JP4217080B2 - Process for producing processed fruit, processed fruit and sugar - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a processed fruit product using a freeze-drying method, a processed fruit product, and a sugar fruit.
[0002]
[Prior art]
Conventionally, various products such as jams and presales have been manufactured as processed fruit products. These processed fruit products are ingested as they are and are used for various uses as seasonings, and many of them are preserved by impregnating with sugar.
Many of such processed fruit products are heated at a high temperature during the production process. For this reason, there is a problem that the flavor, color, texture, etc. of the fruit deteriorate due to decomposition of the pigment or loss of aroma by heating.
For such problems, various methods have been proposed as methods for producing processed fruit products without performing heat treatment. For example, Patent Document 1 describes a method for producing a sugar fruit by immersing a fruit as it is or as an appropriate section in a hardly crystalline sugar solution under reduced pressure to reduce its water activity to about 0.73 or less. Patent Document 2 describes a method for producing a corn fruit that is freeze-dried and then immersed in a sugar solution containing a specific sugar content.
[0003]
[Patent Document 1]
JP-A-4-335858 [Patent Document 2]
JP-A-52-047941 [0004]
[Problems to be solved by the invention]
In recent years, with the diversification of eating habits, processed fruit products that can be used for a wider variety of applications have been demanded. However, in the method as described above, the fruit is used as it is or in the form of a slice such as a slice, and it has been difficult to mold it into a free shape. For example, when an attempt is made to produce a processed fruit product with a fine cube or a complicated shape as a slice, the resulting processed fruit product is fragile and has a good shape such as a corner being removed. Moreover, even if the same fruit was used, the texture was distorted, such as having a hard part or a soft part depending on the part, and the color was not uniform.
The present invention has been made in view of such problems, and a production method capable of producing a processed fruit product that can be molded into a free size and shape and has an excellent appearance and texture, and the production It is an object of the present invention to provide a processed fruit product obtained by the method and a sugar fruit obtained by immersing the processed fruit product in a sugar solution.
[0005]
[Means for Solving the Problems]
As a result of intensive studies, the present inventors have found that the above-mentioned problems can be achieved by making a fruit material puree, filling it into a mold tray and freeze-drying it, thereby completing the present invention. That is, the present invention for solving the above problems
(1) A method for producing a processed fruit product, characterized in that the fruit material is pureed , cellulose is added to the pureed fruit material, this is filled in a mold tray and freeze-dried,
(2) A processed fruit product obtained by the production method, and (3) a sugar fruit obtained by immersing the processed fruit product in a sugar solution.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in more detail.
In the present invention, a processed fruit product can be produced, for example, as follows.
First, the fruit material is pureed.
Fruit ingredients include bananas, peaches, melons, apples, pineapples, grapes, oysters, pears, pears, strawberries, blueberries, mandarin oranges, oranges, grapefruits, mangoes, papayas, cuis, etc. Can be used alone or in admixture of two or more. In particular, bananas, strawberries, melons, peaches, cuis, pears, papayas because they are easy to puree, easily brown due to low-temperature damage, and are soft and difficult to circulate when ripe. And at least one selected from the group consisting of mango is preferably used.
As a method for pureing a fruit raw material, any method conventionally used for pureing vegetables or fruits can be used. For example, after washing a fruit raw material, it is optionally seeded. Is cut to a size that can be put into a crusher such as Komitrol or mascoloider, which is generally used to process fruits and vegetables into puree, and put into the crusher Then, the fruit raw material is crushed into a paste form to a liquid form.
[0007]
Water and other raw materials may optionally be added to the fruit raw material that has been pureed as described above (hereinafter sometimes simply referred to as puree). Water not only plays a role of dissolving other raw materials, but also plays a role of infiltrating the sugar solution uniformly when the sugar solution is immersed by generating an appropriate pore by freeze-drying. For these purposes, the amount of water is preferably 0.5 to 20 times the mass of puree, more preferably 1 to 10 times.
Other raw materials are generally those that can be added to foods, for example, fibers such as cellulose; thickening polysaccharides such as guar gum; sugar, liquid fructose / glucose, isomerized sugar, starch syrup, dextrin, sugar alcohol And sugars such as synthetic sweeteners; excipients such as lactose and dextrin; acidulants such as citric acid, malic acid, lactic acid and tartaric acid; The addition amount of other raw materials is preferably about 50 to 500% by mass with respect to the fruit raw material for reasons such as improved texture, improved taste quality and improved shape retention.
In particular, the fiber is preferably added since the texture of the obtained fruit processed product does not become hard when added. Examples of the fibrous material include celluloses such as crystalline cellulose and methylcellulose; fruit flakes such as banana flakes; fruit powders such as banana powder, and cellulose is particularly preferably used. The addition amount of the cellulose is preferably about 10 to 300% by mass with respect to the fruit raw material for the reasons such as improved texture, improved shape retention, improved water absorption, etc. Since various components contained in the puree are uniformly mixed, they are preferably added. Examples of thickening polysaccharides include guar gum, xanthan gum, gum arabic, carrageenan, pullulan, and starch. The addition amount of the thickening polysaccharide is preferably about 1 to 20% by mass with respect to the fruit raw material for reasons such as improving the texture. The addition of other raw materials to the fruit raw material makes the fruit raw material puree. Although it may be performed before or after pureing, it is preferably performed before pureing. It is possible to simplify the process by adding other raw materials such as sugars before the fruit raw material is pureed.
After other ingredients are added to the fruit ingredients, they are mixed thoroughly using a mixer or the like.
[0008]
Next, the obtained puree is filled into a mold tray in which a recess having a predetermined shape is formed.
The mold tray can be formed by means of, for example, injection molding or cast molding.
Polypropylene, stainless steel, aluminum, etc. can be used as the material for the mold tray. In particular, polypropylene has sufficient durability even at low temperatures during freeze-drying and has good release properties after drying. Etc. are preferably used.
Further, the shape of the concave portion formed in the mold tray is not particularly limited, and can be appropriately selected according to the shape of the processed fruit product to be manufactured, such as a square shape, a circular shape, a hemisphere, a star, a flake shape, and a rod shape. .
For example, in the case of a rectangular shape, the size of the recess is preferably 10 to 20 mm on a side and 5 to 10 mm in depth because it can be used for various purposes.
[0009]
Next, the puree filled in the mold tray is freeze-dried by a conventional method to obtain a processed fruit product.
The freezing temperature of the puree is preferably -20 to -60 ° C, more preferably -25 to -40 ° C. The freeze-drying is preferably under a vacuum condition of 1 mmHg or less, preferably at a sublimation temperature of 20 to 80 ° C., more preferably 30 to 60 ° C., and a moisture content in the processed fruit product of about 5% by mass or less, more preferably As a guide, it is about 3% by mass or less. The time required for drying varies depending on the type of fruit raw material used and the type and amount of other raw materials added. For example, if there are many fibers in puree, it will be easy to dry, and if there are many pectins, it will be difficult to dry.
[0010]
The obtained fruit product is not only excellent in storage stability but also excellent in appearance such as color and shape, and has a uniform texture, which is very excellent.
[0011]
Furthermore, a fruit fruit can be manufactured by immersing the processed fruit product obtained as mentioned above in a sugar liquid.
The sugar solution referred to in the present invention means an aqueous solution of sugar generally called syrup. The sugar concentration of the sugar solution is expressed as a solid content rate called Brix (hereinafter abbreviated as Bx). For example, a Bx70 sugar solution represents a sugar solution in which 70 kg of sugar is dissolved in 100 kg. In the present invention, as the sugar solution, a sugar solution of preferably Bx50 or more, more preferably Bx70 or more is used.
The type of sugar used in the sugar solution may be any sugar normally used in this type of corn, and is represented by dinome sugar, curd sugar, granulated sugar, brown sugar, corn sugar, ice sugar, etc. Sugar, glucose, maltose, acid saccharified starch syrup, enzyme saccharified starch syrup, starch sugar such as sugar alcohol, natural sweeteners, artificial sweeteners, and the like can be used.
Immersion is performed until the Bx of the corn is preferably 50 or more, more preferably 70 or more in order to improve the shape and storage stability of the obtained corn. The required immersion time is not particularly limited, and varies depending on the type of fruit raw material used and the type and amount of other raw materials to be added.
The sugar cane obtained in this way is excellent in appearance such as color and shape, and has a uniform texture.
[0012]
The processed fruit products and sugar fruits obtained as described above may be used as products as they are, or may be used in any combination with other ingredients such as yogurt, jelly, bread, ice cream, Western confectionery, Japanese confectionery, chocolate, etc. it can.
[0013]
【Example】
EXAMPLES Hereinafter, although an Example and a test example are shown and this invention and its effect are demonstrated concretely, these do not limit this invention.
[0014]
Example 1
First, 1 kg of banana was sliced to a thickness of about 2 cm, put into a comitoroll, and crushed to obtain a banana puree. For the obtained banana puree, 5 kg of water, 1 kg of sugar (trade name: sugar on white, manufactured by Taiyo Co., Ltd.), lactose (trade name: lactose leprino, manufactured by Replino) 900 g, cellulose (trade name) : 580 g of KC block W-200, manufactured by Nippon Paper Industries Co., Ltd., 30 g of citric acid (manufactured by Fuso Chemical Co., Ltd.), 30 g of guar gum (trade name: Ornaud G2, manufactured by Organo Corporation), gardenia pigment (trade name: Cutina Color 400LS) , Glyco Nutrition Foods Co., Ltd.) 40 g, and perfume (trade name: Banana Flavor KS75-091, Kanto Shokuken Co., Ltd.) 30 g were added, and these ingredients were uniformly mixed with a homogenizer.
Subsequently, the puree was filled into six mold trays (material: polypropylene, size: 36.5 cm × 48.5 cm) in which 520 rectangular recesses of 16 mm × 16 mm × 8 mm depth were formed.
These mold trays were freeze-dried at a freezing temperature of −28 ° C. and a sublimation temperature of 60 ° C. for 24 hours using a dryer manufactured by Kyowa Vacuum Co., Ltd., and the water content in the processed fruit product was about 3% by mass. At that time, lyophilization was completed.
Next, the mold tray was taken out from the freeze dryer, and the processed fruit product was taken out from the mold tray.
Next, the obtained fruit processed product was immersed in an isomerized sugar solution of Bx75 for 24 hours to obtain a sugar fruit.
A sensory test was conducted by 40 monitors on the color, shape, and texture of the obtained corn. As a result, the obtained processed fruit product had a texture that was not too hard, had a good dice shape without any shape loss, and had a bright yellow color.
[0015]
Comparative Example 1
Glucose was produced under the same conditions as in Example 1 except that the banana was not cut into banana puree and was cut into 6 to 9 mm squares and then freeze-dried and immersed in isomerized sugar. As a result of performing the same sensory test as in Example 1 on the color, shape and texture of the obtained sugar cane, the obtained fruit processed product has a texture such as a hard part and a soft part, The corner was out of shape. Moreover, the color was brown.
[0016]
【The invention's effect】
As described above, according to the method for producing a processed fruit product according to the present invention, a fruit material having a good color and texture can be obtained by filling pureed fruit material into an arbitrary mold tray and freeze-drying. The processed product can be manufactured in a free shape. In addition, a sugar fruit obtained by immersing such a processed fruit product in a sugar solution has a good color and texture, and is less likely to lose its shape.

Claims (6)

A method for producing a processed fruit product, comprising: purifying a fruit raw material, adding cellulose to the pure fruit raw material , filling the mold tray into a mold tray, and freeze-drying.   The method for producing a processed fruit product according to claim 1, wherein water is added to the pure fruit material. The method for producing a processed fruit product according to claim 1 or 2 , wherein a thickening polysaccharide is added to a pure fruit material. The fruit processed product according to any one of claims 1 to 3 , wherein the fruit material is at least one selected from the group consisting of banana, strawberry, melon, peach, cui, pear, papaya and mango. Production method. The processed fruit product obtained by the manufacturing method of any one of Claims 1-4 . A sugar fruit obtained by immersing the processed fruit product according to claim 5 in a sugar solution.