JP2681368B2 - Fruit sauce and its manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a novel fruit sauce, and more specifically, it retains fluidity at room temperature, forms a gel after heating and cooling, and retains the gel by reheating. The present invention relates to a fruit sauce which retains moldability, has excellent freezing properties, is pleasant in taste, is juicy and has a jam-like disintegration property, luster and freshness, and a method for producing the same.

[Conventional technology and problems]

Heretofore, as a filling material for confectionery and bread, jam, gelatin, agar, gelled ones such as alginate have been widely used.

However, there is a problem that jam does not have heat resistance (shape retention), and when it is wrapped in a dough or squeezed by squeezing it, it melts and shrinks, and a cavity is formed. Gelatin gel also suffers from the same problem as above because it has poor heat resistance. In the case of agar gel and alginate gel, when the gel is crushed, it feels loose and the texture is not satisfactory. Further, those using xanthan gum or locust bean gum have a strong sticky feeling, and a juicy and refreshing texture cannot be obtained.

[Means for solving the problem]

As a result of earnest studies in view of such circumstances, the present inventors have succeeded in providing a fruit sauce having good heat resistance of gel, a pleasant mouthfeel, juiciness, and a disintegration property such as jam.

That is, the first aspect of the present invention is a fruit sauce characterized by containing chitosan, and the second aspect of the present invention is a fruit sauce characterized by containing chitosan in the form of a gel. Is a method for producing a fruit sauce, which is characterized by adding chitosan to a fruit sauce, and 4th of the present invention is a method for producing a gel fruit sauce, which is characterized by adding and mixing chitosan to a fruit sauce and then heating. Each law has its contents.

The fruit sauce used in the present invention is not particularly limited, and examples thereof include apple sauce, strawberry sauce, orange sauce, kiwi sauce, raspberry sauce (sugar content 6
0, fruit pulp 35% or more, fruit juice 20-40%) and the like.

The chitosan used in the present invention is not particularly limited, and examples thereof include "chitosan CLH", "chitosan PSH", and "chitosan PS".
L ”(all are trade names, manufactured by Yaizu Suisan Chemical Co., Ltd.) and the like.

In the present invention, chitosan is added in an amount of 0.3 to 1.0 part by weight based on 100 parts by weight of the fruit sauce. If it is less than 0.3 part by weight, the desired gelation cannot be obtained, and if it is added in excess of 1.0 part by weight, the hardness of the gel does not change and it is uneconomical.

The fruit sauce as described above becomes a gel by heating and cooling. The heating temperature is 80 to 90 ° C, the heating time is 10 to 20 minutes, or the heating condition used for sterilization of so-called milk such as about 10 seconds at 120 to 130 ° C is sufficient, and excessive heating causes browning or the like. Waking up is not preferable. The gel thus obtained has excellent heat resistance and retains the gel state even when reheated.

[Examples] Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.

Example 1 Strawberry sauce (Ikeda Saccharification, A-227 type) 1
Chitosan (made by Yaizu Suisan Kagaku Kogyo, PSH type) 0.3g in 00g
Was added and mixed.

On the other hand, a cake dough having the following composition was prepared: Material g Soft flour 100 Whole egg (net) 80 Top sucrose 90 Flow shortening 30 Margarine for confectionery 50 Baking powder 1.5 Vanilla oil 20 g of strawberry sauce mixed with chitosan was squeezed on the top, and about 30 g of cake dough was squeezed and baked.

Strawberry sauce gels due to heating during baking,
A fruit-in-cake that was present in the cake like a mosaic and had an interesting cut appearance and a texture different from that of jelly was obtained.

Example 2 0.5 g of chitosan (PSL type made by Yaizu Suisan Chemical Co., Ltd.) was mixed with 100 g of apple sauce (made by Ikeda Saccharification, No.266).

On the other hand, a cake dough having the composition shown in Example 1 was produced.

Next, about 10 g of apple sauce mixed with chitosan was squeezed into a raisin finger bread mold, and then about 40 g of cake dough was squeezed and baked.

After baking, the gelled apple sauce was released from the mold well, and an apple-on-cake with juiciness was obtained.

[Action / Effect]

The fruit sauce of the present invention maintains fluidity at room temperature,
It becomes a gel state by heating and cooling, maintains the gel state even by reheating, and has good freezing property. Further, the fruit sauce of the present invention has a pleasant mouthfeel, is juicy and has a good disintegrating property such as jam, luster and wateriness, and is suitable for a filling material such as confectionery and bread and a topping material.

Claims (6)

(57) [Claims] 1. A fruit sauce containing chitosan. 2. A fruit sauce containing chitosan in the form of a gel. 3. The fruit sauce according to claim 1, wherein the content of chitosan is 0.3 to 1.0 part by weight based on 100 parts by weight of the fruit sauce. 4. A method for producing a fruit sauce, which comprises adding and mixing chitosan to the fruit sauce. 5. A method for producing a gelled fruit sauce, which comprises heating chitosan after adding and mixing it to the fruit sauce. 6. The method according to claim 4, wherein 0.3 to 1.0 part by weight of chitosan is added to 100 parts by weight of the fruit sauce.