JP2014008011A - Producing method of sauce containing cut fruits and vegetables - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed food containing fresh eatable fruits and vegetables with maintaining a texture especially chewability similar to the raw states of them, to provide a producing method of the processed food containing fruits and vegetables capable to be eaten after heat treatment while maintaining their flavor and texture, and to provide a sauce containing fruits and vegetables produced by such the method with a condition maintaining the texture (especially chewability) similar to raw food.SOLUTION: A sauce is produced by a method including following processes: (a) a process of preparing a mixture containing fruits or vegetables, water and a seasoning as needed, (b) a cellulase treatment process of the mixture and (c) pectinmethylesterase treatment process of the cellulase treatment product.

Description

  The present invention relates to a method for producing a sauce made from fruits and vegetables. In more detail, this invention relates to the manufacturing method of the sauce which contained the fruit and vegetables which can be eaten raw in the state which maintained the food texture close | similar to raw food, especially the crunchiness close to raw food. For fruits and vegetables that cannot be eaten raw, the fruit or vegetable is contained in a state that maintains the flavor or texture of the fruit or vegetable so that the flavor or texture of the fruit or vegetable is not impaired by heat treatment. It is related with the manufacturing method of the sauce formed.

  Moreover, this invention does not impair the flavor and texture of a fruit or vegetable which are manufactured by this method, and contain the fruit or vegetable in the state which maintained the texture (especially crunchy) similar to raw food, or heat processing. Furthermore, it is related with the sauce containing a fruit or a vegetable in the state which maintained the flavor and texture of a fruit or a vegetable.

  For example, fruits, especially jams containing pulp, are mixed with fruits (fruit), sugar, modified starch, thickening polysaccharide, acidulant, water, etc. as raw materials, and then heat sterilized (for example, 95 ° C., several For example). At this time, processed pulp products such as those obtained by rehydrating frozen pulp and those obtained by immersing the pulp in syrup are usually used as the pulp. However, when jams are produced using these processed pulp products, the tissue of the pulp is softened by heat treatment in the jam production process, and the texture when eating the raw meat is soft, particularly far from the texture. It becomes a texture.

As a method for producing jam that takes advantage of the color and flavor of fresh raw fruits, for example, instead of heat treatment, raw materials containing fruits are used at room temperature under a pressure of 500 to 10,000 kg / cm ³ and 1 to 1,800. A method of performing a so-called ultra-high pressure treatment for holding for a minute has been proposed (for example, see Patent Document 1).

  Moreover, although it is not a manufacturing method of jam, for example, in Patent Document 2, a soft fruit such as strawberry or melon is infiltrated with a calcium aqueous solution, and then subjected to high pressure treatment at 0 to 45 ° C. and 100 to 500 MPa, It describes that fruits can be sterilized while maintaining the texture and flavor of raw food.

  Further, as a method other than the high pressure treatment, a method using an enzyme treatment has also been proposed.

  For example, in Patent Document 3, as a method for solving the problem of disappearance of the elastic, hard and unique texture inherent in aloe mesophyll by heat sterilization treatment, aloe mesophyll is treated with a sweetener, calcium salt, stabilizer, and A method of heat treatment at 30 to 50 ° C. using pectin methylesterase with water has been proposed, and by such treatment, the texture and the throat feel that retains the firm and firm mesophyll quality unique to aloe mesophyll. It is described that a good processed product containing aloe mesophyll can be obtained.

  In Patent Document 4, food materials such as vegetables and fruits are obtained from protease, transglutaminase, lipase, glutaminase, amylase, glucanase, xylanase, laccase, phospholipase, pectinase, pectinesterase and peptidase under 1.04 to 50 atmospheric pressure conditions. A method of treating with an enzyme selected from the group has been proposed, and this enzyme treatment can increase the hardness of food materials such as vegetables and fruits, resulting in heating vegetables and fruits It is described that softening and boiling can be prevented, and that softening of the material caused by freezing the food material can be reduced.

  These prior arts are all methods for preventing and improving the texture and flavor deterioration caused by the softening of the raw materials by heat-sterilizing food materials such as vegetables and fruits. Although the described technique is common to the present invention in that it is a method using an enzyme, it does not disclose or suggest the method of the present invention.

JP-A-3-21844 JP-A-6-30696 JP 2004-248607 A JP 2004-89181 A

  The present invention is a sauce made from fruits or vegetables (hereinafter simply referred to as “fruits”), and when these fruits can be eaten raw, these fruits are close to raw food. It is an object of the present invention to provide a method for producing a sauce containing a texture, in particular, a state of maintaining a texture that is close to a raw food. In addition, when the fruit is heat-treated and eaten, the present invention can improve the flavor and texture of the fruit so that the flavor and texture of the fruit prepared by the heat treatment are not impaired. It aims at providing the manufacturing method of the sauce contained in the state maintained.

  Another object of the present invention is to provide a sauce obtained by such a production method; and a confectionery or bread such as yogurt, frozen dessert or dessert containing these sauces in a separate packaging form or a packaging form together. To do.

In order to solve the above problems, the present inventors have made extensive studies, and in producing processed foods such as sauces using fruits or vegetables, the enzyme treatment with cellulase and pectin methylesterase is performed in this order. It has been found that a sauce (processed food) containing a fruit or vegetable with a texture close to the intended raw food, in particular a crunchy texture, can be prepared by performing. In addition, for fruits or vegetables eaten by heat treatment in advance, by performing the enzyme treatment in the order of cellulase and pectin methylesterase after the heat treatment, the flavor and texture of the fruits or vegetables are not impaired, It has been found that sauces (processed foods) containing fruits or vegetables can be prepared.
In addition, "sauce" which is one aspect of the processed food targeted by the present invention is a liquid, semi-fluid or semi-solid (including gel) seasoning prepared from fruits or vegetables. In the present invention, the fruit used as a material in the sauce is included in a state where it can be recognized as the fruit from both the flavor and texture (crispness) when eaten. It is characterized by being. In addition, as mentioned above, the shape of the source includes liquid, semi-fluid or semi-solid (including paste, jam, and gel), and specifically, syrup and honey Such a state, a state such as mayonnaise or cream, and a state such as jam are also included in the sauce targeted by the present invention.
The present invention has been completed based on this finding, and includes the following embodiments.
(I) Method for producing processed food containing fruit or vegetable (I-1) Method for producing processed food containing fruit or vegetable having the following steps (a) to (c):
(a) preparing a mixture comprising fruits or vegetables, water, and optionally seasonings,
(b) a step of cellulase treating the mixture, and
(c) A step of treating the cellulase-treated product with pectin methyl esterase.
(I-2) Before the cellulase treatment step of (b), the pH and temperature of the mixture containing fruit or vegetable, water and, if necessary, the seasoning are adjusted to the preferred reaction pH and temperature of cellulase, Or the manufacturing method as described in (I-1) which has the process of adjusting to the suitable reaction pH of a cellulase and pectin methylesterase, and the suitable reaction temperature of a cellulase.
(I-3) Before the pectin methyl esterase treatment step of (c), the step of adjusting the pH and temperature of the cellulase-treated product obtained in step (b) to a suitable reaction pH and temperature of pectin methyl esterase , (I-1) or (I-2).
(I-4) (I-1) to (I-3) having a step of heat-treating a mixture containing fruit or vegetable, water, and, if necessary, a seasoning before the cellulase treatment step of (b) ) Any one of the production methods.
(I-5) The production method according to any one of (I-1) to (I-4), wherein the fruit or vegetable used as a material is a raw fruit or vegetable.
(I-6) Fruits or vegetables are strawberry, peach, mango, papaya, watermelon, melon, apple, persimmon, pear, banana, persimmon, pomegranate, ganoderma, plum, apricot, pineapple, grape, citrus (orange, grapefruit, etc. ), Kiwi and tomato, the production method according to any one of (I-1) to (I-5).
(I-7) The production method according to any one of (I-1) to (I-4), wherein the fruit or vegetable used as a material is a heat-treated fruit or vegetable.
(I-8) The vegetable used as the material is any one selected from the group consisting of tomato, bamboo shoot, lotus root, radish, carrot, pumpkin, sweet potato, asparagus, green soybean, broccoli, cauliflower, paprika, green soybean, and corn The production method according to (I-7).
(I-9) The seasoning is at least one selected from the group consisting of sweeteners, acidulants, salt flavors, umami seasonings, spices, and bitter seasonings, (I-1) to (I-8) The manufacturing method described in any one of.
(I-10) The production method according to any one of (I-1) to (I-9), wherein the processed food is a sauce containing fruit or vegetable.

(II) Processed food containing fruit or vegetable, and confectionery or bread containing such processed food (II-1) Manufactured by the production method described in any of (I-1) to (I-10) above Processed foods containing fruits or vegetables.
(II-2) The processed food according to (II-1), wherein the processed food is a sauce.
(II-3) A confectionery or bread such as yogurt, frozen dessert, or dessert containing the processed food described in (II-2) in a separate packaging form.
(II-4) A confectionery such as yogurt, frozen dessert, or dessert or bread containing the processed food described in (II-2) above.

  The production method of the present invention is a method for producing processed foods, particularly sauces, using fruits or vegetables (fruits) as a material, and according to the production method, fruits used as materials can be eaten raw. In some cases, it is possible to obtain a sauce containing these fruits while maintaining a texture close to that of raw food, particularly a texture that is close to that of raw food. In addition, if the fruits used as ingredients can be eaten by heat treatment, maintain the flavor and texture of the fruits so that the flavor and texture of the fruits prepared by heat treatment are not impaired. The sauce contained in the processed state can be obtained. That is, according to the present invention, it is possible to produce a processed food (sauce) that is contained in a state in which fruits used as a material can be recognized from both the flavor and texture (crispness) when eaten. .

  Further, such processed food can be used as a liquid, semi-liquid or semi-solid sauce (condiment or soup) mixed or topped with various foods. For example, by mixing or topping the sauce produced by the above method with soft yogurt, it is possible to commercially produce and provide a state in which fruits or vegetables having a raw texture are mixed or topped with soft yogurt. .

(I) Method for producing processed food containing fruit or vegetable The method for producing a processed food containing fruit or vegetable according to the present invention comprises the following steps (a), (b) and (c):
(a) preparing a mixture comprising fruits or vegetables, water, and optionally seasonings,
(b) a step of cellulase treating the mixture, and
(c) A step of treating the cellulase-treated product with pectin methyl esterase.

  Hereinafter, materials used in each process and each process will be described.

(1) Fruits and vegetables used as materials The fruits and vegetables used as materials of the present invention are not particularly limited as long as they are edible. Examples of vegetables include carrots, radishes, lotus roots, Root vegetables such as potato and sweet potato; fruit vegetables such as pumpkin, pepper, paprika, cucumber and tomato; leaf vegetables such as spinach, cabbage, Chinese cabbage and lettuce; leaf stem vegetables such as asparagus, broccoli, cauliflower and bamboo shoot; Listed vegetables such as corn can be mentioned. Fruits include strawberry, peach, mango, papaya, watermelon, melon, apple, persimmon, pear (including pears), banana, persimmon, pomegranate, litchi, plum, apricot, pineapple, grape, kiwi, plum , Ume, cherry, passion fruit, black currant, red currant; berries such as cranberries, blackberries, blueberries and raspberries; citrus fruits such as orange and grapefruit; chestnuts and the like.

  These fruits and vegetables can be used in a state where skins and seeds are removed or cut into an arbitrary size and shape according to the processing efficiency and the type and purpose of the processed food.

  About the fruit normally eaten raw state other than a chestnut, the said fruit can use for the manufacturing method of this invention in a raw state. However, even if the fruit can be eaten raw, if it is not ripe enough to be eaten raw, it may be subjected to heat treatment and used in the production method of the present invention.

  Also, among the vegetables that can be eaten raw, such as carrots, radishes, peppers, paprika, cucumbers, tomatoes, spinach, cabbage, Chinese cabbage, lettuce, aloe, raw corn, the production of the present invention in the raw state Can be used for the method. On the other hand, among the above vegetables, root vegetables such as carrot, radish, lotus root, sweet potato; fruit vegetables such as pumpkin, pepper, paprika; leaf vegetables such as spinach, cabbage, Chinese cabbage; asparagus, broccoli, cauliflower, aloe, bamboo shoots, etc. Vegetables and fruits eaten after heat treatment such as boiled, stir-fried, steamed, baked, etc. Before being subjected to the production method of the invention, the above-mentioned arbitrary heat treatment may be performed in advance, and after the pretreatment by the heating, it can be subjected to the production method of the present invention.

  These fruits, preferably strawberry, peach, mango, papaya, watermelon, melon, apple, persimmon, pear (including pear), banana, persimmon, pomegranate, commonly used as sauce or jam ingredients Ganoderma, plums, apricots, pineapples, grapes, oranges, grapefruits, kiwis, more preferably soft fruits such as strawberries, peaches, mangoes, papayas, watermelons, melons, bananas, grapes, oranges, grapefruits, kiwis.

  Of the above-mentioned vegetables, preferably, tomato, pumpkin, sweet potato, asparagus, broccoli, cauliflower, paprika, bamboo shoot, lotus root, radish, carrot, etc., more preferably tomato, which can be used as an ingredient for sauce or jam, more preferably tomato , Pumpkins, sweet potatoes, bamboo shoots, lotus roots, radishes and carrots.

  In the above, “jam” means jams defined by the Japanese Agricultural Standards (JAS). In the present invention, as described above, the “sauce” is a liquid, semi-fluid or semi-solid (including paste, jam, and gel) prepared using fruits or vegetables as described above. It is a general term for seasonings and soup stock, and includes hot and cold sauces for cooking, hot and cold sauces for confectionery, and jam. Preferably, it is a cold sauce for confectionery containing fruits or vegetables in the whole form or in a cut or chopped state, and jam eaten with confectionery or bread.

(2) In the manufacturing method of the water present invention, water has only to be present as a result of a mixture of cellulase treatment, fruit or vegetables, in addition to seasoning as required, there is a separately externally added It may also be derived from fruits or vegetables, or seasonings added as needed. The water used for external addition may be water that is used for drinking, and tap water, ionic water, mineral water, and the like can be used without particular limitation.

(3) Seasoning In the production method of the present invention, the seasoning is a material used arbitrarily according to the type and use of the processed food targeted by the present invention and the type of fruit or vegetable used in the material. is there. Generally as a seasoning, a sweetener, a sour agent, a salty seasoning, an umami seasoning, a pungent seasoning, and a bitter seasoning can be mentioned. Preferred are sweeteners and sour agents, and more preferred are sweeteners.

  Sweeteners include sugar (sucrose), lactose, glucose, fructose, starch syrup, isomerized sugar, isomalt-oligosaccharide, honey, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, whey oligosaccharide, soybean oligosaccharide, raffinol, trehalose Sugars such as sorbitol, erythritol, xylitol, maltitol, mannitol, lactitol, reduced palatinose, etc. (above, sugar-based sweeteners); stevia, licorice (glycyrrhizin), thaumatin, saccharin, aspartame, acerulfam potassium And a high-intensity sweetener (such as a non-sugar sweetener) such as sucralose.

  Examples of acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL- Tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, itacon Examples include acid, α-ketoglutaric acid (extract), and phytic acid. Preferred are citric acid, malic acid, acetic acid, tartaric acid, phosphoric acid, lactic acid, fumaric acid, or salts thereof.

  Examples of the salting agent include sodium chloride (sodium chloride) and potassium chloride. Salt is preferable.

  Umami is a seasoning containing substances that produce umami (glutamic acid, inosinic acid, guanylic acid and their salts (sodium)). In addition to natural seasonings, artificial seasonings such as Ajinomoto, Hi-Me and Iinoichi are included.

A spicy seasoning is a plant-derived seasoning used to impart aroma and pungent taste to foods and enhance flavor. For example, onions, allspice, garam masala, garlic, cloves , Sansho, Cinnamon, Ginger, Turmeric, Nutmeg, Paprika, Pepper, Mustard, Red Pepper, Wasabi, etc. , Nutmeg, parsley, basil, bay leaf, marjoram, etc .; as a spice that gives sweetness, anise, onion, cumin, coriander, cinnamon, vanilla, paprika, fennel, etc .; spices that give a refreshing taste include bay leaf, pepper, Majura , Mention may be made of mint and rosemary, and the like.
Examples of the bittering agent include tempens, alkaides, flavanone glycosides, tempen glycosides, caffeine, and nachindin.

  These seasonings can be used singly or in combination of two or more as required and according to the type and taste of the processed food. For example, when producing cold sauces for jams and confectionery containing fruits or vegetables as processed foods to be processed, sweeteners as sweeteners; sweeteners and acidulants; or sweeteners and acidulants and spices ( Cinnamon, vanilla, ginger, etc.).

(4) Enzyme (cellulase)
Cellulase is also called endo-1,4-β-glucanase, and has an activity to hydrolyze the β1 → 4 glucoside bond of cellulose and mainly generate cellobiose (hereinafter, this activity is referred to as “cellulolytic activity”). Means.

  Cellulase is present in higher plants, bacteria, filamentous fungi, wood-rotting fungi, mollusks and the like. In the present invention, the origin of cellulase is not limited, and it may be extracted and purified from any of the above-mentioned organisms, or may be used molecularly (genetically) manufactured. In the present invention, the cellulase is not limited to a purified one. When the cellulase is extracted from a plant or the like, the extract may be used. When the cellulase is obtained from a microorganism, the culture solution may be used. .

  The cellulase used in the present invention only needs to have the cellulolytic activity. Some commercially available cellulases have other enzyme activities (such as amylase and protease activities) as impurities, but these may also be used in the present invention as long as they have cellulolytic activity. Can do. Although it does not specifically limit as a commercially available cellulase, For example, cellulase A "Amano" 3, cellulase T "Amano" 4 (above, Amano Enzyme make); Spezyme CP, GC220, multifect CL, inage 44L, Prima First, Inage RPW, Inage MAX, Inage Super GX Plus, Inage Neutra, Optimash BG, Multifect A40, Puradax HA (manufactured by Genencor Kyowa); Doryserase KSM, Cellulosin AC40, Laminex BG ( As mentioned above, manufactured by Kyowa Enzyme); GODO-TCF, GODO-TCL, GODO TCD-H, Besselex (above, joint sake refinement); Sophitagen C-1 (manufactured by Taisho Technos); Cellulase, Cellulase XL-522, Cell Team C, Cellulizer HT Conk, Cellulase XL-531 (manufactured by Nagase ChemteX); Bakezyme XE (Nihon Shibel Hegner); Cellsoft, Denimax, Cellzyme, Cell Crust, Cell Crust 1.5LFG, Bioford Plus, Energex (above, manufactured by Novozymes); Cellulosin AC40, Cellulosin AL, Cellulosin T2, Cellulosin ME (above, manufactured by HI); Cellulase “Onoka” 3S Cellulase “Onozuka” P12S, Cellulase Y-NC, Cellulase Y-2NC, Pancerase BR, Macero Team 2A (above Yakult Pharmaceutical Co., Ltd.); Ron CM, Enchiron MCH, Biohit, Biostar, Fedrase (manufactured by Nitto Kasei Kogyo Co., Ltd.) and the like are used.

  The pH range suitable for cellulase reaction is pH 4-6, preferably pH 4.5-5.5, more preferably pH 5, and suitable temperature conditions are 50-60 ° C., preferably 55-60 ° C.

(5) Enzyme (pectin methyl esterase)
Pectin methylesterase has an activity of hydrolyzing a methyl ester bond without breaking the glucoside bond of pectin (poly α-D-galacturonic acid) and decomposing it into methanol and pectinic acid (hereinafter referred to as “pectin degradation”). An enzyme having an "activity"). Pectin methylesterase is known to be present in plants such as white clover, alfalfa, tobacco, tomato and grapefruit; various microorganisms such as bacteria, gonococci, particularly Aspergillus, preferably Aspergillus niger (US Pat. No. 4,200,694). Etc.). The pectin methylesterase that can be used in the present invention may be derived from a plant or a microorganism, and may be one produced by molecular biology (genetic engineering). In the present invention, the pectin methylesterase is not limited to a purified one. When the pectin methylesterase is extracted from a plant or the like, the extract may be used, and when it is obtained from a microorganism, the culture solution may be used. Good.

  Any pectin methylesterase that can be used in the present invention may be any pectin-degrading activity. Some commercially available pectin methylesterases have other enzyme activities as impurities (for example, pectate lyase, polypeptide galacturonase, etc.), but these also have pectin-degrading activity. As long as it has, it can be used in the present invention. Commercially available pectin methylesterase is not particularly limited, but for example, rapidase FP super (origin: Aspergillus niger, manufactured by DSM Japan), rapidase FP super (origin: Aspergillus niger, DKSH Japan Co., Ltd.), Sumiteam PME (origin: Aspergillus niger, Shin Nippon Chemical Industry Co., Ltd.) and the like.

  The pH range suitable for the reaction of pectin methylesterase is pH 3.5 to 5.5, preferably pH 4.2 to 5.2. Suitable temperature conditions are room temperature (25 ° C.) to 60 ° C., preferably Is 35-60 ° C.

(6) Processed food The processed food targeted by the present invention is a food obtained by treating the aforementioned fruit or vegetable with the above-mentioned enzymes (cellulase, pectin methylesterase), and is not particularly limited. Preferably, the aforementioned sauce is produced using fruits or vegetables as a material. As a source, preferably prepared using a sweetener; a sweetener and a sour agent; or a sweetener and a sour agent and a spice (for example, vanilla, ginger, cinnamon, mint, etc.) as a seasoning, if necessary. It is a sauce for confectionery and bread (including jam to eat on bread, the same applies hereinafter).

  Such sauces are themselves individually packaged, for example as sauces used for mixing, hanging or topping with confectionery such as yogurt, frozen desserts or desserts, as sauces to eat on bread, It can be distributed or sold in the market, and can also be distributed or sold in the market in the form (combination form) set in the above confectionery or bread. Moreover, said sauce can be distribute | circulated or marketed in the market in the form mix | blended with confectionery, such as topping or mixing previously with confectionery and bread, such as yogurt, frozen confectionery, or a dessert, for example.

  The type of yogurt is not particularly limited, and includes hard yogurt (plain yogurt), soft yogurt, drink yogurt, and frozen yogurt. Preferred are soft yogurt, drink yogurt, and frozen yogurt, and more preferred are soft yogurt and drink yogurt. In the present invention, frozen confectionery is a general term for confectionery eaten in the cold, and examples thereof include ice confectionery such as ice cream (including ice milk and lacto ice), sherbet, shaved ice, and bavaria, pudding, and jelly. Dessert means confectionery other than frozen confectionery, and examples thereof include cakes, pancakes, and souffles.

(7) Processed food manufacturing method The manufacturing method of the present invention can be roughly divided into the following steps:
(A) preparing a mixture comprising fruit or vegetables, water, and, if necessary, seasonings;
(B) a step of subjecting the mixture to a cellulase treatment, and (c) a step of treating the cellulase-treated product obtained in the step (b) with a pectin methylesterase.

  Hereinafter, each step will be described.

(A) Mixture preparation step This step is a step of preparing the mixture containing these fruits or vegetables, water, and seasonings as necessary, which are used as ingredients in the manufacture of processed foods. is there.

  As described above, the seasoning is a material that is arbitrarily used depending on the type and use of the processed food and the type of fruit used in the material. It can set suitably according to the kind of fruit used for a use and material. Water can be replaced with water when fruits or vegetables with a high water content are used, or when seasonings with a high water content are used.

  The proportion of fruits to be blended in the mixture is 30 to 60% by weight, preferably 35 to 55% by weight, and more preferably 40 to 50% by weight when the mixture is taken as 100% by weight. Moreover, the ratio of the water mix | blended with a mixture is 40 to 70 weight% when a mixture is 100 weight%, Preferably it is 45 to 65 weight%, More preferably, it is 50 to 60 weight%.

  The mixture thus prepared is preferably prepared in advance so as to have a cellulase suitable reaction pH and temperature before being subjected to the cellulase treatment step described below. As described above, the preferred reaction pH of cellulase is pH 4-6, preferably pH 4.5-5.5, more preferably pH 5. The preferable pH range is also a preferable reaction pH of pectin methylesterase.

  Such pH adjustment can be performed using a pH adjuster according to a conventional method. Such pH adjusters include citric acid or salts thereof, preferably sodium salts; phosphoric acid or salts thereof such as potassium phosphate, potassium hydrogen phosphate, sodium phosphate, sodium hydrogen phosphate, disodium dihydrogen pyrophosphate. Phosphate; adipic acid or a salt thereof can be exemplified. Moreover, the suitable reaction temperature of a cellulase is 50-60 degreeC as mentioned above, Preferably it is 55-60 degreeC.

(B) Cellulase treatment step This step is a step of subjecting the mixture prepared in the above-mentioned (a) mixing step to a cellulose decomposition treatment with cellulase.

  The said process can be implemented by hold | maintaining the said mixture adjusted to the suitable reaction pH and temperature of a cellulase on the said preferable reaction pH and temperature conditions in presence of a cellulase. Suitable reaction pH and temperature conditions are as described above. The time maintained under these conditions is not particularly limited as long as the cellulose decomposition treatment can be achieved, but is usually 1.5 to 5.5 hours, preferably 2 to 4 hours, and more preferably 2 hours.

  Thus, the cellulase-treated product is subjected to a heat treatment at 70 ° C. or higher in order to deactivate the cellulase. Such heat treatment can be carried out simply by heat treatment for about 30 seconds to 1 minute in a microwave oven with an output of 500 watts or more.

  The cellulase-treated product thus prepared is preferably adjusted to be equal to or lower than the preferred reaction temperature of PME before being subjected to the following pectin methylesterase (PME) treatment step. Is not within the range of the preferable reaction pH of PME, it is preferable that the pH is adjusted so as to be the preferable reaction pH of PME using the pH adjusting agent described above. The suitable reaction temperature of PME is room temperature-60 degreeC as mentioned above, Preferably it is 35-60 degreeC. Moreover, the suitable reaction pH of PME is pH 3.5-5.5 as mentioned above, Preferably it is pH 4.2-5.2.

(C) Pectin methylesterase treatment step This step is a step of subjecting the cellulase-treated product prepared in the above-described (b) cellulase treatment step to pectin ester hydrolysis treatment with pectin methylesterase (PME).

  The said process can be implemented by hold | maintaining the said reaction mixture adjusted to the suitable reaction pH and temperature of PME on the said suitable reaction pH and temperature conditions in presence of PME. Suitable reaction pH and temperature conditions are as described above. The time maintained under these conditions is not particularly limited as long as the pectin ester decomposition treatment can be achieved, but is usually 0.5 to 4.5 hours, preferably 1 to 3 hours, more preferably 1 hour. .

  Thus, the PME-treated product is subjected to a heat treatment at 70 ° C. or higher in order to deactivate the PME. Such heat treatment can be carried out simply by heat treatment for about 30 seconds to 1 minute in a microwave oven with an output of 500 watts or more.

  Thus, the processed food targeted by the present invention can be manufactured and acquired. The processed food obtained by such a method is preferably a sauce produced using fruits or vegetables (fruits) as a material, and when eaten, the fruits are included from the texture (crispness) and flavor. It is characterized by containing the fruits in full form or in a cut or chopped state. In particular, when raw fruits are used as raw materials, the texture of raw foods, especially crunchy and flavor, is provided, and even when heated fruits are used as ingredients, the texture of the fruits after heating is used. In particular, it is characterized by having the original flavor of fruits without impairing the crunch.

(8) Use of processed food The processed food produced by the production method of the present invention, as described above, is preferably a chilled sauce for confectionery containing fruits in their entire form or in a cut or chopped state, It is a jam that is eaten with confectionery and bread.

  Such processed foods are packaged individually, as described above, for example as a sauce used for mixing, hanging or topping with confectionery such as yogurt, frozen dessert or dessert, and bread. It can be distributed or sold in the market as a sauce to eat. Further, it can be distributed or sold in the market in the form (combination form) set in the confectionery or bread.

  In addition, the processed food of the present invention can be distributed or sold in the market in a form mixed with confectionery by topping or mixing in advance with confectionery such as yogurt, frozen confectionery, dessert or bread. . The method of topping or mixing processed food with confectionery can be performed according to a standard method. For example, by mixing or topping the processed food produced by the above method with soft yogurt, as described above, A state of mixing or topping raw fruits or vegetables can be made commercially.

  Hereinafter, the configuration of the present invention and the effects thereof will be described using experimental examples, production examples, comparative production examples, and examples. However, the present invention is not limited to these experimental examples.

The enzymes used in the following experimental examples are as follows.
(1) Cellulase Product name “GODO-TCF” manufactured by Joint Sake Co., Ltd. (optimum reaction temperature: 55-60 ° C., optimum reaction pH: 5.0, origin: Trichoderma reesei)
(2) Pectin methyl esterase Brand name “Sumiteam PME” manufactured by Shin Nippon Chemical Industry Co., Ltd. (optimum reaction temperature: room temperature to 60 ° C., optimum reaction pH: 3.5 to 5.5, origin: Aspergillus niger)
Hereinafter, pectin methylesterase may be abbreviated as “PME”.

Experimental Example 1 Preparation of sauce using cellulase and pectin methylesterase in combination (1) Preparation of vegetables and fruit materials The following were used as fruits and vegetables.
(A) Ripe banana:
A raw ripe banana with yellow bunches was used. In use, each side was cut so that the length of each side was about 2 cm (2 cm side).
(B) Immature banana:
A raw immature banana with green bunches was used. In use, it was cut into a thickness of about 5 mm (5 mm width).
(C) Immature mango:
It is a green, solid state, and uses unripe raw immature mango that can be eaten mainly in salads. In use, each side was cut so that the length of each side was about 1 cm (1 cm).
(D) Tomato:
Red raw tomatoes were used. In use, the tomatoes were peeled and the seeds were removed, and the pulp was cut into 2 cm squares so that each side had a length of about 2 cm.

(2) Manufacture of sauce According to the blending ratio of various materials and enzymes (cellulase and PME) described in Table 1 and the processing methods (pretreatment method and enzyme treatment method), various fruits or vegetables described in (1) Sources containing were prepared (Production Examples 1-1 to 1-6).

A specific manufacturing method and the form of the obtained source will be described below.
(A) Production Example 1-1: Sauces produced using ripe banana cut pieces Ripe banana cut pieces (2 cm sides), cellulase and water are added in the mixing ratio shown in Table 1 and mixed. The pH of the mixture was adjusted to 5 using an aqueous citric acid solution.

  In the enzyme treatment, the mixture was first heated and maintained at 55 ° C. for 2 hours for cellulase treatment (cellulase treatment). Thereafter, the cellulase was inactivated by heat treatment in a microwave oven, and then cooled once to 50 ° C. or lower, and then pectin methylesterase (PME) was added and kept warm at 50 ° C. for 1 hour. And PME treatment (PME treatment). And after that, it heat-processed with the microwave oven and deactivated PME.

  As described above, a cut banana-containing sauce prepared in the form of jam (fruit sauce) could be obtained by sequentially performing the cellulase treatment and the PME treatment in the presence of water on a cut piece of a ripe banana.

(B) Production Example 1-2: Sauce produced using ripe banana cut pieces Ripe banana cut pieces (2 cm square), cellulase, pectin methylesterase (PME) and water are listed in Table 1. The mixture was mixed at a blending ratio, and the pH of the mixture was adjusted to 5 using an aqueous citric acid solution.

  The mixture was then heated at 55 ° C. for 2 hours and treated with cellulase and PME simultaneously (cellulase & PME treatment). Thereafter, the cellulase and PME were inactivated by heat treatment in a microwave oven.

  As described above, by performing the cellulase treatment and the PME treatment simultaneously in the presence of water on a cut piece of a fully ripe banana, a sauce containing a cut banana prepared in a jam shape could be obtained.

(C) Production Example 1-3: Sauce produced using cut pieces of immature bananas In a container, put the cut pieces of immature bananas (thin slices 5 mm wide) and water in the proportions shown in Table 1, Heat-treated for minutes. Subsequently, the pH of the mixture was adjusted to 5 using an aqueous citric acid solution, and the mixture was cooled to 55 ° C. or lower. Cellulase was added to this, mixed with the material, and heated at 55 ° C. for 2 hours for cellulase treatment (cellulase treatment). After that, cellulase was inactivated by heat treatment in a microwave oven, and then cooled once to 50 ° C or lower, and then pectin methylesterase (PME) was added and kept warm at 50 ° C for 1 hour. And PME processing (PME processing). And after that, it heat-processed with the microwave oven and deactivated PME.

  As described above, by performing the cellulase treatment and the PME treatment sequentially in the presence of water on the cut pieces of immature bananas, it was possible to obtain a sauce containing cut bananas prepared in a jam shape.

(D) Production Example 1-4: Sauce produced using immature mango cut pieces In a container, put immature mango cut pieces (1 cm square), cellulase and water in the proportions shown in Table 1 and mix. The pH of the mixture was adjusted to 5 using an aqueous sodium citrate solution.

  In the enzyme treatment, the mixture was first heated and maintained at 55 ° C. for 2 hours for cellulase treatment (cellulase treatment). After that, cellulase was inactivated by heat treatment in a microwave oven, and then cooled once to 50 ° C or lower, and then pectin methylesterase (PME) was added and kept warm at 50 ° C for 1 hour. And PME processing (PME processing). And after that, it heat-processed with the microwave oven and deactivated PME.

  As mentioned above, the cutlet of immature mango was sequentially subjected to the cellulase treatment and the PME treatment in the presence of water, whereby a jam-prepared sauce containing cut mango could be obtained.

(E) Production Example 1-5: Sauce produced using immature mango cut pieces In a container, put immature mango cut pieces (1 cm square), sugar, cellulase and water in the proportions shown in Table 1. Mix and adjust the pH of the mixture to 5 using aqueous sodium citrate.

  In the enzyme treatment, the mixture was first heated and maintained at 55 ° C. for 2 hours for cellulase treatment (cellulase treatment). After that, cellulase was inactivated by heat treatment in a microwave oven, and then cooled once to 50 ° C or lower, and then pectin methylesterase (PME) was added and kept warm at 50 ° C for 1 hour. And PME processing (PME processing). And after that, it heat-processed with the microwave oven and deactivated PME.

  As mentioned above, the cutlet of immature mango was sequentially subjected to the cellulase treatment and the PME treatment in the presence of water, whereby a jam-prepared sauce containing cut mango could be obtained.

(F) Production Example 1-6: Sauce produced using tomato cut pieces Tomato (raw) cut pieces (2 cm sides), cellulase, and water are mixed in the proportions shown in Table 1. Then, the pH of the mixture was adjusted to 5 using an aqueous citric acid solution.

  In the enzyme treatment, the mixture was first heated and maintained at 55 ° C. for 2 hours for cellulase treatment (cellulase treatment). After that, cellulase was inactivated by heat treatment in a microwave oven, and then cooled once to 50 ° C or lower, and then pectin methylesterase (PME) was added and kept warm at 50 ° C for 1 hour. And PME processing (PME processing). And after that, it heat-processed with the microwave oven and deactivated PME.

  As described above, by sequentially performing the cellulase treatment and the PME treatment in the presence of water on the cut pieces of tomato, it was possible to obtain a sauce containing cut tomatoes prepared in a jam shape.

(3) Evaluation of manufactured sauce About various sauces manufactured by the methods of the above Production Examples 1-1 to 1-6, cut pulp after pretreatment, cut pulp after cellulase treatment, and cut pulp after PME treatment , 5 professional panelists ate and evaluated the texture. The results are shown in Table 2.

  In addition, about the texture of the cut pulp contained in the finally obtained sauce, about the sauce obtained in Production Example 1-1 and 1-3-1-6, Compared with the pulp contained in a typical jam, the pulp was hardened and was evaluated to be close to the texture of eating the pulp raw. On the other hand, regarding the sauce obtained in Production Example 1-2, which was treated with cellulase and PME at the same time, the pulp was softened compared to general jam, and it was evaluated that it was far from raw texture. It was.

  As shown in Table 2, for bananas (ripe and immature) and tomatoes, cellulase treatment causes the tissue to dissolve and become soft and the texture and flavor of bananas and tomatoes deteriorate, but this is treated with PME. It turned out that the texture and flavor of raw bananas and tomatoes are restored. In addition, for immature mango, cellulase treatment and PME treatment were performed in this order, and it was found that the texture and flavor of a fully ripe mango can be obtained while using immature mango as a material. On the other hand, as shown in Production Example 1-2, it was also found that when cellulase treatment and PME treatment were performed at the same time, tissue dissolution by cellulase treatment progressed and a texture of raw food could not be obtained.

Comparative Experimental Example 1 Production of Sauce Using Cellulase Only as Enzyme (1) Production of Sauce Using banana (ripe), apple and pear as fruits, carrots as vegetables, according to the formulation and method described in Table 3, A cut pulp or vegetable-containing sauce was prepared (Comparative Production Examples 1-1 to 1-4).

  A specific manufacturing method and the form of the obtained source will be described below.

(A) Comparative production example 1-1: Sauce produced using ripe banana cut pieces Ripe banana cut pieces (2 cm square), cellulase, and water are mixed in the mixing ratio shown in Table 3 Then, the pH of the mixture was adjusted to 5 using an aqueous citric acid solution. This was heated at 55 ° C. for 2 hours and treated with cellulase. Thereafter, the cellulase was inactivated by heat treatment in a microwave oven.

  Thus, a sauce containing a cut banana prepared in a jam shape was obtained.

(B) Comparative Production Example 1-2: Sauce produced using apple cut pieces Apple cut pieces (thin slice 5 mm width), cellulase and water are mixed in the mixing ratio shown in Table 3 and mixed. The pH of the mixture was adjusted to 5 using an acid aqueous solution. This was heated at 55 ° C. for 2 hours and treated with cellulase. Thereafter, the cellulase was inactivated by heat treatment in a microwave oven.

  Thus, a sauce containing cut apples prepared in a jam shape was obtained.

(C) Comparative Production Example 1-3: Sauce produced using a cut piece of pear without mixing a pear cut piece (thin slice 5 mm width), cellulase and water in the mixing ratio shown in Table 3 and mixing. The pH of the mixture was adjusted to 5 using an aqueous citric acid solution. This was heated at 55 ° C. for 2 hours and treated with cellulase. Thereafter, the cellulase was inactivated by heat treatment in a microwave oven.

  In this way, a sauce with cut bread prepared in a jam shape was obtained.

(D) Comparative production example 1-4: Sauce produced using carrot cut pieces Carrot cut pieces (2 cm square cut) are pre-heated in a microwave oven (strong, 1 minute), 55 ° C or less After cooling, the mixture was mixed with water and cellulase at the blending ratios shown in Table 3, and the pH of the mixture was adjusted to 5 using an aqueous citric acid solution. This was heated at 55 ° C. for 2 hours and treated with cellulase. Thereafter, the cellulase was inactivated by heat treatment in a microwave oven.

  Thus, a sauce containing carrots prepared in a jam was obtained.

(2) Evaluation of the produced sauces About various sauces produced by the above method, the cut pulp and vegetables after the pretreatment, and the cut pulp and vegetables after the cellulase treatment were eaten by five special panels, and the texture was We had you compare and evaluate. The results are shown in Table 4.

  As shown in Table 4, by treating the flesh (banana, apple, no pear) and vegetables (carrot) with cellulase, both the flesh and vegetables are softened and the texture is softened, and the texture of raw food is obtained. I couldn't.

Comparative Experimental Example 2 Production of Sauce Using Only Pectin Methyl Esterase as Enzyme (1) Production of Sauce Using banana (ripe), mango, apple and strawberry as fruits and tomato as vegetables, the composition described in Table 5 According to the method, cut pulp or vegetable-containing sauce was prepared (Comparative Production Examples 2-1 to 2-7). Specifically, instead of the cellulase treatment performed in the production example, a heat treatment (1 hour at 50 ° C.) was performed, followed by a pectin methylesterase (PME) treatment. In addition, the tomato removed the skin and seeds in advance.

  A specific manufacturing method and the form of the obtained source will be described below.

(A) Comparative Production Example 2-1: Sauce produced using ripe banana cut pieces Put a ripe banana cut piece (2 cm square) into a water container, and mix with water in the mixing ratio shown in Table 5 And heat-treated at 50 ° C. for 1 hour. Next, PME was added to the mixture at a blending ratio shown in Table 5 and mixed, and this was heated at 50 ° C. for 1 hour and subjected to PME treatment. Thereafter, the PME was deactivated by heat treatment in a microwave oven.

  Thus, a sauce containing a cut banana prepared in a jam shape was obtained.

(B) Comparative Production Example 2-2: Mango cut pieces manufactured using mango cut pieces Mango cut pieces (thin slices 5 mm wide) are put in, and water is added in the mixing ratio shown in Table 5 and mixed. Heat treatment was carried out at 1 ° C. for 1 hour. Next, water, calcium lactate, and PME were added and mixed in the blending ratio described in Table 5, and this was heated at 50 ° C. for 1 hour and subjected to PME treatment. Thereafter, the PME was deactivated by heat treatment in a microwave oven.

  Thus, a sauce containing cut mango prepared in a jam shape was obtained.

(C) Comparative Production Example 2-3: Put a cut piece of apple (2 cm square) into a sauce container made using cut pieces of apple, mix with water in the blending ratio shown in Table 5, Heat treatment was performed at 50 ° C. for 1 hour. Next, water and PME were mixed in the mixing ratio described in Table 5, and this was heated at 50 ° C. for 1 hour and subjected to PME treatment. Thereafter, the PME was deactivated by heat treatment in a microwave oven.

  Thus, a sauce containing cut apples prepared in a jam shape was obtained.

(D) Comparative production example 2-4: Sauce produced using strawberries Strawberries were put into a container as they were, and water was added at a blending ratio shown in Table 5 and mixed, followed by heat treatment at 50 ° C for 1 hour. Next, water, calcium lactate, and PME were added and mixed in the blending ratio described in Table 5, and this was heated at 50 ° C. for 1 hour and subjected to PME treatment. Thereafter, the PME was deactivated by heat treatment in a microwave oven.

  Thus, a strawberry-containing sauce prepared in a jam shape was obtained.

(E) Comparative Production Example 2-5: Sauce produced using strawberries Strawberries were put into a container as they were, and water was added at the blending ratio shown in Table 5 and mixed, followed by heat treatment at 50 ° C. for 1 hour. Next, water, calcium lactate, and PME were added to the mixture at the blending ratios shown in Table 5, the pH was adjusted to 5 with an aqueous citric acid solution, and this was heated and held at 50 ° C. for 1 hour for PME treatment. Thereafter, the PME was deactivated by heat treatment in a microwave oven.

  Thus, a strawberry-containing sauce prepared in a jam shape was obtained.

(F) Comparative Production Example 2-6: Sauce produced using strawberries Strawberries were put into a container as it was, water was added at a blending ratio shown in Table 5, mixed, and heat-treated at 50 ° C. for 1 hour. Next, water, calcium lactate, sugar and PME were added to this in the blending ratios described in Table 5, and the pH was adjusted to 5 with an aqueous citric acid solution, and this was heated and held at 50 ° C. for 1 hour for PME treatment. Thereafter, the PME was deactivated by heat treatment in a microwave oven.

  Thus, a strawberry-containing sauce prepared in a jam shape was obtained.

(G) Comparative Production Example 2-7: Sauce produced using tomatoes Put the tomato (2cm square) into the container, add water in the mixing ratio shown in Table 5, mix, and heat at 50 ° C for 1 hour Processed. Next, water, calcium lactate, and PME were added and mixed in the blending ratio described in Table 5, and this was heated at 50 ° C. for 1 hour and subjected to PME treatment. Thereafter, the PME was deactivated by heat treatment in a microwave oven.

  Thus, a sauce containing cut tomatoes prepared in a jam shape was obtained.

(2) Evaluation of the produced sauce About the various sauces produced by the above method, the cut pulp and vegetables after the pre-treatment, and the cut pulp and vegetables after the PME treatment were eaten by five specialist panels, and the texture was We had you compare and evaluate. The results are shown in Table 6.

  As shown in Table 6, it was confirmed that the pulp (vegetables, vegetables, bananas, mangoes, apples, strawberries) and vegetables (tomatoes) were cured by PME treatment after the heat treatment, whereby the pulp and vegetables once softened by the heat treatment were cured. However, the hardened pulp and vegetables were far from the texture of raw food, especially the crunch, and evaluation that it was close to raw food was not obtained.

<Example 1> Manufacture of yogurt using cut banana sauce manufactured using cellulase and PME Cut banana sauce prepared in Production Example 1-1 and soft yogurt (paste-form fermented milk, yogurt base) By mixing, fruit yogurt was produced.

  When this was eaten by five specialist panels, the cut banana mixed with yogurt had the same crunch as a raw banana and was evaluated to have a texture close to that of raw food.

  From this, by mixing the sauce obtained by the production method of the present invention with plain yogurt (such as set yogurt (solid fermented milk)), fruit yogurt close to the state of mixing plain yogurt and fresh fruit is obtained. It was confirmed that it could be manufactured.

<Example 2> Manufacture of yogurt using cut tomato sauce manufactured using cellulase and PME Cut tomato sauce prepared in Production Example 1-6 and soft yogurt (paste-form fermented milk, yogurt base mixed) As a result, vegetable yogurt was produced.

  When this was eaten by five specialist panels, the cut tomato mixed with yoghurt had the same crunch as raw tomato and was evaluated to have a texture close to that of raw food.

  From this, by mixing the sauce obtained by the production method of the present invention with plain yogurt (set yogurt (solid fermented milk) etc.), vegetable yogurt close to the state where plain yogurt and raw vegetables are mixed is obtained. It was confirmed that it could be manufactured.

<Comparative Example 1> Manufacture of yogurt using fruit treated with cellulase By mixing the cut banana sauce prepared in Comparative Production Example 1-1 and soft yogurt (paste-form fermented milk, yogurt base), the fruit Yogurt was produced.

  When 5 professional panelists ate this, the cut banana mixed with yogurt had a soft texture and tissue, and no one on the panel evaluated it to be close to raw food. It was.

<Comparative example 2> Manufacture of yogurt using fruit treated with PME Comparative fruit with mixing cut banana sauce prepared in Production Example 2-1 and soft yogurt (paste-form fermented milk, yogurt base) Yogurt was produced.

  When 5 professional panelists ate this, the cut banana mixed with yogurt had a soft texture and tissue, and no one on the panel evaluated it to be close to raw food. It was.

Claims (7)

A method for producing a processed food containing fruits or vegetables, comprising the following steps (a) to (c):
(a) preparing a mixture comprising fruits or vegetables, water, and optionally seasonings,
(b) a step of cellulase treating the mixture, and
(c) A step of treating the cellulase-treated product with pectin methyl esterase.   Prior to the cellulase treatment step of (b), the pH and temperature of the mixture comprising fruit or vegetable, water, and seasoning, if necessary, are adjusted to the preferred reaction pH and temperature of cellulase, or cellulase and pectin methyl The manufacturing method of Claim 1 which has the process of adjusting to the suitable reaction pH of esterase, and the suitable reaction temperature of a cellulase.   The step of adjusting the pH and temperature of the cellulase-treated product obtained in step (b) to a suitable reaction pH and temperature of pectin methylesterase before the pectin methylesterase treatment step of (c) or 2. The production method described in 2.   The manufacturing method in any one of Claims 1 thru | or 3 whose fruit or vegetable used as a material is a raw fruit or vegetable.   Processed food containing the fruit or vegetable manufactured by the manufacturing method in any one of Claims 1 thru | or 4.   The processed food according to claim 5, wherein the processed food is a sauce.   A yogurt, frozen dessert, or dessert or bread containing the processed food according to claim 5 or 6 in a separate packaging form or mixed in the inside.