JP3469408B2 - Manufacturing method of fruit paste - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to the color of dried fruits,
The present invention relates to a method for producing a fruit paste in which flavor, flavor and the like are utilized.

[0002]

2. Description of the Related Art Fruits are used in addition to raw food, such as fresh juice, concentrated and reduced fruit juice, pulp paste, canned food,
It is processed into jam, etc. In addition, manju, Japanese sweets such as yokan, cakes, Western sweets such as cookies, frozen desserts such as ice cream and jelly, sauces, dressings, foods such as seasonings such as ponzu, and the like, fruit juice, pulp paste, etc. The color, flavor, flavor, etc. are added.

For example, in the case of orange, fresh juice can be obtained by peeling orange and then squeezing it or cutting the whole skin and squeezing out only the fruit juice. In either case, the fruit skin, the thin skin inside, Seeds are removed and discarded.

The concentrated and reduced fruit juice is the fresh juice obtained as described above, which is concentrated under reduced pressure to 1/3 to 1/5.

[0005] At home, the pulp paste is made from fruits.
It can be obtained by removing the peels, seeds, etc., grate it, blending it, or lining it with a strainer, but industrially, put the whole fruits in a stainless steel net and press the screw to apply the pulp to the stainless steel. Obtained by extruding from a net, the pericarp, seeds, etc. remain in the stainless net and are discharged from the discharge port.

[0006] Canned foods are prepared by removing the pericarp, seeds, etc. from the fruit, cutting only the portion of the pulp that is normally eaten into a desired size, heat-treating it, and filling it in a can.

[0007] Jam is obtained by adding sugar to the pulp portion of fruits and boiling it down. In this case, the peels and seeds are also removed. Note that, for example, in the case of strawberry, since the seeds are small, they are not removed but are simply removed and boiled with sugar. However, the seeds are dispersed as they are in the jam. Further, marmalade has only the surface portion of the citrus peel peeled and boiled down with the pulp or juice, but the inner portion of the peel, inner thin skin, seeds, etc. are removed.

[0008]

However, many fruits have a large amount of flavors, pigments and nutrients in their pericarp, but most of the above fruit juices, pulp pastes, canned foods, jams, etc. are only in the pulp part. Since it is used only and the pericarp and seeds are removed and discarded, its peculiar flavor, color and nutrients have not been fully utilized. Further, there is a problem that the yield is deteriorated due to the large number of discarded parts.

Further, the concentrated and reduced fruit juice or the like has a scattered flavor, and therefore, when added to foods, in order to impart a flavor peculiar to the fruit juice, it was necessary to separately add a flavor.

Further, since canned foods, jams and the like are subjected to heat treatment, it is obvious that the heating causes the scattering of flavors and the deterioration of the components, but in the fruit juice and pulp paste which are processed products to which heat treatment is not applied. However, there are problems that the color is deteriorated by the operations such as squeezing and crushing, the flavor is scattered, the components such as vitamins, starch and protein are altered, and browning phenomenon is caused depending on the fruits.

Further, the conventional pulp paste has a problem that the particles are relatively coarse and do not become sufficiently smooth depending on the food to be added.

The present invention has been made in view of the above problems, and its purpose is to provide a fruit paste in which the color and flavor peculiar to fruits are utilized, the particles are fine and smooth, and the discarded portion is small. To provide a manufacturing method.

[0013]

In order to achieve the above object, the first object of the present invention is to freeze dried fruits and paste them by grinding them in a frozen state using a rotary mill grinder. The present invention provides a method for producing a fruit paste, which comprises:

According to a second aspect of the present invention, in the first aspect of the present invention,
The present invention provides a method for producing a fruit paste, wherein the fruit is at least one selected from citrus fruits, berries, apples and grapes.

A third aspect of the present invention provides a method for producing a fruit paste according to the first or second aspect of the present invention, in which the fruit paste is packed in a bag and stored frozen.

A fourth aspect of the present invention is the method for producing a fruit paste according to any one of the first to third aspects of the present invention, in which frozen fruits are roughly crushed with a frozen cutter or frozen chopper and then ground. It provides the law.

A fifth aspect of the present invention is the method according to any one of the first to fourth aspects of the present invention, wherein the temperature of the fruits at the start of grinding is -15 ° C.
The temperature of the fruit paste at the end of grinding is 10 ° C
The present invention provides a method for producing a fruit paste that is ground as follows .

[0018] In the present invention, whole and has the fruits, harvested fruits, washing off adhering to the surface was pesticides, without applying wax, be one obtained by Drying, pericarp, seeds, etc. It means something that is not removed or cut. However, depending on the type of fruit, for example, when the seeds occupy a large proportion of the whole fruit such as peach and plum, the seed removed may be used.

According to the first aspect of the present invention, the dried fruits are frozen in their entirety and ground in the frozen state to form a paste, so the heat generated by grinding becomes heat of fusion and the product temperature becomes high. Therefore, deterioration of color, scattering of flavor, alteration of components such as vitamins, starch, protein and the like are prevented. Further, flavors, pigments, etc., which are often contained in the skin and the like more abundantly than in the pulp, are sufficiently added. Therefore, a fruit paste in which the color and flavor peculiar to dried fruits are satisfactorily imparted and the particles are fine and smooth can be obtained. Also,
The yield is improved because there is no need to remove the peels and seeds and there are almost no discarded parts.

Further, for example, in citrus peels, flavonoid glycosides having an action of preventing capillary rupture, an action of reducing heart rate, an action of improving circulation in the myocardium by coronary vasodilation, an action of blood pressure, antipyretic, sedative, It contains phenylpropanoid glycosides, which have peripheral vasodilatory and blood pressure effects, and various bioactive substances such as coumarin, which has vascular permeability suppression, uric acid excretion promoting, and antifungal effects. Although there are reports ("Bioactive substances in citrus peels", Akiyoshi Sawabe, Yoshiharu Matsubara, Foods Food Ingred
ients JOURNAL, No.169 (1996), p.37-43), and the production method of the present invention, the above biologically active substances contained in the pericarp of fruits can also be effectively used.

According to the second aspect of the present invention, since the fruits are at least one selected from citrus fruits, berries, apples and grapes, by using the whole fruits, flavors, pigments and the like contained in the peel are effective. Since the seeds are relatively small, the presence of seeds is completely unknown by grinding.

According to the third aspect of the present invention, since the obtained fruit paste is packaged in a bag and stored frozen, it is possible to prevent the propagation of various bacteria and to preserve it for a long period of time without deteriorating the color, flavor and the like. In addition, it can be used at any desired time, not only during the period of fruit production.

According to the fourth aspect of the present invention, frozen fruits are crushed with a frozen cutter or a frozen chopper and then crushed. Therefore, the crushing is easy and the heat generated by the crushing and grinding is small.

According to the fifth aspect of the present invention, the temperature of the fruit at the start of grinding is -15 ° C or lower, and the temperature of the fruit paste at the end of grinding is 10 ° C or lower. Therefore, color deterioration, flavor scattering, and alteration of components such as vitamins, starch and proteins can be prevented more effectively.

[0025]

BEST MODE FOR CARRYING OUT THE INVENTION As fruits in the present invention,
Without removing citrus fruits, berries, apples, grapes, strawberries, figs, oysters, pears, peels, seeds, etc.
Even if the whole is ground, it is preferable that the color, taste, flavor, etc. are not adversely affected. In particular, since the color, taste, flavor, etc. are significantly improved by grinding the whole peel,
Citrus, berries, apples and grapes are preferred. As citrus fruits, Wenshu mandarin orange, Kishu mandarin orange, Ponkan, Valencia orange, Navel orange, Daidai, Iyokan,
Grapefruit, lemon, lime, tangerine, yuzu,
Sudachi, kabosu, etc. are used. As the berries, blueberries, raspberries, granberries, blackberries and the like are used. As apples, Fuji, Tsugaru, Mutsu, Celebration, India, World No. 1, Obayashi, Chiaki, Asahi, Kunimitsu, Kodama,
Golden Delicious, Star King Delicious, Jonagold, Alps Maiden, etc. are used. As the grape, Delaware, Campbell Early, Muscat Berry A, Koshu, Neo Muscat, Kyoho, Pione, Muscat of Alexandria and the like are used. When the seeds occupy a large proportion of the whole fruit such as peach and plum, the seeds alone can be removed and used. Further, the shaft and the like may be removed if necessary.

In the present invention, the fruit
The dried material (for example, raisins) is used as the raw material. For fruits, those which are harvested, the pesticides and the like adhering to the surface thereof are washed and removed, and wax is not applied are used.

In the present invention, first, the whole dried fruits are frozen. The freezing may be performed by any method as long as it can be kept at −20 ° C. or lower, and can be performed by using, for example, air blast, contact freezer, liquid nitrogen and the like. Since some fruits are frozen and sold in the market, they may be used.

Next, the frozen fruits are ground in the frozen state. Prior to the grinding, it is preferable to roughly grind into flakes of about 1 to 5 cm with a frozen cutter or a frozen chopper because the grinding becomes easy and the calorific value is reduced. Grinding in the frozen state is performed using a rotary mill type grinder. The product temperature at the start of grinding is preferably -15 ° C or lower. Also, due to the heat generated by grinding,
Frozen fruits are thawed gradually, but at the end of grinding,
That is, when the fruit paste is completed, the temperature of the fruit paste is preferably 10 ° C or lower, and more preferably 5 ° C or lower. If the temperature at the end of milling exceeds 10 ° C, the color is deteriorated, the flavor is scattered, and the components such as vitamins, starch and proteins are deteriorated, which is not preferable.

After the milling is completed, it is preferable that the obtained fruit paste is packed in a bag and kept frozen before the temperature rises. In addition, even if it is frozen and stored, the enzyme may be alive and the browning phenomenon may progress, so in order to prevent it, it is preferable to add 0.2 to 0.5% by weight of vitamin C.

In addition, sugars such as sugar, isomerized sugar, glucose, starch syrup, fructose, lactose, oligosaccharides, coupling sugar, palatinose, maltitol, sorbitol, reduced starch saccharification and the like and sweeteners are added to the above fruit paste. After adding, the product may be packaged into a bag.

The fruit paste obtained by the method of the present invention may be used as it is or diluted to a desired concentration to make a fruit juice, or may be heated by adding sugar to make a jam, a fruit sauce for cooking or confectionery, or a manju. , Japanese sweets such as yokan, cakes, western sweets such as cookies, frozen desserts such as ice cream and jelly, sauces, dressings, seasonings such as ponzu sauce, and the like to add fruit color, flavor, flavor, etc. It can be food.

[0032] The Contact, fruits paste of the present invention, the fruits, pericarp, but seeds be included are manufactured entirely used, for example, if you jam, seeds remain as in the conventional strawberry jam It does not disperse or disperse, and unlike the case of marmalade, the skin part does not disperse as it is, and it becomes a uniformly smooth state.

Further, fruits paste obtained by the method of the present invention are those dried as fruits, e.g. raisin, by Rukoto with dry prune, color raw fruits, flavors, some of nutrition such as However, it has a flavor and nutrition peculiar to dried fruits, and when added to food, it also acts as a moisturizer.

[0034]

EXAMPLES Reference Example 1 After washing Valencia orange, the whole was put in a freezer at −20 ° C. and frozen without wax treatment.

Then, the frozen Valencia orange was taken out from the freezer and, while in the frozen state, was roughly crushed with a frozen cutter into flakes having a size of about 3 to 4 cm.

Subsequently, the flakes obtained by the coarse crushing were put into a rotary mill type grinder and ground to obtain orange paste. The product temperature at the time of charging into the rotary mill type grinder was -18 ° C, and the product temperature at the end of milling was 8 ° C.

The obtained orange paste was packed and packed in a bag made of synthetic resin, frozen, and stored frozen.

Comparative Example 1 The same orange as used in Reference Example 1 was peeled and then squeezed to obtain fresh juice.

Comparative Example 2 The fresh juice obtained in Comparative Example 1 was concentrated under reduced pressure to 1/4 to obtain concentrated reduced fruit juice.

Test Example 1 The frozen product of the Valencia orange paste obtained in Reference Example 1 was thawed, the fresh juice obtained in Comparative Example 1 and the concentrated reduced fruit juice obtained in Comparative Example 2 were quadrupled with water. A thin sample was used as a sample, and 10 panelists tasted it to evaluate the color and flavor. Color was evaluated as A for clean yellow, B for light yellow, and C for slight yellow. For flavor, A was strong, B was moderately strong, and C was weak. It was Further, the ratio of the discarded portion to the weight of orange before processing was compared.
The results are shown in Table 1.

[0041]

[Table 1]

From the results shown in Table 1, the orange paste of Reference Example 1 is excellent in color and flavor, but the fresh juice of Comparative Example 1 and the concentrated and reduced fruit juice of Comparative Example 2 are
It can be seen that the color is slightly lighter than that of Reference Example 1 and the flavor is considerably weak. In addition, the ratio of the discarded portion is shown in Reference Example 1
However, it can be seen that in Comparative Examples 1 and 2, the proportion is 45 to 48% by weight, which is a considerable ratio.

Test Example 2 Using butter, sugar, eggs, soft flour, and baking powder, the orange paste of Reference Example 1, the fresh juice of Comparative Example 1, and the concentrated and reduced fruit juice of Comparative Example 2 were added as orange components. An orange cake was prepared with a formulation of 2.

[0044]

[Table 2]

The flour and baking powder were combined and sifted 2-3 times and the butter was allowed to come to room temperature.

Butter and sugar were put in a bowl, and the mixture was stirred until it became a lumpy creamy form. Then, the eggs which had been loosened were added while being mixed little by little, and then the orange component was added and mixed.

Next, sifted wheat flour and baking powder were added and mixed thoroughly to obtain a dough.

After the confectionery paper is laid on the cake mold,
The dough was poured into an oven preheated to 170 ° C. and baked for 45 minutes to obtain an orange cake.

The orange cake thus obtained was sampled by 10 panelists, and the flavor was evaluated in the same manner as in Test Example 1. In the evaluation, the strong one is A, the slightly strong one is B, and the weak one is C, and the average of all panelists is shown.
The results are shown in Table 3.

[0050]

[Table 3]

From the results shown in Table 3, the one using the whole-grain orange paste obtained in Reference Example 1 retains a strong flavor even when the cake dough is baked at a high temperature and has a natural scent. It was found to be different from the two cases.

[0052] In Reference Example 2 Reference Example 1, instead of the orange cranberry, after got the cranberry paste in the same manner as in Example 1.

The obtained cranberry paste had a beautiful deep red color, a strong flavor, and a good taste. Also, because I used the whole cranberry, there was no discarded part.

[0054] Reference Example 3 Reference Example 1, instead of the Delaware removing the orange only shaft, after got Delaware paste in the same manner as in Reference Example 1.

The resulting Delaware paste had a beautiful light purple color, a strong flavor, and a good taste. Also, because the whole Delaware that removed only the shaft was used, the only discarded part was the shaft.

[0056]

As described above, according to the present invention,
The dried fruits are frozen in their entirety and ground in the frozen state to form a paste, so the color, flavor and texture of the raw fruits
Some of the nutrition has been damaged, but the wind unique to dried fruits
It has taste and nutrition, and when added to foods, it also acts as a moisturizer.
Also it acts to, Ru can be particles finely, to obtain a smooth fruits paste. Also, peel, after that is not time-consuming to remove the seeds, etc., waste part is small, to improve the yield.

   ─────────────────────────────────────────────────── ─── Continued front page       (56) References JP-A-62-244365 (JP, A)                 JP-A-61-166353 (JP, A)                 JP-A-1-117747 (JP, A)                 Japanese Patent Laid-Open No. 1-141561 (JP, A)                 JP 58-134942 (JP, A)                 JP 62-269659 (JP, A)                 Food Manufacturing Equipment Encyclopedia (March 1988)               1st, Chemical Industry Co., Ltd. pp.147-149

Claims (5)

(57) [Claims] 1. A method for producing a fruit paste, which comprises freeze- drying whole dried fruits and grinding them in a frozen state using a rotary mill grinder to form a paste. 2. The fruit is at least one selected from citrus fruits, berries, apples and grapes.
A method for producing the described fruit paste. 3. The method for producing a fruit paste according to claim 1, wherein the fruit paste is packed in a bag and stored frozen. 4. The method for producing a fruit paste according to claim 1, wherein the frozen fruits are roughly crushed with a frozen cutter or frozen chopper and then ground. 5. The method according to claim 1, wherein the temperature of the fruit at the start of grinding is -15 ° C. or lower, and the temperature of the fruit paste at the end of grinding is 10 ° C. or lower. The method for producing a fruit paste according to any one of the above.