JP3314829B2 - Evening face puree - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel liquid food using evening face. Hereafter, it is called evening face puree. For more information, there is no blue odor and bitterness of evening fruit, aseptic and preservable while maintaining the original properties (color, aroma, taste) and nutritional value of raw fruit, and the unpleasant taste and unpleasant odor of processed foods Evening puree with masking effect.

[0002]

2. Description of the Related Art Yugao food is a highly nutritious food containing a good balance of sugar, fiber, protein, vitamins, pectin, and inorganic components (calcium, etc.). Sun-dried food has been eaten since ancient times in Japan as so-called goyo. Also, recently, various proposals have been made for foods using evening grape fruit.
(JP-A-59-132868, JP-A-60-43345, JP-A-61-9696
6, JP-A-63-32458, JP-A-2-23847, JP-A-2-325334)
On the other hand, it is well known that vegetables are heated and pulverized to be processed into puree (from Haruo Hoshi, "Introduction to Fruit Beverages").

[0003] However, the evening grape fruit itself has a high nutritional value as a food and is excellent, but has a blue odor and bitterness, and is easily decomposed. In addition, there is a quality problem because it turns gray and is rancid by heat treatment. At the same time, the preservability is poor, and no soybean puree having the original properties of the evening fruit has been produced so far.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to eliminate the blue odor and bitterness of evening fruit, to have the original properties (color, aroma, taste) and nutritive value of raw fruit, and to aseptically preserve it. Manufacture of excellent evening face puree.

[0005] Another object of the present invention is to provide a previously unknown use for evening foods by adding them to processed foods and masking the undesired tastes and off-odors inherent in the foods. To produce puree.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies on evening meals, and as a result, when heating and crushing evening evening fruits to process them into a slurry, a pH adjuster is added to adjust the pH. By adjusting to 2.0 to 6.5, it is found that the evening puree without the blue odor and bitterness of the evening fruit can be obtained, and the evening fruit puree having the original properties (color, aroma, taste) of the fresh fruit can be obtained. The present inventors have found that when added to processed foods, there is a masking effect such as an unpleasant taste and an unpleasant odor of the processed food material itself, and arrived at the present invention.

In the method for producing evening glory puree according to the present invention, first, the evening glory fruits harvested from the field are washed, crushed as they are with a hammer crusher, and then transferred to a heating kettle, and then subjected to 75-100.
While heating in the range of ° C., the pH adjuster was added to adjust the pH to 2.
Adjust to 0-6.5.

The heating temperature and the heating time at this time can be freely changed depending on the softening degree of the evening fruit. In addition, the unripe fruit, which is a raw material, preferably has an immature fruit of about 6 to 9 kg, which is easily broken and easily formed into a slurry. Further, the used portion may be either the whole fruit or the fruit portion.

On the other hand, a pH adjuster is added to adjust the pH to 2.0
The purpose of adjusting to -6.5 is to prevent the evening grape fruit in the slurry form from graying and rancid during the heating and crushing process, and to remove the blue smell and bitterness of the evening grape fruit.

As pH adjusters, citric acid, tartaric acid,
Malic acid, phosphoric acid and ascorbic acid are available. These may be used alone or as a mixture of two or more.

In order to achieve the above object, other additives such as acetic acid, benzoic acid, oxalic acid, maleic acid,
Attempts were made to add organic acids such as malonic acid, aspartic acid and succinic acid, antioxidants such as tocopherol acetate, preservatives such as salt, sugar and honey, and preservatives such as sodium benzoate. Could not be obtained.

Next, after removing coarse particles with a finishing machine (finisher), it is returned to the heating pot again, sterilized by heating at 75 to 100 ° C. for about 5 to 60 minutes, and filled in a sealed container.

Here, sterilization is performed by heating in the range of 75 to 100 ° C. However, as another method, a sterilization method using microwaves or far infrared rays may be used.

Further, it is preferable that the screen hole of the flattening machine is not more than 2.5 m / mφ from the viewpoint of texture.

The evening ginger puree obtained in the present invention can be eaten as it is, or can be eaten after adjusting the pH with sodium citrate or sodium hydroxide. It is also possible to dry it into a laver-like sheet having the original properties of evening grape fruit, or add a moisturizing component and dry it by a drum drying method.

In addition, it can be used as a masking agent by adding to natto, miso, meat, and other foods having an unpleasant taste, off-flavor, etc., and processed into ketchup with vegetables such as seasonings and onions, and dressing and sauces. Also available as The added amount is 0.3 to 2.0 based on the processed food.
Double the amount is appropriate.

Further, bread, noodles, rice crackers, cookies,
It can also be used as processed foods such as cakes, hamburgers, jams and jellies.

[0018]

Embodiments of the present invention will be described below.

(Example-1) One evening fruit (7200)
g) is washed with water, cut roughly with a kitchen knife, and then slurried with a hammer crusher. Next, 3.6 g of citric acid was added while heating (96-98 ° C.)
Was adjusted to 4.2, and it was sifted with a 0.8m / mφ screen sieve. The mixture was returned to the heating pot and sterilized by holding at 82 to 85 ° C. for 35 minutes to produce 2905 g of evening puree having a solid content of 12% by weight. It exhibited the original color and scent of evening grape fruit and was stable for one year when sealed and stored in a glass container.

Further, as shown in Table 1, the evening face puree produced by the conventional method was more easily deteriorated than the puree produced this time, and was discolored to gray and rancid by heat treatment, and had a quality problem. Furthermore, according to the component analysis shown in Table 2, this evening puree had a high nutritional value and had a nutritional value equivalent to that of raw fruit.

[0021]

[Table 1]

[0022]

[Table 2]

(Example-2) One evening fruit (8500)
g) is washed with water to obtain a slurry in the same manner as in Example 1 except for the outer skin and seeds. Next, 0.5 g of ascorbic acid was added while heating at 93 to 95 ° C in a heating kettle to adjust the pH to 6.
Adjust to 1 and clean with a 1.0m / mφ screen sieve. Return to the heating pot again, sterilize at 78-80 ° C. for 20 minutes, and regenerate the evening puree 57 with a solid content of 6.5% by weight.
15 g were produced. This product was stable for one year except that it slightly yellowed when sealed and stored in a glass container.

Example 3 18.6 g of citric acid was added to 6200 g of the slurry treated in the same manner as in Example 2 while heating at 85 to 87 ° C. in a heating kettle to adjust the pH to 3.5. Clean with a 1.0m / mφ screen sieve. It is returned to the heating pot again, sterilized at 90 to 93 ° C. for 15 minutes, and has a solid content concentration of 5.5% by weight.
g was produced. This product was stable for one year when filled and stored in an inner coat can.

Example 4 5000 g of cotton of the evening grape fruit excluding the seeds is crushed into a slurry using a hammer crusher. Next, 25 g of tartaric acid is added while heating at 80 to 85 ° C. in a heating kettle to adjust the pH to 2.8. Further 90
Sterilized at ~ 95 ° C for 10 minutes, solid content concentration 3.8% by weight
Produced 4860 g of evening face puree. This one,
PH 6.0 using 0.1% by weight aqueous sodium hydroxide solution.
After adjusting to 5, 10% by weight of evening face puree according to the usual method
After adjusting the jam, it was very fragrant and delicious.

(Example-5) Evening puree (solid content: 8%) produced in the same manner as in Example-1 and natto were mixed at a weight ratio of 1: 1 and heated to reduce the odor of natto. lost.

(Example -6) Evening puree (solid content: 4%) manufactured in the same manner as in Example 1 and miso were mixed at a weight ratio of 1: 1 and heated, whereby the salty taste of the miso was noticed. No longer.

[0028]

According to the present invention, a novel evening puree having the following features is provided.

1. It has the original properties (color, aroma, taste) and nutritive value of raw fruit without the blue odor and bitterness of evening fruit.

2. It is sterile, has excellent food hygiene, and has good preservability because it is stored in a sealed state by high-temperature sterilization.

3. By adding to processed foods, it is possible to mask undesirable tastes, off-flavors and the like of processed foods.

4. Since it is a liquid, it can be added in place of water in the process of producing a processed food, and unlike a powdered product, it can be used without discomfort.

5. A laver-like sheet can be produced by a method for producing a sheet-like laver, and it can be used for laminating, rice balls, rice crackers, and the like. In addition, when processed into a laver-like sheet, various flavors can be added by adding salmon, menta, laver, fruit, or the like.

[0034]

────────────────────────────────────────────────── ─── Continued on the front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/212 A23L 1/015 Food-related literature information (food net) BIOSIS (DIALOG)

Claims (1)

(57) [Claims] When the evening fruit is heated and crushed to be processed into a slurry, the pH is adjusted to 1.50 with citric acid, tartaric acid, malic acid or phosphoric acid or a mixture of two or more thereof.
Evening face puree characterized by being obtained by adjusting to 0 to 6.5.