JP2013000019A - Pasty food - Google Patents
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- JP2013000019A JP2013000019A JP2011132078A JP2011132078A JP2013000019A JP 2013000019 A JP2013000019 A JP 2013000019A JP 2011132078 A JP2011132078 A JP 2011132078A JP 2011132078 A JP2011132078 A JP 2011132078A JP 2013000019 A JP2013000019 A JP 2013000019A
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Images
Abstract
Description
本発明は、果実酒の搾り滓を利用したペースト状食品とその製造方法に関する。 The present invention relates to a paste-like food using a fruit sake squeezed koji and a method for producing the same.
葡萄酒等の果実酒の搾り滓の利用方法として、搾り滓をそのまま１ヶ月程度アルコール発酵させて飼料とすること（特許文献１）、搾り滓を乾燥及び粉砕して食用粉末とすること（特許文献２）、搾り滓を圧搾して得た液体に糖分を加えて糖質非アルコール性発酵酵素を培養し、その培養液をパンの製造に使用すること（特許文献３）などがある。しかしながら、特許文献１の飼料は食品素材として利用できるものではなく、特許文献２の食用粉末は単なるぶどう果実の皮や種の再利用であって、果実酒の風味を備えておらず、特許文献３の培養液はパンの製造などの極めて限定的な用途でしか使用することができない。 As a method for using fruit squeezed koji such as sake, the squeezed koji is fermented by alcohol fermentation for about one month (patent document 1), and the koji koji is dried and pulverized into an edible powder (patent document) 2) Adding sugar to the liquid obtained by squeezing the squeezed cultivated saccharide non-alcoholic fermentation enzyme and using the culture solution for bread production (Patent Document 3). However, the feed of Patent Document 1 cannot be used as a food material, and the edible powder of Patent Document 2 is merely reuse of grape skins and seeds and does not have the flavor of fruit wine. The culture solution of 3 can only be used for extremely limited applications such as bread production.
これに対し、本発明者は、果実酒醸造後の搾り滓を粗く破砕した後に種子や茎を除去し、得られた破砕物をワイン酵母でアルコール発酵することにより、ワインの風味と色合いを備えたペースト状の食品を得ることを提案した（特許文献４）。 On the other hand, the present inventor removes seeds and stems after roughly crushing the squeezed koji after brewing the fruit liquor, and fermenting the resulting crushed material with wine yeast to provide the flavor and color of wine. Proposed to obtain a paste-like food (Patent Document 4).
本発明は、果実酒の搾汁滓を用いて、果実酒の風味と色合いを備えたペースト状食品を、特許文献４に記載の方法よりも簡便に得られるようにし、かつ、搾り滓の利用度合いをさらに高め、栄養素的にも抗酸化物質などの機能性成分が多く含まれるようにすることを目的とする。 The present invention makes it possible to obtain a paste-like food having the flavor and color of fruit liquor more easily than the method described in Patent Document 4 using the fruit liquor squeezed rice cake, and the use of the pomace The purpose is to further increase the degree and to contain a large amount of functional components such as antioxidants in terms of nutrients.
本発明者は、(i)果実酒の搾汁滓を粉砕後アルコール発酵しなくても、特定の平均粒径となるまで微細に粉砕すると、果実酒の香味を有する斬新な食感のペースト状食品を得られること、(ii)所定量の種を含有する搾汁滓を種ごと破砕して加糖すると、それにより得られるペースト状食品には、果実酒には含まれていない種由来の機能性成分が多く含まれ、かつ種の粉砕物を含有するにもかかわらず、加糖により香味が向上し、種の渋みが殆ど感じられなくなること、を見出した。 The present inventor, (i) without pulverizing the fruit wine squeezed koji, finely pulverized until it reaches a specific average particle size, it has a fresh textured fruit paste with a fruit wine flavor The ability to obtain food, (ii) when the squeezed rice cake containing a predetermined amount of seeds is crushed and sugared, the paste-like food obtained thereby has functions derived from seeds that are not contained in fruit wine. In spite of containing many sexual components and pulverized seeds, it has been found that the flavor is improved by sugaring and the astringency of the seeds is hardly felt.
即ち、本発明は、所定量の果実酒の搾汁滓を種ごと破砕して得られる、平均粒径0.5ｍｍ以下のペースト状破砕物であって、糖濃度30〜40wt％に加糖されているペースト状食品を提供する。 That is, the present invention is a paste-like crushed product having a mean particle size of 0.5 mm or less, obtained by crushing a predetermined amount of fruit juice squeezed with a seed, and sugared to a sugar concentration of 30 to 40 wt%. Provide pasty food.
また、本発明は、上述のペースト状発酵食品の製造方法として、所定量の種を含有する果実酒の搾汁滓を、種ごと破砕して平均粒径0.5ｍｍ以下のペースト状破砕物とし、そのペースト状破砕物が糖濃度30〜40wt％となるように加糖するペースト状食品の製造方法を提供する。 In addition, the present invention, as a method for producing the paste-like fermented food described above, crushes the fruit sake squeezed lees containing a predetermined amount of seeds into a paste-like crushed material having an average particle size of 0.5 mm or less by crushing together with the seeds, Provided is a method for producing a pasty food product in which sugar is added so that the paste-like crushed product has a sugar concentration of 30 to 40 wt%.
本発明のペースト状食品は、果実酒の搾汁滓に所定量の種を残存させ、搾汁滓を種ごと破砕してペースト状にすることにより製造されるので、果実酒の搾汁滓の廃棄率を極めて低減させることができ、また、極めて低コストに製造できる。 The paste-like food of the present invention is produced by leaving a predetermined amount of seeds in the fruit sake squeezed lees and crushing the squeezed lees together with the seeds into a paste form. The discard rate can be greatly reduced, and it can be manufactured at a very low cost.
さらに、本発明のペースト状食品は、種の破砕物を含有しているにもかかわらず、種特有の渋みが感じられず、果実酒の風味と色合いを備え、かつモッタリとしたペースト状であるという斬新性を有する。したがって、本発明のペースト状食品は、果実酒の風味を付与するために種々の食品に添加されていた果実酒の代替品として、あるいはジャム、トッピング、フルーツソースなどの主材料として、その他ワイン発酵調味料等種々の食品の副材料として、広範に使用することができる。 Furthermore, the paste-like food of the present invention does not feel the astringency peculiar to the seeds even though it contains crushed seeds, has the flavor and color of fruit wine, and is a crisp paste. It has a novelty. Therefore, the paste-like food of the present invention is used as a substitute for fruit wine added to various foods to impart the flavor of fruit wine, or as a main ingredient such as jam, topping, fruit sauce, and other wine fermentation. It can be widely used as a secondary material for various foods such as seasonings.
加えて、本発明のペースト状食品は、搾り滓をもたらした果実酒には含まれない、種由来のプロアントシアニジン等の抗酸化物質を多く含有する。したがって、機能性食品としても有用となる。 In addition, the paste-like food of the present invention contains a large amount of antioxidants such as proanthocyanidins derived from seeds, which are not included in the fruit liquor that caused the squeezed koji. Therefore, it is useful as a functional food.
以下、図面を参照しつつ、本発明を詳細に説明する。
図１は、本発明の発酵食品の基本的な実施例の製造方法の工程図である。
同図に示すように、本実施例のペースト状食品は、果実酒の搾汁滓を原料とする。果実酒の搾汁滓としては、赤ワイン、ブルーベリー酒、ユズ酒等の果実酒の製造過程で生じる搾汁滓を使用することができる。このような搾汁滓は、通常、梗、枝、茎、果皮、種等を含み、従来、種や茎などが取り除かれて使用されていた（特許文献４）。これに対し、本実施例では、まず、目視により虫などの異物を選別除去する。また、当該搾汁滓の提供元となるワイナリーが備える選別機の種類によって、枝や梗などが大量に含まれるため、必要に応じて篩等を用いて枝や梗なども除去する。一方、果皮、茎などはそのまま搾汁滓に含有させる。
Hereinafter, the present invention will be described in detail with reference to the drawings.
FIG. 1 is a process diagram of a production method of a basic embodiment of the fermented food of the present invention.
As shown in the figure, the paste-like food of this example is made from fruit juice squeezed rice cake. As the squeezed lees of fruit liquor, squeezed lees produced in the process of producing fruit liquors such as red wine, blueberry liquor and yuzu liquor can be used. Such a squeezed rice bran usually contains an infarction, a branch, a stem, a skin, a seed and the like, and conventionally, the seed and the stem have been removed (Patent Document 4). In contrast, in this embodiment, first, foreign matters such as insects are sorted and removed by visual inspection. In addition, depending on the type of sorter provided in the winery that is the source of the squeezed rice cake, a large amount of branches and infarcts are included. Therefore, if necessary, the branches and infarcts are removed using a sieve or the like. On the other hand, fruit peels, stems, etc. are contained as they are in the juice cake.
搾汁滓が赤ワインや葡萄の搾汁滓である場合、種は、当該搾汁滓の提供元となるワイナリーが備える選別機の種類によっても、搾汁滓の元となる果実の種類によっても、搾汁滓中の含有量が大きく異なるので、破砕前に篩により種の含有量を所定量に調整する。この場合、種の含有量は、好ましくは1〜10wt％、より好ましくは2〜5wt％である。種の含有量をこの範囲とすることにより、種に含まれるポリフェノール等の有効成分を本発明のペースト状食品に含有させつつ、渋みが感じられず、果実酒の風味も損なわれないようにすることができる。 When the squeezed lees are red wine or squeezed pomace, the seeds can be selected according to the type of the sorter provided in the winery that is the source of the squeezed lees, or the type of fruit that is the source of the pomace, Since the content in the squeezed lees varies greatly, the content of the seed is adjusted to a predetermined amount with a sieve before crushing. In this case, the seed content is preferably 1 to 10 wt%, more preferably 2 to 5 wt%. By making the content of the seed within this range, the paste-like food of the present invention contains an active ingredient such as polyphenol contained in the seed so that no astringency is felt and the flavor of the fruit wine is not impaired. be able to.
搾汁滓が柑橘系果実の搾汁滓である場合、ペースト状食品の香味の点から、種は除去することが好ましい。 When the squeezed rice cake is a citrus fruit squeezed rice cake, it is preferable to remove the seed from the point of flavor of the pasty food.
異物を除去し、必要に応じて種の含有量を調整した後は、水分調整をして破砕処理を行う。 After removing the foreign matter and adjusting the seed content as necessary, the moisture is adjusted and the crushing process is performed.
水分調整としては、破砕する搾汁滓を、予め、水分含量25〜50wt％に調整することが好ましい。水分含量が多すぎると、得られるペースト状食品が水っぽくなり、少なすぎると破砕が困難となる。また、この水分含量の調整のためには、水、果汁又はワインを添加することがこのましい。 As the moisture adjustment, it is preferable to adjust the squeezed rice cake to be crushed in advance to a moisture content of 25 to 50 wt%. If the water content is too high, the resulting pasty food becomes watery, and if it is too low, crushing becomes difficult. In order to adjust the water content, it is preferable to add water, fruit juice or wine.
一方、粉砕処理としては、まず、カッター式粉砕機で平均粒径10ｍｍ以下程度に破砕し、次いで粉砕ミルで破砕して0.1〜0.3ｍｍにすることが好ましい。このような破砕は、カッターミキサー、ミクロカッター、高速石臼型製粉機、ハンマーミル等を使用して行うことができ、微細カットに加えてすりつぶしを行うことが好ましい。 On the other hand, as the pulverization treatment, it is preferable to first crush to an average particle diameter of about 10 mm or less with a cutter type pulverizer and then crush with a pulverization mill to 0.1 to 0.3 mm. Such crushing can be performed using a cutter mixer, a micro cutter, a high-speed millstone mill, a hammer mill, or the like, and it is preferable to perform grinding in addition to fine cutting.
また、粉砕処理では、種を含む搾汁滓の平均粒径が0.5ｍｍ以下、好ましくは平均粒径0.1〜0.3ｍｍとなるように行う。これにより、破砕物は、搾汁滓の微細化と搾汁滓に含まれていたペクチンにより、一般的なフルーツジャム程度の粘度を有するペースト状となる。このペースト状搾汁滓は、種の破砕物を含んでいるにもかかわらず、滑らかな食感を有し、種由来の渋みが殆ど感じられず、特に、加糖した後は、好ましい香味となる。
これに対し、平均粒子径が0.5ｍｍを超えると、ざらついて食感が劣ったものとなり、平均粒径が0.1ｍｍを下回るとジャム様の具材感が乏しくなり、飲料のような食感となる。なお、本発明において、平均粒径はレーザ回折式粒度分布測定装置等により計測することができる。
Moreover, in a grinding | pulverization process, it carries out so that the average particle diameter of the squeeze cake containing a seed may be 0.5 mm or less, Preferably it becomes an average particle diameter of 0.1-0.3 mm. Thereby, a crushed material becomes the paste-like which has a viscosity about a general fruit jam by refinement | miniaturization of a squeezed mash and the pectin contained in the squeezed sachet. This paste-like juice cake has a smooth texture despite the fact that it contains crushed seeds, and almost no astringency derived from the seeds is felt. .
On the other hand, when the average particle size exceeds 0.5 mm, the texture becomes rough and the texture becomes inferior. When the average particle size is less than 0.1 mm, the texture of jam-like ingredients becomes poor, and the texture like a beverage Become. In the present invention, the average particle diameter can be measured by a laser diffraction particle size distribution measuring device or the like.
なお、本発明のペースト状食品では上述のように破砕物の平均粒径を0.5ｍｍ以下とするため、破砕後に裏ごしを行うことは不要である。 In the pasty food of the present invention, since the average particle size of the crushed material is 0.5 mm or less as described above, it is not necessary to perform scouring after crushing.
破砕処理の後には、ペースト状搾汁滓に加糖を行う。この場合、糖としては、白砂糖、果糖等を用いることが好ましい。
また、加える糖の量は、糖濃度が30〜40wt％となるようにする。これにより、ペースト状搾汁滓の香味を向上させ、色の深みを向上させ、アルコール濃度を低減させ、品質を安定化させることができる。これに対し、糖濃度を60％程度に高くすると、市販のジャムと同様の糖濃度となるが、果実酒由来の風味が損なわれるので好ましくない。
After the crushing process, the paste-like squeezed koji is sugared. In this case, white sugar, fructose or the like is preferably used as the sugar.
The amount of sugar added is such that the sugar concentration is 30-40 wt%. Thereby, the flavor of paste-like squeezed lees can be improved, the depth of color can be improved, the alcohol concentration can be reduced, and the quality can be stabilized. On the other hand, when the sugar concentration is increased to about 60%, the sugar concentration is similar to that of commercially available jams, but the flavor derived from fruit wine is impaired, which is not preferable.
ペースト状搾汁に加糖した本発明のペースト状食品は、個包装容器に充填密封し、ボイル殺菌することが好ましい。これにより搾汁滓に含まれていた酵素を失活させ、常温で長期保存が可能となる。殺菌処理したものを、冷凍保存してもよい。本発明のペースト状食品は冷凍耐性に優れるので、冷凍後に解凍すると、速やかに冷凍前のペースト状となる。 It is preferable that the pasty food of the present invention sweetened in pasty juice is filled and sealed in an individual packaging container and sterilized by boiling. This inactivates the enzyme contained in the squeezed rice cake and enables long-term storage at room temperature. The sterilized product may be stored frozen. Since the paste-like food of the present invention is excellent in freezing resistance, when it is thawed after freezing, it quickly becomes a paste before freezing.
本発明のペースト状食品は、その原料とする果実酒の搾汁滓由来のアルコール分により、果実酒の風味と色合いを有する。したがって、本発明のペースト状食品は、果実酒の風味を付与するために種々の食品において添加されていた果実酒の代替品として使用することができる。この場合、本発明のペースト状食品は極めて低コストで製造できるため、果実酒の代替として本発明のペースト状食品を使用することにより、従来果実酒の添加により製造されていた食品の製造コストを低下させることができる。 The pasty food of the present invention has the flavor and color of fruit wine due to the alcohol content derived from the fruit juice squeeze cake as the raw material. Therefore, the paste-like food of the present invention can be used as a substitute for fruit wine added in various foods in order to impart the flavor of fruit wine. In this case, since the paste-like food of the present invention can be produced at a very low cost, by using the paste-like food of the present invention as an alternative to fruit wine, the production cost of food that has been conventionally produced by adding fruit wine can be reduced. Can be reduced.
また、本発明のペースト状食品は、果実酒の風味と色合いを備え、かつペースト状であるため、ジャム、トッピング、フルーツソースなどの主材料として、その他種々の食品の副材料や調味料などとして、広範に使用することができる。 In addition, since the paste-like food of the present invention has the flavor and color of fruit wine and is in the form of a paste, it is used as a main ingredient for jams, toppings, fruit sauces, etc. Can be used extensively.
加えて、本発明のペースト状食品は、果実酒に含まれるポリフェノールを含有すると共に、種由来の抗酸化物質であって、果実酒には含まれていないプロアントシアニジン等を多く含有する。したがって、本発明の発酵食品は、機能性食品としても有用となる。 In addition, the paste-like food of the present invention contains polyphenols contained in fruit wine, and contains a large amount of proanthocyanidins that are seed-derived antioxidants and are not contained in fruit wine. Therefore, the fermented food of the present invention is also useful as a functional food.
以下、実施例に基づいて本発明を具体的に説明する。
実施例１
果実酒搾汁滓として、ベリーＡから製造した葡萄酒の搾り滓20ｋｇ（水分50wt％、固形分50wt%）を用意した。この果実酒搾汁滓には、果皮、種、果肉等が含まれていた。
Hereinafter, the present invention will be specifically described based on examples.
Example 1
As a fruit sake squeezed lees, 20 kg of sake lees produced from berry A (water content 50 wt%, solid content 50 wt%) were prepared. The fruit sake squeezed lees contained pericarp, seeds, flesh and the like.
この果実酒搾汁滓20ｋｇに葡萄果汁を40％加え、カッターミキサー（ホバート社）で１０分間粉砕し、さらに、マスコロイダーミキサーで連続破砕して平均粒径0.3ｍｍのペースト状搾汁滓を得た。 40% of the fruit juice is added to 20 kg of this fruit sake squeeze, pulverized for 10 minutes with a cutter mixer (Hobart), and then continuously crushed with a mascolloider mixer to obtain a paste squeeze squeeze having an average particle size of 0.3 mm It was.
次に、ペースト状搾汁滓1000ｇに砂糖を300ｇ加えて撹拌し、実施例１のペースト状食品を得た。得られたペースト状食品のアルコール度数は、６％であり、果実酒の風味と色合いを有していた。また、モッタリとした高粘度のジャム様で、滑らかな食感を有し、渋みが感じられなかった。 Next, 300 g of sugar was added to 1000 g of paste-like squeeze cake and stirred to obtain a paste-like food of Example 1. The alcohol content of the obtained pasty food was 6%, and had the flavor and color of fruit wine. In addition, it was a smooth, high-viscosity jam with a smooth texture and no astringency.
このペースト状食品を個包装用の袋に充填密封し、30分間ボイル殺菌し、冷凍した。
冷凍保管12ヶ月後に解凍したところ、冷凍前と同様にペースト状で、果実酒の風味と色合いを有するジャム様のものとなった。
This pasty food was filled and sealed in a bag for individual packaging, boiled for 30 minutes, and frozen.
When thawed after 12 months of freezing storage, it became a paste-like jam similar to that before freezing, and had a fruit-like flavor and color.
比較例１
実施例１において、ペースト状搾汁滓を裏ごししてその平均粒径を0.01ｍｍとする以外は実施例１を繰り返した。得られたペースト状食品のアルコール度数は12％であり、果実酒の風味と色合いを有していた。しかしながら、ペースト状搾汁滓の裏ごし時に、裏ごし用のメッシュを、搾汁滓の粉砕物に比して水分が多量に通り抜けたため、水っぽくなり、ジャム様の食感を有していなかった。
Comparative Example 1
In Example 1, Example 1 was repeated except that the paste-like squeezed rice cake was lined to have an average particle size of 0.01 mm. The obtained pasty food had an alcohol content of 12%, and had the flavor and color of fruit wine. However, when the paste-like squeezed rice cake was squeezed, the mesh for scouring passed through a large amount of water as compared to the pulverized product of the squeezed squeezed rice cake.
比較例２
実施例１において、ペースト状搾汁滓の平均粒径を1ｍｍとする以外は実施例１を繰り返した。得られたペースト状食品のアルコール度数は12％であり、果実酒の風味と色合いを有していたが、ざらつきが強く、渋みも感じられた。
Comparative Example 2
In Example 1, Example 1 was repeated except that the average particle size of the paste-like juice cake was 1 mm. The resulting pasty food had an alcohol content of 12% and had the flavor and color of fruit wine, but was rough and felt astringent.
Claims (7)
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| JP2015228847A (en) * | 2014-06-06 | 2015-12-21 | 有限会社リバティハウス | Paste of fruit, berry and vegetable and production method thereof |
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| JPH10108639A (en) * | 1996-10-08 | 1998-04-28 | Shinshin:Kk | Production of fruit paste |
| JP2002360208A (en) * | 2001-06-06 | 2002-12-17 | Urausucho | Food powder using squeezed lee of grape and method for producing the same |
| JP2009165427A (en) * | 2008-01-18 | 2009-07-30 | Masaru Yoshino | Method for producing food additive material |
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|---|---|---|---|---|
| JPH10108639A (en) * | 1996-10-08 | 1998-04-28 | Shinshin:Kk | Production of fruit paste |
| JP2002360208A (en) * | 2001-06-06 | 2002-12-17 | Urausucho | Food powder using squeezed lee of grape and method for producing the same |
| JP2009165427A (en) * | 2008-01-18 | 2009-07-30 | Masaru Yoshino | Method for producing food additive material |
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| JPN6015017550; Ｆｏｏｄ Ｑｕａｌ．Ｐｒｅｆ．１９９６，７（３／４），ｐ．１６１-６ * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015228847A (en) * | 2014-06-06 | 2015-12-21 | 有限会社リバティハウス | Paste of fruit, berry and vegetable and production method thereof |
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