepare treatment) is prepared by the above-described method, and usually at least 7 days have passed after this preparation. After 10 days to 15 days, preferably 2 to 40% by weight of sweetener, 10 to 70% by weight of water, other stabilizers, acidulants and flavors after the above aloe mesophyll-containing processed product. The aloe mesophyll of the present invention with improved mesophyll is obtained by appropriately adding a pigment, etc., and heat-treating (preserve treatment) at 40 to 60 ° C. for 1 to 120 minutes, preferably 20 to 100 minutes. Processed products can be prepared.
アロエ葉肉含有加工品中のアロエ葉肉加工品の配合割合は特に制限されるものではなく、また、所望する葉肉率により異なるため一概には言えないが、通常、アロエ葉肉含有加工品に対して３０〜９０質量％、好ましくは５０〜８５質量％の範囲内を例示することができる。 The blending ratio of the aloe mesophyll processed product in the aloe mesophyll-containing processed product is not particularly limited, and cannot be generally described because it varies depending on the desired mesophyll content, but usually 30% of the aloe mesophyll containing processed product. It can be exemplified in the range of -90% by mass, preferably 50-85% by mass.
上記製造方法によって得られた本発明のアロエ葉肉含有加工品中のアロエ葉肉は、原料のアロエ生葉に対する収縮率が３０〜４５％の範囲であり、従来品に比べて低い収縮率を示し、また、従来品のアロエ葉肉にはない新食感、すなわち、外側表面は硬さが増して噛みごたえがあるものの、内部は従来のアロエが持つ独特の弾力性のある「プリプリ」あるいは「シコシコ」などの評価用語で表される食感を有しているため、消費者の嗜好を満足させる新たな商品設計が可能となる。 The aloe mesophyll in the aloe mesophyll-containing processed product of the present invention obtained by the above production method has a shrinkage rate of 30 to 45% with respect to the raw aloe leaf raw material, and shows a lower shrinkage rate than the conventional product, , New texture not found in the conventional aloe mesophyll, that is, the outer surface has increased hardness and chewed, but the inside has the unique elasticity “pre-pric” or “shikoshiko” that the conventional aloe has Therefore, it is possible to design a new product that satisfies consumer's taste.
本発明の一実施態様を例示すれば、アロエ生葉に対して、ＬＭペクチン０．００５質量％以上０．０５質量％未満、アロエ生葉１００質量部に対して２５〜１００質量部の水を添加混合して８５〜１００℃、好ましくは９０〜９８℃で、１０分〜３０分間、好ましくは１５分〜２０分間加熱処理し、殺菌してアロエ葉肉加工品を調製し、調製から７日間経過した後、アロエ葉肉含有加工品全体に対し、１０〜２５質量％の甘味料、更には安定剤、香料、色素等を上記アロエ葉肉加工品に加えて、４０〜６０℃にて１分〜１２０分間、好ましくは２０分〜１００分間、加熱処理を行い、得たプレザーブを殺菌、容器に充填することにより、特有の食感を有し、かつ収縮率が低い、葉肉質の改善されたアロエ葉肉含有加工品を得ることができる。 To illustrate an embodiment of the present invention, LM pectin is added in an amount of 0.005 mass% or more and less than 0.05 mass% to aloe fresh leaves, and 25 to 100 parts by mass of water is added to 100 mass parts of aloe fresh leaves. And heated at 85 to 100 ° C., preferably 90 to 98 ° C., for 10 to 30 minutes, preferably 15 to 20 minutes, and sterilized to prepare a processed aloe mesophyll, after 7 days have passed since preparation In addition, 10 to 25% by mass of a sweetener, further a stabilizer, a fragrance, a pigment and the like are added to the processed aloe mesophyll for 1 to 120 minutes at 40 to 60 ° C. Preferably, heat treatment is performed for 20 to 100 minutes, and the obtained preserve is sterilized and filled into a container, thereby having a unique texture and a low shrinkage rate. Goods can be obtained.
本発明のアロエ葉肉含有食品は、上記アロエ葉肉含有加工品又はアロエ葉肉加工品を食品材料として用いることによって得られる食品であり、具体的には、ヨーグルト、ゼリーが例示される。
例えば、アロエ葉肉入りヨーグルトは、適宜の量の上記アロエ葉肉含有加工品又はアロエ葉肉加工品を、発酵後の発酵乳に添加することによって製造することができる。アロエ葉肉含有加工品を添加する段階は必ずしも限定されるわけではなく、発酵前の原料乳に上記アロエ葉肉含有加工品を添加して、殺菌後、乳酸発酵させることも可能である。
また、アロエ葉肉入りゼリーの場合も、上記アロエ葉肉含有加工品又はアロエ葉肉加工品を使用して任意の方法によって製造することができ、例えば、ゲル化剤、甘味料、水等を溶融して調製したベースと、上記アロエ葉肉含有加工品、甘味料、香料等を混合して調製したソースとを混合し、冷却することによって製造することができる。
The aloe mesophyll-containing food of the present invention is a food obtained by using the aloe mesophyll-containing processed product or the aloe mesophyll processed product as a food material, and specifically, yogurt and jelly are exemplified.
For example, yogurt containing aloe mesophyll can be produced by adding an appropriate amount of the aloe mesophyll-containing processed product or processed aloe mesophyll to the fermented milk after fermentation. The stage of adding the aloe mesophyll-containing processed product is not necessarily limited, and it is possible to add the aloe mesophyll-containing processed product to the raw milk before fermentation, and sterilize and then lactic acid ferment.
Also, in the case of aloe mesophyll-containing jelly, it can be produced by any method using the aloe mesophyll-containing processed product or aloe mesophyll processed product, for example, by melting a gelling agent, sweetener, water, etc. It can manufacture by mixing the prepared base and the sauce prepared by mixing the said aloe mesophyll containing processed goods, sweetener, a fragrance | flavor, etc., and cooling.
本発明のアロエ葉肉含有食品に配合されたアロエ葉肉は、以下の方法で算出した接線の傾きが２．０〜４．０の範囲内にあるものとして特定される。その方法とは、測定すべきアロエ葉肉をプランジャーで押圧し、同時に押圧中の荷重及びアロエ葉肉の変形の大きさを連続的に測定し、前記の荷重及び変形の大きさの値を基に、最小自乗法により計算を行って、Ｘ軸を変形の大きさ、Ｙ軸を荷重（Ｎ）とする曲線の極大値に到達する以前の曲線部分の変曲点における接線の傾きを計算して求める方法である。 The aloe mesophyll blended in the aloe mesophyll-containing food of the present invention is specified as having a tangential slope calculated by the following method in the range of 2.0 to 4.0. The method is to press the aloe mesophyll to be measured with a plunger, simultaneously measure the load during pressing and the magnitude of deformation of the aloe mesophyll, and based on the values of the load and the magnitude of deformation. Calculate the slope of the tangent at the inflection point of the curve part before reaching the maximum value of the curve with the X-axis as the magnitude of deformation and the Y-axis as the load (N). It is a method to seek.
以下、本発明を実施例及び比較例により更に具体的に説明する。 Hereinafter, the present invention will be described more specifically with reference to examples and comparative examples.
（実施例１）
（１）アロエプレザーブの調製
収穫されたアロエベラの葉の外皮を除き、ゲル状の葉肉のみを取り出して、水洗等により表面のぬめりを取り除いた。更に約１２ｍｍ×１２ｍｍのダイス状に裁断した後、選別を行い、異物、夾雑物を除去した。次に、選別後のアロエベラ生葉肉２３００ｇをＡ１０缶に入れ、０．３２ｇ（０．０１４質量％）のＨＭペクチン（ＧＥＮＵ ＰＥＣＴＩＮ Ｔｙｐｅ ＹＭ−１１５−ＬＪ；三晶社製）を溶解したシロップ水（砂糖：クエン酸：水＝５０：０．５：５０）を満量まで加え、脱気、巻き締め工程後、ドブ漬け殺菌（９０℃以上１００℃以下、２０分）を行い、０．０１４質量％ペクチン処理アロエ缶詰を調製した。
その後、この缶詰を常温にて１週間以上インキュベーションすることにより、適度にシュリンクされ、食感が良好なアロエ葉肉加工品を得た。
次に、得られたアロエ葉肉加工品８００ｇ、砂糖１４０ｇ、クエン酸０．４ｇ、安定剤としてキサンタンガム（エコーゲル Ｔ；大日本住友製薬社製）１．２ｇ、グアガム（メイプロガット９０−Ｓ；三晶社製）０．５ｇ、水１９８ｇを混合し、５０℃で１０分間加熱撹拌し、殺菌、無菌充填することで、良好な食感を有するペクチン処理アロエプレザーブを調製した。
このプレザーブに含まれるアロエ葉肉のアロエ生葉からの収縮率を測定したところ、３２％であった。
この収縮率（％）は、以下の手順によって算出した。まず、皮剥き、洗浄、選別を行ったアロエ生葉カット品１０００粒の重量（Ａ0）を測定し、次に、該アロエ生葉カット品を用いて調製されたアロエプレザーブより水切りを行ってアロエ葉肉固形物を回収し、その１０００粒の重量（Ａn）を測定し、それらの測定値を以下の式に代入して計算することにより、アロエ葉肉の収縮率（％）を求めた。
式：アロエ葉肉の収縮率（％）＝１００−（Ａn／Ａ0）×１００
なお、アロエプレザーブより水切りを行ってアロエ葉肉固形物を回収するには、アロエ葉肉プレザーブに安定剤等の粘性物質が含まれない場合は、アロエプレザーブを目開き１ｍｍの篩上にあけ、２分間静置させて水切りを行うことによって、アロエ葉肉固形物の回収を行う。また、アロエプレザーブが安定剤等の粘性物質を含み、粘性を有する場合は、アロエプレザーブに対し倍量のお湯（４０℃）を加え、軽く撹拌して安定剤等を洗浄した後、目開き１ｍｍの篩上にあけ、３分間静置させて水切りを行うことによって、アロエ葉肉固形物の回収を行う。以下、同様にして、アロエ葉肉の収縮率（％）を求めた。
また、上記プレザーブに含まれるアロエ葉肉の硬度を測定したところ、２５．９であった。
この硬度は、以下の手順によって算出した。アロエ葉肉試料を内径１２ｍｍ、深さ６ｍｍの治具を用いて試料台の上に、載置、固定し、クリープメータＲＥ２−３３００５Ｂ（山電社製、商品名）を用いて、該アロエベラ缶詰葉肉の上面方向から、接触面積５０ｍｍ2の円柱状のプランジャーを、１．０ｍｍ／秒の速度で押圧することにより、荷重（ｇｆ）及び歪率（％）を測定した。荷重（ｇｆ）及び歪率（％）の測定は、同一試料に対して３０回測定した。
上記測定によって得られた荷重（ｇｆ）及び歪率（％）の測定値から、コンピューターを用いて最小自乗法により計算を行って、Ｘ軸を歪率、Ｙ軸を荷重とする近似四次曲線の歪率−荷重曲線を作成した（図１参照）。
次いで、前記の歪率−荷重曲線から、極大値に到達する以前の曲線部分の領域で、上記近似四次曲線を表す関数ｙ＝ｆ（ｘ）の二次導関数ｆ’（ｘ）の符号が変化する点を、第一の変曲点として特定し、該変曲点における接線の傾きを計算して求め、これをプレザーブに含まれるアロエ葉肉の硬度とした。以下の実施例及び比較例においては、同様に、プレザーブに含まれるアロエ葉肉の硬度を求めた。
（２）発酵乳の調製
脱脂粉乳（森永乳業製）１．２５ｋｇ、４５％クリーム（森永乳業製）６５０ｇ、グラニュー糖（大日本明治製糖製）１ｋｇを水に溶解し、全体を１０ｋｇに調合し、この溶液を７０℃で均一化後、９０℃で１０分間保持し、殺菌後４０℃に冷却し、市販のヨーグルト用スターター（クリスチャンハンセン製）を１ｇ添加して均一に混合した。これを３７℃でｐＨ４．８まで発酵させた後、１０℃まで速やかに冷却し、発酵乳１０ｋｇを得た。
（３）アロエ葉肉含有ヨーグルトの調製
上記のアロエプレザーブ３０質量部と発酵乳７０質量部を混合し、アロエ葉肉含有ヨーグルトを得た。
Example 1
(1) Preparation of aloe plaza The exfoliated harvested aloe vera leaves were removed, and only the gel-like mesophyll was taken out and the surface was removed by washing. Further, after cutting into a die of about 12 mm × 12 mm, sorting was performed to remove foreign matters and impurities. Next, 2300 g of aloe vera raw mesophyll after sorting was put into an A10 can, and syrup water in which 0.32 g (0.014% by mass) of HM pectin (GENU PECTIN Type YM-115-LJ; manufactured by Sanki Co., Ltd.) was dissolved ( Sugar: citric acid: water = 50: 0.5: 50) is added to the full amount, and after deaeration and tightening steps, sterilization by dobbling (90 ° C. or more and 100 ° C. or less, 20 minutes) is performed, and 0.014 mass % Pectin-treated aloe cans were prepared.
Thereafter, this canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll that was moderately shrunk and had a good texture.
Next, 800 g of the obtained processed aloe mesophyll, 140 g of sugar, 0.4 g of citric acid, 1.2 g of xanthan gum (Echogel T; manufactured by Dainippon Sumitomo Pharma Co., Ltd.) as a stabilizer, guar gum (Meiprogat 90-S; Sankisha) 0.5 g and 198 g of water were mixed, heated and stirred at 50 ° C. for 10 minutes, sterilized and aseptically filled to prepare a pectin-treated aloe plaza having a good texture.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 32%.
This shrinkage percentage (%) was calculated by the following procedure. First, the weight (A 0 ) of 1000 aloe raw leaf cut products that have been peeled, washed, and selected was measured, and then drained from the aloe plaza slab prepared using the aloe raw leaf cut product to obtain aloe mesophyll. The solids were collected, the weight (A n ) of 1000 grains thereof was measured, and the measured values were substituted into the following formula for calculation to obtain the shrinkage rate (%) of aloe mesophyll.
Formula: Aloe Mesophyll Shrinkage (%) = 100− (A n / A 0 ) × 100
In order to recover the aloe mesophyll solids by draining from the aloe plaza, if the aloe mesophyll preserve does not contain viscous substances such as stabilizers, open the aloe plaza on a sieve with an opening of 1 mm for 2 minutes. Aloe mesophyll solids are recovered by allowing to stand and draining. Also, if the aloe plazab contains a viscous substance such as a stabilizer and has viscosity, add double the amount of hot water (40 ° C) to the aloe plazab and gently stir to wash the stabilizer etc. The aloe mesophyll solids are collected by draining on a sieve, and allowing to drain for 3 minutes. Thereafter, the shrinkage rate (%) of aloe mesophyll was determined in the same manner.
Moreover, it was 25.9 when the hardness of the aloe mesophyll contained in the said preserve was measured.
This hardness was calculated by the following procedure. An aloe mesophyll sample was placed and fixed on a sample stage using a jig having an inner diameter of 12 mm and a depth of 6 mm, and the aloe vera canned mesophyll was used using a creep meter RE2-30005B (manufactured by Yamaden Co., Ltd.). From the upper surface direction, a cylindrical plunger having a contact area of 50 mm 2 was pressed at a speed of 1.0 mm / second to measure the load (gf) and the distortion rate (%). The load (gf) and strain rate (%) were measured 30 times for the same sample.
Approximate quartic curve with strain on the X-axis and load on the Y-axis, calculated from the measured values of load (gf) and strain rate (%) obtained by the above measurement by the least square method using a computer A strain rate-load curve was prepared (see FIG. 1).
Next, the sign of the second derivative f ′ (x) of the function y = f (x) representing the approximate quartic curve in the region of the curve portion before reaching the maximum value from the distortion rate-load curve. Was determined as the first inflection point, and the slope of the tangent at the inflection point was calculated to obtain the hardness of the aloe mesophyll contained in the preserve. In the following examples and comparative examples, similarly, the hardness of aloe mesophyll contained in the preservabe was determined.
(2) Preparation of fermented milk 1.25 kg of skim milk powder (Morinaga Milk Industry), 650 g of 45% cream (Morinaga Milk Industry), 1 kg of granulated sugar (manufactured by Dainippon Meiji Sugar Co., Ltd.) are dissolved in water, and the whole is prepared to 10 kg. The solution was homogenized at 70 ° C., held at 90 ° C. for 10 minutes, sterilized, cooled to 40 ° C., and 1 g of a commercially available starter for yogurt (manufactured by Christian Hansen) was added and mixed uniformly. After fermenting this to pH 4.8 at 37 degreeC, it cooled rapidly to 10 degreeC and 10 kg of fermented milk was obtained.
(3) Preparation of aloe leaf flesh-containing yogurt 30 parts by weight of the above aloe plazab and 70 parts by weight of fermented milk were mixed to obtain an aloe leaf flesh-containing yogurt.
（実施例２）
実施例１において、ＨＭペクチン０．３２ｇ（０．０１４質量％）の代わりに、同ＨＭペクチン０．６４ｇ（０．０２８質量％）とした以外は、実施例１と同様に処理して、アロエ葉肉加工品を得た。
次いで、このアロエ葉肉加工品を用いて、実施例１と同様に処理して、アロエプレザーブ、アロエ葉肉含有ヨーグルトを得た。
そして、上記プレザーブに含まれるアロエ葉肉のアロエ生葉からの収縮率を測定したところ、３５％であった。また、該プレザーブに含まれるアロエ葉肉の硬度を測定したところ、２６．９であった。
(Example 2)
In Example 1, instead of 0.32 g (0.014% by mass) of HM pectin, treatment was carried out in the same manner as in Example 1 except that 0.64 g (0.028% by mass) of HM pectin was used. A processed mesophyll was obtained.
Next, the processed aloe mesophyll was used in the same manner as in Example 1 to obtain aloe plaza and an aloe mesophyll-containing yogurt.
And when the contraction | shrinkage rate from the aloe leaf of the aloe mesophyll contained in the said presa res was measured, it was 35%. Moreover, it was 26.9 when the hardness of the aloe mesophyll contained in this preservative was measured.
（実施例３）
実施例１において、ＨＭペクチン０．３２ｇ（０．０１４質量％）の代わりに、同ＨＭペクチン０．９６ｇ（０．０４２質量％）とした以外は、実施例１と同様に処理して、アロエ葉肉加工品を得た。
次いで、アロエ葉肉加工品を用いて、実施例１と同様に処理して、アロエプレザーブ、アロエ葉肉含有ヨーグルトを得た。
そして、上記プレザーブに含まれるアロエ葉肉のアロエ生葉からの収縮率を測定したところ、３８％であった。また、該プレザーブに含まれるアロエ葉肉の硬度を測定したところ、３０．０であった。
Example 3
In Example 1, instead of 0.32 g (0.014% by mass) of HM pectin, 0.96 g (0.042% by mass) of the same HM pectin was used. A processed mesophyll was obtained.
Subsequently, the processed aloe mesophyll was used in the same manner as in Example 1 to obtain aloe prasab and aloe mesophyll-containing yogurt.
And it was 38% when the shrinkage | contraction rate from the aloe leaf of the aloe mesophyll contained in the said preserve was measured. Moreover, it was 30.0 when the hardness of the aloe mesophyll contained in this preservative was measured.
（実施例４）
実施例１で得られたアロエ葉肉加工品８００ｇ、砂糖１４０ｇ、クエン酸０．４ｇ、安定剤としてグアガム（メイプロガット９０−Ｓ；三晶社製）０．３５ｇ、水１９８ｇを混合し、５０℃で１０分間加熱撹拌し、殺菌、無菌充填することで、良好な食感を有するペクチン処理アロエプレザーブを調製し、実施例１と同様に処理して、アロエ葉肉含有ヨーグルトを得た。
そして、上記プレザーブに含まれるアロエ葉肉のアロエ生葉からの収縮率を測定したところ、３０％であった。また、該プレザーブに含まれるアロエ葉肉の硬度を測定したところ、２５．９であった。
Example 4
800 g of processed aloe mesophyll obtained in Example 1, 140 g of sugar, 0.4 g of citric acid, 0.35 g of guar gum (Meiprogat 90-S; manufactured by Sankisha) as a stabilizer, and 198 g of water are mixed at 50 ° C. The mixture was heated and stirred for 10 minutes, sterilized and aseptically filled to prepare a pectin-treated aloe plaza having a good texture and treated in the same manner as in Example 1 to obtain an aloe mesophyll-containing yogurt.
And it was 30% when the shrinkage | contraction rate from the aloe leaf of the aloe mesophyll contained in the said preserve was measured. Moreover, it was 25.9 when the hardness of the aloe mesophyll contained in this preservative was measured.
（実施例５）
実施例２で得られたアロエ葉肉加工品を用いた以外は、実施例４と同様に処理して、アロエプレザーブ、アロエ葉肉含有ヨーグルトを得た。
そして、上記プレザーブに含まれるアロエ葉肉のアロエ生葉からの収縮率を測定したところ、３４％であった。また、該プレザーブに含まれるアロエ葉肉の硬度を測定したところ、２５．５であった。
(Example 5)
Except that the processed aloe mesophyll obtained in Example 2 was used, it was processed in the same manner as in Example 4 to obtain aloe plaza and an aloe mesophyll-containing yogurt.
And when the shrinkage | contraction rate from the aloe leaf of the aloe mesophyll contained in the said presa res was measured, it was 34%. Moreover, it was 25.5 when the hardness of the aloe mesophyll contained in this preservative was measured.
（実施例６）
実施例３で得られたアロエ葉肉加工品を用いた以外は、実施例４と同様に処理して、アロエプレザーブ、アロエ葉肉含有ヨーグルトを得た。
そして、上記プレザーブに含まれるアロエ葉肉のアロエ生葉からの収縮率を測定したところ、３４％であった。また、該プレザーブに含まれるアロエ葉肉の硬度を測定したところ、２９．５であった。
(Example 6)
Except that the processed aloe mesophyll obtained in Example 3 was used, it was processed in the same manner as in Example 4 to obtain aloe plaza and an aloe mesophyll-containing yogurt.
And when the shrinkage | contraction rate from the aloe leaf of the aloe mesophyll contained in the said presa res was measured, it was 34%. Moreover, it was 29.5 when the hardness of the aloe mesophyll contained in this preservative was measured.
（比較例１）
実施例１において、アロエ葉肉加工品の代わりに、市販のアロエ葉肉（兼松）とした以外は、実施例１と同様に処理して、アロエプレザーブ、アロエ葉肉含有ヨーグルトを得た（特許文献４実施例）。
そして、上記プレザーブに含まれるアロエ葉肉のアロエ生葉からの収縮率を測定したところ、１９％であった。また、該プレザーブに含まれるアロエ葉肉の硬度を測定したところ、２２．１であった。
(Comparative Example 1)
In Example 1, instead of using the processed aloe mesophyll, a commercially available aloe mesophyll (Kanematsu) was used in the same manner as in Example 1 to obtain an aloe plaza and an aloe mesophyll-containing yogurt (see Patent Document 4). Example).
And when the shrinkage | contraction rate from the aloe raw leaf of the aloe mesophyll contained in the said preservative was measured, it was 19%. In addition, the hardness of the aloe mesophyll contained in the preserve was measured to be 22.1.
（比較例２）
実施例１において、ＨＭペクチン０．３２ｇ（０．０１４質量％）の代わりに、同ＨＭペクチン３．２０ｇ（０．１４０質量％）とした以外は、実施例１と同様に処理して、アロエ葉肉加工品を得た。
次いで、該アロエ葉肉加工品を用いて、実施例１と同様に処理して、アロエプレザーブ、アロエ葉肉含有ヨーグルトを得た。
そして、上記プレザーブに含まれるアロエ葉肉のアロエ生葉からの収縮率を測定したところ、６１％であった。また、該プレザーブに含まれるアロエ葉肉の硬度を測定したところ、３６．４であった。
(Comparative Example 2)
In Example 1, instead of 0.32 g (0.014% by mass) of HM pectin, the same treatment as in Example 1 was carried out except that the amount of HM pectin was 3.20 g (0.140% by mass). A processed mesophyll was obtained.
Next, the processed aloe mesophyll was used in the same manner as in Example 1 to obtain an aloe plaza and an aloe mesophyll-containing yogurt.
And when the shrinkage | contraction rate from the aloe leaf of the aloe mesophyll contained in the said presa res was measured, it was 61%. Moreover, it was 36.4 when the hardness of the aloe mesophyll contained in this preservative was measured.
（比較例３）
市販のアロエ葉肉（兼松）を６００ｇ、砂糖１９４ｇ及び水２００ｇを混合し、それに乳酸カルシウム１ｇ、NovoShape（ノボ社製のペクチンメチルエステラーゼの商品名）１ｇ、グアガム２．１ｇ、キサンタンガム０．９ｇ、及びクエン酸１ｇを添加して、４０℃で３０分間加熱した後、８５℃で３０分間殺菌し、３０℃に冷却し、香料を添加して容器に充填し、アロエプレザーブを調製し、実施例１と同様に処理して、アロエ葉肉含有ヨーグルトを得た（特許文献１実施例）。
そして、上記プレザーブに含まれるアロエ葉肉のアロエ生葉からの収縮率を測定したところ、１８％であった。また、該プレザーブに含まれるアロエ葉肉の硬度を測定したところ、３６．２であった。
(Comparative Example 3)
600 g of commercially available aloe mesophyll (Kanematsu), 194 g of sugar and 200 g of water are mixed, 1 g of calcium lactate, 1 g of NovoShape (trade name of pectin methylesterase manufactured by Novo), 2.1 g of guar gum, 0.9 g of xanthan gum, and 1 g of citric acid was added and heated at 40 ° C. for 30 minutes, then sterilized at 85 ° C. for 30 minutes, cooled to 30 ° C., added with fragrance and filled into a container to prepare an aloe prabes, Example 1 The yogurt containing aloe mesophyll was obtained in the same manner as in (Patent Document 1 Example).
And when the contraction | shrinkage rate from the aloe leaf of the aloe mesophyll contained in the said presa res was measured, it was 18%. Moreover, it was 36.2 when the hardness of the aloe mesophyll contained in this preservative was measured.
（比較例４）
砂糖１５０ｇ、クエン酸三ナトリウム０．３ｇ、ネイティブジェランガム（三栄源エフ・エフ・アイ社製）０．６ｇを水３４６．４ｇを混合し、８０℃にて１０分間加熱撹拌溶解した後、クエン酸０．７ｇ、アロエフレーバー２ｇを添加し、更に８０℃にて３分間撹拌溶解した後、市販のアロエ葉肉（兼松）５００ｇ添加し、８５℃にて３０分間加熱殺菌してアロエプレザーブを調製し、実施例１と同様に処理して、アロエ葉肉含有ヨーグルトを得た（特許文献３実施例）。
そして、上記プレザーブに含まれるアロエ葉肉のアロエ生葉からの収縮率を測定したところ、２３％であった。また、該プレザーブに含まれるアロエ葉肉の硬度を測定したところ、１９．６であった。
(Comparative Example 4)
150 g of sugar, 0.3 g of trisodium citrate, and 0.6 g of native gellan gum (manufactured by Saneigen FFI Co., Ltd.) were mixed with 346.4 g of water, dissolved with stirring at 80 ° C. for 10 minutes, and then citric acid. 0.7 g and 2 g of aloe flavor were added, and after stirring and dissolving at 80 ° C. for 3 minutes, 500 g of commercially available aloe mesophyll (Kanematsu) was added, and heat sterilized at 85 ° C. for 30 minutes to prepare an aloe praise. It processed like Example 1 and obtained aloe leaf flesh containing yogurt (patent document 3 Example).
And when the shrinkage | contraction rate from the aloe leaf of the aloe mesophyll contained in the said preservative was measured, it was 23%. Moreover, it was 19.6 when the hardness of the aloe mesophyll contained in this preservative was measured.
（比較例５）
市販のアロエ葉肉（兼松）を６００ｇ、グラニュー糖１６０ｇ、ペクチン（ユニテックフーズ社製）０．５ｇ、クエン酸１ｇ、及び香料（長谷川香料社製）５ｇを水２３３．５ｇに添加、溶解して、５５℃で１０分間加熱し、脱気処理後、９３℃で３分間殺菌し、容器に充填することで、アロエプレザーブを調製した。
次いで、該アロエプレザーブを用いて、実施例１と同様に処理して、アロエ葉肉含有ヨーグルトを得た（特許文献２実施例）。
そして、上記プレザーブに含まれるアロエ葉肉のアロエ生葉からの収縮率を測定したところ、４８％であった。また、該プレザーブに含まれるアロエ葉肉の硬度を測定したところ、２２．２であった。
(Comparative Example 5)
Add and dissolve 600 g of commercially available aloe mesophyll (Kanematsu), 160 g of granulated sugar, 0.5 g of pectin (manufactured by Unitech Foods), 1 g of citric acid, and 5 g of fragrance (manufactured by Hasegawa Fragrance Co., Ltd.) in 233.5 g of water. After heating at 55 ° C. for 10 minutes, deaeration treatment, sterilization at 93 ° C. for 3 minutes, and filling into a container, an aloe plazab was prepared.
Subsequently, using this aloe prasebare, it processed like Example 1 and obtained the aloe leaf flesh containing yogurt (patent document 2 Example).
And it was 48% when the shrinkage | contraction rate from the aloe leaf of the aloe mesophyll contained in the said preserve was measured. Moreover, it was 22.2 when the hardness of the aloe mesophyll contained in this preservative was measured.
（比較例６）
実施例１で得られたアロエ葉肉加工品８００ｇの代わりに、市販のアロエ葉肉（兼松）８００ｇを使用した以外は、実施例４と同様に処理を行い、アロエプレザーブ、アロエ葉肉含有ヨーグルトを得た。
そして、上記プレザーブに含まれるアロエ葉肉のアロエ生葉からの収縮率を測定したところ、１９％であった。また、該プレザーブに含まれるアロエ葉肉の硬度を測定したところ、２２．１であった。
(Comparative Example 6)
It processed similarly to Example 4 except having used 800 g of commercially available aloe mesophyll (Kanematsu) instead of 800 g of processed aloe mesophyll obtained in Example 1, and obtained the aloe plaza and the aloe mesophyll containing yogurt. .
And when the shrinkage | contraction rate from the aloe raw leaf of the aloe mesophyll contained in the said preservative was measured, it was 19%. In addition, the hardness of the aloe mesophyll contained in the preserve was measured to be 22.1.
（比較例７）
実施例１で得られたアロエ葉肉加工品８００ｇの代わりに、比較例２で得られたアロエ葉肉加工品８００ｇを使用した以外は、実施例４と同様に処理を行い、アロエプレザーブ、アロエ葉肉含有ヨーグルトを得た。
そして、上記プレザーブに含まれるアロエ葉肉のアロエ生葉からの収縮率を測定したところ、６３％であった。また、該プレザーブに含まれるアロエ葉肉の硬度を測定したところ、３５．６であった。
(Comparative Example 7)
The same procedure as in Example 4 was performed except that 800 g of the processed aloe mesophyll obtained in Comparative Example 2 was used instead of 800 g of the processed aloe mesophyll obtained in Example 1. Yogurt was obtained.
And when the shrinkage | contraction rate from the aloe raw leaf of the aloe mesophyll contained in the said preservative was measured, it was 63%. Moreover, it was 35.6 when the hardness of the aloe mesophyll contained in this preservative was measured.
（実施例７）
実施例１と同様に処理して調製したアロエ葉肉加工品３０質量部と実施例１と同様に処理して調製した発酵乳７０質量部を混合し、アロエ葉肉含有ヨーグルトを得た。
(Example 7)
30 parts by mass of processed aloe mesophyll prepared by processing in the same manner as in Example 1 and 70 parts by mass of fermented milk prepared by processing in the same manner as in Example 1 were mixed to obtain an aloe mesophyll-containing yogurt.
（実施例８）
実施例７において、使用するアロエ原料を実施例２と同様に処理して調製したアロエ葉肉加工品にした以外は、実施例７と同様に処理してアロエ葉肉含有ヨーグルトを得た。
(Example 8)
In Example 7, the aloe raw material to be used was processed in the same manner as in Example 2 except that the processed aloe mesophyll product was processed in the same manner as in Example 2 to obtain aloe mesophyll-containing yogurt.
（実施例９）
実施例７において、使用するアロエ原料を実施例３と同様に処理して調製したアロエ葉肉加工品にした以外は、実施例７と同様に処理してアロエ葉肉含有ヨーグルトを得た。
Example 9
In Example 7, an aloe mesophyll-containing yogurt was obtained by treating in the same manner as in Example 7 except that the aloe raw material used was processed into an aloe mesophyll product prepared by treating in the same manner as in Example 3.
（比較例８）
実施例７において、使用するアロエ原料を市販のアロエ葉肉（兼松）とした以外は、実施例７と同様に処理してアロエ葉肉含有ヨーグルトを得た。
(Comparative Example 8)
In Example 7, except that the aloe raw material used was a commercially available aloe mesophyll (Kanematsu), an aloe mesophyll-containing yogurt was obtained in the same manner as in Example 7.
（比較例９）
実施例７において、使用するアロエ原料を比較例２と同様に調製したアロエ葉肉加工品とした以外は、実施例７と同様に処理してアロエ葉肉含有ヨーグルトを得た。
(Comparative Example 9)
In Example 7, the processed aloe mesophyll was prepared in the same manner as in Comparative Example 2 except that the aloe raw material used was processed in the same manner as in Example 7 to obtain aloe mesophyll-containing yogurt.
（実施例１０）
実施例１と同様に処理して調製したアロエ葉肉加工品を用い、表１、２に示す配合でベース（表１）とソース（表２）を作製し、それぞれ９０℃、１０分で加熱殺菌後、ベースを７０℃、ソースを５０℃まで冷却し、ベース５０質量部とソース５０質量部をよく混合してカップに充填し、１０℃まで冷却してアロエ葉肉含有ゼリーを得た。
(Example 10)
Using processed aloe medicinal products prepared in the same manner as in Example 1, bases (Table 1) and sauces (Table 2) were prepared according to the formulations shown in Tables 1 and 2, and sterilized by heating at 90 ° C for 10 minutes, respectively. Thereafter, the base was cooled to 70 ° C. and the sauce was cooled to 50 ° C., 50 parts by mass of the base and 50 parts by mass of the sauce were mixed well, filled into a cup, and cooled to 10 ° C. to obtain an aloe mesophyll-containing jelly.
（実施例１１）
実施例１０において、使用するアロエ原料を実施例２と同様に調製したアロエ葉肉加工品にした以外は、実施例１０と同様に処理してアロエ葉肉含有ゼリーを得た。
(Example 11)
In Example 10, the processed aloe mesophyll was prepared in the same manner as in Example 2 except that the aloe raw material used was processed in the same manner as in Example 10 to obtain an aloe mesophyll-containing jelly.
（実施例１２）
実施例１０において、使用するアロエ原料を実施例３と同様に調製したアロエ葉肉加工品にした以外は、実施例１０と同様に処理してアロエ葉肉含有ゼリーを得た。
Example 12
In Example 10, the processed aloe mesophyll was prepared in the same manner as in Example 3 except that the aloe raw material used was processed in the same manner as in Example 10 to obtain an aloe mesophyll-containing jelly.
（比較例１０）
実施例１０において、使用するアロエ原料を市販のアロエ葉肉（兼松）とした以外は、実施例１０と同様に処理してアロエ葉肉含有ゼリーを得た。
(Comparative Example 10)
In Example 10, an aloe mesophyll-containing jelly was obtained in the same manner as in Example 10, except that the aloe raw material used was a commercially available aloe mesophyll (Kanematsu).
（比較例１１）
実施例１０において、使用するアロエ原料を比較例２と同様に調製したアロエ葉肉加工品とした以外は、実施例１０と同様に処理してアロエ葉肉含有ゼリーを得た。
(Comparative Example 11)
In Example 10, the processed aloe mesophyll was prepared in the same manner as in Comparative Example 2 except that the aloe raw material used was processed in the same manner as in Example 10 to obtain an aloe mesophyll-containing jelly.
（評価１）
実施例１〜１２、比較例１〜１１で得られたアロエ葉肉含有ヨーグルト又はアロエ葉肉含有ゼリーに含まれるアロエの硬度について、上述した硬度測定法の変法を用いて測定した。すなわち、アロエ葉肉含有ヨーグルト又はアロエ葉肉含有ゼリー調製後、１〜２日後に、アロエ葉肉を取り出し、くさび型プランジャーを使用し、前記の歪率を測定する代わりに、アロエ葉肉を押圧した際に生じるアロエ葉肉の変形の大きさ（ｍｍ）を測定し、Ｘ軸を変形の大きさ、Ｙ軸を荷重（Ｎ）とする曲線の極大値に到達する以前の曲線部分の変曲点における接線の傾きを、前記測定法と同様にして求め、これをアロエ葉肉含有ヨーグルト又はアロエ葉肉含有ゼリーに含まれるアロエ葉肉の硬度とした。結果を表３に示す。
(Evaluation 1)
The hardness of the aloe contained in the aloe mesophyll-containing yogurt or the aloe mesophyll-containing jelly obtained in Examples 1 to 12 and Comparative Examples 1 to 11 was measured using a modified method of the hardness measurement method described above. That is, after preparing aloe mesophyll-containing yogurt or aloe mesophyll-containing jelly, after taking aloe mesophyll 1-2 days later, using a wedge-shaped plunger and measuring the above-mentioned distortion rate, when pressing aloe mesophyll Measure the size (mm) of deformation of the aloe mesophyll that results, and measure the tangent at the inflection point of the curve part before reaching the maximum value of the curve with the X axis as the deformation size and the Y axis as the load (N). The inclination was determined in the same manner as in the above measurement method, and this was defined as the hardness of the aloe mesophyll contained in the aloe mesophyll-containing yogurt or aloe mesophyll-containing jelly. The results are shown in Table 3.
（評価２）
１０人の専門パネラーにより、次の評価方法により官能的に試験した。実施例１〜１２、比較例１〜１１で得られたアロエ葉肉含有ヨーグルト又はアロエ葉肉含有ゼリーに含まれるアロエの硬さと、食感の好みについて下記基準で５段階の点数をつけ、評価点の平均点を算出した。結果を表３に示す。
Ten expert panelists conducted sensory tests according to the following evaluation methods. In terms of the hardness of aloe contained in the aloe mesophyll-containing yogurt or aloe mesophyll-containing jelly obtained in Examples 1 to 12 and Comparative Examples 1 to 11, and the taste preference, the following criteria were used to give a score of 5 levels, The average score was calculated. The results are shown in Table 3.
表３からわかるように、実施例に関しては、アロエの硬度、食感における硬さが十分に得られ、食感の好みも良好な結果だった。一方、比較例に関しては、アロエの硬度、食感における硬さが十分に得られず、食感の好みにおいて良好な結果が得られなかった。 As can be seen from Table 3, regarding the examples, the hardness of aloe and the hardness in the texture were sufficiently obtained, and the taste of the texture was also good. On the other hand, regarding the comparative example, the hardness of the aloe and the hardness in the texture were not sufficiently obtained, and good results were not obtained in the taste of the texture.
本発明によれば、アロエ葉肉が本来有する食感を保持しつつ、更に噛みごたえのある、新しい食感を有するアロエ葉肉を含有するヨーグルト、ゼリー等の食品が提供される。本発明の製造方法を用いて加工したアロエ葉肉は、一旦加工した後でも、再度消費者の嗜好に合わせて風味付けを行うことができるため、食感だけでなく、様々な消費者のニーズにあった幅広い商品に適用することができる。 ADVANTAGE OF THE INVENTION According to this invention, foodstuffs, such as yoghurt and jelly which contain the aloe leaf flesh which has a new texture which is still chewable while maintaining the food texture which aloe leaf flesh originally has are provided. Aloe mesophyll processed using the production method of the present invention can be flavored according to consumer preference again after being processed once, so that not only the texture but also various consumer needs It can be applied to a wide range of products.
Claims (6)
前記の荷重及び歪率の値を基に、最小自乗法により計算を行って、Ｘ軸を歪率、Ｙ軸を荷重とする近似四次曲線の歪率−荷重曲線を作成し、
前記の歪率−荷重曲線における極大値に到達する以前の曲線部分の変曲点における接線の傾きを計算して求めたとき、この変曲点の傾きが２３〜３５の範囲内の数値にある請求項１に記載のアロエ葉肉含有食品。 Press the aloe mesophyll contained in the processed product containing aloe mesophyll with a plunger, and simultaneously measure the load and strain rate during pressing,
Based on the values of the load and the distortion rate, calculation is performed by the method of least squares, and an approximate quartic curve distortion rate-load curve with the X axis as the distortion rate and the Y axis as the load is created.
When the inclination of the tangent at the inflection point of the curve portion before reaching the maximum value in the distortion rate-load curve is calculated, the inclination of the inflection point is a numerical value in the range of 23 to 35. The aloe mesophyll-containing food according to claim 1.
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