JP3242636B2 - Solidified product of natural liquid material and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a solidified product of a natural liquid containing a monosaccharide as a main component and a method for producing the same. More specifically, the present invention relates to a solidified product of fruit juice and The present invention relates to the manufacturing method.

[0002]

2. Description of the Related Art Honey and fruit juice are known as natural liquids mainly composed of monosaccharides. In the natural state, since they are liquid, they are nutritious foods, but they are inconvenient to carry. However, there is a problem that it cannot be eaten easily anytime and anywhere. For this reason, proposals regarding solidification of honey have been published in Japanese Patent Application Publication No. 121091977 and Japanese Patent Application Publication No.
No. Japanese patent application publication 1977 12
The invention of No. 109 discloses a method of purifying pure honey with a vacuum concentrator for 40 to 40 hours.
In a temperature range of 60 ° C., within about 1 hour, moisture is removed and the concentration is increased to immediately mold. However, although the solid honey thus obtained maintains the compositional standard of pure honey, it has a relatively high water content of 7.48%, so that it tends to stick to teeth when eaten and is difficult to eat. There is a problem to say. In addition, although it is a solid type, there is a problem that it is relatively soft, easily deformed, and easily collapsed. In the invention of Japanese Patent Application Publication No. 51050/1988, first, pure honey is removed to a high concentration in a vacuum concentrator within a temperature range of 40 to 90 ° C. within about 1 hour. Next, this is filled in a mold provided in a heat-resistant plastic container, and after cooling, the opening side of the container is covered and sealed with a non-hygroscopic sheet such as aluminum foil. However, when the moisture content of the solid honey product thus obtained was measured by the Karl Fischer method, the moisture content could be reduced to only about 5%, and the The problem of sticking to teeth when eating it and making it hard to eat has not been fully solved. In addition, since it is provided as a product in a heat-resistant plastic container, another problem of bulkiness occurs. Also,
Since any solid honey is soft as described above, there is a problem that it is difficult to mold using a mold with a stamping machine or the like that is frequently used in a hard candy manufacturing process.

[0003] On the other hand, fruit juice is used as a raw material for hard candy, but it is said that sugar is decomposed due to the presence of an acid, so that it is difficult to turn it into a candy even if it is boiled down. Therefore, the Japanese patent application publication 1974 1
In No. 3983, by adding a small amount of water to the powdered juice to form a paste, and then irradiating the microwave,
A technique for manufacturing a product is disclosed. However, in this method, when the raw material is heated, the temperature rises to 150
It is said that if it is attempted to produce candy using only fruit juice, the sugar content in the fruit juice is decomposed and browning occurs, so that a solid product cannot be obtained even when cooled. Therefore, using only natural juice as a raw material,
Japanese Patent Application Publication No. 21615/1991 discloses an invention that can be solidified without decomposing sugar.
No. 4 is proposed. This technology, under reduced pressure,
After the natural juice is irradiated with microwaves and dried by heating, it is subjected to cooling and molding. In particular, the temperature of the juice is 65 to 95 °.
C, the microwave output is reduced to 100
By maintaining the temperature at or below ° C, a good solid fruit juice can be obtained. However, this method requires the use of a special device for irradiating a microwave under reduced pressure, and at that time, requires a complicated temperature operation.

[0004]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to solve the problems of the prior art relating to solidification of juice, which is a natural liquid containing a monosaccharide as a main component. Is what you do. That is, one object of the present invention is to reduce the possibility of sticking to teeth as much as possible with respect to solidified fruit juice, which is a natural liquid containing monosaccharides as a main component, and is substantially similar to hard candy. It has hardness and does not deform even when it is put in pockets or luggage, it is extremely easy to handle, and in manufacturing, it should be molded using a hard candy forming device such as a stamping machine. To provide something that makes it possible. Another object of the present invention is to provide a method for producing a solidified product of fruit juice, which is a natural liquid containing a monosaccharide as a main component, and a method for producing a solidified product having the above characteristics. Is what you do. In particular, an object of the present invention is to provide a production method that does not cause decomposition of sugar in fruit juice or browning. Still another object of the present invention is a vacuum concentrator,
It is an object of the present invention to provide a method for efficiently producing solid juice by using a common apparatus used for producing candy and setting a relatively simple temperature.

[0005]

Means for Solving the Problems A first invention of the present application is to solidify a natural liquid material mainly containing a monosaccharide, wherein the natural liquid material mainly containing a monosaccharide is fruit juice, This fruit juice has an acid content of less than 0.1% and an amino nitrogen content of 5mg%
What was adjusted to be less than 600 to 700 mmHg under reduced pressure and heated to 110 to 130 ° C. to remove water while highly concentrated to 0.5 to 1.5% moisture content Further, the juice obtained by adding an auxiliary component containing an acidulant to the juice that has been concentrated but not yet solidified is molded using a device for hard candy to obtain a granular solid juice. The present invention provides a solidified product of a natural liquid containing a monosaccharide as a main component. The second invention of the present application is directed to a solidified product of a natural liquid containing a monosaccharide as a main component according to the first invention, wherein the solidified product of the natural liquid is 80% by weight of a main component obtained from fruit juice. % Of natural liquids and 20% by weight or less of auxiliary components other than fruit juices such as acidulants and flavors. The third invention of the present application relates to a method for producing a solidified product of a natural liquid containing a monosaccharide as a main component, wherein the natural liquid containing a monosaccharide as a main component is fruit juice, and the fruit juice has an acid content of 0.1%.
The juice was adjusted to less than 1% and the amount of amino nitrogen to less than 5 mg%, and the juice was heated to 110 to 130 ° C. under reduced pressure of 600 to 700 mmHg to remove water, thereby obtaining 0.5%. Highly concentrated to a water content of ~ 1.5%, and after adding an auxiliary component containing an acidulant to the concentrated but not yet solidified juice, using a hard candy forming device Provided is a method for producing a solidified natural liquid material containing a monosaccharide as a main component, characterized in that a granular solid fruit juice is produced by molding.

As a natural liquid containing a monosaccharide as a main component, natural juice (including concentrated juice and purified juice) is used, and its water content is 3% or less (more preferably,
(0.5-1.5%), the juice is
It shows almost the same hardness as hard candy, is hard to stick to teeth, does not deform, and can be molded by a stamping machine in manufacturing. Also,
As fruit juice, acid content less than 0.1% and amino nitrogen content 5mg
%, It is possible to provide a solidified fruit juice which does not cause browning at the time of concentration and is solidified well. In addition, the amount of acid and the amount of amino nitrogen are based on the measurement method of Japanese Agricultural Standard for juice drinks. In the above-mentioned conventional invention, honey is heated at a relatively low temperature in order to prevent deterioration of honey quality and maintain the composition standard of pure honey. Therefore, the reduction of the water content is limited, and the above-mentioned problems could not be solved. However, in the present invention, the above-mentioned problems were solved under the above conditions. In particular, for fruit juice, the acid content is less than 0.1% and the amino nitrogen content is 5mg%
It is desirable that the juice adjusted to less than 10% be highly concentrated and solidified. By adjusting the amount of acid to less than 0.1% and the amount of amino nitrogen to less than 5 mg%, even if the mixture is heated to 100 ° C. or more, browning occurs. It has been found by the inventors of the present invention that the present invention can be effectively prevented, and based on this finding, the present invention in which browning can be effectively prevented has been completed. Therefore, according to this condition, a manufacturing method is employed in which the juice is heated to 100 ° C. or more under reduced pressure to remove water, thereby being highly concentrated to a water content of 3% or less and solidified. Can be. The acid amount and amino nitrogen amount can be adjusted by a method used for purifying fruit juice such as deion exchange. For example, deacidification by cation exchange, potassium, calcium,
Sodium, metals, radioactive substances, etc. are removed, then sodium carbonate is removed by anion exchange, phosphate,
Removes chlorides, sulfates, acids and polyphenols (dyes). Further, the remaining dye may be removed by a polisher.

[0007] In the third invention of the present application, the solid juice obtained has substantially the same hardness as a hard candy under the above-mentioned conditions, is hard to stick to teeth, does not deform, and In manufacturing, compression molding with a stamping machine is possible. In particular, by heating from room temperature to 100 ° C. or higher, the water content is 0.1 to 3.0% (most preferably 0.1 to 3.0%).
5% to 1.5%).
This solves the above-mentioned problems. If the ultimate temperature is low, the moisture content increases, and sufficient hardness cannot be obtained.If the ultimate temperature is too high, the quality of honey or juice deteriorates significantly, and solid honey Alternatively, the heating temperature is 110 ° C. to 130 ° C. because browning may occur in which the color of the solid juice turns brown. Further, it is preferable that the heating is performed from normal temperature to the above-mentioned reached temperature within one hour. The pressure reduction by the vacuum concentrator is 6
It is preferable to set it to 00 to 700 mmHg.

[0008] After being highly concentrated and solidified under the above-mentioned conditions, the particles are subjected to compression molding in a dry atmosphere at a humidity of 55% or less to a size of one bite or less to obtain a granular material. And the solid fruit juice particles are sealed and packaged one by one in the same dry atmosphere with a low moisture permeable film such as an aluminum foil. Thus, compression molding and packaging are performed at a humidity of 55%.
By performing the drying in the following dry atmosphere, the water content of the solid juice is prevented from increasing. The solid juice is kept in a dry state by being sealed and sealed with a low moisture permeable film such as aluminum foil, so that it can be easily carried and eaten like ordinary hard candy. is there.

As for the fruit juice, only natural fruit juice may be used, but it is also possible to add auxiliary components other than fruit juice, such as acidulants and flavors. When this is added, after adding the sub-components to the juice before concentration, heating under reduced pressure by a vacuum concentrator or the like may be performed, or the sub-components may be added during a cooling step after the concentration. Is also good. As an accessory ingredient, fragrance,
What was conventionally used for hard candy, such as a coloring agent and an acidulant, can be used. The amount of the auxiliary component can be appropriately changed depending on the kind and the required flavoring, but if the main component obtained from the juice is small, the characteristic of the juice cannot be utilized, so the main component is 80% by weight or more, flavor, coloring, etc. Sub-components other than fruit juice, such as ingredients and acidulants, shall contain not more than 20% by weight. As described above, the fruit juice has an acid content of 0.1.
It is desirable to concentrate and solidify the fruit juice adjusted to less than 1% and the amount of amino nitrogen to less than 5 mg% in order to prevent browning, but after solidification, add an acidulant as a secondary component. As a result, the amount of acid can be increased and an appropriate acidity can be given. Similarly, the amount of amino nitrogen may be adjusted to an appropriate value by adding an amino acid or the like as an accessory component.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Preferred embodiments of the present invention will be described below in a bulleted form (forms 1 to 10). 1. In the solidified product of a natural liquid containing a monosaccharide as a main component and a method for producing the same, the natural liquid containing a monosaccharide as a main component is fruit juice, and the fruit juice is reduced to 110 to 130 ° under reduced pressure.
By removing water while heating to C, 0.5 to
A solidified product of a natural liquid containing a monosaccharide as a main component, which is highly concentrated to a water content of 1.5% and molded using a hard candy forming apparatus, and a method for producing the same. 2. The above juice is 600-700mm using a vacuum concentrator
Under the reduced pressure of Hg, from normal temperature to ultimate temperature 110 ° C ~ 130 °
C. A solidified natural liquid product according to aspect 1, which is heated to C within 1 hour, and a method for producing the same. 3. 3. The solidified product of a natural liquid containing a monosaccharide as a main component according to the first or second aspect, wherein the hard candy forming device is a stamping machine, and a method for producing the same. 4. Only pure juice is put into a vacuum concentrator and heated from room temperature to an ultimate temperature of 110 ° C. to 130 ° C. within 1 hour under reduced pressure of 600 to 700 mmHg to remove water. Highly concentrated to a water content of 0.5 to 1.5%, and the concentrated pure juice is cooled in a state where it is stretched into a plate shape on a cooling board, and is shaped into bite-sized grains by a stamping machine. A solidified product of a natural liquid containing a monosaccharide as a main component, characterized in that a solidified juice is obtained by the process. 5. The solidified product of a natural liquid containing a monosaccharide as a main component according to any one of the aspects 1 to 4, wherein the solid juice obtained under the above conditions is individually packaged one by one, and its production. Method. 6. 6. The solid fruit juice obtained under the above conditions is individually packaged one by one while being kept in an atmosphere of 30 ° C. or less and a humidity of 45% or less. Of a natural liquid containing a monosaccharide as a main component and a method for producing the same. 7. The solidified product of the natural liquid, which is highly concentrated and solidified under the above conditions, is granulated by molding one piece to a size of one bite or less in a dry atmosphere at a humidity of 55% or less. In the same dry atmosphere.
7. The solidified product of a natural liquid containing a monosaccharide as a main component according to any one of the forms 1 to 6, characterized in that it is individually sealed and packaged with a low moisture permeable film such as an aluminum foil, and a method for producing the same. 8. Juice is a natural liquid substance mainly composed of monosaccharides, and by adding auxiliary components other than juice such as juice and herbal extract, more than 80% by weight of the main component obtained from juice and juice such as juice and herbal extract 1 to 7 wherein a solid fruit juice containing not more than 20% by weight of other sub-components is obtained.
A solidified product of a natural liquid containing the monosaccharide as a main component according to any one of the above, and a method for producing the same. 9. A solidified product of a natural liquid containing a monosaccharide as a main component according to the eighth aspect, characterized in that a subcomponent is added to the main component and the mixture is highly concentrated under the above conditions, and a method for producing the same. 10. In the cooling step immediately after the main component is highly concentrated under the above conditions, the natural liquid containing the monosaccharide as the main component according to aspect 8, characterized by adding an auxiliary component to the juice that has not been solidified yet. A solid product and a method for producing the same.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS In order to enhance the understanding of the present invention, examples are shown below. Embodiment 1 Embodiment 1 will be described with reference to FIG. A natural fruit juice (120 kg) adjusted to an acid amount of 0.05% and an amino nitrogen amount of 2.0 mg% as a main component a is charged into a receiver tank 1 connected to a vacuum concentrator 2. The natural juice transferred from the receiver tank 1 to the vacuum concentrator 2 is heated in the same machine 2 under the conditions of an ultimate temperature of 120 ° C. and a reduced pressure of 600 to 700 mmHg to remove moisture b and concentrate.
The heating time was 43 minutes. The concentrated natural juice is transferred to the receiving vessel 3 and cooled on the cooling board 4 for 20 to 40 minutes while being stretched into a plate shape. The natural juice solidified to a hardness that can be molded by a mold is molded by the stamping machine 5 into granules having a bite-sized size. The molded natural juice was cooled and solidified to obtain 80 kg of solid juice having a water content of 2.0%. Then, the solid natural juice is individually packaged 6. That is, one by one is sealed in a bag made of a laminated sheet of two or more layers of an aluminum foil and a synthetic resin film. The process from the cooling on the cooling board 4 to the completion of the individual package 6 is performed while maintaining the atmosphere at 30 ° C. or lower and the humidity of 40 to 45%.

Table 1 shows the results obtained by changing the ultimate temperature of the vacuum concentrator in Example 1 from 100 ° C. to 150 ° C. in steps of 10 degrees. The other conditions were the same as those in Example 1. It is similar. The heating is assumed to be completed when the temperature reaches the attainment temperature in Table 1, and each heating time is 35 hours.
~ 60 minutes. As is apparent from Table 1, the solidification can be performed at 100 ° C. or higher, but is preferably performed at 110 ° C. or higher. As for the goodness of the compression molding, it is preferable that the temperature is 110 ° C. or more. Regarding the degree of browning, at 150 ° C, strong browning occurs,
It is preferable that the temperature is 140 ° C. or lower. Therefore, overall, the ultimate temperature is most preferably about 110 to 130 ° C. Next, Table 2 shows the amount of acid in the fruit juice as a raw material. As is clear from Table 2, the acid content of the fruit juice is 0.1% by weight or less and the amino nitrogen content is 5 mg% or less. Thus, solid fruit juice can be obtained without causing browning. The conditions other than the acid amount and the amino nitrogen amount are as follows:
Same as Example 1.

[0013]

[Table 1]

[0014]

[Table 2]

Second Embodiment Next, a second embodiment will be described. In Example 2, immediately after the natural juice was concentrated, the acidulant 2.
0% by weight, 0.2% by weight of fragrance, and 0.1% by weight of coloring agent. In the production method, 120 kg of natural fruit juice as the main component a is charged into the receiver tank 1, and vacuum concentration 2 is performed under the same conditions as in Example 1 above. The concentrated natural juice a is transferred to the receiving pot 3 and stretched in a plate shape on the cooling board 4. The juice (concentrated but not yet solidified) juice that has been spread on the cooling plate 4 is
2.0% by weight of the above-mentioned acidulant and 0.2 of flavor
% By weight, 0.1% by weight of coloring agent. After that, similarly to Example 1, after cooling, the mixture was compression-molded by a stamping machine 5 into granules having a size of one bite, and individual packaging 6 was obtained. The sourness is 0 to 3.0% by weight, and the flavor is 0 to 2.0%.
% By weight and the colorant are desirably added in the range of 0 to 2.0% by weight. Further, the auxiliary component d may be put into a receiver tank together with the natural juice.

[0016]

The present invention has the following effects. The first invention of the present application has been able to provide a solid juice in which browning is effectively prevented by adjusting the juice to an acid content of less than 0.1% and an amino nitrogen content of less than 5 mg%. . The second invention of the present application contains, in addition to the above effects, 80% by weight or more of the main component obtained from fruit juice and 20% by weight or less of sub-components other than fruit juice, such as flavors, coloring agents, and sour agents. As a result, a solid juice that can enjoy various tastes other than the juice can be provided. Further, as described above, even when the amount of acid and the amount of amino nitrogen are adjusted, the component lost by the adjustment can be added again by the auxiliary component. The third invention of the present application relates to a method for producing solid fruit juice that can be produced efficiently by relatively simple temperature setting using a vacuum concentrator, a usual apparatus used for producing candy. It was something that could be provided. After the juice was highly concentrated under the above conditions and solidified, the humidity was reduced to 55%.
% In a dry atmosphere of less than or equal to 1%, to produce a granular solid juice by compression molding to a size of one bite or less, and one granular solid juice in the same dry atmosphere. By sealing and packaging each with a low moisture permeable film such as an aluminum foil, it is possible to provide a solid juice product that is easy to eat and does not stick.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram of a manufacturing process of an embodiment.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Receiver tank 2 Vacuum concentrator 3 Receiving pot 4 Cooling board 5 Stamping machine 6 Packaged a Main component b Water c Subcomponent d Subcomponent

Continuation of the front page (56) References JP-A-3-216154 (JP, A) JP-A-6-70686 (JP, A) Monthly Food Chemical, Vol. 12, No. 2, (1996), p. 39-45 Lebensmittel-Wissenschaft und Technology, Vol. 26, No. 2, (1993), p. 138-144 (58) Field surveyed (Int. Cl. ⁷ , DB name) A23G 3/00 A23L 1/068 A23L 2/08 JICST file (JOIS) JAFIC file (JOIS)

Claims (3)

(57) [Claims] 1. A solidified natural liquid containing a monosaccharide as a main component, wherein the natural liquid containing a monosaccharide as a main component is fruit juice, which has an acid content of less than 0.1% and When the amount of amino nitrogen is adjusted to less than 5 mg%,
It is highly concentrated to a water content of 0.5 to 1.5% by removing water while heating to 110 to 130 ° C. under reduced pressure of 00 mmHg. Monosaccharides, which are obtained by adding an auxiliary component containing an acidulant to juice that has not yet solidified, and forming it into granular solid juice using a device for hard candy. A solid product of a natural liquid material as a component. 2. The solidified product of the above natural liquid contains 80% by weight or more of the main component obtained from fruit juice and 20% by weight or less of sub-components other than fruit juice such as acidulants and flavors. The solidified product of the natural liquid material according to claim 1, characterized in that: 3. A method for producing a solidified product of a natural liquid containing a monosaccharide as a main component, wherein the natural liquid containing a monosaccharide as a main component is fruit juice, and the fruit juice has an acid content of less than 0.1% and The amount of amino nitrogen was adjusted to less than 5 mg%, and this fruit juice was reduced to 110 to 130 ° under reduced pressure of 600 to 700 mmHg.
By removing water while heating to C, 0.5 to
Highly concentrated to a water content of 1.5%, and after adding an auxiliary component including an acidulant to the concentrated but not yet solidified juice, molding using a forming device for hard candy A method for producing a solidified product of a natural liquid containing a monosaccharide as a main component, characterized in that a granular solid fruit juice is produced.