JP2017099365A - Powder of the pulp of akebia quinata, method for producing the same, and its utilization - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve the problem that Akebia quinata has unique sweetness but is deteriorated in storage stability, has many seeds and inferior in texture, and to make the Akebia quinata into food products good in storage stability and easy to be eaten so as to be expected to many utilizations.SOLUTION: Akebia quinata is subjected to lyophilization, is subjected to separation in skin, pulp and seed if required, and is further pulverized into powder, thus it is made into a feed product good in storage stability and easy to be eaten.SELECTED DRAWING: None

Description

  The present invention relates to a sheet or powder obtained by processing akebi fruit. More specifically, the present invention relates to a pulp sheet or powder obtained by freeze-drying akebi fruits with or without pretreatment, a method for producing the same, and use thereof.

  Akebi fruit is a food with a unique sweetness, and some people who have been able to collect wild foods have been using it for food, but those grown in recent years have become widely available.

  Moreover, utilization of an extract is reported by saying that the skin of an akebi has various medicinal effects (patent documents 1-3). On the other hand, the pulp contained in the fruit has a strong sweet taste and refined flavor, but there are many seeds that are difficult to remove, it is difficult to eat, the storage stability is poor, and it is difficult to use as a foodstuff such as coloring when heated directly. there were.

JP 2008-156509 A JP 2010-265182 A Japanese Patent Laying-Open No. 2015-017048

  If akebi, which has a unique sweetness but poor storage stability and has many seeds and a poor texture, can be used as a food with good storage stability and easy to eat, it can be expected to be used in many ways.

As a result of various studies, the present inventor has found that the powder or sheet can be made easy to eat and retain a unique sweetness and flavor by simple treatment.
That is, the present invention is an akebi pulp and sheet.
The present invention is also a dried product of akebi peel and akebi pulp obtained by freeze-drying akebi fruit and then separating the peel and pulp.
The present invention is also an akebi pulp powder obtained by freeze-drying akebi fruit and then pulverizing and classifying the pulp separated from the peel.
The present invention is also an akebi flesh puree obtained by removing the skin and seeds from the akebi fruit.
The present invention is also a sheet of akebi pulp obtained by removing the skin and seeds from the akebi fruit, freeze-drying and further compressing.
The present invention is also a powder of akebi pulp obtained by removing the skin and seeds from the akebi fruit, purifying it, freeze-drying, and pulverizing.
The present invention is also a method for producing an akebi flesh powder characterized in that the skin and seeds are removed from the akebi fruit, pureed, freeze-dried and pulverized. It is a food that is added to and mixed with other foods.
The present invention is also a sweetener obtained by classifying and purifying the above powder. The present invention is also a confectionery obtained by mixing and heating a cereal powder in the above powder.
The present invention is also a confectionery using the above powder as a sweetener.
The present invention is also a fruit liquor obtained by extracting the lyophilized product, powder, or sheet with alcohol.

  By freeze-drying, the storage stability can be improved while maintaining a unique sweetness and flavor, and seeds and pericarp can be separated and used according to the application, and can be developed for various applications.

  In the present invention, the akebi fruit may be naturally grown and matured in a wild mountain, or may be artificially cultivated and matured in a field or the like, but it is generally used that grown and matured in a field. Is.

  In the present invention, akebi may be used as it is, or the pulp and skin may be used separately, or the fruit skin and seed may be used after removing the seeds. Particularly preferred. The ripe fruit has a shape in which the skin is broken and the flesh is easily taken out, and only soft fruit can be easily separated.

  In addition, seeds are broken by a mill mixer or the like in advance (for example, J-SPEC blender, model: LB10BUJ variable, a machine capable of crushing an article combining rotating teeth provided in a container, such as manufactured by Waring Co., Ltd.) It is possible to remove the seeds easily by cutting and separating the pulp and seed fibers from the fruit while paying attention to avoiding them. Further, in pureing described later, separation may be performed by filtering using a soft material backer without applying excessive force so that the seeds are not broken.

  In the present invention, pureing is to homogenize the pulp by crushing the fruit at room temperature or lower without heating, etc., and it is common to line the flesh of akebi as described above. If it is not intended to exclude, it does not necessarily mean filtering.

  In the present invention, lyophilization means that the water contained in the fruit is sublimated by drying under reduced pressure while the fruit is cooled and frozen. The temperature and pressure during lyophilization are not particularly limited as long as the akebi fruit is frozen and water can be removed, but it is usually frozen at -20 to 0 ° C and vacuum of about 20 to 40 Pa. It is performed by processing for about 12 to 72 hours below. In the present invention, the akebi may be freeze-dried as it is, or it may be freeze-dried by separating the skin and flesh, or it may be freeze-dried after separating the skin and seeds and taking out the flesh. When the fruit is used as it is, it is bulky and has many voids at the time of lyophilization, which is difficult to achieve efficiency. It is preferable that the fruit skin and the flesh are separated and lyophilized for good efficiency. Furthermore, when the pulp is pureed in advance, the pulp becomes uniform and freeze-drying can be performed uniformly and rapidly, and a uniform dried product is obtained. Furthermore, it becomes easy to previously uniformly mix dextrin, which is considered to be a drying aid, in order to improve the stability of the powder after drying.

  In the present invention, when pulverization is necessary, the freeze-dried product can be pulverized as it is to obtain a powder. The pulverization can be easily pulverized with a simple crusher such as a mill mixer, but it is preferable to control the pulverization so as not to generate heat during the pulverization. A simple mechanical pulverization can usually make a fine powder having a diameter of 0.1 mm or less. The powder can be classified by various known methods such as using a mesh if necessary. The size of the powder is preferably about 1 mm to 0.01 mm in diameter.

  In the present invention, a sheet can be formed by rolling after freeze-drying.

  In the present invention, the above powder can be made into a processed food by adding it as a sweetener to various other foods and cooking it. By mixing and baking with a powder containing starch and protein, the flavor and aftertaste Good cookies, rice crackers, buns, etc. Moreover, it can also be set as frozen desserts, such as a jelly, a sherbet, ice cream, and a water gourd, by heating and mixing with starch or protein. As starchy materials and proteins, it is common to use cereal powders such as plant-derived grains and beans.

  In the present invention, the dried pulp and / or peel can also be treated with distilled liquor to make a liqueur.

  An example of the embodiment of the present invention will be described below as an example.

Example 1
The ripe akebi was separated into a skin part and a pulp part, and 100 g each was treated with ULVAC DF-03H manufactured by ULVAC, Inc. at −30 ° C. and 20 Pa for 72 hours. The obtained skin and pulp were 40 g each. The dried pulp and skin were not much different from the color before drying, and were pressure-molded at 20 Pa to form a plate having a thickness of 10 mm. Furthermore, by crushing the dried pulp with a force that does not cause the seeds to be crushed, it was possible to easily pulverize, thereby easily separating the pulp from the seeds. Moreover, when the dried pulp was pulverized with a mill mixer (J-SPEC blender, model: LB10BUJ variable, manufactured by Waring Co., Ltd.), it became powdery.

Comparative Example 1
100 g of akebi peel and pulp similar to those used in Example 1 were used, and dried at 80 ° C. for 48 hours using a blast cryostat DNF600 manufactured by Yamato Kagaku Co., Ltd. The obtained skin and pulp were 10 g each. The dried pulp was colored brown and could not be formed into a plate shape even when pressurized.

Example 2
For the ripe akebi flesh, the seeds were separated using a strainer, and the remaining flesh was filtered to make it puree. Thereafter, 100 g of puree was transferred to a stainless steel bat and treated for 72 hours under the conditions of -30 ° C. and 20 Pa using ULVAC DF-03H manufactured by ULVAC. The obtained dried product was not much different from the color before drying, and could be easily processed with a mill mixer. In addition, when transferring puree to a stainless steel vat, dextrin as a drying aid was added in a range of 1 to 10% by weight with respect to puree and lyophilized in the same manner as in the case where no additive was added. A dried product was obtained and powder processing was easy.

Comparative Example 2
About the portion of the akebi pulp similar to that used in Example 2, what was made puree by the same procedure was transferred to a 100 g stainless steel vat, and it was heated at 80 ° C. using a blast cryostat DNF600 manufactured by Yamato Scientific Co., Ltd. Dried for 48 hours. The obtained dried product was turned brown and could not be processed with a mill mixer. In addition, although the same drying operation | work was performed using the puree which added dextrin which is a drying auxiliary agent, the powder processing by the mill mixer was not able to be performed.

Claims (12)

  Akebi pulp and powder.   The dried product of akebi peel and akebi flesh after freeze-drying the akebi fruit and then separating the peel and flesh.   The powder of akebi pulp obtained by freeze-drying akebi fruits and then pulverizing and classifying the pulp separated from the skin.   Puree of akebi pulp obtained by removing the skin and seeds from akebi fruit.   A sheet of akebi pulp obtained by removing the skin and seeds from akebi fruit, freeze-drying, and further compressing.   Akebi flesh powder obtained by removing pericarp and seeds from akebi fruit, purifying into a puree, freeze-drying, and then grinding.   A method for producing a powder of akebi flesh, characterized in that the skin and seeds are removed from the akebi fruit, pureed, freeze-dried and pulverized.   The foodstuff formed by adding and mixing the powder in any one of Claim 1, Claim 3, or Claim 6 with another foodstuff.   The sweetener which classified and refine | purified the powder in any one of Claim 1, Claim 3 or Claim 6.   A confectionery product obtained by mixing and heating a cereal powder to the powder according to claim 1, 3 or 6.   The confectionery which uses the powder in any one of Claim 1, Claim 3 or Claim 6 as a sweetener.   A fruit liquor obtained by extracting the freeze-dried product, powder or sheet according to any one of claims 1, 2, 3, 5, and 6 with alcohol.