JP2021122267A - Fruit processed product and production method thereof - Google Patents

Abstract

To provide a production method and a processed product for solving problems for example, in a processing step of fruit, a flavor of fruit itself is deteriorated, and a problem of browning or the like occurs easily, and an additive required for processing is used, and in the invention, by not using the additive, a processed product which is safer and similar to natural fruit can be provided, browning can be suppressed, a flavor of fruit itself can be held, and a large amount of nutrient can be included in the processed food product.SOLUTION: The inventors have found that, as a result of examination for solving above-mentioned problems, fruit is heated and then the fruit with a skin is made pasty, and then the fruit is filled in a molding tray and is frozen, and then the fruit is dried in a pressure reduction state, thereby, heat damage can be suppressed to minimum in a state in which enzyme is deactivated and browning can be suppressed, therefore, a dried product which has a flavor of fruit itself can be produced.SELECTED DRAWING: None

Description

The present invention relates to a processed fruit product and a method for producing the same.

It is known that fruits are rich in nutrients such as vitamins, and in particular, a large amount of nutritional components and aromatic components are contained around the skin. It is nutritious and delicious, so it is highly palatable, but because it is easily spoiled, dried products have been used for some time.

For example, in Patent Document 1, as a method for producing apple fruit powder capable of eliminating bitterness and astringency and increasing sugar content without removing the outer pericarp and seeds of apple as a raw material, the subdivision step and enzymatic decomposition are promoted. A manufacturing method including an aging step is disclosed. Further, Patent Document 2 discloses a method for producing a processed fruit product in which cellulose is added to a pureed fruit raw material, filled in a mold tray, and freeze-dried.

Japanese Unexamined Patent Publication No. 2019-198232 Japanese Patent No. 421780

In the process of processing fruits, the flavor of the fruits themselves is lost and problems such as browning are likely to occur, and additives necessary for processing have been used. In the present invention, by not using additives, it is possible to provide a safer and more natural processed product, suppress browning, maintain the flavor of the fruit itself, and contain a large amount of nutrients. Provide manufacturing methods and processed products.

As a result of studies to solve the above problems, the present inventor inactivates the enzyme by heating the fruit, making it into a paste together with the skin, filling it in a molding tray, freezing it, and drying it under reduced pressure. We have found that it is possible to produce a dried product in which the flavor of the fruit itself can be tasted by minimizing heat damage while suppressing browning, and this invention has been made.

That is, the present invention relates to the following aspects [1] to [4].
[1] A method for producing a dried mass of fruit paste, in which the fruit is heated, made into a paste together with the skin, filled in a molding tray, frozen, and dried under reduced pressure.
[2] The production method according to [1], which comprises a step of removing the inedible portion of a fruit containing an inedible portion other than the skin.
[3] The production method according to [1] or [2], which heats at 100 ° C. or lower.
[4] A dried fruit paste mass obtained by the production method according to any one of [1] to [3].

According to the present invention, the natural fruit color without browning can be maintained by inactivating the enzyme by heating, the sweetness can be increased, and the heat damage can be minimized by making a paste after heating. The flavor of the fruit can be maintained, and by dissolving it in water and eating it, it has become possible to enjoy a taste like grated fruit that is even more delicious than fresh fruit. In addition, since it can be sterilized by including a heating step, there is no concern about contamination by microorganisms, and no additives are required, so that even infants and the elderly can eat with confidence. In addition, since it is lumpy, it has low hygroscopicity and good solubility in water.

The dried fruit paste mass of the present invention can be obtained by heating the fruit, forming a paste together with the skin, filling it in a molding tray, freezing it, and drying it under reduced pressure.

The fruits used in the present invention are not particularly limited as long as they are fruits, and may be fruits or vegetables. Apples, pears, pears, kiwis, persimmons, peaches, biwa, pineapples, grapes, strawberries, blueberries, mangoes, papayas, bananas. , Melon, strawberry, squid and tomato, preferably at least one selected from the group, washed and used.

The heating of the present invention is not particularly limited as long as it can inactivate the enzyme of the fruit and does not cause severe flavor deterioration due to heating, but can be carried out by heating in warm water by boiling or steaming, for example, in warm water or The temperature of the steam is preferably 100 ° C. or lower, more preferably 90 to 95 ° C., and the temperature at the center of the fruit is preferably about 60 to 95 ° C., more preferably about 70 to 90 ° C., still more preferably 80 to 85 ° C. It is good to heat it to the extent. By heating, the number of bacteria on the surface of the fruit can be suppressed and the sweetness can be enhanced, and by inactivating the enzyme, browning of the fruit can be suppressed and the original color of the fruit can be maintained. In addition, by not raising the temperature too high, deterioration of flavor can be suppressed and the flavor of fruits can be maintained.

The heating may be carried out with the skin attached, so that a large amount of nutrients can be retained near the skin and the outflow of fruit components can be suppressed. The smaller the outflow of fruit components during heating, the better, and by suppressing the outflow of components, the nutritional components and taste of the fruit can be maintained. When the surface area of the fruit mass at the time of heating is 100%, the portion covered with the skin is preferably 50% or more, more preferably 60% or more, further preferably 70% or more, and particularly preferably 80% or more. It is preferable, and 90% or more is most preferable. A fruit without a skin, such as a strawberry, corresponds to a portion whose outer surface is covered with a skin. It can be carried out by heating the fruit as it is in warm water by boiling or steaming, or by heating the fruit from which inedible parts other than the skin such as calyx, seeds and stems have been removed by boiling or steaming in warm water. It is necessary to heat before making, and heating after shredding is inappropriate.

The inedible parts other than the skin refer to the parts that are not normally eaten, such as seeds, sardines, and stems. For example, seeds that can be normally eaten, such as kiwi, blueberry, strawberry, and tomato seeds, and pineapple cores. Does not correspond to inedible parts other than skin, and does not need to be removed in the manufacturing process. For example, a fruit such as blueberry that can be eaten entirely or a fruit such as a fig that is eaten by removing only the skin does not require a removal step, and the step is performed only on a fruit that has an inedible portion other than the skin. The removing method is not particularly limited as long as the inedible portion can be removed, but for example, it can be removed manually, or it can be mechanically performed by a centering machine, a strainer, or the like. The removal step may be appropriately performed before or after heating depending on the fruit. For example, the inedible part can be easily removed without chopping the real part like apples and pears, and the component flows out by heating after removal. Fruits with a relatively small amount of fruit should be removed before heating, and fruits with seeds scattered throughout the fruit as if they were easy to persimmon, and fruits such as melons where components tend to flow out from the cut surface should be removed after heating. There is a need to. Even for fruits with relatively little outflow of components due to heating, it is preferable that the cut before heating is limited to the minimum cut for removing inedible parts.

In the present invention, after heating, the whole skin may be made into a paste, which can be carried out using a mesh, a mincing machine, a mixer, a chopper, etc. The degree is not particularly limited, but the length of the skin piece is preferably 2 mm or less, more preferably 1 mm or less, still more preferably 0.5 mm or less, and particularly preferably 0.1 mm or less.

Water may be added before and after the paste, but when the weight of the fruit after heating is 100% by weight, the water content is preferably 20% by weight or less, preferably 10% by weight or less, and more preferably 5% by weight or less. , It is more preferable not to add water.

The molded tray used in the present invention is not particularly limited as long as the fruit paste can be frozen, and can be appropriately used in a rectangular parallelepiped shape, a cylindrical shape, a spherical shape, a heart shape, a star shape, a plate shape, etc. Well, the frozen product may be crushed and then dried. The frozen product to be dried ^{is not particularly limited as long as it is 1 mm 3} or more. For example, in the case of a rectangular parallelepiped, a tray having a side of 5 to 100 mm, more preferably 10 to 80 mm, and a depth of about 5 to 50 mm is used. Is preferable.

In the present invention, it may be freeze-dried according to a conventional method. For example, a fruit paste may be filled in a molding tray, pre-frozen, and then vacuum-dried. The product temperature at the start of drying is 25 to -10 ° C. Is preferable, and −20 to −15 ° C. is more preferable. The air pressure in the closed system at the time of depressurization is preferably 250 Pa or less, more preferably 20 to 100 Pa, and even more preferably 100 Pa or less.

The dried fruit paste lump of the present invention is obtained by the above method ^{and is not particularly limited as long as it is a dried lump of 1 mm 3} or more, but the powder form is inappropriate because it easily absorbs moisture. It can be used for various foods. The food is not particularly limited as long as it is a food that is eaten using fruits, but for example, it may be dissolved in water, hot water, carbonated water, soft drinks, etc. and eaten, and can be used for baby foods and nursing care foods. It can also be used for dressings, sauces, curries, soups, confectionery, etc.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to the following examples. In the present invention, the% of each raw material and the material is all weight% unless otherwise specified. All trays for molding and drying used were 67 mm × 38 mm × 22 mm.

After washing, after removing the core part including the paste and seeds, 1 kg of fresh apples that have been cut in half and confirmed to have seeds removed are placed in 1.6 L of warm water at 90 ° C or higher, and the core temperature becomes 80 ° C or higher. After heating for 12 minutes as described above, it is crushed with a mixer to make a paste, then strained with a mesh having an opening of 1 mm, filled in a tray for molding and drying, frozen, and then freeze-dried by a conventional method. 142 g of a block-shaped dried apple paste mass was obtained. Table 1 summarizes the production conditions and the yield of dried lumps with respect to 1 kg of the fresh apples. The Bx of the water after the heat treatment was 0.9, and the weight after freezing was 937 g.

[Comparative Example 1]
(Skin removal)
After washing, the calyx and the core containing the seeds are removed, cut in half to confirm the removal of the seeds, and then 1 kg of peeled fresh apples are treated in the same manner as in Example 1 to form a block-shaped apple paste. 136 g of dried lumps were obtained. Table 1 summarizes the production conditions and the yield of dried lumps with respect to 1 kg of the fresh apples. The Bx of the water after the heat treatment was 2.2, and the weight after freezing was 875 g.

[Comparative Example 2]
(Heating after pasting)
After washing, after removing the core part including the shavings and seeds, 1 kg of fresh apples that have been cut in half and confirmed to have seeds removed are crushed with a mixer to make a paste, and then the product temperature reaches 80 ° C or higher. Heat in hot water for 12 minutes, strain with a mesh with a mesh opening of 1 mm, fill in a tray for molding and drying, freeze, and then freeze-dry by a conventional method to obtain 157 g of dried lumps of apple paste in the form of blocks. rice field. Table 1 summarizes the production conditions and the yield of dried lumps with respect to 1 kg of the fresh apples. The weight after freezing was 1 kg.

[Comparative Example 3]
(Unheated)
After washing, after removing the core part including the shavings and seeds, 1 kg of fresh apples that were cut in half and confirmed to have seeds removed were crushed with a mixer to make a paste, and then with a mesh with an opening of 1 mm. After straining, filling in a molding drying tray and freezing, freeze-drying was carried out by a conventional method to obtain 144 g of a block-shaped dried apple paste mass. Table 1 summarizes the production conditions and the yield of dried lumps with respect to 1 kg of the fresh apples. The weight after freezing was 1 kg.
In addition, the paste before freezing was used as a grated product of fresh apples with skin (raw product 1), and the production conditions and Bx were summarized in Table 1.

[Comparative Example 4]
(Skin removal, non-heating)
After washing, remove the core part including the shavings and seeds, cut in half to confirm the removal of seeds, then crush 1 kg of peeled fresh apples with a mixer to make a paste, and then open the eyes. It was strained with a 1 mm mesh, filled in a tray for molding and drying, frozen, and then freeze-dried by a conventional method to obtain 143 g of a block-shaped dried apple paste mass. Table 1 summarizes the production conditions and the yield of dried lumps with respect to 1 kg of the fresh apples. The weight after freezing was 1 kg.
Table 1 summarizes the production conditions and Bx of the paste before freezing as a grated product (raw product 2) of fresh skinless apples.

[Evaluation test]
7 g of each dried apple paste mass of Examples 1 and Comparative Examples 1 to 4 was dissolved in 100 g of water to prepare for evaluation, and the color of the dried mass before dissolution, the color and taste of the liquid after dissolution were described in Table 1. I summarized it in. The solubility was good in each case. In addition, raw products 1 (with skin) and 2 (without skin) were also evaluated as mere grated fresh apples. In order to match the concentration of the dried mass after dissolution, each raw product was hydrated and prepared for evaluation, and the taste was summarized in Table 1. The taste was evaluated for apple flavor, sweetness, acidity, green odor and astringency with respect to: ○: felt, Δ: slightly felt, ×: not felt.

Further, the block-shaped dried apple paste lump of Example 1 and the powder obtained by crushing the dried lump to 1 mm or less were left on a medicine wrapping paper under a humidity of 30% for 20 minutes to confirm a hygroscopic state.

Regarding the freezing property in each manufacturing process, ○: good, △: slightly bad, ×: bad, and dryness, ◎: very good, ○: good, △: slightly bad, ×: bad. Summarized.

From Table 1, the dried lumps of Example 1 from which the inedible parts other than the skin were removed were heated, made into a paste together with the skin, filled in a molding tray, frozen, and dried under reduced pressure, contained the skin. As a result, it had a light pink color and no browning was observed. The taste after dissolution was sweet and slightly sour apple taste, and it was very delicious without the green odor that seems to be derived from the skin.

On the other hand, the dried mass of Comparative Example 1 treated by removing the skin did not show browning, was pale yellow, which is the color of apple fruits, and had a slightly sweet apple taste after dissolution. No sourness was felt, and the taste was light overall. This is because the water-soluble solids in the apples were peeled and boiled, as shown by the fact that the Bx of the water after the heat treatment was about 2.4 times higher than that of Example 1. It was thought that it was due to the outflow four times. In addition, the dried lump of Comparative Example 2 heated after pasting was browned, and the taste after dissolution was slightly sweet, but the apple flavor was weakened, and there was also a slight green odor. Browning is a phenomenon that occurs when polyphenols are generally oxidized by enzymes when the cut surface comes into contact with air, so it is thought that the enzymatic reaction proceeded by making it into a paste before heating and increasing the contact surface with air. In addition, it was considered that the flavor was lost by heating in the paste state, and the green odor derived from the skin was developed by finely chopping the skin in the raw state. Further, the unheated dried lump of Comparative Example 3 was severely browned, and the taste after dissolution was slightly sweet and sour, but the apple flavor was weakened, and there was a green odor and astringency. This is because the enzyme does not inactivate by not heating, the browning progresses more, the skin is shredded in the raw state, and by not heating after that, an unpleasant green odor and astringency develop, and the flavor itself Seemed to have weakened. The dried lump of Comparative Example 4 was severely browned, and the taste after dissolution was slightly sour, but the apple flavor was weak and there was no sweetness. It seems that the enzyme was not inactivated and browning progressed more by not heating as in Comparative Example 3, but since there was no skin, no unpleasant green odor or astringency was felt, but sweetness. It seemed that I could not feel it.

In addition, the unprocessed products 1 (with skin) and 2 (without skin), which were evaluated as mere grated fresh apples, had a weak apple flavor and no sweetness. Further, the unprocessed product 1 had an acidity, a green odor and an astringent taste, and the unprocessed product 2 did not have an unpleasant green odor or an astringent taste because it had no skin, but had a slightly sour taste.

From the above, by treating the whole skin, not only can it finally contain a large amount of nutrients that are abundant in the vicinity of the skin, but also the presence of the skin suppresses the outflow of water-soluble solids in the fruit. The taste can be kept good, and it can be sterilized by heating, and the sweetness can be enhanced. By heating before pasting, the enzyme is inactivated when the contact surface between the inside of the fruit and the air is small. It was found that it prevents browning, suppresses flavor deterioration, has no green odor or astringency, and has a more delicious taste than grated fresh apples.

Further, it was found that when the fine powder was crushed after drying, the fine powder absorbed moisture and solidified, so that the fine powder was not crushed and pulverized after drying, and the lump state was good.

In the production process as well, it was found that Example 1 had the best freezing and drying properties, and that the dried lump of fruit paste of the present invention could be produced efficiently and easily.

Using fresh pears, the treatment was carried out in the same manner as in Example 1 to obtain a block-shaped dried pear paste mass. When 7 g of the dried product was dissolved in 100 g of water, it had a good solubility and a sweet pear taste.

After washing, fresh kiwi from which calyx was removed was treated in the same manner as in Example 1 to obtain a block-shaped dried kiwi paste mass. When 7 g of the dried product was dissolved in 100 g of water, it had a good solubility and a sweet taste of kiwi.

Claims (4)

A method for producing a dried fruit paste mass, in which the fruit is heated, made into a paste together with the skin, filled in a molding tray, frozen, and dried under reduced pressure. The production method according to claim 1, further comprising a step of removing the inedible portion in a fruit containing an inedible portion other than the skin. The production method according to claim 1 or 2, wherein the product is heated at 100 ° C. or lower. A dried fruit paste mass obtained by the production method according to any one of claims 1 to 3.