JP3648203B2 - Prune fiber food - Google Patents

Description

注１：栄養表示基準（平成８年厚生省告示第１４６号）による計算式
１００−（水分＋たんぱく質＋脂質＋灰分＋食物繊維）
注２：滴定法
【００４０】
実施例３
大豆蛋白１００部に、実施例２で得られたプルーンファイバー粉末２部を添加してエクストルーダーで充分に混合した。その後、得られた混合物について、大豆臭さの官能検査を行った（検査人数７人）。結果を表２に示す。
【００４１】
【表２】

【００４２】
このように、プルーンファイバー粉末を添加した大豆蛋白は大豆臭さが緩和されていた。
【００４３】
実施例４
市販のホットケーキミックス１００ｇに実施例１で得られたプルーンファイバーペースト３ｇを添加して、ホットケーキを作製した。これを室温まで冷まし、その後−１５℃で４８時間保存して冷凍した。
【００４４】
次いで、得られた冷凍品を電子レンジを用いて解凍調理した。解凍調理されたホットケーキはしっとり感があり、甘味が感じられた。
【００４５】
実施例５
市販のバターロール用材料（全体として６０１ｇ）に実施例１で得られたプルーンファイバーペースト３０ｇを添加して、バターロールを作製した。得られたパンはしっとり感があり、風味がまろやかになった。
【００４６】
実施例６
市販のカレールー１００ｇに実施例１で得られたプルーンファイバーペースト３ｇを添加して、カレーを調理した。得られたカレーは風味がまろやかになっていた。
【００４７】
実施例７
実施例１で得られたプルーンファイバーペースト１００ｇ、ペクチン４ｇ、ぶどう糖１７０ｇ、水１１０ｇ、クエン酸１．５ｇ、及びプルーンエキス２３０ｇを混合してジャムを調製した。得られたジャムはプルーン特有の酸味、甘味、風味が調和した好ましい味であり、舌触り及び食感も良好であった。
【００４８】
実施例８
ウェットグルテン１００ｇに実施例２で得られたプルーンファイバー粉末３ｇを添加、混練して粒状小麦蛋白を得た。得られた小麦蛋白は、添加していないものと比べて小麦臭とえぐ味が低減し、風味が良くなった。
【００４９】
【発明の効果】
本発明で得られたプルーンファイバー食品はプルーン果皮部を原料とし、ビタミンＡ、ミネラル、食物繊維等を豊富に含んでいながらプルーン特有の甘味や酸味等をも併せ持っている。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a prune fiber food using as a raw material a hydrolyzate of the prune skin part, and in particular, using a prune skin part which is a residue after extracting an extract from water and seeding a dry prune and separating a liquid part. It relates to prune fiber food.
[0002]
[Prior art]
Prune is considered a functional food due to its sweetness and generally known mild laxative action, and is widely eaten in the seed-free state or in the form of an extract. When using prune as an extract, dry prunes as a raw material are first hydrated, heated to a predetermined temperature, and kept for a predetermined time, after which the extract is separated and processed into a concentrated extract. On the other hand, after extraction of the extract, the seed part and the prune skin part are left as residues.
[0003]
When extract extraction or separation is performed using only water, the water-insoluble components contained in the prunes remain in the pruned peel. Therefore, the prune peel part contains abundant vitamin A, mineral, dietary fiber, etc., and its utility value as a functional food is not lost.
[0004]
However, prune peculiar ingredients such as sweetness and sourness are water-soluble, and a considerable amount is extracted and separated together with water as an extract or the like. Therefore, the pruned skin part, which is a residue, is almost tasteless, fibrous and has a poor texture, and it is difficult to eat as it is. Therefore, until now, the prune peel has hardly been used as a food or a raw material for food processing.
[0005]
[Problems to be solved by the invention]
The present invention solves the above-mentioned conventional problems, and its object is to use the prune peel as a raw material, and it contains a variety of vitamin A, minerals, dietary fiber, etc. It is to provide prune fiber foods that have both.
[0006]
[Means for Solving the Problems]
The present invention is a prune fiber food made from a hydrolyzate of the prune peel, containing 20 to 45 g of dietary fiber and 40 to 70 g of carbohydrate in 100 g of solids, and having an acidity of 1 to 3.5 g in terms of citric acid. The present invention provides a prune fiber food product that achieves the above object.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
As described above, the prune skin part refers to a residual component after extracting an extract from dry prunes, taking out a seed part, and further separating a liquid part. The fruit part (parts other than the seed part) of dry prunes contains water and water-soluble and water-insoluble components as solids other than water, but a considerable amount of water and water-soluble ingredients from the fruit part of dry prunes What was removed is the prune skin.
[0008]
Therefore, when compared with the fruit part of the dry prune, the pruned skin part generally has a solid content weight ratio of about 0.05 to 0.2. This solid weight ratio may vary depending on the method of separating the liquid part from the fruit part of the dry prune after removing the seed part. For example, when only the centrifugal method is used as a method for separating the liquid part, the solid content weight ratio is about 0.1 to 0.2, and if the liquid part is further removed by the press method, the solid content weight The ratio is about 0.05 to 0.1.
[0009]
A preferable prune peel part for use in the present invention is a residue after performing extract extraction or the like using only water without using an enzyme. This is because the flavor of the pruned fiber food obtained when using an enzyme during extraction is different.
[0010]
The pruned skin part has no sourness and sweetness peculiar to prunes, and is a fibrous material with a rough texture, which makes it difficult to use as a raw material for food and food processing. Therefore, in the present invention, after obtaining such a prune peel, this is hydrolyzed. This is because the fiber of the prune peel is atomized by the hydrolysis treatment, and sweetness and sourness peculiar to prune can be imparted depending on conditions.
[0011]
Hydrolysis is performed by adding cellulase complex enzyme and water as necessary to the prune peel, heating to an appropriate temperature, and stirring and keeping warm for an appropriate time. When the prune skin part contains sufficient water for hydrolysis and subsequent handling, for example, when only the centrifuge method is used as a method for separating the liquid part, etc. There is no need to hydrate.
[0012]
Otherwise, for example, if the liquid portion is largely removed by pressing after centrifugation, an appropriate amount of water needs to be added to the prune skin for hydrolysis and subsequent steps. In that case, the amount of water added to the prune peel is 0.1 to 3.0 times, preferably 0.3 to 1.0, more preferably 0.5 to 0.9 times the weight of the peel. Amount. When the amount of water added is less than 0.1 times, the reaction time becomes longer and the flavor falls. In addition, the fluidity is poor and the working efficiency is poor. If the amount of water exceeds 3.0 times, the sweetness is weak and the concentration of nutrients is too low.
[0013]
As the cellulase complex enzyme, an enzyme mainly having cellulase activity and also having hemicellulase activity and pectinase activity is preferable. This is because the flavor of the pruned peel after the hydrolysis treatment is improved and the fiber is appropriately atomized. Such cellulase complex enzymes include those of the genus Trichoderma. In addition, an enzyme such as Aspergillus may be used singly or as a mixture of two or more kinds in order to adjust the flavor of the prune peel after hydrolysis.
[0014]
The addition amount of the cellulase complex enzyme is 0.1 to 0.5% by weight, preferably 0.4 to 0.5% by weight, based on the peel after extraction. When the addition amount of the cellulase complex enzyme is less than 0.1% by weight, the reaction time becomes long and the atomization becomes insufficient. If the added amount of the cellulase complex enzyme exceeds 0.5% by weight, the product cost increases.
[0015]
The temperature suitable for the hydrolysis treatment with the cellulase complex enzyme in the prune peel is 30 to 70 ° C, preferably 40 to 60 ° C. If the treatment temperature is less than 30 ° C., the progress of the reaction is insufficient, so that no flavor is produced and atomization is insufficient. When the treatment temperature exceeds 70 ° C., the enzyme is deactivated, the reaction is weakened, and the flavor and atomization become insufficient.
[0016]
The treatment time for stirring and keeping at this temperature for hydrolysis is 1.5 to 16 hours, preferably 3 to 7 hours. If the treatment time is less than 1.5 hours, the flavor and atomization are insufficient, and if it exceeds 16 hours, the flavor is lowered.
[0017]
After the hydrolysis treatment, the enzyme contained in the reaction product is deactivated. The deactivation treatment is usually performed by raising the temperature of the reaction product to about 80 ° C. and holding it for about 30 minutes. Thereafter, the reaction product is taken out from the reaction vessel, and after scouring to adjust the concentration, a hydrolysis paste is obtained. The backside can be done using a backside machine (palper finisher). The size of the mesh is preferably 12 to 30 mesh, particularly 20 mesh.
[0018]
The hydrolyzed paste may be packed as it is and then heat-sterilized (retort) to form a pruned fiber food in a paste form, while it may be frozen as it is to obtain a frozen product.
[0019]
As another product form, the reaction product taken out from the reaction vessel may be dried to produce a prune fiber food product in a powder form. In that case, drying is preferably performed by a spray drying method. This is because according to the spray drying method, it can be dried instantly without raising the product temperature, and thus it can be pulverized without impairing the flavor of the prunes. Moreover, it is because powdering can be performed efficiently in a continuous process.
[0020]
However, the hydrolyzed paste is a non-uniform viscous liquid including insoluble matter. The spray-drying method is generally suitable for the process of pulverizing a uniform solution, but the non-uniform viscous liquid is difficult to be pulverized even when sprayed. Adjustment is difficult.
[0021]
Therefore, when performing the spray drying method, the solid content concentration may be appropriately adjusted, and a powdering aid may be further added. In order to obtain a solid content yield exceeding 80% on average by the spray drying method, the hydrolyzed paste is preferably adjusted to a solid content concentration of 5 to 15%, particularly 8 to 14%.
[0022]
In addition, as a powdering aid, dextrin, cyclodextrin, trehalose and the like can be used. Of these, trehalose is preferably used. This is because the flavor of trehalose is in harmony with the flavor of prunes, and the adhesion of the tubular body is reduced to improve the solid content yield.
[0023]
The addition amount of the powdering aid is 1 to 15% by weight, preferably 4 to 6% by weight, based on the solid content. If the additive amount of the powdering aid is less than 1% by weight, the effect of addition cannot be obtained. If the additive amount exceeds 15% by weight, the powder has high hygroscopicity after spray drying, and solidifies when exposed to the air. descend.
[0024]
The prune fiber food product obtained by the above method contains 20 to 45 g, preferably 25 to 30 g, of dietary fiber in 100 g of solid content. If the content of dietary fiber is less than 20 g, the function as a fiber food will be inferior, and if it exceeds 45 g, the sweetness will be low and the texture will be rough. Moreover, this prune fiber food contains 40 to 70 g of carbohydrates, preferably 50 to 60 g. If the saccharide content is less than 40 g, the sweetness is insufficient, and if it exceeds 70 g, the sweetness is excessive. Examples of carbohydrates include glucose, fructose, sorbitol, cellobiose, and oligosaccharide. The prune fiber food has an acidity of 1 to 3.5 g, preferably 2.0 to 2.5 g in terms of citric acid. If the acidity is out of the above range, the balance between sweetness and sourness will deteriorate and the flavor will fall.
[0025]
The prune fiber food of the present invention exhibits a good flavor in which the sweetness and sourness peculiar to prune are well balanced. In addition, the fiber is sufficiently finely divided so that most passes through 20 mesh, and the touch is good. Therefore, this prune fiber food can be sufficiently used as a raw material for food and food processing.
[0026]
The pruned fiber food product after spray drying may be further pulverized to obtain an 80 mesh pass product. This is because melting the mouth improves.
[0027]
Specific uses of the pruned fiber food product of the present invention include food wetting enhancers, natural gelling agents, deodorants, seasonings, texture improvers and the like. For example, if it is added to frozen foods (hamburgs, confectionery breads, hot cakes, etc.), the juicy texture is maintained even after thawing cooking due to its moisturizing effect.
[0028]
Moreover, if it is added to soy protein, the soy odor can be eliminated. When added to the bread ingredients, the bread has a moist texture, and the flavor is subtracted from the salt, so the salt can be reduced. Add to curry to make the flavor mellow. If it is processed into jam, etc., it shows an appropriate viscosity and can make use of its own flavor.
[0029]
What is necessary is just to adjust suitably the addition amount with respect to the other foodstuffs of a prune fiber foodstuff. In general, 1 to 10% by weight, preferably 2 to 4% by weight of the whole when taking advantage of its own flavor, and 1 to 10% by weight, preferably 3 to 6% of taking the flavor improving effect and moisturizing effect. Add in an amount of about% by weight.
[0030]
【Example】
The following examples further illustrate the present invention, but the present invention is not limited thereto.
[0031]
Example 1
A predetermined amount of water was added to the dry prune, heated to a predetermined temperature, and stirred for a predetermined time. The seed part of the prunes was removed from the mixture, the remainder was centrifuged, and the liquid part was further removed by pressing to obtain a pruned peel.
[0032]
2600 kg of water was added to 2000 kg of the obtained prune peel, 10 kg of a commercially available Trichoderma cellulase complex enzyme was added, heated to 50 ° C. with stirring, and held for 5 hours. At this time, in order to increase the number of contact between the raw material and the enzyme in the reaction tank, horizontal agitation and vertical circulation were performed to shorten the reaction time.
[0033]
The reaction product was heated to 80 ° C. and held for 30 minutes to deactivate the enzyme, and then removed from the reaction vessel. Thereafter, the reaction product was applied to a 20 mesh pulper finisher to obtain 4140 kg of prune fiber paste.
[0034]
The obtained prune fiber paste had a favorable taste in which the acidity, sweetness and flavor peculiar to prune were harmonized, and the touch was also good.
[0035]
Example 2
12.6 kg of trehalose was added to 2300 kg of the prune fiber paste obtained in Example 1 and dissolved. The solid content concentration of the prune fiber paste was 11%.
[0036]
This paste was dried by a spray drying method. The drying conditions were an intake temperature of 190 ° C., an exhaust temperature of 100 ° C., and an atomizer speed of 11000 rpm. As a result, 216 kg of prune fiber powder was obtained.
[0037]
Thereafter, the powder was further passed through a 20-mesh sieve and pulverized with a pulverizer. Further, a final sieve was performed with an 80 mesh shifter to obtain a finely pulverized product. The obtained finely pulverized product melted quickly and the pruned flavor remained sufficiently.
[0038]
Subsequently, the component contained in this prune fiber powder was analyzed. The results are shown in Table 1.
[0039]
[Table 1]

Note 1: Formula 100-(moisture + protein + lipid + ash + dietary fiber) based on nutrition labeling standards (1996 Ministry of Health, Labor and Welfare Notification No. 146)
Note 2: Titration method [0040]
Example 3
To 100 parts of soy protein, 2 parts of the prune fiber powder obtained in Example 2 was added and mixed thoroughly with an extruder. Thereafter, the obtained mixture was subjected to a sensory test for soybean odor (7 persons inspected). The results are shown in Table 2.
[0041]
[Table 2]

[0042]
Thus, soybean protein to which prune fiber powder was added had a reduced soybean odor.
[0043]
Example 4
A hot cake was prepared by adding 3 g of the prune fiber paste obtained in Example 1 to 100 g of a commercially available hot cake mix. This was cooled to room temperature, then stored at −15 ° C. for 48 hours and frozen.
[0044]
Next, the obtained frozen product was thawed using a microwave oven. The defrosted hot cake was moist and sweet.
[0045]
Example 5
30 g of the prune fiber paste obtained in Example 1 was added to a commercially available butter roll material (601 g as a whole) to prepare a butter roll. The resulting bread had a moist and mellow flavor.
[0046]
Example 6
Curry was cooked by adding 3 g of the prune fiber paste obtained in Example 1 to 100 g of commercially available curry. The obtained curry had a mellow flavor.
[0047]
Example 7
A jam was prepared by mixing 100 g of the prune fiber paste obtained in Example 1, 4 g of pectin, 170 g of glucose, 110 g of water, 1.5 g of citric acid, and 230 g of prune extract. The obtained jam had a preferable taste in which prunes had a unique sourness, sweetness and flavor, and had a good texture and texture.
[0048]
Example 8
3 g of prune fiber powder obtained in Example 2 was added to 100 g of wet gluten and kneaded to obtain granular wheat protein. The wheat protein obtained had a reduced wheat odor and taste compared to the non-added wheat protein, and the flavor was improved.
[0049]
【The invention's effect】
The prune fiber food obtained by the present invention is made from the prune skin, and has sweetness and sourness peculiar to prune while containing abundant vitamin A, minerals, dietary fiber and the like.

Claims (10)

  In the prune fiber food which uses the hydrolyzate of the prune skin as a raw material, the prune fiber food contains 20 to 45 g of dietary fiber and 40 to 70 g of sugar in 100 g of solids and has an acidity of 1 to 3.5 g in terms of citric acid. The prune fiber food according to claim 1, wherein the prune skin part is a residue after extracting an extract from dry prune with water, seeding, and separating a liquid part.   The prune fiber food according to claim 1, wherein the hydrolysis is performed in the presence of a cellulase complex enzyme.   The pruned fiber food product according to claim 1, wherein the form is pasty.   The pruned fiber food product according to claim 1, which is in a powder form.   6. The prune fiber food product according to claim 5, which has been pulverized by a spray drying method. A step of obtaining a prune peel; and a step of adding a cellulase complex enzyme to the prune peel and performing hydrolysis for 3 to 7 hours to obtain a hydrolyzed paste;
A method for producing a prune fiber food product comprising:   The method according to claim 7, wherein the prune skin part is obtained as a residue after extracting an extract from dry prune with water, seeding, and separating a liquid part.   The method according to claim 7, further comprising the step of pulverizing the hydrolyzed paste obtained by hydrolysis of the prune skin part by a spray drying method.   The prune fiber foodstuff obtained by the method in any one of Claims 7-9.