JP2010220534A - Aloe mesophyll-containing processed product and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an aloe mesophyll-containing processed product having new palate feeling further added with chewability while retaining palate feeling which aloe mesophyll originally has, and a small shrinkage rate after preservation processing, and improved in yield more than a conventional product, and also to provide a method for producing the processed product. <P>SOLUTION: This aloe mesophyll-containing processed product with an aloe mesophyll shrinkage rate of ≤30-45% is obtained by mixing 2-40 mass% of a sweetener based on the aloe mesophyll-containing processed product and water with an aloe mesophyll processed product prepared by adding ≥0.005 mass% and <0.05 mass% of at least one stabilizer selected from pectin, Guar gum, xanthan gum, Tara gum and corn starch, and water to aloe raw leaves followed by heating to 85-100°C. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to an aloe mesophyll-containing processed product and a method for producing the same. More specifically, the aloe mesophyll has a new texture with a chewy texture while maintaining the texture inherent in aloe mesophyll, and the shrinkage rate of aloe mesophyll is small. The present invention relates to an aloe mesophyll-containing processed product having improved yield compared to conventional products and a method for producing the same.

  Many foods and drinks containing aloe are on the market against the background of the recent health boom. In particular, aloe yoghurt containing aloe mesophyll has a delicious taste due to the unique texture of aloe, and is accepted by a large number of consumers.

Several proposals have been made regarding processed products containing aloe mesophyll. For example, a step of preparing a raw material solution A containing one or more types of gelling agents selected from carrageenan, fercellan and agar, and one or more types of thickening polysaccharides selected from low methoxyl pectin and gellan gum, In addition to preparing a dispersion by dispersing solids such as vegetables and fruits such as aloe in a liquid containing calcium, separately from this dispersion, a solution in which low methoxyl pectin or gellan gum is dissolved is prepared. The step of preparing the raw material liquid B by mixing the dissolving liquid and the dispersion liquid, and the temperature of the raw material liquid A are adjusted to a temperature exceeding the gelling temperature of the gelling agent, and the raw material liquid A and the raw material liquid B are adjusted. , A method for producing jelly such as vegetables and fruits obtained by the step of cooling and solidifying the mixed solution (Patent Document 1), a calcium solution containing 0.01 to 0.04% by mass of aloe mesophyll Treated, it was added processed aloe mesophyll to food containing calcium from 0.003 to 0.025 wt% concentration, by retorting than 4 minutes at a temperature of 120 ° C., at least 200 g. A method for producing a retort food containing aloe mesophyll having a breaking stress of w (Patent Document 2), aloe mesophyll, sweetener, calcium salt, stabilizer, pectin methylesterase, and a mixture containing water at 30 to 50 ° C. A method for producing an aloe mesophyll-containing processed product that improves the aloe mesophyll to an elastic hard mesophyll by heating at a temperature within the range (Patent Document 3), from guar gum, xanthan gum and corn starch to aloe mesophyll Aloe mesophyll-containing processed product in which the shrinkage of mesophyll obtained by blending at least one selected stabilizer at a ratio of at least 0.05% by mass and heat-treating at a temperature in the range of 40 to 60 ° C. is suppressed. (Patent Document 4) Aloe mesophyll-containing processed product with improved mesophyll quality obtained by blending LM pectin at a ratio of 0.05 to 0.4 mass% with respect to aloe mesophyll (Patent Document 4) 5) Fruit obtained by adding 0.1 to 0.5% by mass of agar having a 1.5% jelly strength of 10 to 100 g / cm ² to a syrup for fruit preparation such as aloe, grape and tangerine A method for suppressing shrinkage of fruit during preparation (Patent Document 6) has been proposed.

JP-A-9-172986 JP 11-137192 A JP 2004-248607 A JP 2004-248611 A JP 2004-248612 A JP 2008-173074 A

However, Patent Documents 1 and 2 describe a technique for suppressing as much as possible the decrease in hardness inherent in aloe mesophyll by a heating process such as retort processing, and Patent Document 6 describes jelly strength. Describes technology to suppress the shrinkage (shrinkage) of the pulp that occurs during the fruit preparation of pulp such as aloe flesh by adding high agar to the syrup. It is not intended to actively improve the texture.
In addition, aloe mesophyll-containing processed products obtained by the proposals of Patent Documents 3 to 5 are techniques for further increasing the hardness while maintaining the unique texture of aloe mesophyll, but due to the shrinkage of aloe mesophyll There was a drawback that the solid content was significantly reduced.

  On the other hand, recently, there is a need for a differentiated processed product containing aloe mesophyll that has a new texture and that can be chewed while taking advantage of its unique texture. It has been.

  In addition, the processed product containing aloe mesophyll (aloe puerabu) used when manufacturing yogurt with aloe etc. is the one in which the shape of aloe mesophyll is left and aloe is soaked in syrup and stored. However, the aloe mesophyll in the conventional processed product containing aloe mesophyll is considerably shrunk due to dehydration or the like as compared with the original raw aloe leaf, and the low yield has been a problem.

  Therefore, the present invention has an aloe mesophyll that has a new texture with a chewy texture while maintaining the original texture of aloe mesophyll, and has a smaller shrinkage ratio after preserving treatment and improved yield compared to conventional products. The purpose is to provide a processed product and a method for producing the same.

  The inventors of the present invention use aloe mesophyll containing processed products (aloe plaza) that are used as food ingredients in the production of yogurt containing aloe in Japan, usually by cutting the aloe raw leaves in a foreign aloe production area, Processed washing, cutting, blanching, etc., packed in a container with water and appropriate additives, and then imported aloe mesophyll processed products (processed before preservative processing) manufactured by heat sterilization. The processed aloe mesophyll is manufactured outside of Japan, but the aloe mesophyll is already considerably produced at the time of production. It was confirmed that the second large shrinkage of the aloe mesophyll occurred when the prepare treatment was performed after import.

  Accordingly, the present inventors cut raw material aloe, peeled, washed, and cut unheated raw aloe leaves, and added a predetermined stabilizer such as pectin to 0.005% by mass or more and 0.05% by mass to this. %, Together with water, etc., sterilized by heating, and then processed with a preservative by adding sweetener, water, etc. to the processed aloe mesophyll product, the shrinkage rate of aloe mesophyll after prepare treatment is 30- It has been found that an aloe mesophyll-containing processed product having a unique texture that can be chewed while maintaining the texture inherent in aloe mesophyll while being limited to the range of 45% has been completed. It was.

  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 processed product having a content of 30 to 45%.

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. 40-60
The present invention provides a method for producing an aloe mesophyll-containing processed product that is heated to a range of ° C.

  According to the present invention, while taking advantage of the texture inherent in aloe mesophyll, it has a new unique texture that is more chewy and has a lower shrinkage of aloe mesophyll compared to conventional products, improving yield. A processed product containing aloe mesophyll can be provided.

It is a figure which shows an example of the distortion-load curve of the approximated quartic curve created based on the load of Aloe sample, and the data of a distortion.

Hereinafter, the present invention will be described in more detail.
The aloe that can be used as a raw material in the present invention may be any plant belonging to the genus Aloeaceae (Aloaceae), but aloe vera having no bitter taste and good texture is preferred.

  As the aloe leaves used in the present invention, generally, 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.

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. .

  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.

  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.

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.

  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.

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.

  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.

  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%.

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.

The mixing ratio of water in the aloe mesophyll-containing processed product of the present invention is 1 to 50% by mass relative 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.

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 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.

  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.

  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.

  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.

  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.

  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.

  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.

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.

  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, the addition of a stabilizer such as pectin and heating is performed first, and aloe mesophyll processing is performed. It is characterized in that a product is prepared, and then the aloe mesophyll processed product is subjected to a preservative treatment.

  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.

  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 -98% by mass, preferably 50-85% by mass.

  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.

  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% with respect to the aloe leaves, and 15 to 50 parts by mass of water with respect to 100 parts by mass of the aloe leaves. The processed aloe mesophyll was prepared by heat treatment and sterilization at 85 to 100 ° C., preferably 90 to 98 ° C. for 10 to 30 minutes, preferably 15 to 20 minutes. Thereafter, 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 20 minutes to 100 minutes, heat treated for 20 minutes to 100 minutes, sterilize the resulting preserve and fill the container with a unique texture and low contraction rate Aloe mesophyll content improved A processed product can be obtained.

  Hereinafter, the present invention will be described more specifically with reference to examples and comparative examples.

Example 1
The skin of the harvested aloe vera leaves was removed, and only the gel-like mesophyll was taken out and the surface was removed by washing. Next, after cutting into a 12 mm × 12 mm die, sorting was performed to remove foreign matters and impurities. Syrup water (sugar: 0.16 g (0.007% by mass) of HM pectin (GENU PECTIN Type YM-115-LJ; manufactured by Sanki Co., Ltd.) dissolved in 2300 g of aloe vera raw mesophyll after the selection was placed in an A10 can. Citric acid: water = 50: 0.5: 50) is added to the full capacity, and after deaeration and tightening steps, sterilization with dough (90 ° C. or more and 100 ° C. or less, 20 minutes) is performed, and 0.007% by mass pectin Treated aloe cans were prepared.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product that was moderately shrunk and had a good texture.

(Example 2)
Under the same conditions and treatment as in Example 1 except that 0.32 g (0.014 mass%) of HM pectin was used instead of 0.16 g (0.007 mass%) of HM pectin, 0.014 mass % Pectin-treated aloe cans were prepared.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product that was moderately shrunk and had a good texture.

Example 3
0.028 mass under the same conditions and treatment as in Example 1 except that 0.64 g (0.028 mass%) of HM pectin was used instead of 0.16 g (0.007 mass%) of HM pectin. % Pectin-treated aloe cans were prepared.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product that was moderately shrunk and had a good texture.

Example 4
0.042 mass under the same conditions and treatment as in Example 1 except that 0.96 g (0.042 mass%) of HM pectin was used instead of 0.16 g (0.007 mass%) of HM pectin. % Pectin-treated aloe cans were prepared.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product that was moderately shrunk and had a good texture.

(Example 5)
Example 1 except that 0.16 g (0.007 mass%) of LM pectin (PECTIN OF 625 C DF; manufactured by Unitech Foods) was used instead of 0.16 g (0.007 mass%) of HM pectin. Under the same conditions and treatment as above, a canned 0.007% by weight pectin-treated aloe was prepared.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product that was moderately shrunk and had a good texture.

(Example 6)
Under the same conditions and treatment as in Example 1 except that 0.32 g (0.014 mass%) of LM pectin was used instead of 0.16 g (0.007 mass%) of HM pectin, 0.014 mass % Pectin-treated aloe cans were prepared.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product that was moderately shrunk and had a good texture.

(Example 7)
0.028 mass under the same conditions and treatment as in Example 1 except that 0.64 g (0.028 mass%) of LM pectin was used instead of 0.16 g (0.007 mass%) of HM pectin. % Pectin-treated aloe cans were prepared.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product that was moderately shrunk and had a good texture.

(Example 8)
0.042 mass under the same conditions and treatment as in Example 1 except that 0.96 g (0.042 mass%) of LM pectin was used instead of 0.16 g (0.007 mass%) of HM pectin. % Pectin-treated aloe cans were prepared.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product that was moderately shrunk and had a good texture.

Example 9
The skin of the harvested aloe vera leaves was removed, and only the gel-like mesophyll was taken out and the surface was removed by washing. Next, after 12 mm × 12 mm dies were further cut into a predetermined size, sorting was performed to remove foreign matters and impurities. 2300 g of the aloe vera raw mesophyll after this selection is put into an A10 can, and syrup water (sugar: citric acid: water =) in which 0.64 g (0.028% by mass) of guar gum (Meiprogat 90-S; manufactured by Sankisha) is dissolved. 50: 0.5: 50) is added to the full capacity, and after degassing and tightening steps, dough sterilization (90 ° C or higher and 100 ° C or lower, 20 minutes) is carried out to prepare 0.028 mass% guar gum treated aloe canned food did.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product that was moderately shrunk and had a good texture.

(Example 10)
Instead of 0.64 g (0.028 mass%) guar gum (Meiprogat 90-S; manufactured by Sanki Co., Ltd.), 0.64 g (0.028 mass%) xanthan gum (Echo Gel T; manufactured by Dainippon Sumitomo Pharma Co., Ltd.) A 0.028% by weight xanthan gum-treated aloe can was prepared under the same conditions and treatment as in Example 9 except that was used.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product that was moderately shrunk and had a good texture.

(Example 11)
Instead of 0.64 g (0.028% by mass) guar gum (Meiprogat 90-S; manufactured by Sanki Co., Ltd.), 0.64 g (0.028% by mass) tara gum (VIDOGUM SP175; manufactured by Unitech Foods) is used. A 0.028% by weight tara gum-treated aloe canned food was prepared under the same conditions and treatment as in Example 9, except that.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product that was moderately shrunk and had a good texture.

Example 12
Instead of 0.64 g (0.028% by mass) guar gum (Meiprogat 90-S; manufactured by Sanki Co., Ltd.), 0.64 g (0.028% by mass) corn starch (Colflo 67; manufactured by NSC Japan) was used. A 0.028% by mass corn starch-treated aloe can was prepared under the same conditions and treatment as in Example 9 except that it was used.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product that was moderately shrunk and had a good texture.

(Example 13)
800 g of processed aloe mesophyll prepared in Example 1, 140 g of sugar, 0.4 g of citric acid, 1.5 g of xanthan gum (Echogel T; manufactured by Dainippon Sumitomo Pharma Co., Ltd.) as a stabilizer, guar gum (Meiprogat 90-S; Sanki) 0.2 g, Tara gum (VIDOGUM SP175; made by Unitech Foods) 0.2 g, 198 g of water, heated and stirred at 50 ° C. for 10 minutes, sterilized and aseptically filled, pectin having a good texture A treated aloe-containing plazab was prepared.
The shrinkage rate of the aloe mesophyll contained in this preservative from the aloe leaves was measured and found to be 30%.
This shrinkage percentage (%) was calculated by the following procedure. First, the weight (A ₀ ) of 1000 aloe raw leaf cut products that had been peeled, washed and sorted was measured, and then drained from the processed aloe mesophyll-containing product prepared using the aloe raw leaf cut product. The aloe mesophyll solids were collected, the weight (A _n ) of 1000 grains was measured, and the measured values were substituted into the following formula to calculate the aloe mesophyll shrinkage (%). .
Formula: Aloe Mesophyll Shrinkage (%) = 100− (A _n / A ₀ ) × 100
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 has an opening of 1 mm. The aloe mesophyll solids are recovered by placing on a sieve and leaving it 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. Thereafter, the shrinkage rate (%) of aloe mesophyll was determined in the same manner.

(Example 14)
It has a good texture under the same conditions and treatment as in Example 13 except that 800 g of the processed aloe mesophyll prepared in Example 2 was used instead of 800 g of the processed aloe mesophyll prepared in Example 1. A pectin-treated aloe-containing plaza was prepared.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 32%.

(Example 15)
It has a good texture under the same conditions and treatment as in Example 13 except that 800 g of the processed aloe mesophyll prepared in Example 3 was used instead of 800 g of the processed aloe mesophyll prepared in Example 1. A pectin-treated aloe-containing plaza was prepared.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaves was measured and found to be 35%.

(Example 16)
It has a good texture under the same conditions and treatment as in Example 13 except that 800 g of the processed aloe mesophyll prepared in Example 4 was used instead of 800 g of the processed aloe mesophyll prepared in Example 1. A pectin-treated aloe-containing plaza was prepared.
The shrinkage rate of the aloe mesophyll contained in the preservative from the aloe leaf was measured and found to be 39%.

(Example 17)
It has a good texture under the same conditions and treatment as in Example 13 except that 800 g of the processed aloe mesophyll prepared in Example 5 was used instead of 800 g of the processed aloe mesophyll prepared in Example 1. A pectin-treated aloe-containing plaza was prepared.
The shrinkage rate of the aloe mesophyll contained in this preservative from the aloe leaves was measured and found to be 30%.

(Example 18)
It has a good texture under the same conditions and treatment as in Example 13 except that 800 g of processed aloe mesophyll prepared in Example 6 was used instead of 800 g of processed aloe mesophyll prepared in Example 1. A pectin-treated aloe-containing plaza was prepared.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 33%.

(Example 19)
It has a good texture under the same conditions and treatment as in Example 13 except that 800 g of processed aloe mesophyll prepared in Example 7 was used instead of 800 g of processed aloe mesophyll prepared in Example 1. A pectin-treated aloe-containing plaza was prepared.
The contraction rate of the aloe mesophyll contained in this preservative from the raw aloe leaves was measured and found to be 36%.

(Example 20)
It has a good texture under the same conditions and treatment as in Example 13, except that 800 g of processed aloe mesophyll prepared in Example 8 was used instead of 800 g of processed aloe mesophyll prepared in Example 1. A pectin-treated aloe-containing plaza was prepared.
It was 40% when the shrinkage | contraction rate from the aloe leaf of the aloe mesophyll contained in this preservative was measured.

(Example 21)
It has a good texture under the same conditions and treatment as in Example 13 except that 800 g of the processed aloe mesophyll prepared in Example 9 was used instead of 800 g of the processed aloe mesophyll prepared in Example 1. A preservative with guar gum treated aloe was prepared.
The contraction rate of the aloe mesophyll contained in this preservative from the raw aloe leaves was measured and found to be 31%.

(Example 22)
It has a good texture under the same conditions and treatment as in Example 13 except that 800 g of processed aloe mesophyll prepared in Example 10 was used instead of 800 g of processed aloe mesophyll prepared in Example 1. A xanthan gum-treated aloe-containing plazab was prepared.
The shrinkage rate of the aloe mesophyll contained in this preservative from the aloe leaves was measured and found to be 30%.

(Example 23)
It has a good texture under the same conditions and treatment as in Example 13 except that 800 g of processed aloe mesophyll prepared in Example 11 was used instead of 800 g of processed aloe mesophyll prepared in Example 1. A preservative with a tara gum treated aloe was prepared.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 32%.

(Example 24)
It has a good texture under the same conditions and treatment as in Example 13 except that 800 g of the processed aloe mesophyll prepared in Example 12 was used instead of 800 g of the processed aloe mesophyll prepared in Example 1. A corn starch-treated aloe-containing plaza was prepared.
The contraction rate of the aloe mesophyll contained in this preservative from the raw aloe leaves was measured and found to be 31%.

(Example 25)
800 g of processed aloe mesophyll prepared in Example 3, 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; Sanki) 0.5 g and 198 g of water were mixed, heated and stirred at 50 ° C. for 10 minutes, and 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 leaves was measured and found to be 35%.

(Example 26)
It has a good texture under the same conditions and treatment as in Example 25, except that 800 g of processed aloe mesophyll prepared in Example 7 was used instead of 800 g of processed aloe mesophyll prepared in Example 3. A pectin-treated aloe-containing plaza was prepared.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaves was measured and found to be 35%.

(Example 27)
It has a good texture under the same conditions and treatment as in Example 25 except that 800 g of the processed aloe mesophyll prepared in Example 9 was used instead of 800 g of the processed aloe mesophyll prepared in Example 3. A preservative with guar gum treated aloe was prepared.
The contraction rate of the aloe mesophyll contained in this preservative from the raw aloe leaves was measured and found to be 31%.

(Example 28)
It has a good texture under the same conditions and treatment as in Example 25 except that 800 g of the processed aloe mesophyll prepared in Example 10 was used instead of 800 g of the processed aloe mesophyll prepared in Example 3. A xanthan gum-treated aloe-containing plazab was prepared.
The shrinkage rate of the aloe mesophyll contained in this preservative from the aloe leaves was measured and found to be 30%.

(Example 29)
It has a good texture under the same conditions and treatment as in Example 25 except that 800 g of processed aloe mesophyll prepared in Example 11 was used instead of 800 g of processed aloe mesophyll prepared in Example 3. A preservative with a tara gum treated aloe was prepared.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 32%.

(Example 30)
It has a good texture under the same conditions and treatment as in Example 25 except that 800 g of the processed aloe mesophyll prepared in Example 12 was used instead of 800 g of the processed aloe mesophyll prepared in Example 3. A corn starch-treated aloe-containing plaza was prepared.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 32%.

(Comparative Example 1)
The skin of the harvested aloe vera leaves was removed, and only the gel-like mesophyll was taken out and the surface was removed by washing. Next, after cutting into a 12 mm × 12 mm die, sorting was performed to remove foreign matters and impurities. 2300g of aloe vera raw mesophyll after this selection is put into an A10 can, syrup water (sugar: citric acid: water = 50: 0.5: 50) is added to the full amount, and after deaeration and tightening process, sterilized by dough pickling ( 90 degreeC or more and 100 degrees C or less, 20 minutes) was performed, and the aloe canned was prepared.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product.

(Comparative Example 2)
Instead of syrup water (sugar: citric acid: water = 50: 0.5: 50), 0.092 g (0.004 mass%) of HM pectin (GENU PECTIN Type YM-115-LJ; manufactured by Sanki Co., Ltd.) 0.004 mass% pectin-treated aloe canned food was prepared under the same conditions and treatment as in Comparative Example 1 except that syrup water (sugar: citric acid: water = 50: 0.5: 50) was used.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product.

(Comparative Example 3)
Instead of syrup water (sugar: citric acid: water = 50: 0.5: 50) 1.60 g (0.070 mass%) of HM pectin (GENU PECTIN Type YM-115-LJ; manufactured by Sanki Co., Ltd.) 0.070% by mass pectin-treated aloe cans were prepared under the same conditions and treatment as in Comparative Example 1 except that syrup water (sugar: citric acid: water = 50: 0.5: 50) was used.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product.

(Comparative Example 4)
Instead of syrup water (sugar: citric acid: water = 50: 0.5: 50), 3.20 g (0.140% by mass) of HM pectin (GENU PECTIN Type YM-115-LJ; manufactured by Sanki Co., Ltd.) 0.140% by mass pectin-treated aloe cans were prepared under the same conditions and treatment as in Comparative Example 1 except that syrup water (sugar: citric acid: water = 50: 0.5: 50) was used.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product.

(Comparative Example 5)
Instead of syrup water (sugar: citric acid: water = 50: 0.5: 50), 0.092 g (0.004 mass%) of LM pectin (PECTIN OF 625 C DF; manufactured by Unitech Foods) was dissolved. A 0.004 mass% pectin-treated aloe canned food was prepared under the same conditions and treatment as in Comparative Example 1 except that syrup water (sugar: citric acid: water = 50: 0.5: 50) was used.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product.

(Comparative Example 6)
Instead of syrup water (sugar: citric acid: water = 50: 0.5: 50), 1.60 g (0.070 mass%) of LM pectin (PECTIN OF 625 C DF; manufactured by Unitech Foods) was dissolved. A 0.070 mass% pectin-treated aloe canned food was prepared under the same conditions and treatment as in Comparative Example 1 except that syrup water (sugar: citric acid: water = 50: 0.5: 50) was used.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product.

(Comparative Example 7)
Instead of syrup water (sugar: citric acid: water = 50: 0.5: 50), 3.20 g (0.140% by mass) of LM pectin (PECTIN OF 625 C DF; manufactured by Unitech Foods) was dissolved. A 0.140 mass% pectin-treated aloe canned food was prepared under the same conditions and treatment as in Comparative Example 1 except that syrup water (sugar: citric acid: water = 50: 0.5: 50) was used.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product.

(Comparative Example 8)
Instead of syrup water (sugar: citric acid: water = 50: 0.5: 50), syrup water in which 0.092 g (0.004 mass%) of guar gum (Meiprogat 90-S; manufactured by Sanki Co., Ltd.) was dissolved A 0.004 mass% guar gum-treated aloe canned food was prepared under the same conditions and treatment as in Comparative Example 1 except that (sugar: citric acid: water = 50: 0.5: 50) was used.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product.

(Comparative Example 9)
Instead of syrup water (sugar: citric acid: water = 50: 0.5: 50), syrup water in which 1.60 g (0.070% by mass) of guar gum (Meiprogat 90-S; manufactured by Sankisha) was dissolved A 0.070 mass% guar gum-treated aloe canned food was prepared under the same conditions and treatment as in Comparative Example 1 except that (sugar: citric acid: water = 50: 0.5: 50) was used.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product.

(Comparative Example 10)
In place of syrup water (sugar: citric acid: water = 50: 0.5: 50), syrup water in which 0.092 g (0.004 mass%) of xanthan gum (Echo Gel T; manufactured by Dainippon Sumitomo Pharma Co., Ltd.) was dissolved A 0.004 mass% xanthan gum-treated aloe canned food was prepared under the same conditions and treatment as in Comparative Example 1 except that (sugar: citric acid: water = 50: 0.5: 50) was used.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product.

(Comparative Example 11)
Syrup water in which 1.60 g (0.070% by mass) of xanthan gum (Echo Gel T; manufactured by Dainippon Sumitomo Pharma Co., Ltd.) is dissolved instead of syrup water (sugar: citric acid: water = 50: 0.5: 50) A 0.070 mass% xanthan gum-treated aloe canned food was prepared under the same conditions and treatment as in Comparative Example 1 except that (sugar: citric acid: water = 50: 0.5: 50) was used.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product.

(Comparative Example 12)
Instead of syrup water (sugar: citric acid: water = 50: 0.5: 50), syrup water (sugar) in which 0.092 g (0.004% by mass) tara gum (VIDOGUM SP175; manufactured by Unitech Foods) was dissolved : Citric acid: water = 50: 0.5: 50) was used under the same conditions and treatment as in Comparative Example 1 to prepare a canned 0.004% by weight tara gum aloe can.
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product.

(Comparative Example 13)
Instead of syrup water (sugar: citric acid: water = 50: 0.5: 50), syrup water (sugar) in which 1.60 g (0.070% by mass) tara gum (VIDOGUM SP175; manufactured by Unitech Foods) was dissolved 0.070% by mass tara gum treated aloe cans were prepared under the same conditions and treatment as in Comparative Example 1 except that: citric acid: water = 50: 0.5: 50).
This canned product was incubated at room temperature for 1 week or longer to obtain a processed aloe mesophyll product.

(Comparative Example 14)
800 g of processed aloe mesophyll prepared in Comparative Example 1, 140 g of sugar, 0.4 g of citric acid, 1.5 g of xanthan gum (Echogel T; manufactured by Dainippon Sumitomo Pharma Co., Ltd.) as a stabilizer, guar gum (Meiprogat 90-S; Sanki) 0.2 g, tara gum (VIDOGUM SP175; made by Unitech Foods) 0.2 g and water 198 g were mixed, heated and stirred at 50 ° C. for 10 minutes, sterilized and aseptically filled to prepare a preservative containing aloe. .
The contraction rate of the aloe mesophyll contained in this preservative from the raw aloe leaves was measured and found to be 19%.

(Comparative Example 15)
Instead of the processed aloe mesophyll prepared in Comparative Example 1, the processed aloe mesophyll prepared in Comparative Example 2 was used to prepare an aloe-containing preserve under the same conditions and treatment as in Comparative Example 14.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 28%.

(Comparative Example 16)
Instead of the processed aloe mesophyll prepared in Comparative Example 1, the processed aloe mesophyll prepared in Comparative Example 3 was used to prepare an aloe-containing preserve under the same conditions and treatment as in Comparative Example 14.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaves was measured and found to be 47%.

(Comparative Example 17)
Instead of the processed aloe mesophyll prepared in Comparative Example 1, the processed aloe mesophyll prepared in Comparative Example 4 was used to prepare an aloe-containing preserve under the same conditions and treatment as in Comparative Example 14.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 61%.

(Comparative Example 18)
Instead of the processed aloe mesophyll prepared in Comparative Example 1, the processed aloe mesophyll prepared in Comparative Example 5 was used to prepare an aloe-containing preserve under the same conditions and treatment as in Comparative Example 14.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 29%.

(Comparative Example 19)
Instead of the processed aloe mesophyll prepared in Comparative Example 1, the processed aloe mesophyll prepared in Comparative Example 6 was used under the same conditions and treatment as in Comparative Example 14 to prepare an aloe-containing preserve.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 55%.

(Comparative Example 20)
Instead of the processed aloe mesophyll prepared in Comparative Example 1, the processed aloe mesophyll prepared in Comparative Example 7 was used to prepare an aloe-containing preserve under the same conditions and treatment as in Comparative Example 14.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 63%.

(Comparative Example 21)
Instead of the processed aloe mesophyll prepared in Comparative Example 1, the processed aloe mesophyll prepared in Comparative Example 8 was used to prepare an aloe-containing preserve under the same conditions and treatment as in Comparative Example 14.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 28%.

(Comparative Example 22)
Instead of the processed aloe mesophyll prepared in Comparative Example 1, the processed aloe mesophyll prepared in Comparative Example 9 was used to prepare an aloe-containing preserve under the same conditions and treatment as in Comparative Example 14.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 61%.

(Comparative Example 23)
Instead of the processed aloe mesophyll prepared in Comparative Example 1, the processed aloe mesophyll prepared in Comparative Example 10 was used to prepare an aloe-containing preserve under the same conditions and treatment as in Comparative Example 14.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 29%.

(Comparative Example 24)
Instead of the processed aloe mesophyll prepared in Comparative Example 1, the processed aloe mesophyll prepared in Comparative Example 11 was used to prepare an aloe-containing preserve under the same conditions and treatment as in Comparative Example 14.
The contraction rate of the aloe mesophyll contained in the preservative from the aloe leaves was measured and found to be 62%.

(Comparative Example 25)
Instead of the processed aloe mesophyll prepared in Comparative Example 1, the processed aloe mesophyll prepared in Comparative Example 12 was used to prepare an aloe-containing preserve under the same conditions and treatment as in Comparative Example 14.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 29%.

(Comparative Example 26)
Instead of the processed aloe mesophyll prepared in Comparative Example 1, the processed aloe mesophyll prepared in Comparative Example 13 was used to prepare an aloe-containing preserve under the same conditions and treatment as in Comparative Example 14.
The contraction rate of the aloe mesophyll contained in this preservative from the aloe leaf was measured and found to be 61%.

[Evaluation 1]
(Measurement of aloe mesophyll hardness)
The aloe mesophyll (10 mm × 10 mm dice) obtained in Examples 1 to 30 and Comparative Examples 1 to 26 was placed and fixed on a sample table using a jig having an inner diameter of 12 mm and a depth of 6 mm, and a creep meter. Using RE2-30005B (manufactured by Yamaden Co., Ltd., trade name), a cylindrical plunger with a contact area of 50 mm ² is pressed at a speed of 1.0 mm / second from the upper surface direction of the aloe vera canned mesophyll, The load (gf) and strain rate (%) were measured. 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 aloe mesophyll hardness. The results are shown in Tables 1 and 2.

[Evaluation 2]
(Measurement of texture of aloe mesophyll)
The aloe mesophyll (10 mm × 10 mm dice) obtained in Examples 1 to 30 and Comparative Examples 1 to 26 was placed and fixed on a sample table using a jig having an inner diameter of 12 mm and a depth of 6 mm, and a creep meter. Using RE2-30005B (manufactured by Yamaden Co., Ltd., trade name), a cylindrical plunger with a contact area of 50 mm ² is pressed at a speed of 1.0 mm / second from the upper surface direction of the aloe vera canned mesophyll, The load (gf) and strain rate (%) were measured. 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 maximum value and the minimum value in the distortion rate-load curve are specified, and {(maximum value load (MX) −minimum value load (MN)) / maximum value load ( MX)} × 100, and this was taken as the texture of the aloe mesophyll. The results are shown in Tables 1 and 2.

[Evaluation 3]
(Sensory evaluation of texture of aloe mesophyll)
The texture of the aloe mesophyll obtained in Examples 1 to 30 and Comparative Examples 1 to 26 was sensorily tested by 10 well-trained panelists according to the following evaluation method. A minimum of 50 g of aloe mesophyll of each sample was eaten, and the crunch (hardness, pre-feel and preference) was scored in 10 steps according to the following criteria, and the average score of the evaluation points was calculated. The results are shown in Tables 1 and 2.

  As can be seen from the results shown in Tables 1 and 2, the products of the present invention according to Examples 1 to 30 had a pleasant texture with a chewy texture. Moreover, from the measurement result of shrinkage | contraction rate, all the shrinkage | contraction rates of the aloe mesophyll contained in this invention goods which concern on Examples 1-30 are all lower than 45%, and the height of the yield became clear.

Claims (4)

  For aloe fresh leaves, at least one stabilizer selected from pectin, guar gum, xanthan gum, tara gum and corn starch is added in an amount of 0.005% by mass or more and less than 0.05% by mass and water, and a range of 85 to 100 ° C. A processed aloe mesophyll prepared by heating to a processed aloe mesophyll containing sweetener and water in an amount of 2 to 40% by mass with respect to the aloe mesophyll containing processed product, the shrinkage of the aloe mesophyll is 30 to 45% Aloe mesophyll-containing processed products that are in the range. Press the 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 processed product containing aloe mesophyll according to claim 1, comprising aloe mesophyll.   For aloe fresh leaves, at least one stabilizer selected from pectin, guar gum, xanthan gum, tara gum and corn starch is added in an amount of 0.005% by mass or more and less than 0.05% by mass and water, and a range of 85 to 100 ° C. Processed aloe mesophyll prepared by heating.   For aloe fresh leaves, at least one stabilizer selected from pectin, guar gum, xanthan gum, tara gum and corn starch is added in an amount of 0.005% by mass or more and less than 0.05% by mass and water, and a range of 85 to 100 ° C. To the aloe mesophyll processed product, and then add sweetener and water in an amount of 2 to 40% by mass with respect to the aloe mesophyll-containing processed product. A method for producing an aloe mesophyll-containing processed product that is heated to a range.

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