JP2023004892A - Frozen peach, and manufacturing method of frozen peach - Google Patents

Abstract

To provide a frozen peach with better aroma, though being frozen; more preferably, to provide a frozen peach with better flavor.SOLUTION: A frozen peach in an embodiment contains t-2-hexenal and γ-decalactone, and the ratio of concentration/threshold of t-2-hexenal to concentration/threshold (odor units) of t-2-hexenal and γ-decalactone is 1.7×10-3 or higher.SELECTED DRAWING: None

Description

The present invention relates to frozen peaches and a method for producing frozen peaches.

As a method of freezing fruit, a method of freezing the fruit in a state of being suspended in a sugar solution (Patent Document 1), a method of immersing the fruit in an aqueous sugar solution under normal pressure without heating, and freezing the fruit (Patent Document 2). , a method of air-drying the fruit material followed by exposure to an aqueous medium containing sugar followed by freezing (Patent Document 3), treating the fruit with a syrup containing two or more monosaccharides or monosaccharides and sorbitol. A method (Patent Document 4) has been reported. Further, Patent Document 5 describes frozen strawberries having a predetermined breaking load and breaking strain rate.

Also, the aroma of peach fruit has been reported as described in Non-Patent Document 1.

There is still room for improvement in terms of flavor, as the flavor is lost when the peach is frozen.

JP-A-11-276062 JP-A-6-245692 JP-A-3-251140 JP-A-5-219894 Japanese Patent No. 6688419

Norio Kakiuchi, Akemi Omiya, ``Changes in volatile components during ripening of peach fruits according to harvesting maturity,'' Journal of Horticultural Society Vol.60, No.1, 1991-1992

Accordingly, an object of one aspect of the present invention is to provide frozen peaches that have a more excellent flavor even when frozen. More preferably, the objective is to provide frozen peaches with better flavor and taste, that is, better flavor.

The present inventors have made intensive studies to achieve the above object. As a result, by setting the concentration/threshold of t-2-hexenal with respect to the sum of the concentration/threshold (odor units) of t-2-hexenal and γ-decalactone to a specific range, the flavor can be obtained even when the peach is frozen. has been found to be superior, and has completed the present invention.

That is, the present invention
(1) contains t-2-hexenal and γ-decalactone, and the ratio of the concentration/threshold value of t-2-hexenal to the total concentration/threshold value (order units) of t-2-hexenal and γ-decalactone is 1.7; × 10 ^-3 or more, frozen peach,
(2) The frozen peach according to (1), which has a t-2-hexenal content of 0.5 ppb or more,
(3) The frozen peach according to (1) or (2), wherein the content of γ-decalactone is 1.1×10 ² ppb or more;
(4) The apparent initial elasticity is 5 g / % or more and 35 g / % or less, the maximum load is 400 g or more and 2200 g or less, and the apparent initial elasticity is measured at a temperature of -16 ° C to -18 ° C. Installed on a table, the plunger was penetrated into the highest part under the conditions of a penetration speed of 0.5 mm / sec and a penetration strain rate of 80%, and the measured strain rate (%) is shown on the horizontal axis, It is calculated from the slope at a low strain rate (0 to 5%) with the load (g) as the vertical axis, and the maximum load is the maximum value of the load applied to the plunger at 80% compression, (1) to (3 ), frozen peaches described in
(5) The frozen peach according to (1) to (4), which has a Brix degree of 20 degrees or more,
(6) a heating step of heating peaches in water at 70° C. or higher and 100° C. or lower for 30 seconds or longer and 600 seconds or shorter; a sugar soaking step of immersing the peaches after the heating step in a sugar solution; a freezing step of freezing the peaches after the sugar soaking step, wherein in the sugar soaking step, the temperature of the sugar solution is 0° C. or higher and 20° C. or lower, and the soaking time is 48 hours or less. Method,
(7) The method for producing frozen peaches according to (6), wherein in the sugar soaking step, the peaches are soaked in a sugar solution for 5 hours or more and 48 hours or less,
is.

According to one aspect of the present invention, it is possible to provide frozen peaches that have a better aroma even if frozen. In addition, depending on the aspect, it is possible to provide frozen peaches with better aroma and taste, that is, better flavor. Therefore, further expansion of demand for frozen peaches can be expected.

<Characteristics of the present invention>
Frozen peach, which is one aspect of the present invention, contains t-2-hexenal and γ-decalactone, and the concentration of t-2-hexenal with respect to the sum of the concentrations of t-2-hexenal and γ-decalactone/odor units /threshold ratio is 1.7×10 ⁻³ or more. With such a configuration, the flavor of the frozen peach becomes more excellent. Moreover, depending on the aspect of the present invention, the flavor becomes more excellent. For example, the frozen peach according to an aspect of the present invention contains a fresh scent due to the grassy smell component in the scent of the peach and the sweet scent unique to the peach in a well-balanced manner. Therefore, despite being frozen, it is possible to provide frozen peaches with a rich aroma, and depending on the aspect of the present invention, it is possible to provide frozen peaches with a rich flavor. As used herein, "flavor" means aroma and taste.

<Peach varieties>
In the frozen peach according to one aspect of the present invention, the frozen peach may be of any type. For example, Akatsuki, Asama Hakuto, Ichinomiya Hakuto, Shimizu Hakuto, Ogonmomo, Kano Iwa Hakuto, Okubo, Hakuho, Hikawa Hakuho, Akatsuki, Yuzora, Kawanakajima, Shirane Hakuto, and Kyoka can be mentioned.

<t-2-hexenal>
t-2-Hexenal is an aromatic component that exhibits a grassy odor that decreases with ripening of peaches. When an appropriate amount of t-2-hexenal is contained, the fresh scent is enhanced by the grassy component. In the frozen peach according to one aspect of the present invention, the ratio of the concentration/threshold value of t-2-hexenal to the concentration/threshold value (odor units) of t-2-hexenal and γ-decalactone is 1.7×10 ⁻³ or more. is. When the ratio is 1.7 × 10 ^-3 or more, the frozen peach has an excellent balance between the fresh scent and the sweet scent peculiar to the peach, and the frozen peach has a good flavor. Depending on the aspect, the frozen peach has a better flavor. . On the other hand, when the ratio is less than 1.7×10 ⁻³ , the flavor balance is poor, resulting in frozen peaches with a poor aroma and further with a poor flavor. t-2-hexenal can be measured by methods known to those skilled in the art. For example, it is possible to analyze using GC/MS or the like. In addition, according to one aspect of the method for producing frozen peaches of the present invention, which will be described later, the frozen peaches according to one aspect of the present invention can be suitably produced. The ratio of the concentration/threshold of t-2-hexenal to the concentration/threshold of t-2-hexenal and γ-decalactone is obtained by dividing the concentrations of t-2-hexenal and γ-decalactone by their respective thresholds. can be calculated by The threshold value for each aroma component can be obtained from literature known to those skilled in the art. For example, the threshold for t-2-hexenal is 17 ppb and for γ-decalactone is 11 ppb.

<Preferred content of t-2-hexenal>
In the frozen peach according to one aspect of the present invention, the ratio of the concentration/threshold of t-2-hexenal to the concentration/threshold of t-2-hexenal and γ-decalactone is 2.0 × 10 ^-3 or more. preferable. The balance between the fresh scent of grassy components and the sweet scent peculiar to peach is improved. In addition, the ratio of the concentration/threshold of t-2-hexenal to the concentration/threshold of t-2-hexenal and γ-decalactone is preferably 0.5 or less, more preferably 0.1 or less, and particularly 0.06 or less. preferable.

In addition, the content of t-2-hexenal contained in the frozen peach according to one aspect of the present invention is preferably 0.5 ppb or more from the viewpoint of further improving the fresh scent, and is 1.2 ppb or more. is more preferable, and it is more preferably 70 ppb or less from the viewpoint of suppressing excessive grassy smell.

<γ-decalactone>
γ-Decalactone is an aromatic component that rapidly increases as peach matures. As γ-decalactone increases, the sweet aroma peculiar to peach improves.

The content of γ-decalactone contained in the frozen peach according to one aspect of the present invention is preferably 1.1×10 ² ppb or more, more preferably 1.5×10 ² ppb or more from the viewpoint of further improving the sweet aroma. and more preferably 7.0×10 ² ppb or less from the viewpoint of further improving the balance with the fresh fragrance.

<Apparent initial elasticity>
The apparent initial elasticity is a parameter that indicates the value of the elastic modulus in the micro-deformation region, and can be said to indicate the hardness at the moment of biting. The higher the apparent initial elasticity, the higher the hardness at the moment of biting. The apparent initial elasticity of the frozen peach can be calculated from the slope with respect to the load at low strain. Specifically, the measurement temperature is -16 ° C to -18 ° C, the frozen peach is placed on the sample stage, and the penetration rate is 0.5 mm / sec and the penetration strain rate is 80% at the highest part. to penetrate the plunger. With the measured strain rate (%) on the horizontal axis and the load (g) on the vertical axis, the slope at a low strain rate (0 to 5%) is calculated and taken as the apparent initial elasticity in the present invention.

The frozen peach in one aspect of the present invention preferably has an apparent initial elasticity range of 5 g/% or more, more preferably 10 g/% or more, and particularly preferably 15 g/% or more. Also, the apparent initial elasticity range is preferably 35 g/% or less, more preferably 30 g/% or less. Since the apparent initial elasticity is within this range, it is possible to provide a frozen peach that is soft and has a texture that is easy to bite into even though it is frozen. In addition, since the frozen peach of the present invention has an excellent flavor as described above, the frozen peach according to one aspect of the present invention has a light texture and a fragrant aroma component that easily spreads in the mouth. Easy to spread good flavor.

<Maximum load>
The maximum load is a parameter that indicates the hardness of the object felt throughout the eating process, and can be said to indicate the maximum hardness at the end of chewing. A higher maximum load means a higher hardness at the end of biting. The maximum load on the frozen peach can be calculated from the maximum load applied to the plunger at 80% compression. Specifically, the measurement temperature is -16 ° C to -18 ° C, the frozen peach is placed on the sample stage, and the penetration rate is 0.5 mm / sec and the penetration strain rate is 80% at the highest part. to penetrate the plunger. The maximum load applied to the plunger is calculated and defined as the maximum load in the present invention.

The maximum load range of the frozen peach in one aspect of the present invention is preferably 400 g or more, more preferably 700 g or more. Also, the maximum load range is preferably 2200 g or less, more preferably 1500 g or less. When the maximum load is within this range, it is possible to provide frozen peaches with a better texture even though they are frozen. In addition, since the frozen peach of the present invention has an excellent flavor as described above, the frozen peach according to one aspect of the present invention has a light texture and a fragrant aroma component that easily spreads in the mouth. Fragrance components with good flavor spread easily. In addition, frozen peaches having a maximum load range of 700 g or more and 1500 g or less have suitable chewiness and texture as frozen fruits.

<Sugar content>
The frozen peach according to one aspect of the present invention preferably has a Brix degree of 20 degrees or more. Also, the Brix degree is preferably 30 degrees or less. When the degree of Brix is in this range, the taste becomes more excellent, so that the frozen peach becomes more excellent in flavor. The Brix degree represents the sugar content and is used as an index of sweetness. The degree of Brix of the frozen peach according to one aspect of the present invention can be measured using a method known to those skilled in the art, for example, it can be measured by the method described in the examples below.

<Additives>
Additives may be added to the frozen peach according to an aspect of the present invention. Examples of additives include coloring agents, flavors, sweeteners, acidulants, liquors, fruit juices, vinegar, Ca lactate, enzymes, and the like. In addition, since the frozen peach according to one aspect of the present invention has a very good flavor, it is possible to provide the frozen peach with an excellent flavor without adding the additive.

<Method for producing frozen peach>
A method for producing frozen peaches, which is one aspect of the present invention, includes a heating step of heating peaches in water at 70 ° C. or higher and 100 ° C. or lower for 30 seconds or longer and 600 seconds or shorter; It includes a sugar soaking step of soaking in a solution and a freezing step of freezing the peach after the sugar soaking step. Note that the following description conforms to the description of the frozen peach according to one aspect of the present invention, and the same description will not be repeated.

<peach>
In the method for producing frozen peaches in one aspect of the present invention, the form of peaches to be used is not particularly limited. Examples include raw peaches, frozen peaches, and the like. Raw peaches mean peaches that have not been heated or dried after harvesting. The raw material peach may be after-ripened or pre-treated. Examples of pretreatment include washing, halving, removing the nucleus, peeling, and cutting. Depending on the variety and maturity of the raw material, the halved fruit may be showered with 3 to 5% hot alkali from the upper part to peel off the skin. Thereafter, after washing with water and neutralization by acid treatment, blanching may be performed and cooling may be performed. When freezing is performed, it is preferably performed after pretreatment of raw peaches, and Individual Quick Frozen (IQF freezing) is preferable as a method of freezing. When performing IQF freezing, the preferred core temperature of peaches is -18°C or lower.

<Heating process>
A method for producing frozen peaches in one aspect of the present invention includes a heating step of heating peaches in water at 70° C. or higher and 100° C. or lower for 30 seconds or longer and 600 seconds or shorter. The heating temperature is preferably 80° C. or higher. Moreover, the heating temperature is preferably 100° C. or lower. The heating time is preferably 30 seconds or more. Also, the heating time is preferably 600 seconds or less. Frozen peaches with excellent aroma can be obtained by the heating process. In the heating step, the peach may be heated under given conditions, and for example, the peach may be heated by a method such as boiling or steaming. Also, the heating step may be blanching. In the case of blanching, the peach as a raw material may be peeled after blanching when it is placed in water and cooled. The blanching conditions may be appropriately set so as to inactivate the enzyme. Examples of the conditions include conditions of 80° C. or higher and 100° C. or lower and 1 minute or longer and 10 minutes or shorter.

<Sugar soaking process>
The sugar soaking step is a step of soaking peaches in a sugar solution. In the sugar soaking step, the temperature of the sugar solution is 0° C. or higher and 20° C. or lower, and the soaking time is 48 hours or less. Through this sugar soaking step, frozen peaches according to one aspect of the present invention can be suitably produced. Therefore, according to the method for producing frozen peaches according to one aspect of the present invention, frozen peaches with excellent flavor can be obtained. As a specific method of the sugar soaking step, for example, peaches may be placed in a container containing a sugar solution. If the peach floats, you can cover it with a drop lid. Moreover, you may stir in a container. By adjusting the conditions of the sugar immersion step, it is possible to adjust the above-mentioned aroma components, apparent initial elasticity, maximum load, and sugar content.

<Sugar solution>
The sugar used for the sugar soaking step may be appropriately selected according to the desired taste of the frozen peach, and examples thereof include fructose, sucrose, glucose, and corn syrup sugar. The sugar concentration of the sugar solution may be appropriately set. For example, the sugar concentration is preferably 30% by mass or more, and preferably 60% by mass or less.

<Immersion temperature>
The soaking temperature in the sugar soaking step is 0°C or higher and 20°C or lower. When the temperature is 0° C. or higher, the sugar can be satisfactorily soaked in the peaches, and frozen peaches with a more excellent flavor can be obtained. If the temperature is less than 0°C, the speed of sugar immersion is slow. When the temperature is 20°C or lower, deterioration of flavor can be suppressed, and frozen peaches with more excellent flavor can be obtained. In addition, since the hardness of the pulp can be maintained by setting the temperature to 20° C. or less, it is possible to obtain frozen peaches with good chewiness and good texture. If the immersion temperature exceeds 20°C, the flavor of the peach deteriorates, or the peach becomes too soft, resulting in poor texture.

<Immersion time>
The soaking time in the sugar soaking step is 48 hours or less. With this soaking time, the sugar can be soaked in the peach more satisfactorily. Further, by immersing the peach at the above-mentioned immersion temperature for such a time, the balance of the aromatic components of the peach is improved, and the frozen peach with a more excellent fragrance can be obtained. In addition, since the taste is also good, frozen peaches with better flavor can be obtained. On the other hand, if the soaking time exceeds 48 hours, too much of the sugar solution enters the peaches, resulting in a poor flavor, and the fruit juice of the peaches is lost, resulting in a poor flavor and poor texture. In addition, the lower limit of the immersion time in the sugar immersion step is not particularly limited. That is, it should be longer than 0 seconds.

In the sugar soaking step, the soaking time is preferably 5 hours or longer, more preferably 9 hours or longer, and particularly preferably 12 hours or longer. Also, the preferred immersion time is 36 hours or less, and the more preferred immersion time is 30 hours or less. Within this range, frozen peaches with more excellent flavor and texture can be obtained. In addition, when the immersion time is 5 hours or more, frozen peaches with excellent aroma and taste, that is, excellent flavor can be obtained. In addition, if the immersion time is 5 hours or more, it is possible to produce a frozen peach with an excellent texture, that is, a frozen peach that is soft and easy to bite into even though it is frozen.

<Freezing process>
The freezing step is a step of freezing the peach. IQF freezing is more preferable as a method for freezing peaches after the sugar soaking step. It is possible to obtain frozen peaches with higher quality such as peach flavor and hardness. The freezing temperature is preferably −18° C. or lower, more preferably −20° C. or lower, and still more preferably −25° C. or lower, from the viewpoint of obtaining a preferable texture by reducing ice crystal size.

Hereinafter, the present invention will be specifically described based on Examples, Comparative Examples and Test Examples. In addition, this invention is not limited to these.

[Example 1]
Hakuho (variety name) was used as a raw material for peaches. Raw peaches were ripened, washed, split in half and then denucleated. After boiling in water at 85°C for 5 minutes, peeling was performed. The peaches were then trimmed and cut after cooling.

(sugar soaking process)
Peaches were immersed in a sugar solution (45% by mass of fructose, 54.7% by mass of water, 0.3% by mass of citric acid) at an immersion temperature of 10° C. or lower for 24 hours. 80 g of sugar solution was used for 120 g of peach.

(Freezing process)
Frozen peaches according to an aspect of the present invention were prepared by IQF freezing the sugar-immersed peaches at −30° C. or higher and −20° C. or lower.

[Example 2]
Frozen peaches were produced in the same manner as in Example 1, except that in the sugar soaking step, the soaking time in the sugar solution was changed to 48 hours.

[Example 3]
Frozen peaches were prepared in the same manner as in Example 1, except that the peaches were once IQF frozen.

[Examples 4 and 5]
Frozen peaches were produced in the same manner as in Example 1, except that peach was Okubo (cultivar name) instead of Hakuho. Two cases were conducted under the same conditions in order to confirm individual differences.

[Examples 6 and 7]
Frozen peaches were prepared in the same manner as in Example 4, except that the peaches were once IQF-frozen and then thawed. Two cases were conducted under the same conditions in order to confirm individual differences.

[Example 8]
Frozen peaches were produced in the same manner as in Examples 8 and 9, except that in the sugar soaking step, the soaking time in the sugar solution was changed to 12 hours.

[Examples 9 to 20]
Okubo (Examples 9 to 18, 20) and Kawanakajima white peach (variety name, Example 19) were used as raw materials for peaches, and the peaches were immersed in a sugar solution for the time shown in Table 2. Frozen peaches were prepared in the same manner as in Example 1. In Example 9, the peach was immersed in the sugar solution for 5 minutes so that the sugar solution covered the peach.

[Comparative Example 1]
Commercially available canned peaches pickled in syrup (variety: Okubo) (product of company A) were IQF frozen and subjected to evaluation as they were.

[Comparative Example 2]
Commercially available frozen peaches using syrup-pickled peaches were used for evaluation as they were. The variety of peach is unknown.

[Comparative Example 3]
Frozen peaches were produced in the same manner as in Example 4, except that heat sterilization was performed simultaneously with the sugar soaking step. Sugar soaking was performed by placing the peach and sugar solution in a pouch, and the heat sterilization step was performed while the peach and sugar solution was stored in the pouch.

[Comparative Examples 4 and 5]
As peaches, Chinese peaches (variety: Kyoka) (Comparative Example 4) and Greek peaches (variety: unknown) (Comparative Example 5) were used, and frozen after the blanching step without undergoing the sugar soaking step. The process was carried out to produce frozen peaches.

[Comparative Example 6]
Using the same commercially available canned peach (variety: Okubo) as in Comparative Example 1, the apparent initial elasticity and maximum load were measured.

[Comparative Examples 7 to 10]
Frozen peaches were prepared in the same manner as in Example 6, except that the peaches were soaked in the sugar solution for the time shown in Table 2.

<Measurement of aroma components>
2 g of the homogenized sample was placed in a vial with a volume of 20 mL, 4 g of ultrapure water was added, and the mixture was thoroughly stirred to obtain an analytical sample. Aroma components were recovered by a solid-phase microextraction method (SPME) and subjected to a gas chromatograph mass spectrometer (GCMS QP2020NX, manufactured by Shimadzu Corporation). Analysis conditions are shown below.

For quantification, t-2-hexenal (trans-2-hexenal: manufactured by Tokyo Chemical Industry Co., Ltd.), γ-decalactone (gamma-decalactone: manufactured by Tokyo Chemical Industry Co., Ltd.), acetone (Fuji Film Wako Pure Yakusha) was diluted stepwise with ultrapure water and used as a standard solution. 6 g of each standard solution was placed in a 20 mL vial and used as an analytical sample. Aroma components were recovered by a solid-phase microextraction method (SPME) and subjected to a gas chromatograph-mass spectrometer. A calibration curve was created from the peak area values of the target ions of each aroma component and used to quantify the aroma components in the sample.
(Solid phase microextraction (SPME) conditions)
SPME Arrow fiber: PDMS/DVB (manufactured by Restek)
(outer diameter 1.1 mm, film thickness 100 μm, length 20 mm)
Preheating: 50°C, 5min
Stirring speed: 250rpm
Volatile component extraction: 50°C, 30min
Desorption time: 2min
(GC conditions)
Column: DB-Wax capillary column (J & W Co.), 60 m × 0.25 mm id × 0.25 μm film thickness Column temperature: initial temperature 40 ° C. held for 10 min, temperature increased to 220 ° C. at 3.0 ° C./min, held for 15 min,
Heat up to 245°C at 10.0°C/min, hold vaporization chamber temperature for 20min: 230°C
Injection mode: splitless (2min)
Carrier gas: He
Column inlet pressure: 185.0 KPa
Linear velocity: 34.2 cm/s
Purge flow rate: 3mL/min
(MS conditions)
Ion source temperature: 200°C
Interface temperature: 230°C
Ionization: EI
Scan MS: m/z 29-350
Table 1 shows the above measurement results.

<Sensory evaluation of aroma, taste and texture>
For each example and comparative example, a trained panel evaluated the aroma, taste, and texture based on the following evaluation criteria. The results are shown in Tables 1 and 2. If the evaluation is 3 points or more, it can be said that the result is favorable.
(fragrance evaluation criteria)
4: The sweet scent peculiar to the peach and the fresh scent are felt in a well-balanced manner.
3: Perceives a sweet fragrance and a fresh fragrance peculiar to peach.
2: A sweet scent peculiar to peach is sensed, but no fresh scent is sensed.
1: Neither sweet scent nor fresh scent peculiar to peach is felt.
(Evaluation criteria for taste)
4: Sweetness can be sensed firmly.
3: Appropriate sweetness can be sensed.
2: Sweetness is not felt so much.
1: Almost no sweetness is felt.
(Evaluation criteria for texture)
4: Can be easily chewed even when frozen.
3: Can be chewed even when frozen.
2: Hard to chew when frozen.
1: Difficult to chew when frozen.

<Measurement of apparent initial elasticity>
Texture Analyzer TA. It was measured using XT Plus (manufactured by Stable Micro Systems). Also, a wedge-shaped plunger (model number: A/WEG) was used. Also, the measurement was performed under the conditions of a measurement speed of 0.5 mm/sec and a compression strain rate of 80%. In addition, the measurement was carried out in an environment with an air temperature of -16°C to -18°C. The frozen peach was placed flat side down on the sample stage and measured so that the plunger penetrated the highest part of the height. With the measured strain rate (%) on the horizontal axis and the load (g) on the vertical axis, the slope at a low strain rate (0 to 5%) was calculated and taken as apparent initial elasticity.

<Maximum load>
Texture Analyzer TA. It was measured using XT Plus (manufactured by Stable Micro Systems). Also, a wedge-shaped plunger (model number: A/WEG) was used. Also, the measurement was performed under the conditions of a measurement speed of 0.5 mm/sec and a compression strain rate of 80%. In addition, the measurement was carried out in an environment with an air temperature of -16°C to -18°C. The frozen peach was placed flat side down on the sample stage and measured so that the plunger penetrated the highest part of the height. The maximum load applied to the plunger was calculated and defined as the maximum load.

<Brix degree>
The sugar content (Brix degree) was measured using a saccharimeter (manufactured by ATAGO, product number: N-1E).

Tables 1 and 2 show the above measurement results. Further, when the texture was evaluated sensory, Examples 1 to 8 and 14 to 20 were soft and easy to bite into even though they were frozen. In addition, among the examples, the frozen peaches of Examples 1 to 8 and 14 to 19 (with a maximum load range of 700 g or more and 1500 g or less) had more suitable texture and texture as frozen fruits. .

実施例１～２０により、ｔ－２－ヘキセナール及びγ－デカラクトンを含み、ｔ－２－ヘキセナール及びγ－デカラクトンの濃度／閾値（ｏｄｏｒ ｕｎｉｔｓ）に対するｔ－２－ヘキセナールの濃度／閾値の比が１．７×１０^－３以上である、凍結モモは、凍結しているにもかかわらず、香りに優れていることが示された。また、モモを、７０℃以上、１００℃以下の水で、３０秒以上、６００秒以下加熱する加熱工程と、前記加熱工程後のモモを、糖の溶液に浸漬する糖浸漬工程と、前記糖浸漬工程後のモモを凍結させる凍結工程とを含み、前記糖浸漬工程では、前記糖の溶液は０℃以上、２０℃以下であり、浸漬時間は４８時間以下である、凍結モモの製造方法によって、香りに優れた凍結モモが得られ、また、浸漬時間が５時間以上とすることによって、より風味に優れた凍結モモが得られることが示された。また、食感が優れていることが分かった。

According to Examples 1-20, containing t-2-hexenal and γ-decalactone, the ratio of concentration/threshold of t-2-hexenal to the concentration/threshold of t-2-hexenal and γ-decalactone (odor units) is 1. It was shown that the frozen peach, which is 0.7×10 ⁻³ or more, has an excellent flavor despite being frozen. Further, a heating step of heating peaches in water at 70 ° C. or higher and 100 ° C. or lower for 30 seconds or more and 600 seconds or less, a sugar soaking step of immersing the peaches after the heating step in a sugar solution, and the sugar and a freezing step of freezing the peaches after the soaking step, and in the sugar soaking step, the sugar solution is at 0° C. or higher and 20° C. or lower, and the soaking time is 48 hours or less. , a frozen peach with an excellent aroma was obtained, and it was shown that a frozen peach with an even more excellent flavor was obtained by soaking for 5 hours or more. Moreover, it turned out that texture is excellent.

[ Reference example 1 ]
Frozen peaches were produced in the same manner as in Example 1, except that in the sugar soaking step, the soaking time in the sugar solution was changed to 48 hours.

[Example 8]
Frozen peaches were produced in the same manner as in Examples 6 and 7 , except that in the sugar soaking step, the time of soaking in the sugar solution was changed to 12 hours.

[Examples 9 to 19, Reference Example 2 ]
Okubo (Examples 9 to 18, Reference Example 2 ) and Kawanakajima white peach (variety name, Example 19) were used as raw materials for peaches, and the peaches were immersed in a sugar solution for the time shown in Table 2. , frozen peaches were prepared in the same manner as in Example 1. In Example 9, the peach was immersed in the sugar solution for 5 minutes so that the sugar solution covered the peach.

<Sensory evaluation of aroma, taste and texture>
For each Example , Comparative Example , and Reference Example , a trained panel evaluated the aroma, taste, and texture based on the following evaluation criteria. The results are shown in Tables 1 and 2. If the evaluation is 3 points or more, it can be said that the result is favorable.
(fragrance evaluation criteria)
4: The sweet scent peculiar to the peach and the fresh scent are felt in a well-balanced manner.
3: Perceives a sweet fragrance and a fresh fragrance peculiar to peach.
2: A sweet scent peculiar to peach is sensed, but no fresh scent is sensed.
1: Neither sweet scent nor fresh scent peculiar to peach is felt.
(Evaluation criteria for taste)
4: Sweetness can be sensed firmly.
3: Appropriate sweetness can be sensed.
2: Sweetness is not felt so much.
1: Almost no sweetness is felt.
(Evaluation criteria for texture)
4: Can be easily chewed even when frozen.
3: Can be chewed even when frozen.
2: Hard to chew when frozen.
1: Difficult to chew when frozen.

Tables 1 and 2 show the above measurement results. Further, when the texture was sensory evaluated, Examples 1 , 3 to 8 , 1, 4 to 19, and Reference Examples 1 and 2 were soft and easy to bite into even though they were frozen. In addition, among the examples and reference examples , the frozen peaches of Examples 1 , 3 to 8, 14 to 19 , and Reference Example 1 (with a maximum load range of 700 g or more and 1500 g or less) are more suitable as frozen fruits, It had good chewiness and texture.

実施例１、３～１９、及び参考例１～２により、ｔ－２－ヘキセナール及びγ－デカラクトンを含み、ｔ－２－ヘキセナール及びγ－デカラクトンの濃度／閾値（ｏｄｏｒ ｕｎｉｔｓ）に対するｔ－２－ヘキセナールの濃度／閾値の比が１．７×１０^－３以上である、凍結モモは、凍結しているにもかかわらず、香りに優れていることが示された。また、モモを、７０℃以上、１００℃以下の水で、３０秒以上、６００秒以下加熱する加熱工程と、前記加熱工程後のモモを、糖の溶液に浸漬する糖浸漬工程と、前記糖浸漬工程後のモモを凍結させる凍結工程とを含み、前記糖浸漬工程では、前記糖の溶液は０℃以上、２０℃以下であり、浸漬時間は４８時間以下である、凍結モモの製造方法によって、香りに優れた凍結モモが得られ、また、浸漬時間が５時間以上とすることによって、より風味に優れた凍結モモが得られることが示された。また、食感が優れていることが分かった。

Examples 1 , 3-19 , and Reference Examples 1-2 contain t-2-hexenal and γ-decalactone, and t-2-hexenal and γ-decalactone concentration/odor units Frozen peaches with a hexenal concentration/threshold ratio of 1.7×10 ⁻³ or more were shown to have an excellent aroma despite being frozen. Further, a heating step of heating peaches in water at 70 ° C. or higher and 100 ° C. or lower for 30 seconds or more and 600 seconds or less, a sugar soaking step of immersing the peaches after the heating step in a sugar solution, and the sugar and a freezing step of freezing the peaches after the soaking step, and in the sugar soaking step, the sugar solution is at 0° C. or higher and 20° C. or lower, and the soaking time is 48 hours or less. , a frozen peach with an excellent aroma was obtained, and it was shown that a frozen peach with an even more excellent flavor was obtained by soaking for 5 hours or more. Moreover, it turned out that texture is excellent.

Claims (7)

including t-2-hexenal and γ-decalactone;
Frozen peaches having a ratio of concentration/threshold of t-2-hexenal to concentration/odor units of t-2-hexenal and γ-decalactone of 1.7×10 ⁻³ or more. The content of t-2-hexenal is 0.5 ppb or more,
The frozen peach according to claim 1. The content of γ-decalactone is 1.1×10 ² ppb or more,
The frozen peach according to claim 1 or 2. Apparent initial elasticity is 5 g / % or more and 35 g / % or less,
The maximum load is 400 g or more and 2200 g or less,
The apparent initial elasticity was measured at a temperature of -16 ° C. to -18 ° C., set on a sample table, and measured at the highest part at a penetration speed of 0.5 mm / sec and a penetration strain rate of 80%. The plunger is penetrated, and the horizontal axis is the measured strain rate (%), and the vertical axis is the load (g). Calculated from the slope at low strain rate (0 to 5%),
The maximum load is the maximum load applied to the plunger at 80% compression,
The frozen peach according to claim 1 or 2. 3. The frozen peach according to claim 1 or 2, having a Brix degree of 20 degrees or more. A heating step of heating the peach with water at 70 ° C. or higher and 100 ° C. or lower for 30 seconds or more and 600 seconds or less;
A sugar soaking step of soaking the peach after the heating step in a sugar solution;
A freezing step of freezing the peach after the sugar soaking step,
In the sugar soaking step, the temperature of the sugar solution is 0° C. or higher and 20° C. or lower, and the soaking time is 48 hours or less.
A method for producing frozen peaches. In the sugar soaking step, peaches are soaked in a sugar solution for 5 hours or more and 48 hours or less.
The method for producing frozen peaches according to claim 6.