JP2023069391A - food material - Google Patents

Abstract

To provide a food material that is excellent in preservability, is light in weight, and allows easy enjoyment of yoghurt, beverage, cocktail, shochu-based beverage, bread or confectionery and the like with fruit having a texture close to raw pulp and a variety of flavors.SOLUTION: Provided is a food material that contains a porous dry small piece of fruit or vegetable by freeze-drying or the like, and an edible powder such as powdered fragrance material, powdered fruit juice, sugar, sweetener, acidulant, amino acid, saltiness agent, powdered colorant and thickening-polysaccharide.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to food materials, and more particularly to dry foods that can be added to foods containing water such as yogurt and beverages.

Packaged pulp sauces (also known as fruit preparations or fruit preserves) are a mixture of pulp (vegetables and grains may be used), sugars, acidulants, polysaccharide thickeners, fruit juices, flavors, and water. It is a food material that is heat sterilized and filled in a container after adjusting the sugar content, acidity and viscosity to an appropriate level. It is widely used as a material that imparts texture, sweetness, sourness, fresh aroma, and moderate viscosity (Patent Documents 1, 2, 3).

JP 2014-100096 A JP 2010-220534 A JP-A-9-215475

However, since the packaged pulp-containing sauce contains water, pH adjustment and heat sterilization are necessary to maintain the storage stability. In addition, when blended in yogurt or beverages, the moisture from the source dilutes the flavor of the blended yogurt or beverage as a whole. It also had its drawbacks.

In addition, a method of adding sugar and a method of pickling in alcohol are known as other methods for maintaining the preservability of the pulp. However, in order to lower the water activity and improve the preservability by adding sugar, a large amount of sugar is generally required. There are drawbacks such as being granted. In addition, the method of pickling in alcohol may smell of alcohol or ingest alcohol, and it is necessary to consider the Liquor Tax Law, and for sales and distribution, it is necessary to apply and obtain permission. and other shortcomings.

On the other hand, dried fruit is sold and distributed in the market as a dried food that replaces sauces containing pulp packed in containers. Dried fruits commonly seen in the market are obtained by drying the pulp impregnated with sugars with hot air, drying under reduced pressure, naturally drying, or drying in the sun, and are eaten by adding to yogurt. These dried fruits are dehydrated and hardened with sugar, so they are too hard to eat as they are, but when mixed with yogurt or beverages, they absorb water and release sugars, making the pulp soft and easy to eat. Become. However, it has the drawback that it needs to be left for about 6 to 24 hours to become soft enough to eat after being blended into yogurt or a beverage, and it also has the drawback that it has a hot feeling and a dry odor in terms of flavor. there were.

On the other hand, freeze-dried fruits are also sold and distributed in the market, but many of them claim that they are additive-free. When these are added to yogurt or beverages, they absorb water in a relatively short period of time (about 5 to 30 minutes), softening the pulp and making it easier to eat. It had the drawback of lacking

It is an object of the present invention to easily enjoy fruit-filled yogurt, beverages, cocktails, chuhai, bread and confectionery, etc., which are excellent in preservability, lightweight, and have a texture close to that of raw pulp and a wide variety of flavors. It is to provide food materials that can be

As a result of extensive research by the present inventors to solve the above problems, the fruit or vegetable is made into porous dried small pieces, and these are mixed with edible powders such as sugars, acids, polysaccharide thickeners, etc., and the food material as a whole However, since the dried fruit or vegetable is a porous small piece, it quickly absorbs moisture and reproduces a texture similar to the original fruit or vegetable, and the edible powder quickly dissolves in a system containing moisture. It dissolves and quickly expresses flavor, viscosity, color, etc., and can reproduce a variety of flavors with a texture similar to that of raw fruit pulp. , have completed the present invention.

Thus, the present invention provides the following.
[1] A food material comprising a porous dry piece of fruit or vegetable and an edible powder.
[2] The food material according to [1], wherein the dried porous fruit or vegetable pieces are substantially free of components other than those derived from the fruit or vegetable before drying.
[3] The porous dried pieces of fruit or vegetables are (1) a die shape with a length of each side of 3 mm to 30 mm, (2) a cut shape with a length of each side of 3 mm to 30 mm, (3) The food material according to [1] or [2], which has a substantially spherical shape with a diameter of 3 mm to 30 mm, or a combination of two or more of any of the above (1) to (3).
[4] The food material according to any one of [1] to [3], wherein the dried porous fruit or vegetable pieces are freeze-dried, microwave-vacuum dried, or puffed.
[5] The edible powder contains one or more ingredients selected from powdered flavors, powdered fruit juices, sugars, sweeteners, acidulants, amino acids, saltiness agents, powdered pigments and polysaccharide thickeners. The food material according to any one of [1] to [4].
[6] The food material according to any one of [1] to [5], wherein the edible powder is powder or granules having an average particle size of 0.04 mm to 2 mm.
[7] Any one of [1] to [6], wherein the edible powder is mixed in the range of 0.01 to 10 parts by mass with respect to 1 part by mass of the porous dry pieces of the fruit or vegetable. 1. The food material according to 1.
[8] The food material according to any one of [1] to [7], which is for addition to water or liquid or gel foods containing water.
[9] The food material according to [8], wherein the water-containing liquid or gel food is yogurt.
[10] A packaged food in which the food material according to any one of [1] to [9] is packaged in an individual container within the range of 2g to 50g.
[11] The container-packed food of [10], wherein the individual container has a substantially regular tetrahedral shape.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a food material which is excellent in preservability, is light in weight, and allows easy enjoyment of fruit yoghurts, fruit-containing beverages, and the like, which have a texture close to that of fresh fruit flesh and a wide variety of flavors. Moreover, since the food material according to the present invention has a low water content, when it is added to a water-containing food, it absorbs the water of the food, making it possible to obtain a blended product with a richer feeling. In addition, since the food material according to the present invention has a low water content, even if it is added to baked confectioneries or oil-and-fat processed foods, foods with high palatability can be obtained. Furthermore, since the product of the present invention has a low water content, it is lightweight and convenient to carry. Furthermore, when a coloring agent is added as an edible powder, the coloring effect on the dried pulp portion differs from that on other portions, making it possible to express more diverse color tones.

The food material of the present invention is characterized by comprising porous dried pieces of fruit or vegetables and edible powder.

Since the dried fruit or vegetable is a porous piece, it can absorb water quickly and reproduce the texture close to that of the original fruit or vegetable. In addition, the edible powder can quickly dissolve in a system containing water and quickly develop flavor, viscosity, color, and the like.
<Porous Dried Pieces of Fruits or Vegetables>
Fruits or vegetables used in the present invention are not particularly limited as long as they are edible.

Examples of fruits include banana, melon, persimmon, tomato, fig, loquat, pomegranate, strawberry, mango, pear, pear, kiwifruit, apricot, peach, cherry, plum, blueberry, guava, papaya, dragon fruit, durian, Examples include grapes, pineapples, apples, oranges, grapefruits, lemons, and limes. Examples of vegetables include eggplant, carrot, green pepper, lettuce, onion, radish, turnip, burdock, bamboo shoot, lotus root, cucumber, spinach, cabbage, lettuce, Japanese mustard spinach, garland chrysanthemum, potato, taro, and sweet potato. can. Among these, fruits are particularly preferred.

The dried fruit or vegetable used in the present invention preferably does not substantially contain components other than the fruit or vegetable-derived component before drying. For example, when fruits or vegetables are soaked in a sugar solution before drying and then dried, the dried fruits or vegetables are hardened by sugars and are too hard to eat as they are. It takes a long time (about 6 hours to 24 hours) for the sugars to dissolve. In addition, when dried fruits and vegetables are coated with saccharides, etc., it takes time (about 10 minutes to 1 hour) for the saccharides on the surface to dissolve when blended in yogurt or beverages. On the other hand, since the dried fruit or vegetable does not substantially contain components other than the fruit or vegetable-derived component before drying, it absorbs moisture quickly (3 minutes to 10 minutes), You can approach the texture of fruit or vegetables.

It is also preferred that the dried fruits or vegetables of the invention are in small pieces. A small piece is a mass having a certain size, including small pieces of fruits or vegetables that have been cut and then dried, and fruits or vegetables that have been dried and then cut, but are made by compressing fine powder of dried fruits or vegetables. It does not include those granulated by Granulated by pressing fine powders of dried fruits or vegetables is compounded in yogurt or beverages. and the texture of vegetables can no longer be felt.

The size of these small pieces is (1) a dice shape with a length of each side of 3 mm to 30 mm, (2) a cut shape with a length of each side of 3 mm to 30 mm, and (3) a diameter of 3 mm to 30 mm. It is preferably substantially spherical, or a combination of two or more of any of (1) to (3) above. Small pieces of these sizes make it easy to eat in the mouth with a size of less than a bite when blended in yogurt or beverages, while providing a texture similar to the original fruits and vegetables, which enhances palatability. increase.

As for the timing of arranging the size of the small pieces to the above size, it is possible to dry the fresh fruits or vegetables after shredding them. , both can be used together. Considering the efficiency of drying raw fruits or vegetables, the method of drying after shredding is efficient because the surface area of the whole material to be dried is large. Enzymes can act on it and degrade the flavor and texture. Therefore, a preferred example is a method of drying whole fruits or vegetables of a certain size or pieces (with a size larger than 30 mm on a side) and then shredding them to the size mentioned above.

These dried fruits or vegetables are preferably porous. Due to its porosity, it can quickly absorb water when blended in yogurt or beverages, and can provide a texture similar to the original fruits and vegetables, increasing palatability. Examples of methods for obtaining porous dried fruits or vegetables include lyophilization, microwave vacuum drying, and puffing.

The freeze-dried product is a dried product prepared by so-called freeze-drying. After freezing at -10 ° C., more preferably from -30 ° C. to -20 ° C., heat is applied from the outside under a reduced pressure of 1 KPa or less, preferably 0.1 KPa or less, and the product temperature is around the freezing temperature (preferably, A method of sublimating water while maintaining the freezing temperature ±5° C. can be exemplified. In this case, the water turns into fine ice crystals when frozen, but the space where the ice crystals existed becomes a cavity as it is, resulting in a porous structure. In addition, freeze-drying is a preferred method because the fruits or vegetables are always placed in a low temperature state during drying, so that the quality is less deteriorated.

The microwave dried product is a dried product obtained by heating and evaporating water by microwave irradiation. It is a drying method that uses 2450 MHz band microwaves, which is also used in microwave ovens. By directly rotating and heating the water molecules inside the food by microwave heating, the moisture is rapidly evaporated and the original moisture is removed. The existing part becomes a cavity and a porous structure is created. As a method of microwave drying, usually, 100 g of raw fruits or vegetables cut into appropriate sizes are irradiated with microwaves of 2450 MHz for 30 seconds to 120 seconds under an output condition of 2 to 4 kW. , swelling and drying can be exemplified. In addition, microwave drying can be said to be a preferable method because it can be dried in a short time, so that the quality is less deteriorated and enzymes in fresh fruits or vegetables can be deactivated at the same time.

The puffed product is a dried product obtained by further drying a vegetable or fruit that has been partially dried to a porous state. For example, fresh fruits or vegetables are dried with hot air or dried in a vacuum, and the water content is first reduced to about 15 to 30% to obtain a dried product after hot air drying or vacuum drying, and then rapidly heated under reduced pressure, or pressurized. In this method, the material is quickly heated in a gas atmosphere and then quickly placed in a normal pressure to foam water to form a porous structure and dry the material. Puffing after hot-air drying or vacuum drying depends on the conditions after hot-air drying or vacuum drying in the first half, but depending on the conditions after hot-air drying or vacuum drying in the first half, there is a possibility that it may be slightly deteriorated by heat. There is also

<Edible powder>
In the present invention, as described above, the porous dried small pieces of fruits or vegetables are substantially free of ingredients other than the ingredients derived from fruits or vegetables before drying, and are characterized by blending edible powder. do. The porous dried pieces of fruit or vegetables are substantially free of components other than those derived from the fruit or vegetable prior to drying so that the dried fruit or vegetable can absorb moisture as quickly as possible. At the same time, by powdering the ingredients that greatly affect the flavor (sweetness, sourness, umami, bitterness, aroma, etc.), texture (viscosity, elasticity), and color when added to yogurt and beverages, it dissolves as quickly as possible. Various flavors, textures and colors can be imparted to yoghurts and beverages.

Edible powders include, for example, one or more components selected from powdered flavors, powdered fruit juices, sugars, sweeteners, acidulants, amino acids, saltiness agents, powdered pigments, and polysaccharide thickeners. can be done.

Examples of powdery flavoring agents include, in addition to the compounded flavoring compositions having the flavors of various fruits or vegetables, mint-based, spice-based, nut-based, meat-based, milk-based, seafood-based, tea/coffee-based, vanilla-based, and the like. Powdered prepared perfume compositions having various scent characteristics can be used. The method for producing a powdered flavor includes adding one of emulsifiers and stabilizers such as quillaya extract, enzyme-treated lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, glycerin fatty acid ester, gum arabic, and modified starch to the above-mentioned compounded flavor composition. Seeds or more are blended in the range of 0.1 to 25% by weight, preferably in the range of 5 to 20% by weight, based on the mass of the emulsion, and emulsified using, for example, a homomixer, colloid mill, high-pressure homogenizer, etc. to obtain an emulsion. Then, the resulting emulsion contains sugars such as sugar, lactose, glucose, trehalose, cellobiose, starch syrup, and reduced starch syrup; sugar alcohols; various starch decomposition products and starch derivatives such as dextrin; After appropriately blending excipients such as gums, the mixture is dried by an appropriate drying means such as spray drying or vacuum drying to form a powder flavor preparation. The amount of these excipients to be blended can be appropriately selected according to the desired properties of the powdered flavor preparation.

In addition to the water-soluble powdery flavoring agents, oil-soluble powdery flavoring agents can also be used as the powdery flavoring agents. As a method for preparing an oil-soluble flavor, for example, powdery or granular fat and oil, an oil-soluble flavor (essential oil or the above-mentioned compounded flavor composition), and an optional excipient (may not be used) are melted at room temperature. After mixing, the solid obtained by cooling is pulverized to obtain a powdery or granular composition, or a powdery or granular oil at normal temperature and an oil-soluble perfume liquid at normal temperature (essential oil or the above-mentioned preparation perfume composition) and an optional excipient (which may not be used) at room temperature to obtain a powdery or granular composition.

The amount of the powdered flavoring agent added to the food material of the present invention is 0.1 to 20 parts by mass, preferably 0.5 to 5 parts by mass, relative to 100 parts by mass of the porous dry pieces of the fruit or vegetable of the present invention. Part can be exemplified.

Examples of the powdered fruit juice include dried fruit juices of the above-mentioned various fruits. Also, ground dried fruit pulp can be used instead of powdered fruit juice.

Examples of sugars include sucrose, glucose, fructose, maltose, Wasanbon, brown sugar, brown sugar, dried invert sugar/isomerized sugar, dried glucose mixed with fructose sugar, lactose, trehalose, and cellobiose. .

Sweeteners include, for example, acesulfame K, sucralose, aspartame, neotame, disodium glycyrrhizinate, thaumatin, saccharin and its salts, monk fruit extract, licorice extract, rebaudioside A, stevia extract, enzyme-treated stevia extract. and neohesperidin dihydrochalcone.

Acidulants include, for example, citric acid, monopotassium citrate, tripotassium citrate, trisodium citrate, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, DL-tartaric acid, L- Examples include tartaric acid, DL-sodium tartrate, L-sodium tartrate, acetic acid, sodium acetate, succinic acid, sodium succinate and the like.

Examples of amino acids include glutamic acid, aspartic acid, glycine, alanine, threonine, serine, glutamine, proline, asparagine, tryptophan, isoleucine, leucine, cysteine, lysine, tyrosine, phenylalanine, arginine, valine, methionine, histidine, and the like. be able to.

Examples of salty seasoning agents include sodium chloride and potassium chloride.

Examples of powdered pigments include paprika pigment, annatto pigment, tomato pigment, marigold pigment, dunaliella carotene, carrot carotene, palm oil carotene, α-carotene, β-carotene, astaxanthin, canthaxanthin, lycopene, chlorophyll, and gardenia pigment. , safflower pigments, monascus pigments, beet pigments, elderberry pigments, cochineal pigments, etc., mixed with excipients, etc., and dried using appropriate drying methods such as spray drying, vacuum drying, and freeze drying. can.

Polysaccharide thickeners include, for example, gum arabic, alginic acids (alginic acid, alginate), carrageenan, agar, guar gum, xanthan gum, tamarind seed polysaccharides, locust bean gum, pectin, pullulan, cassia gum, deacylated gellan gum, native Gellan gum, psyllium seed gum, gelatin, tragacanth gum, karaya gum, curdlan, gati gum, microcrystalline cellulose, fermented cellulose, microfibrous cellulose, ethyl cellulose, cellulose derivatives such as carboxymethyl cellulose, water-soluble hemicellulose, soybean polysaccharides, modified starch, etc. can be exemplified.

The amounts of powdered fruit juice, sugars, sweeteners, acidulants, amino acids, salty seasonings, powdered dyes, and thickening polysaccharides in the food material of the present invention are determined according to the design of the food material of the present invention (water or fluid containing water). It can be appropriately selected depending on the flavor, viscosity, and properties when added to food in the form or gel.

The blending ratio of each of the edible powders can be appropriately determined according to the required flavor, color tone, viscosity, and the like. Each of the edible powders may be mixed with the porous dry small pieces of fruit or vegetable, but after mixing all or part of the edible powder in advance, the porous dry small pieces of fruit or vegetable are mixed together. They can also be mixed.

The particle size and form of the edible powder are preferably powder or granules with an average particle size of 0.04 mm to 2 mm, preferably 0.1 mm to 1 mm. By setting the edible powder within this range, when the food material of the present invention is added to yogurt, beverages, cocktails, chuhai, bread, confectionery, etc., the edible powder quickly dissolves in a system containing water. It develops flavor, viscosity, color, etc. quickly.

The mixing ratio of the porous dry pieces of fruits or vegetables and these edible powders is 0.01 to 10 as a ratio of the edible powder mixture to 1 part by mass of the porous dry pieces of the fruits or vegetables. Part by mass, preferably 0.1 to 8 parts by mass, more preferably 0.2 to 5 parts by mass. More specifically, the lower limit is 0.01 parts by mass, 0.1 parts by mass, 0.2 parts by mass, 0.5 parts by mass, 1 part by mass, or 2 parts by mass, and the upper limit is 10 parts by mass. , 8 parts by mass, 5 parts by mass, 3 parts by mass, 1.5 parts by mass, 1 part by mass, 0.8 parts by mass, 0.5 parts by mass, 0.3 parts by mass, 0.2 parts by mass, 0.1 Any of the parts by mass includes, but is not limited to, any combination of these lower and upper limits.

A mixture of all these edible powders (edible powder mixture) After appropriately determining the mixing ratio of each of the edible powders, each powder is mixed with a powder mixer to prepare an edible powder mixture. can do.

As described above, the food material of the present invention contains porous dried pieces of fruits or vegetables and edible powder, that is, contains two or more types of solids with different size ranges. It is preferable to fill one container with an amount that can be used up once. As the filling amount of the food material of the present invention, a range of 2 g to 50 g can be packed in individual containers to form a packaged food. For example, assuming yogurt, one serving is about 50 mL to 200 mL. In addition, when using 400 mL of ordinary plain yogurt, about 4 g to 30 g can be exemplified, and about 10 g to 50 g can be exemplified when it is assumed to be used at one time in a large family, dining room, school lunch, etc.

In this way, the porous dried small pieces of fruits or vegetables and the edible powder are filled in one container in an amount that can be used up at one time, so that the porous dry small pieces and the edible powder are each It is possible to save the trouble of separately blending it into the food and drink to be added. Also, there is no need to weigh each item. Furthermore, the balance between the product of the present invention and the food and drink to be added, for example, by using the amount filled in the container of the present invention as it is with respect to the filling amount of the product on sale, a constant flavor can be obtained. can be expected. As a result, food and drink to which the product of the present invention is added can be prepared in a short time even during busy hours.

When filling the container with the food material of the present invention, a method of uniformly mixing the edible porous dry pieces of the edible fruit or vegetable and the edible powder mixture in advance and then filling the container can be employed. Alternatively, the porous dry pieces of fruit or vegetables and the edible powder mixture may be fed from separate lines and mixed in separate containers. This method of feeding the porous dry crumbs of fruit or vegetables and the edible powder mixture from separate lines allows the ratio of the porous dry crumbs of fruit or vegetables and the edible powder mixture to be adjusted in individual containers. , which is advantageous in that .

As the shape of the individual container, shapes such as bag-like, cubic, rectangular parallelepiped, spherical, and substantially regular tetrahedral can be adopted. In addition, as the container material, paper, polyethylene, aluminum foil, paper coated with resin or plastic, etc. can be used alone or in a laminated structure, and the container can be partially or wholly transparent or translucent. By doing so, it is possible to visually confirm the food ingredients inside, to give consumers interest and a sense of security, and to improve their willingness to purchase. In addition, by using aluminum foil-coated polyethylene for the container, the stability of the food material of the present invention can be improved, and by replacing the internal gas with nitrogen, the stability can be further improved.

Alternatively, for example, the product of the present invention filled in a container having a substantially regular tetrahedral shape is connected to each other by connecting the vertices of one container and another container, and the connecting portions are cut off by human power. Multiple (3 to 10 pieces) are set in a row and hung in conspicuous places such as next to the cash register, shelves for yogurt, diluting conch alcoholic beverages, split materials for chuhai and carbonated drinks, homemade bread making corners, sweets making corners, etc. It can also increase consumer willingness to buy.

The food material of the present invention thus obtained can be eaten as it is, but it can be added to fluid or gel foods containing water. That is, for example, at home, yogurt, beverages, milk drinks, fruit juice drinks, carbonated drinks, alcoholic drinks, water, carbonated water, mousse, bavarois, jelly, pudding, yokan, mizu yokan, ice cream, ice milk, lacto ice , sherbet, gelato, fresh cream (in frozen desserts, it is added before freezing), etc., and a highly palatable dessert can be prepared in a short time. It can also be made into jam or preserves by adding a small amount of water. Furthermore, the food material of the present invention is added as it is or with a small amount of water added to dough for baked foods such as cookies, cakes and breads, and baked to produce cookies, cakes, breads, etc. containing fruits. can also be prepared.

<Example 1 Comparison with additive-free freeze-dried banana 5 mm dice>
<Inventive product 1 Inventive product containing freeze-dried banana>
Commercially available additive-free freeze-dried bananas 5 mm diced (430 g of fresh flesh→100 g of dry product) (hereinafter referred to as “FD banana”) were pulverized in a mixer. 2.91 g of unground FD banana (“porous dry pieces”) and 1.16 g of said ground FD banana, 3.21 g of powdered sugar (sugar powder with an average particle size of 75 μm), 0.03 g of fast-dissolving pectin and banana flavor Mix 0.12 g of powder (“edible powder”) (total 7.43 g of “food material” of the present invention) and put it in a regular tetrahedral container with a four-layer structure of paper and polyethylene with a side length of 4 cm. It was filled (invention product 1).

<Comparative product 1 banana preserve>
122.2 g of uncrushed FD banana, 48.7 g of the crushed FD banana, 134.8 g of sugar, 1.26 g of quick-dissolving pectin (same as used in product 1 of the present invention) and 692 g of water in a 2-liter separable flask was added and slowly stirred at room temperature for 30 minutes. A solution of 6.3 g of a 20% aqueous citric acid solution dissolved in 20 g of water (used only for comparative product 1 for the purpose of preventing the pulp from crumbling due to heat sterilization) was added thereto, and the whole was stirred until uniform. . Next, after heating to 60 ° C., deaeration is performed, and after heat sterilization at 90 to 95 ° C. for 10 minutes, it is cooled to 80 ° C. There, banana flavor powder (same as used in product 1 of the present invention) is added to 20 g of water. A solution containing 5.04 g of 100 mL of a substance) was added (total 1050.3 g), and the mixture was dispensed into ten 100-mL glass bottles at the same temperature and sealed. This was immediately cooled to 4°C to prepare a banana preserve (comparative product 1).

<Sensory evaluation 1 (addition to yogurt)>
Inventive product 1 (7.43 g) (equivalent to 2.91 g of uncrushed FD banana) was added to 100 mL of commercially available plain yogurt, lightly stirred with a spoon, and allowed to stand for 30 minutes. On the other hand, comparative product 1 (25.0 g) (equivalent to 2.91 g of uncrushed FD banana) was added to 100 mL of the same plain yogurt as above and lightly stirred with a spoon.

The yogurt with the addition of the product 1 of the present invention and the yogurt with the addition of the comparative product 1 were evaluated by 10 panelists for "preferability of sweetness", "preferability of sourness", "feeling of flesh", "natural feeling", " Sticky texture", "satisfaction", "strength of aroma", "freshness", and "palatableness" were evaluated with a maximum score of 8 and a minimum score of 0. In addition, I was asked to write a free comment. Table 1 shows the average score and the average contents of the comments.

As shown in Table 1, when product 1 of the present invention was added to yogurt and eaten, it scored high in all items other than "preferability of sourness", and in particular "feeling of pulp" and "sticky". It was evaluated as being significantly superior to Comparative product 1 (conventional liquid preserve) in terms of texture, satisfaction, and palatability.

<Sensory evaluation 2 (addition to milk)>
Inventive product 1 (7.43 g) (equivalent to 2.91 g of uncrushed FD banana) was added to 200 mL of commercially available milk, lightly stirred with a spoon, and allowed to stand for 10 minutes. On the other hand, Comparative product 1 (25.0 g) (equivalent to 2.91 g of uncrushed FD banana) was added to 200 mL of the same milk as above and lightly stirred with a spoon. The milk to which the product 1 of the present invention was added and the milk to which the comparative product 1 was added were evaluated by 10 panelists according to the following evaluation items and criteria.

<Evaluation items and criteria>
"Flesh texture": very close to fresh fruit = 5 points, somewhat soggy but close to fresh fruit = 4 points, slightly soggy but with a texture similar to fresh fruit = 3 points, quite soggy but fresh fruit A little texture that seems to be a fruit remains = 2 points, soggy and no fresh fruit-likeness remains = 1 point "Aroma": Free comment , the average score of "pulp texture" of the milk with the addition of comparative product 1, the average content of comments for "fragrance", and the number of people who selected for "richness" and "richness" Table 2 shows. .

As shown in Table 2, when the product 1 of the present invention is added to milk, compared to the comparative product 1 (conventional liquid preserve), "texture of pulp", "aroma", "richness", "rich It was highly evaluated for both "feeling".

<Sensory evaluation 3 (formulation into filling for banana sandwich biscuits)>
50 g of white chocolate was put into a heat-resistant bowl and dissolved in a hot water bath (about 50°C). Add 40 g of unsalted butter and 1 mL of rum, then add the mixture of the present invention product 1 (14.86 g) and 35.14 g of water or the comparative product 1 (50.0 g), and knead well. , and cooled to an appropriate viscosity to obtain a filling containing product 1 of the present invention and a filling containing comparative product 1.

Twelve commercially available biscuits were divided into 6 groups of 2 each, and each of the above-mentioned invention product 1-containing filling or comparative product 1-containing filling was divided into 6 equal portions, which were sandwiched between biscuits from both sides, and were sandwiched between the present invention product 1 and comparative product 1 mixtures. 6 banana sandwich biscuits were prepared.

The banana sandwich biscuits containing the product 1 of the present invention and the banana sandwich biscuits containing the comparative product 1 were evaluated by 10 panelists for "freshness", "preferability of sourness", "richness", and "want to eat more". , and “Preference” were evaluated by the two-point test method superiority level (two-sided test). Table 3 shows the results.

As shown in Table 3, when product 1 of the present invention was added to banana sandwich biscuits and eaten, the following results were obtained: It was evaluated that it was superior to Comparative Product 1 (conventional liquid preserve) in terms of "strength".

<Example 2 Comparison by 10 mm × 10 mm cut of fresh strawberry fruit>
<Inventive product 2 Inventive product containing freeze-dried strawberries>
After cutting 600 g of fresh strawberry fruit (90.0% moisture content) into 10×10 mm size, it was held at −25° C. for 24 hours and pre-frozen. This pre-frozen product is subjected to a freeze-drying device, and after reducing the pressure to 15 Pa, vacuum freeze-drying (requires about 24 hours) while maintaining a shelf temperature of 30 ° C. and a product temperature of -20 to -15 ° C., dried strawberry pulp ("porous 62.4 g (4.0% moisture) were obtained.

Separately, 190 g sugar (fine powder), 0.5 g thickener (xanthan gum), 0.6 g calcium lactate (fine powder), 0.5 g citric acid (fine powder) and 0.4 g red yeast dye and 2.5 g strawberry flavor powder. 0 g was thoroughly mixed to obtain a mixed powder (194.0 g of "edible powder"). This mixed powder was mixed with 62.4 g of the dried strawberry pulp to obtain 256.4 g of the food material of the present invention (Inventive Product 2).

<Comparative product 2 Strawberry preserve from fresh strawberry fruit>
After cutting 600 g of fresh strawberry fruit, the same as the strawberry used in the product 2 of the present invention, into 10×10 mm size, 190 g of sugar and 206 g of water were mixed, and 0.5 g of a thickener (xanthan gum) and 0.5 g of calcium lactate were added thereto. 6 g of citric acid, 0.5 g of citric acid and 0.4 g of colorant powder (Renkoji pigment: the same as used in product 2 of the present invention) were added, heat sterilized at 85°C for 30 minutes, and then cooled to 30°C. 2.0 g of strawberry flavor powder (same as used in product 2 of the present invention) was added and filled into a container to obtain 1000 g of processed strawberry pulp (comparative product 2).

<Sensory evaluation 1 (addition to yogurt)>
Inventive product 2 (8.55 g) (equivalent to 20 g of fresh strawberries) was added to 100 mL of commercially available plain yogurt, lightly stirred with a spoon, and allowed to stand for 30 minutes. On the other hand, comparative product 2 (33.3 g) (corresponding to 20 g of raw strawberries) was added to 100 mL of plain yogurt and lightly stirred with a spoon. The yogurt with the addition of the product 2 of the present invention and the yogurt with the addition of the comparative product 2 were evaluated by 10 panelists for "fresh feeling", "preferability of sourness", "rich feeling", "want to eat more", and "palatableness". ” was evaluated by the two-point test method superiority level (two-sided test). Table 4 shows the results.

As shown in Table 4, when product 2 of the present invention is added to yogurt and eaten, comparative product 2 (conventional liquid It was evaluated as being superior to Preserve).

<Sensory evaluation 2 (kneading into bread)>
200 g of semi-strong flour, 20 g of brown sugar, 3 g of salt, 0.02 g of L-ascorbic acid, 5.0 g of dry yeast and 120 mL of milk were thoroughly mixed and kneaded well for 15 minutes. The product 2 of the present invention (15.4 g) (equivalent to 36.0 g of raw strawberries) was rehydrated with 44.6 g of water to the kneaded dough, or the comparative product 2 (60.0 g) (36.0 g of raw strawberries) equivalent) was mixed, rolled into a ball of an appropriate size, primary fermentation was carried out by a conventional method, then the gas was removed, and secondary fermentation was carried out. It was placed in an oven preheated to 240° C., steamed for 10 minutes, baked at 200-220° C. for 15 minutes, placed on a net and cooled to room temperature.

The bread with the addition of the product 2 of the present invention and the bread with the addition of the comparative product 2 were evaluated by 10 panelists for "fresh feeling", "preferability of acidity", "rich feeling", "want to eat more", ” was evaluated by the two-point test method superiority level (two-sided test). Table 5 shows the results.

As shown in Table 5, when the product 2 of the present invention was added to bread, baked and eaten, the results of "freshness", "preferability of sourness", "richness", "want to eat more", and "preference" It was evaluated that it was superior to Comparative Product 2 (conventional liquid preserve) in terms of “strength”.

<Example 3 Comparison by Frozen Strawberry Fresh Fruit Hole About 15 mm Size>
<Inventive product 3: Inventive product containing freeze-dried strawberries>
After cooling 1200 g of frozen Chinese strawberry fruit (additive-free, calyx removed, water content 90.0%, roughly spherical with a diameter of about 15 mm) to -25°C, reduce pressure to 15 Pa, shelf temperature 30°C, product temperature -20 Vacuum freeze-drying (requiring about 36 hours) while maintaining ~-15°C yielded 124.8 g of dried strawberry pulp ("porous dried pieces") (moisture content 4.0%).

Separately from this, 380 g of sugar (fine powder), 0.08 g of thickener (quick-melting pectin), 0.03 g of calcium lactate (fine powder), 1.0 g of citric acid (fine powder) and 1.0 g of red yeast pigment and strawberry flavor powder. 4.0 g was thoroughly mixed to obtain a mixed powder (386.1 g of "edible powder"). This mixed powder was mixed with 124.8 g of the dried strawberry pulp to obtain 510.91 g of the food material of the present invention (Inventive Product 3).

<Comparative product 3 Strawberry preserve from fresh strawberry fruit>
380 g of sugar and 412 g of water were mixed with 1200 g of frozen strawberry fruit, the same as the strawberry used in product 3 of the present invention. 0 g and 1.0 g of colorant powder (red Koji pigment: the same as used in product 3 of the present invention) were added, heat sterilized at 85 ° C. for 30 minutes, cooled to 30 ° C., and strawberry flavor powder (powder flavor of the present invention) was added. 4.0 g of the same material used in product 3) was added and filled into a container to obtain 1998.11 g of a processed strawberry pulp product (comparative product 3).

<Sensory evaluation 1 (addition to yogurt)>
Inventive product 3 (8.52 g) (equivalent to 20 g of frozen strawberries) was added to 100 mL of commercially available plain yogurt, gently stirred with a spoon, and allowed to stand for 30 minutes. On the other hand, comparative product 3 (33.3 g) (equivalent to 20 g of frozen strawberries) was added to 100 mL of plain yogurt and lightly stirred with a spoon. The yoghurt with addition of product 3 of the present invention and the yoghurt with addition of comparative product 3 were evaluated by 10 panelists according to the following evaluation items and criteria.

<Evaluation items and criteria>
"Flesh texture": very close to fresh fruit = 5 points, somewhat soggy but close to fresh fruit = 4 points, slightly soggy but with a texture similar to fresh fruit = 3 points, quite soggy but fresh fruit A little texture that seems to be a fruit remains = 2 points, soggy and no raw fruit-likeness remains = 1 point "Aroma": Free comment "Body", "Richness": Choose the stronger one Table 6 shows the number of people who selected the average score of the "flesh texture" of the yogurt with the addition of the comparative product 3, the average content of the comments for "aroma", and the "richness" and "richness". .

As shown in Table 6, when the product 3 of the present invention is added to yogurt, the "texture of pulp", "aroma", "richness", and "richness" are higher than those of comparative product 3 (conventional liquid preserve). It was highly evaluated for both "feeling".

<Sensory evaluation 2 (addition to cocktail)>
30 mL of gin, 5 mL of lemon juice and 3 mL of tomato juice were mixed, 8.52 g of product 3 of the present invention (equivalent to 20 g of frozen strawberries) was added thereto, 75 mL of carbonated water was added, stirred gently with a spoon, and allowed to stand for 5 minutes. On the other hand, 30 mL of gin, 5 mL of lemon juice, and 3 mL of tomato juice were mixed, then comparative product 3 (33.3 g) (equivalent to 20 g of frozen strawberries) was added, and 50 mL of carbonated water was poured and lightly stirred with a spoon. A cocktail with the addition of the product 3 of the present invention and a cocktail with the addition of the comparative product 3 were evaluated by 10 panelists according to the following evaluation items and criteria.

<Evaluation items and criteria>
"Flesh texture": very close to fresh fruit = 5 points, slightly soggy but close to fresh fruit = 4 points, slightly soggy but with a texture similar to fresh fruit = 3 points, quite soggy but fresh fruit Some of the typical texture remains = 2 points, soggy and no raw fruit-likeness remains = 1 point "Aroma": Free comment "Body", "Richness": Choose the stronger one Table 7 shows the number of people who selected the average score of the "flesh texture" of the cocktail with the addition of the comparative product 3, the average content of the comments about the "scent", and the number of people who selected the "richness" and "richness". .

As shown in Table 7, when the product 3 of the present invention is added to a cocktail, it is evaluated higher in terms of "flesh texture", "aroma", and "richness" than the comparative product 3 (conventional liquid preserve). Met. In addition, since product 3 of the present invention does not contain water, it is possible to add a large amount of carbonated water, and a strong carbonated feeling can be obtained.

<Example 4 Comparison by 10 mm × 10 mm cut of fresh mango fruit>
<Present invention product 4 Present invention product containing freeze-dried mango>
The mango fruit from Mexico was peeled and seeded, and cut into 10 mm×10 mm dice (water content: 82.0%). After cooling 800 g of this cut product to -25 ° C., reducing the pressure to 15 Pa, vacuum freeze-drying (requires about 36 hours) while maintaining a shelf temperature of 30 ° C. and a product temperature of -20 to -15 ° C., dried mango pulp (" 151.2 g of "porous dry crumbs") were obtained (5.0% moisture content).

Separately, 140 g of sugar (fine powder), 0.5 g of xanthan gum, 0.1 g of guar gum, 0.1 g of tara gum, 0.4 g of citric acid (fine powder) and 3.0 g of mango flavor powder were mixed well to obtain a mixed powder. ("edible powder" 144.1 g). This mixed powder was mixed with 151.2 g of the dried mango pulp to obtain 295.3 g of the food material of the present invention (Inventive Product 4).

<Comparative product 4 Mango preserve from raw mango fruit>
140 g of sugar and 412 g of water were mixed with 800 g of diced mango of 10 mm x 10 mm used in product 4 of the present invention. and sterilized by heating at 85° C. for 30 minutes, cooled to 30° C., added with 3.0 g of mango flavor powder (the same as used in product 4 of the present invention), filled in a container, and filled with mango pulp. A processed product (comparative product 4) of 1356.1 g was obtained.

<Sensory evaluation 1 (addition to yogurt)>
Inventive product 4 (7.38 g) (equivalent to 10 g of raw mango pulp) was added to 100 mL of commercially available plain yogurt, lightly stirred with a spoon, and allowed to stand for 30 minutes. On the other hand, comparative product 4 (33.9 g) (equivalent to 10 g of fresh mango pulp) was added to 100 mL of plain yogurt and lightly stirred with a spoon. The yoghurt with addition of product 4 of the present invention and the yoghurt with addition of comparative product 4 were evaluated according to the following evaluation items and criteria.

The yogurt with the addition of the product 4 of the present invention and the yogurt with the addition of the comparative product 4 were evaluated by 10 panelists for "preferability of sweetness", "preferability of sourness", "feeling of flesh", "natural feeling", " Sticky texture", "satisfaction", "strength of aroma", "freshness" and "palatableness" were evaluated with a full score of 8 and a minimum score of 0. In addition, I was asked to write a free comment. Table 8 shows the average score and the average contents of the comments.

As shown in Table 8, when product 4 of the present invention was added to yoghurt and eaten, it scored high in all items other than "preferability of sourness", and in particular "feeling of pulp" and "sticky". It was evaluated as being significantly superior to Comparative product 4 (conventional liquid preserve) in terms of texture and satisfaction.

<Sensory evaluation 2 (addition to Chuhai)>
26.52 g of water was added to present invention product 4 (7.38 g) (equivalent to 10 g of fresh mango pulp), and 16 mL of 95% brewer's alcohol and 0.3 g of citric acid were added and mixed. 199.8 mL of cold carbonated water was added thereto and gently stirred to obtain 250 mL of mango chu-hi beverage containing 6% alcohol. On the other hand, comparative product 4 (33.9 g) (equivalent to 10 g of fresh mango pulp), 16 mL of 95% brewer's alcohol and 0.3 g of citric acid were added and mixed. 199.8 mL of cold carbonated water was added thereto and gently stirred to obtain 250 mL of mango chu-hi beverage containing 6% alcohol.

The chuhai with the addition of the product 4 of the present invention and the chuhai with the addition of the comparative product 4 were evaluated by 10 panelists for "fresh feeling", "preferability of acidity", "rich feeling", "I want to drink more", and "palatableness". ” was evaluated by the two-point test method superiority level (two-sided test). Table 9 shows the results.

As shown in Table 9, when the product 4 of the present invention is added to chuhai and drunk, the results are "fresh feeling", "preferred acidity", "rich feeling", "want to eat more", and "palatableness". , it was evaluated to be superior to the comparative product 4 (conventional liquid preserve).

<Example 5 Comparison by 3 mm × 3 mm cut of fresh cranberry fruit>
<Inventive product 5 Inventive product containing freeze-dried cranberries>
American cranberry fruit was cut into 3 mm×3 mm dice (84.2% moisture content). After cooling 800 g of this cut product to −25° C., reducing the pressure to 15 Pa, vacuum freeze-drying (requires about 36 hours) while maintaining a shelf temperature of 30° C. and a product temperature of −20 to −15° C., dried cranberry pulp 133. 0 g was obtained (moisture content 5.0%).

Separately, 140 g sugar (finely ground), 0.5 g xanthan gum, 0.1 g guar gum, 0.1 g tara gum, 0.4 g citric acid (finely ground) and 3.0 g cranberry flavor powder were mixed well. This mixed powder was mixed with 133.0 g of the dried cranberry pulp to obtain 277.1 g of the food material of the present invention (Inventive Product 5).

<Comparative product 5 Cranberry preserve from fresh cranberry fruit>
800 g of diced cranberries of 3 mm x 3 mm used in Product 5 of the present invention were mixed with 140 g of sugar and 392 g of water, and mixed with 0.5 g of xanthan gum, 0.1 g of guar gum, 0.1 g of tara gum, and 0.4 g of citric acid. and heat-sterilized at 85 ° C. for 30 minutes, cooled to 30 ° C., added 3.0 g of cranberry flavor powder (same as used in product 5 of the present invention), filled in a container, cranberry pulp A processed product (comparative product 5) of 1336.1 g was obtained.

<Sensory evaluation 1 (addition to baked cookies)>
Put 80g of melted butter and 70g of sugar in a container and whisk well, then add 25g of milk and 1 egg and mix well. There, 52.95 g of water was previously added to the product 5 of the present invention (13.86 g) (equivalent to 20 g of raw cranberry pulp), mixed lightly, and then 200 g of soft flour and 4 g of baking powder were added and mixed well. This was stretched to a thickness of about 5 mm, cut into a suitable size (about 4 cm x 3 cm), and baked at 170°C for 20 minutes to obtain cranberry-filled cookies. On the other hand, instead of adding 52.95 g of water in advance to the present invention product 5 (7.38 g) (equivalent to 20 g of cranberry raw pulp), comparative product 5 (66.81 g) (equivalent to 20 g of cranberry raw pulp) was used in the same manner as above. to obtain a cranberry-containing cookie.

The cookie with the addition of the product 5 of the present invention and the cookie with the addition of the comparative product 5 were evaluated by 10 panelists for "fresh feeling", "preferability of acidity", "rich feeling", "want to eat more", and "palatableness". ” was evaluated by the two-point test method superiority level (two-sided test). Table 10 shows the results.

As shown in Table 10, when product 5 of the present invention was added to cookies and baked and eaten, "freshness", "preferability of sourness", "richness", "want to eat more", "preference" It was evaluated as being superior to Comparative product 5 (conventional liquid preserve) in terms of "strength".
<Example 6 Swelling time of freeze-dried pulp>
Products 1 to 4 of the present invention were mixed with plain yoghurt at the ratios of Examples 1 to 4, and the passage of time after mixing and changes in texture accompanying swelling of the pulp were sensory evaluated every minute up to 15 minutes.

The evaluation was conducted by three panelists, and the evaluation criteria were as follows: the product of the present invention had a crispy texture = A, slightly swollen but crispy in the center = B, almost swollen but slightly crispy. =C, taken as fully swollen =D. When the opinions of the three people did not agree, the majority evaluation (2:1 case) or the central evaluation (3 people divided) was adopted. The results are shown in Table 11.

As shown in Table 11, all inventive products were found to swell completely within 10 minutes.

In addition, for comparison with the product of the present invention, 5 g of commercially available dried mango diced 6 to 8 mm (candied, hot air dried) was mixed with 100 plain yogurt, and the change in texture over time was confirmed. Even after 15 minutes, almost the original hard texture was maintained.

<Example 7 Example in which the colors of the “porous dry pieces” and the “edible powder” are different>
In the present invention product 2 (freeze-dried strawberries are used as "porous dried pieces"), the present invention product is made with exactly the same formulation as the present invention product 2, except that 0.4 g of Benikoji pigment is changed to 0.4 g of gardenia yellow pigment. 256.4 g of the "food material" of No. 5 was obtained.

Inventive product 5 (4.275 g) (equivalent to 20 g of fresh strawberries) was added to 200 mL of commercially available milk, gently stirred with a spoon, and allowed to stand for 10 minutes.

As a result, the appearance of the red fruit pieces floating in the yellow solution was impressive, and the contrast between yellow and red was impressive, making the drink interesting in appearance.

Claims (11)

A food material comprising porous dry pieces of fruit or vegetables and an edible powder. 2. The food material according to claim 1, wherein said porous dried pieces of fruit or vegetables are substantially free of components other than those derived from fruits or vegetables prior to drying. The porous dried pieces of fruit or vegetables are (1) diced with a length of each side of 3 mm to 30 mm, (2) chopped with a length of each side of 3 mm to 30 mm, and (3) have a diameter of 3 mm. 3. The food material according to claim 1, which has a substantially spherical shape of up to 30 mm, or a combination of two or more of any of the above (1) to (3). The food material according to any one of claims 1 to 3, wherein said porous dried pieces of fruit or vegetables are freeze-dried, microwave-vacuum dried or puffed. Claim 1, wherein the edible powder comprises one or more ingredients selected from powdered flavors, powdered fruit juices, sugars, sweeteners, acidulants, amino acids, saltiness agents, powdered pigments and polysaccharide thickeners. The food material according to any one of -4. The food material according to any one of claims 1 to 5, wherein the edible powder is powder or granules having an average particle size of 0.04 mm to 2 mm. 7. The edible powder according to any one of claims 1 to 6, wherein 0.01 to 10 parts by mass of the edible powder is mixed with 1 part by mass of the dried porous fruit or vegetable pieces. food material. The food material according to any one of claims 1 to 7, which is for addition to water or liquid or gel food containing water. 9. The food material according to claim 8, wherein said liquid or gel food containing water is yogurt. A packaged food, wherein the food material according to any one of claims 1 to 9 is packaged in an individual container within the range of 2g to 50g. 11. The packaged food according to claim 10, wherein said individual container has a substantially regular tetrahedral shape.