JP2014187948A - Crushed fruit product with suppressed change in color tone, and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fruit skin-mixed crushed fruit product with significantly suppressed change in appearance during heating in manufacturing or during storage and a manufacturing method thereof; and a beverage composition blended with the fruit skin-mixed crushed fruit product.SOLUTION: Due to fermentation treatment of a fruit skin-mixed crushed fruit product with lactic acid bacteria of genus lactobacillus, the storage stability (suppressed change in appearance and suppressed change in flavor) of the fruit skin-mixed crushed fruit product is significantly enhanced. In addition, a beverage composition blended with the fruit skin-mixed crushed fruit product also has significant improvement in the color change due to heating in manufacturing and in the appearance change due to storage of the product.

Description

  The present invention relates to a fruit crushed material that prevents a change in the color appearance of food that occurs when processing a beverage composition containing the crushed material while maintaining the appearance color tone inherent to the fruit in the crushed material of fruits such as figs. About. More specifically, the color change that occurs during and after the crushing of fruits such as figs is restored to the original color of the fruit, and the appearance color change of the composition that occurs during the manufacturing process of the beverage composition containing the fruit crushed product The present invention also relates to a crushed fruit mixed fruit product and a method for producing the same, and a packaged beverage filled with a beverage composition containing the crushed fruit mixed fruit product.

  Fruit juices and fruit crushed materials have been widely used in beverage compositions for a long time since they are excellent food materials having various effects such as sweetening, masking, nutritional addition, and palatability. However, these fruit juices and the like contain many compounds that cause non-enzymatic browning reactions and oxidation reactions, so that the appearance color of the fruit juices and the like changes greatly immediately after squeezing and crushing. In addition, even in beverage compositions containing these fruit juices and fruit crushed products, there is a problem that the appearance of the beverage composition is greatly changed to brown or the like due to the influence of heating at the time of production or change over time after production. . For this problem, various proposals have been made for a long time. For example, a method of blending kojic acid into fruit juice beverage and inactivating the enzyme by heating or the like (Patent Document 1), a method of adjusting the pH of fruit juice to 4.0 to 4.3 (Patent Document 2), or blending sodium sulfite (Patent Document 3) and the like, but all have problems such as greatly affecting the taste of the beverage composition, limited food materials that can be used in combination, and concern about safety. .

  In recent years, it has been known that there are many components useful for squeezing juice such as fruit juice, and the use of crushed material instead of juice is increasing. Among them, the fruit skin and surrounding tissues contain a particularly large amount of useful components such as polyphenols, and therefore beverages using a fruit peel mixed fruit crushed product obtained by pulverizing the whole fruit have been developed. However, polyphenols such as anthocyanins that are abundant in the pericarp and surrounding tissues are also known as compounds that easily cause a non-enzymatic browning reaction. Is a big problem and no satisfactory solution has been found yet.

Japanese Patent Laid-Open No. 05-103647 Japanese Patent Laid-Open No. 06-133743 JP 08-256744 A

  The invention of the present application restores the color change that occurs during and after the crushing of fruits such as figs to the original color of the fruit, and at the same time, produces a beverage composition that is produced during the manufacture of a packaged beverage filled with a beverage composition containing the crushed fruit It is an object of the present invention to provide a crushed fruit mixed fruit product that prevents changes in the appearance color of the product, a method for producing the same, and a packaged beverage containing the crushed fruit mixed fruit fruit.

  As a result of intensive studies in view of such circumstances, the inventors of the present application have an appearance color tone of the fruit peel mixed fruit crushed by fermenting the fruit peel mixed fruit crushed using Lactobacillus lactic acid bacteria. Not only the color tone but also the storage stability of the appearance color tone is remarkably improved. Furthermore, even in the beverage composition containing the crushed fruit mixed fruit fruit, the container-packed beverage filled with the beverage composition is produced. The present inventors have found that the color change due to the heat treatment and the appearance change accompanying storage of the packaged beverage are remarkably improved, and the present invention has been completed.

That is, the present invention provides a beverage crushed product according to items 1 to 4 below and a method for producing the same, and a packaged beverage filled with a beverage composition containing the beverage crushed product. .
Item 1.
Fruit crush for beverages obtained by fermenting a fruit peel mixed fruit crush with lactic acid bacteria.
Item 2.
Item 2. The fruit crushed product for beverage according to item 1, wherein the fruit is a fig.
Item 3.
A container-packed beverage filled with a beverage composition containing the fruit crushed beverage according to Item 1 or Item 2.
Item 4.
A method for producing a crushed fruit for beverages, wherein 0.5 to 10% by mass of a starter containing 10 ⁹ to 10 ¹¹ CFU / ml lactic acid bacteria is added to the crushed fruit mixed fruit and fermented.

  The present invention relates to a fruit peel-mixed fruit crushed product that preserves the original color of a fruit such as a fig, a method for producing the fruit peel-mixed fruit crushed product, and a container filled with a beverage composition containing the fruit peel-mixed fruit crushed product. It is possible to provide a beverage.

  The crushed fruit mixed fruit used in the present invention refers to a fruit obtained by pulverizing fruit without removing the peel. The fruits at the time of crushing may be in the state at harvest (whole), but for those having large seeds such as peaches, the seeds may be removed, or the fruits may be cut into bite sizes and used for crushing treatment. Apples, peaches, bananas, avocados, mangoes, pomegranates, pears, dates, figs can be suitably used, but among them, figs are optimal because they provide the highest effect. The crushing method is not particularly limited, and a conventional method can be used. Moreover, about the crushing degree, it will be sufficient if it becomes a crushed material which has the fluidity | liquidity of the grade which does not have a trouble in a fermentation process. The temperature at the time of the crushing treatment may be room temperature, but the treatment is preferably performed at a temperature of 15 ° C. or less, more preferably 10 ° C. or less. In addition, it is one of the preferable aspects to grind the frozen fruit as it is.

The lactic acid bacteria used in the present invention are not particularly limited. For example, lactic acid bacteria classified into the genus Leuconostoc, Lactobacillus, Streptococcus, Bifidobacterium, Enterococcus, Pediococcus, etc., may be used alone, or two or more different lactic acid bacteria May be used in combination. Specific examples of lactic acid bacteria that can be used in the present invention include Leuconostoc mesenteroides , Lactobacillus plantarum , Lactobacillus brevis , and Lactobacillus delbrueckii. (Especially Lactobacillus delbrueckii subsp. Bulgaricus)), Lactobacillus gasseri , Lactobacillus rhamnosus , Lactobacillus pentosus, Lactobacillus pentosus, Lactobacillus acidophilus , Lactobacillus acidophilus (Lactobacillus casei), Streptococcus thermophilus (Streptococcus thermophilus), Enterococcus faecalis (Enterococcus faecalis), Enterococcus faecium Enterococcus faecium), Bifidobacterium longum (Bifidobacterium longum), Bifidobacterium bifidum (Bifidobacterium bifidum), Bifidobacterium lactis (Bifidobacterium lactis), Bacillus coagulans (Bacillus coagulans) and the like. Among these, Lactobacillus pentosus (Lactobacillus pentosus), Lactobacillus plantarum (Lactobacillus plantarum) are preferred, Lactobacillus pentosus (Lactobacillus pentosus) are most preferred.

In the fermentation treatment, the number of lactic acid bacteria inoculated per gram of peeled fruit mixture is generally 10 ⁶ or more, preferably 10 ⁷ to 10 ⁹ . A preferred embodiment includes a method of inoculating a starter containing 10 ⁹ to 10 ¹¹ CFU / ml lactic acid bacteria by adding 0.5 to 10% by mass to the crushed fruit mixed fruit. In the fermentation process, the pH of the fermentation solution gradually decreases. In this invention, it is preferable to ferment until pH becomes 5.0 or less, 4.6 is preferable and 4.3 or less is the most preferable. In addition, fermentation can be performed by either anaerobic fermentation or anaerobic fermentation, but is preferably anaerobic fermentation performed under anaerobic conditions. In the case of aerobic fermentation, stationary fermentation is preferable to stirring fermentation. Lactic acid bacteria fermentation can perform a fermentation process at the temperature of 15 to 45 degreeC, Preferably it is 20 to 40 degreeC, More preferably, it is 25 to 37 degreeC. Fermentation can also be started by adding the lactic acid bacteria starter within the above temperature when the temperature is high due to heat treatment performed for the purpose of sterilization, etc. The time for lactic acid bacteria fermentation is 5 to 72 hours, preferably 10 to 36 hours. If the fermentation time is longer than this, residual microorganisms other than lactic acid bacteria may grow and degrade the quality. Therefore, it is necessary to select the bacterial species and the number of bacteria to be inoculated so that the final acidity can be reached in as short a time as possible. There is. The lactic acid bacteria fermentation processed fruit skin mixed fruit crushed material thus obtained can be optimally used as a raw material for beverages.

  In this invention, the container-packed drink which filled the drink composition containing the above-mentioned lactic-acid-bacteria fermented fruit skin mixed fruit crushed material is also provided. In the present application, the container-packed beverage refers to a product form that is distributed to a container filled with a beverage composition containing a crushed fruit mixed fruit processed by lactic acid bacteria fermentation and provided to consumers. The container is not particularly limited as long as the sealing property can be secured, and examples thereof include a paper carton container, a synthetic resin container such as a PET container and a high density polyethylene container, a pouch, a metal can, and a glass bottle. Of these, pouches, metal cans, and glass bottles are preferred, with pouches and glass bottles being most preferred.

  The pH of the beverage composition filled in the packaged beverage of the present invention can be 3.0 to 8.0, and among these, 3.0 to 7.0 is preferable, and 3.0 to 5. 5 is more preferable, and 3.0 to 4.5 is most preferable. The pH of the beverage composition can be measured using, for example, a pH composite electrode. The measurement is performed by immersing the pH in the state of the beverage composition as it is without dilution. The measurement temperature is 20 ° C. and the measurement time is 2 minutes. In addition, when adjusting the pH of the beverage composition, commonly used pH adjusters such as citric acid, phosphoric acid, malic acid, gluconic acid, maleic acid, aspartic acid, succinic acid, glucuronic acid, fumaric acid, Glutamic acid, adipic acid, and salts thereof, sodium bicarbonate, hydrochloric acid, sodium hydroxide, potassium hydroxide, and the like can be used.

  The beverage composition filled in the container-packed beverage of the present invention may further contain other components in addition to the above compounds as long as the effects of the present invention are not impaired. For example, other known food additives such as emulsifiers, sweeteners, antioxidants, colorants, seasonings, vitamins, minerals, fragrances, colorants, thickening polysaccharides, etc. Ingredients (including food additives as well as food additives) may be included.

  As emulsifiers, sugar fatty acid esters such as sucrose fatty acid ester, maltose fatty acid ester, lactose fatty acid ester, sorbitan fatty acid ester, fatty acid monoglyceride, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene glycerin fatty acid ester, polyoxyethylene sorbit fatty acid ester, Surfactant such as polyethylene sterol, alkyl glucoside, phospholipid; starch solution, gelatin solution, hydroxypropylcellulose, hydroxypropylmethylcellulose, hydroxyethylcellulose, crystalline cellulose, powdered cellulose, carboxymethylcellulose, methylcellulose, ethylcellulose, gum arabic powder, pullulan, Pectin, dextrin, corn starch, pregelatinized den Emissions, gelatin, xanthan gum, gellan gum, carrageenan, tragacanth, powdered tragacanth, include polymers such as macrogol. These can be blended alone or in combination of two or more.

  Examples of the sweetener include saccharin, saccharin sodium, acesulfame potassium, stevia extract, stevioside, sucralose, neohesperidyl dihydrochalcone, glycyrrhizin, perilartin, saumatine, aspartylphenylalanine methyl ester, methoxycinnamic aldehyde, trehalose, erythritol, sorbitol, palatinose. , Palatinit, xylitol, maltose, lactitol, fructose, reduced palatinose, glucose, sugar, tri-temperature sugar, purified honey, unpurified honey, reduced starch syrup, starch syrup, isomerized sugar (glucose fructose liquid sugar, fructose glucose liquid sugar, etc.) Is mentioned. These sweeteners can be used alone or in combination of two or more.

  Hereinafter, the present invention will be specifically described, but the present invention is not limited to the following examples. In the following, “%” means “mass%” unless otherwise specified.

Evaluation of color tone in peeled mixed fig figs The appearance color tone of the peeled fruit mixed fruits with and without lactic acid bacteria fermentation treatment was evaluated in two varieties of Sakurai Dauphin (two fruits) and strawberry. Specifically, 2 g of a starter containing 10 ¹⁰ CFU / ml of Lactobacillus pentosus was added to 100 g of the crushed fruit mixture of each cultivar, and left under anaerobic conditions at 30 ° C. for 24 hours. As a comparative example, a starter containing no lactic acid bacteria was used. After incubation, the L value, a value, and b value were measured with a color difference meter. The results are shown in Table 1.

  As shown in Table 1, when the fruit peel mixture of figs was fermented with lactic acid bacteria, the hue (ΔH) of the fruit peel mixture fruit was not changed from immediately after crushing, and the fig break was darker than originally possessed. It was found that (ΔL) and vivid (ΔC) red color tone can be maintained. It was also found that this effect was not affected by fig varieties.

Formulation Example 1 Beverage
Ingredients Amount
Fig fermented (*) 20
Mango juice 10
Pomegranate juice 10
Western fruit juice 5
Date juice 5
Purified water balance
Total 100

* Fermented with Lactobacillus pentosus of crushed fruit mixture of Sakurai Dauphin peel

Claims (4)

  Fruit crush for beverages obtained by fermenting a fruit peel mixed fruit crush with lactic acid bacteria.   The fruit crushed material for beverage according to claim 1, wherein the fruit is a fig.   A container-packed beverage filled with a beverage composition containing the fruit crushed beverage according to Item 1 or Item 2. A method for producing a crushed fruit for beverages, wherein 0.5 to 10% by mass of a starter containing 10 ⁹ to 10 ¹¹ CFU / ml lactic acid bacteria is added to the crushed fruit mixed fruit and fermented.