JP2014008012A - Producing method of sauce containing fruits and vegetables - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a producing method of a sauce containing fruits and vegetables intrinsically eatable as raw states while maintaining a texture, especially chewability similar to the raw states of them, and to provide a sauce containing fruits and vegetables produced by the method with a condition maintaining the texture (especially chewability) similar to the raw states of them.SOLUTION: A sauce is produced by a method including following processes: (a) a process of preparing a mixture containing dried fruits or vegetables, water and a seasoning, (b) a process of heat treatment at 90 to 110°C for 3 to 10 minutes and (c) a process of cooling the heat treated product to ambient temperature or less.

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 contains the fruit and vegetables which can be eaten raw | natural originally in the state which maintained the food texture close | similar to raw food, especially the crunchiness close to raw food.

  Moreover, this invention relates to the sauce containing a fruit or a vegetable in the state which maintained the food texture close | similar to raw food manufactured by this method, especially crunchiness.

  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 describes 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. The described technology is a method using an enzyme, and none of them 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 produced by using a dried product of fruits or vegetables that can be eaten raw (hereinafter, also simply referred to as “fruits”) as a material. It aims at providing the manufacturing method of the sauce contained in the state which has a crispness close | similar to a raw meal.

  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. And

  In order to solve the above-mentioned problems, the present inventors have made extensive studies, and in producing a sauce using dried fruits or vegetables (hereinafter also referred to as “dried fruits”), the dried fruits It was found that the dried fruits become a texture that is close to the raw food before drying, in particular, a texture that has a crunchy texture of the raw food, by heating the fruit for a certain time at a high temperature in the presence of sugar and water.

  The “sauce” targeted by the present invention is a liquid, semi-fluid or semi-solid (including gel) seasoning and hanger prepared from dried fruits or vegetables (dried fruits). It is a general term for soup, and in the present invention, the dried fruits used as ingredients in the sauce can be recognized as fruits that are close to raw in terms of both flavor and texture (crispiness) when eaten. It is included. 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 What has such a state, a state like fresh cream, and a state like jam is also contained in the sauce which this invention makes object.

  The present invention has been completed on the basis of such findings, and includes the following embodiments.

(I) Production method of sauce containing fruit or vegetable (I-1) Production method of sauce containing fruit or vegetable having the following steps (a) to (c):
(a) preparing a mixture comprising dried fruits or vegetables, water, and seasonings;
(b) heat-treating the mixture at 90 to 110 ° C. for 3 to 10 minutes; and
(c) A step of cooling the heat-treated product to room temperature or lower.
(I-2) The manufacturing method as described in (I-1) whose temperature conditions of the heat processing process of (b) are 95-100 degreeC.
(I-3) The production method according to (I-1) or (I-2), wherein the treatment time of the heat treatment step (b) is 4 to 6 minutes.
(I-4) The dried fruit or vegetable (dried fruit) used as the material is selected from the group consisting of sun-dried, oil-dried, hot-air dried, freeze-dried (freeze dried), and microwave dried The production method according to any one of (I-1) to (I-3), wherein water is removed from fruits by at least one drying method.
(I-5) If the fruit or vegetable is strawberry, peach, mango, papaya, watermelon, melon, apple, strawberry, pear, banana, strawberry, pomegranate, litchi, plum, apricot, pineapple, grape, citrus (orange, grapefruit, etc. ), Kiwi, and tomato, the production method according to any one of (I-1) to (I-4).
(I-6) The seasoning blended in the mixing step (a) comprises sweeteners (including sugars and non-sugar sweeteners), sour seasonings, salty taste, umami seasonings, pungent seasonings, and bitter seasonings. The production method according to any one of (I-1) to (I-5), which is at least one selected from the group.
(I-7) The sweetener blended in the mixing step (a) is sugar, lactose, glucose, fructose, starch syrup, isomerized sugar, isomaltoligosaccharide, honey, fructooligosaccharide, galactooligosaccharide, xylo-oligosaccharide, dairy oligo At least one sugar selected from the group consisting of sugar, soybean oligosaccharide, raffinol, and trehalose; or / and at least selected from the group consisting of sorbitol, erythritol, xylitol, maltitol, mannitol, lactitol, and reduced palatinose The production method according to (I-6), which is a sugar of one kind of sugar alcohol.
(I-8) The production method according to (I-6) or (I-7), wherein in the mixing step (a), a non-saccharide sweetener is further added as a sweetener in addition to a saccharide.
(I-9) The non-sugar sweetener is at least one high-intensity sweetener selected from the group consisting of stevia, licorice (glycyrrhizin), thaumatin, saccharin, aspartame, asylsulfame potassium, and sucralose. The production method according to (I-8).

(II) Sauce containing fruit or vegetable, and confectionery or bread containing such sauce (II-1) Fruit produced by the production method described in any of (I-1) to (I-8) above Or a sauce containing vegetables.
(II-2) A confectionery such as yogurt, frozen dessert, or dessert or bread containing the sauce described in (II-1) in a separate packaging form.
(II-3) A confectionery or bread such as yogurt, frozen dessert or dessert containing the sauce described in (II-2) in a form pre-mixed in the same package.

  According to the production method of the present invention, by using dried fruits or vegetables (fruits) as a material, it is possible to produce a sauce containing fruits having a texture close to that of raw food, in particular, having a crunchiness close to that of raw food. . In other words, according to the present invention, it is possible to produce a sauce that can be recognized as being almost raw when the dried fruit used as a material is contained from both the flavor and texture (crispiness) when eaten. it can.

  Moreover, the sauce manufactured by such a method can be used as a liquid, semi-fluid, 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 a state in which soft yogurt is mixed or topped with fruits or vegetables having a raw texture.

(I) Method for producing sauce containing fruit or vegetable The method for producing a sauce containing fruit or vegetable (fruits) of the present invention comprises the following steps (a), (b) and (c): To:
(a) preparing a mixture comprising dried fruits or vegetables, water, and seasonings;
(b) heat-treating the mixture at 90 to 110 ° C. for 3 to 10 minutes; and
(c) A step of cooling the heat-treated product to room temperature or lower.

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

(1) Fruits and vegetables used as materials The dried fruits and vegetables used in the present invention as materials (dried fruits) are not particularly limited as long as they are edible. It can be eaten raw. For example, as vegetables that can be eaten raw, root vegetables such as carrots and radishes; fruit vegetables such as peppers, paprika and tomatoes; leaf vegetables such as spinach, cabbage, Chinese cabbage and lettuce; and seed 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 cranberry, blackberry, blueberry, and raspberry; citrus fruits such as orange and grapefruit.

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

  The said fruits can be used for the manufacturing method of this invention in the dried state. The method of drying fruits can be performed according to a conventional method. Although this method is not particularly limited, for example, a method of drying fruits in the sun (sun drying method), a method of frying and drying in oil (oil drying method), a method of drying with hot air (hot air drying method), freezing And drying methods (freeze drying, freeze drying), microwave drying methods (microwave drying methods), and the like. Here, the oil drying method is to dry the fruit by frying the fruit with oil, so that the moisture inside the fruit is repelled and dried, and bubbles are formed inside the material by rapid heating. A product with a good texture can be made. The hot air drying method is a method in which fruits are carried into a drying chamber and hot air is blown to dry the fruits. The freeze-drying method evaporates moisture in a state where fruits are quickly dried with liquid air (liquid nitrogen), etc., while maintaining the flavor of fruits, it has a high degree of dryness and makes it possible to preserve the product. Are better. Moreover, the microwave drying method heats and dries foods by irradiating them with microwaves, and has an advantage that even thick foods can be efficiently dried.

  Although the degree of drying of these fruits is not particularly limited, the water content remaining after drying is usually 10% by weight or less, preferably 5% by weight or less, more preferably 3% by weight or less. Can be mentioned.

In the manufacturing method of (2) water present invention, water may be any water used for drinking, tap water, ionized water, mineral water and the like, can be used without particular limitation. The amount of water used varies depending on the type of dried fruit used as a material and the type of sauce to be produced. For example, the amount of water usually containing 80% by weight or more of water in the raw state is dried. When using a product (dried fruits) as a material, the proportion of water used for the production of sauce is 600 parts by weight or more, preferably 650 to 100 parts by weight of the solid content of the dried fruits. 1000 parts by weight, more preferably 700 to 950 parts by weight.

(3) Seasoning In the production method of the present invention, the seasoning can be a variety of flavors in the sauce, depending on the type of seasoning (sweetener, acidulant, salt, umami, pungent, bitter, etc.). Used for imparting (sweet, sour, salty, umami, pungent, bitter, hidden, and rich).

  Sugars are not particularly limited, but sugar (sucrose), lactose, glucose, fructose, starch syrup, isomerized sugar, isomaltooligosaccharide, honey, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, whey oligosaccharide, soybean oligosaccharide , Sugars such as raffinol and trehalose; and sugar alcohols such as sorbitol, erythritol, xylitol, maltitol, mannitol, lactitol, and reduced palatinose. These are called sugar-based sweeteners. These saccharide-based sweeteners may be used alone or in any combination of two or more.

  Such saccharides (sugar-based sweeteners) are high-intensity sweeteners such as stevia, licorice (glycyrrhizin), thaumatin, saccharin, aspartame, acerulfam potassium, sucralose, etc. It can also be used in combination.

  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), potassium chloride, and the like, preferably sodium chloride.

  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 and Wasabi, etc. The spices that add bitterness include oregano, allspice, cardamo, caraway, saffron, ginger, sage, thyme, turmeric , 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 sauce. For example, when producing cold sauces for jams and confectionery containing fruits or vegetables as the target sauce, sweeteners as sweeteners; sweeteners and acidulants; or sweeteners and acidulants and spices (Cinnamon, vanilla, ginger, etc.) can be used.

(4) Sauce The sauce targeted by the present invention is a food obtained by heat-treating the aforementioned fruits or vegetables (fruits) at a high temperature for a certain period of time in the presence of water and seasonings. As long as it is not particularly limited. Preferably, the aforementioned sauce is produced from dried fruits. The sauce is preferably prepared using a seasoning such as a sweetener such as sugar; a sweetener and an acidulant; or a sweetener and an acidulant and a spice (for example, vanilla, ginger, cinnamon, mint, etc.) as necessary. Sauces for yogurts, frozen desserts, desserts and other confectionery and breads (including jams that are eaten with bread. The same applies hereinafter).

  Such sauces are individually packaged themselves, for example as sauces used for mixing, hanging or topping with confectionery such as yogurt, frozen desserts or desserts, and 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 confectionery or bread. Further, the sauce can be distributed or sold in the market in a form mixed with confectionery by topping or mixing with confectionery such as yogurt, frozen confectionery, dessert or bread in advance.

  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.

(5) Manufacturing method of the source The manufacturing method of the present invention can be roughly divided into the following steps:
(a) preparing a mixture comprising dried fruits or vegetables, water, and seasonings;
(b) heat-treating the mixture at 90 to 110 ° C. for 3 to 10 minutes; and
(c) A step of cooling the heat-treated product to room temperature or lower.

  Hereinafter, each step will be described.

(A) Preparation process of a mixture The said process is a process of mixing the above-mentioned dried fruits, water, and seasonings used as ingredients in the production of a sauce, and preparing a mixture containing them. The order of blending these components is not particularly limited.

  The ratio of the dried fruits to be blended in the mixture is 10 to 40% by weight, preferably 10 to 30% by weight, more preferably 10 to 20% by weight, with the mixture as 100% by weight. Moreover, the ratio of the water mix | blended with a mixture is 60 to 90 weight% with respect to 100 weight% of a mixture, Preferably it is 65 to 85 weight%, More preferably, it is 70 to 80 weight%. At this time, if necessary, seasonings such as sweeteners may be blended. For example, the ratio of the seasonings such as sweeteners blended in the mixture is 10 to 30% by weight, preferably 100% by weight of the mixture. Is 10 to 25% by weight, more preferably 10 to 20% by weight.

  In addition to the above components (dried fruits, water, and seasonings), the mixture prepared in this manner can contain edible additives depending on the type of sauce.

(B) Heating step This step is a step of subjecting the mixture prepared in the above-described (a) mixing step to a heat treatment.

  In the treatment, the mixture prepared in (a) the mixing step is subjected to a temperature condition of 85 ° C. or higher, preferably 90 to 110 ° C., more preferably 95 to 100 ° C., for 3 to 15 minutes, preferably 3 to 10 It can be carried out by exposure for minutes, more preferably for 4-6 minutes.

  In the treatment, (a) the mixture prepared in the mixing step is filled into a small container or the like, and heated in a microwave oven, a hot water bath, a thermostat or the like, or the mixture is filled into a large tank or the like. It can also be carried out in a batch (batch) manner by heating while mixing with a stirring blade or the like. In the treatment, the mixture is heated with a plate-type heat exchanger, a tube-type heat exchanger, a scraping-type heating device, a direct heating-type heating device, an energizing (Joule-type) heating device, or the like. Therefore, it can be carried out continuously.

(C) Cooling step This step is a step for subjecting the heat-treated product prepared in the above-described (b) heating step to a treatment for cooling to a temperature of room temperature or lower, preferably about 2 ° C. to room temperature. Examples of the room temperature include 25 ± 5 ° C., preferably 25 ± 3 ° C.

  The treatment includes (b) filling the heat-treated product prepared in the heating step into a small container, etc., and allowing it to cool naturally (by leaving it to cool at room temperature), cooling it with a refrigerator, It can also be carried out in a batch (batch) manner by filling the mixture into a large tank or the like and cooling it while mixing with a stirring blade or the like. In the treatment, the mixture is cooled with a plate-type heat exchanger, a tube-type heat exchanger, a scraping-type heating device, a direct heating-type heating device, an energizing (Joule-type) heating device, or the like. Therefore, it can be carried out continuously.

  Thus, the source targeted by the present invention can be manufactured and acquired. The sauce obtained by such a method is preferably a sauce made from dried fruits or vegetables (including dried fruits) (including whole or cut or chopped), and when eaten, It is characterized by containing fruits so that it feels that raw or near-fruits are included from its texture (crispness) and flavor.

(6) Use of sauce The sauce produced by the production method of the present invention, as described above, preferably contains fruits in the whole form or in a cut or chopped state, and a cold sauce for confectionery, and It is a jam eaten with confectionery and bread.

  As mentioned above, such sauces are individually wrapped and mixed with, for example, yogurt, other frozen confectionery or confections served at room temperature (hereinafter collectively referred to as “confectionery”) or fruit. It can be distributed or sold in the market as a sauce used as a topping or as a sauce to be eaten with bread. In addition, it can be distributed or sold on the market in the form (combination form) set in the above confectionery, fruit or bread.

  Further, the sauce of the present invention is preliminarily placed in the same package by, for example, topping or mixing with yogurt, other frozen confectionery, other frozen confectionery, confectionery (confectionery), fruit, or bread served at room temperature. It can be distributed or sold on the market in a blended form. The method of topping or mixing the sauce with the confectionery, fruit or bread can be performed according to a standard method, for example, by mixing or topping the sauce produced by the above method with soft yogurt, as described above. A state of mixing or topping raw fruits or vegetables with soft yogurt can be produced commercially.

  In the above, the frozen dessert includes yogurt, bavaria, jelly, pudding (pudding), water yokan, ice cream, ice milk, lact ice, ice confectionery, gelato, frozen yogurt and the like. The confectionery served at room temperature includes cakes, castella, baumkuchen, waffles and the like.

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

Reference Production Example 1 Production of dried fruits and vegetables White peaches, apples, mangoes, pears, melons, and strawberries as fruits; tomatoes as vegetables are dehydrated by the following method, dried fruits (dried fruits) and dried vegetables ( Dry vegetable).

  Specifically, for white peaches, apples, mangoes, pears, melons, and tomatoes, the skin and seeds are removed and cut to an appropriate size. The dried fruit was dried until the moisture content was 25% by weight or less, and the dried vegetables were dried until the moisture content was 50% by weight or less.

Reference Production Example 2 Production of freeze-dried fruits Apples, strawberries, and bananas were dehydrated as fruits by the following freeze-drying method to produce freeze-dried fruits (frozen and dried fruits).

  Specifically, for apples, the skin and seeds are removed, and for bananas, the skin is removed and cut to an appropriate size, and for strawberries, the straw is removed and then frozen. It used for the drying process and it dried until the moisture content became 25 weight% or less.

Example 1 Preparation of Sauce Using Dried Fruit A sauce was produced using the dried fruit or vegetable produced in Reference Production Example 1 as a material. Specifically, first, each dried fruit (white peach, apple, mango, pear or melon) produced in Reference Production Example 1, or 90 g of dried tomato, 200 g of sugar, and 710 g of water were mixed. Next, the mixture was heated at 95 ° C. for 4 minutes with stirring under normal pressure conditions, and then allowed to cool naturally, whereby the temperature of the mixture was cooled to room temperature (25 ° C. ± 2 ° C.).

  Thus, a fruit (white peach, apple, mango, pear or melon) prepared in a jam shape (fruit sauce) or a tomato-containing sauce could be obtained.

  Each expert panel sampled each sauce and conducted a sensory test. From all the panel members (5 persons), all the fruits contained in the sauce produced above were included in general jam. It was evaluated that the flesh is hardened and has a texture (crispness) close to that of raw pulp.

Example 2 Preparation of Sauce Using Lyophilized Fruit Sauce was produced using the lyophilized fruit produced in Reference Production Example 2 as a material. Specifically, first, each dried fruit (apple, strawberry, or banana) manufactured in Reference Production Example 2, 60 g, 200 g of sugar, and 740 g of water were mixed. Next, the mixture was heated at 95 ° C. for 4 minutes with stirring under normal pressure conditions, and then allowed to cool naturally, whereby the temperature of the mixture was cooled to room temperature (25 ° C. ± 2 ° C.).

  Thus, it was possible to obtain a sauce containing fruits (apples, strawberries, or bananas) prepared in jam form.

  Each expert panel sampled each sauce and conducted a sensory test. From all the panel members (5 persons), all the fruits contained in the sauce produced above were included in general jam. As a result, it was found that the pulp is hardened and has a texture (crispness) close to that of eating raw pulp.

Example 3 Production of Yogurt Containing Sauce Using Dried Fruit Vegetable yogurt was produced by mixing tomato-containing sauce produced in Example 1 and soft yogurt (paste-form fermented milk, yogurt base). .

  When 5 specialist panelists ate this, the tomato mixed with yogurt was evaluated to have a texture and crunchy texture similar to raw tomato.

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

Example 4 Production of yogurt containing sauce using freeze-dried fruit Fruit yogurt was produced by mixing the apple-containing sauce produced in Example 2 and soft yogurt (paste-form fermented milk, yogurt base). did.

  When 5 professional panelists ate this, it was evaluated that the apple mixed with yogurt had a texture and a texture similar to that of a raw apple.

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

Claims (6)

A method for producing a sauce containing fruits or vegetables, comprising the following steps (a) to (c):
(a) preparing a mixture comprising dried fruits or vegetables, water, and seasonings;
(b) heat-treating the mixture at 90 to 110 ° C. for 3 to 10 minutes; and
(c) A step of cooling the heat-treated product to room temperature or lower.   The dried fruit or vegetable (dried fruit) used as the material is at least one kind selected from the group consisting of sun-dried, oil-dried, hot-air dried, freeze-dried (freeze-dried), and microwave-dried. The manufacturing method according to claim 1, wherein the water is removed from the fruits by the method.   Fruits or vegetables such as strawberry, peach, mango, papaya, watermelon, melon, apple, persimmon, pear, banana, persimmon, pomegranate, litchi, plum, apricot, pineapple, grape, citrus (orange, grapefruit, etc.), kiwi, and The production method according to claim 1 or 2, which is any one selected from the group consisting of tomatoes.   The seasoning blended in the mixing step (a) is sugar, lactose, glucose, fructose, starch syrup, isomerized sugar, isomalto-oligosaccharide, honey, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, whey oligosaccharide, soybean oligosaccharide. , Raffinol and at least one sugar selected from the group consisting of trehalose or / and at least one sugar selected from the group consisting of sorbitol, erythritol, xylitol, maltitol, mannitol, lactitol and reduced palatinose The manufacturing method of any one of Claims 1-3 which is alcohol.   The sauce containing the fruit or vegetable manufactured by the manufacturing method of any one of Claims 1 thru | or 4.   A yogurt, frozen dessert, fruit or bread containing the sauce according to claim 5 in a separate packaging form or in a pre-formulated form in the same package.