JP4476958B2 - Gelled food containing melon and method for producing the same - Google Patents

Description

  The present invention relates to a gelled food containing melon containing melon juice and / or pulp and a method for producing the same.

Melon has been used as a dessert item such as melon jelly because of its good flavor. The melon used for dessert may be used in the final product in the state of fresh fruit or may be heat sterilized in the processing step.
When melon juice and melon pulp are heated in the processing step, they have the disadvantage that they produce a pickled-like odor and the flavor is poor. Due to this drawback, foods containing melon produced through a heating process have a very small amount of melon juice and / or pulp added (for example, 0.5% by mass or less in fruit juice ratio), or melon juice And / or without adding pulp, it has been made by a technique of adding a melon flavor instead to bring out the flavor. However, this method has a problem that the flavor and texture of melon juice and / or pulp cannot be expressed sufficiently.

Patent Document 1 below discloses a method for preventing a scent change associated with heat sterilization by adding a carrot component to a melon component. This method has the disadvantage that it is not suitable for desserts that pursue palatability because the flavor of carrot ingredients is imparted to the product.
JP-A-8-322523

  The present invention has been made to solve the above-described problems, and in a gel food containing melon juice and / or pulp, the odor of melon is reduced and the melon juice and / or pulp is excellent. It is an object of the present invention to provide a gelled food containing melon and a method for producing the same so that a savory flavor can be obtained.

In order to achieve the above object, the gel food containing melon of the present invention is a gel food produced by a production method including a heat sterilization step, and comprises melon juice and / or pulp, coconut milk and a gelling agent. In a mixed state, and the content of the coconut milk is 20 to 120% by mass with respect to the total content of the melon juice and pulp .

The present invention is seen containing melon juice and / or pulp, coconut milk and gelling agent, the raw material liquid to the total content of the melon juice and pulp, the content of the coconut milk is 20 to 120 wt% And a gelled food product containing melon , wherein the melon juice and / or pulp, coconut milk and gelling agent are cooled and gelled in a mixed state .

  According to the present invention, in a gel food containing melon juice and / or pulp, the heated odor of melon can be reduced, and a melon-containing gel food excellent in melon flavor can be obtained.

  The gelled food containing melon of the present invention (hereinafter sometimes referred to simply as gelled food) is a gelled food containing melon juice and / or pulp and coconut milk and gelled by a gelling agent. Specific examples include melon jelly, melon pudding, melon mousse, melon bavalore and the like.

As melons, those of various varieties such as Earls, Ams, Andes, Yubari King, Honeydew, Cantaloupe, Prince, Shirayaki, Elizabeth and the like can be used without limitation.
Melon juice and / or flesh is obtained from the melon peel and the portion excluding seeds.
The melon pulp according to the present invention refers to a cut pulp obtained by cutting the pulp into an appropriate size. The melon juice according to the present invention includes a fruit juice that does not contain solids and a fluid that contains solids (fruit pulp) in a dispersed state. Puree is included.
The size of the cut pulp is preferably 0.1 cm ³ or more in volume. The upper limit of the size of the cut pulp is not particularly limited, but the volume is preferably 4.0 cm ³ or less in that the effect of the present invention can be obtained satisfactorily. When melon pulp is used, the cut pulp cut into the desired pulp size in the final product is used, and the shape and size of the pulp are not changed as much as possible in the manufacturing process.

The content of melon juice and / or pulp in the gel food of the present invention can be appropriately determined depending on the desired texture of the finished gel food.
If the gel food contains melon juice but no melon pulp, if the melon juice content is too low, the melon flavor and texture will not be obtained sufficiently, and if it is too high, the gelling agent will not swell sufficiently And gelation is poor. Therefore, the mass of melon juice in gelled food (in terms of fruit juice rate) is preferably in the range of 0.5 to 100% by mass, more preferably in the range of 5 to 30% by mass.
In addition, the mass of the melon juice (including puree) in the present invention is a mass in terms of a fruit juice rate, and is a value converted to the mass of a melon juice having a Brix sugar content of 10 °. That is, when the measured value (unit: °) of Brix sugar content of melon juice used as a raw material is A and the amount used (unit: g) is B, the mass X (unit: g) of the melon juice converted to the juice ratio ) Becomes “X = B × (A / 10)”.
For example, melon juice B = 50 g having a Brix sugar content A = 20 ° corresponds to X = 100 g when converted into a melon juice having a Brix sugar content 10 ° (in terms of fruit juice rate).
The Brix sugar content is a value obtained by measuring with a refractive sugar meter (a sugar content meter that measures the refractive index and converts it to the concentration of the sucrose solution). As the refractive sugar meter, for example, Refractometer RX-5000 ( Trade name, manufactured by Atago Co., Ltd.) can be used.

On the other hand, when the gel-like food contains melon pulp and does not contain melon juice, if the content of melon pulp is too small, the flavor and texture of melon cannot be obtained sufficiently, and if too much, the gelling agent swells. There is a risk that it will be insufficient and it will not become a gel with the designed hardness. Therefore, the mass of the melon pulp in the gel food (in terms of fruit juice rate) is preferably in the range of 0.5 to 50% by mass, more preferably in the range of 5 to 30% by mass.
In the present invention, the mass of melon pulp is used without converting the mass of the pulp used.

  When the gel food contains melon juice and pulp, the total amount of both is preferably 1.0% by mass or more and more preferably 5.0% by mass or more from the viewpoint of flavor and texture. In order to sufficiently swell the gelling agent, it is preferably 50% by mass or less, more preferably 30% by mass or less, from the viewpoint of securing dissolved water.

Coconut milk is obtained by processing a solid endosperm portion of coconut into a liquid or powder form. The content of coconut milk in the gel food of the present invention is preferably in the range of 20 to 120% by mass with respect to the total content of melon juice and pulp. If there is too much coconut milk, the flavor of melon will become weak relatively, and if it is too little, the masking effect of the heating smell of melon will become inadequate.
In addition, let the mass of the coconut milk in this invention be the value converted into the mass of liquid coconut milk with a solid content of 5 mass%. Therefore, when powdered coconut milk or liquid coconut milk having a solid content of 5% by mass is used as a raw material, conversion is performed assuming that the solid content of 5 g corresponds to the mass of coconut milk (solid content of 5% by mass). .
For example, when 50 g of coconut milk powder is used, it is 1000 g when converted to the mass of coconut milk having a solid content of 5%.

The gelling agent may be any known gelling agent as long as it is a thermoreversible gelling agent that dissolves by heating and gels by cooling. Specific examples include agar, carrageenan, farsellan, low methoxyl pectin, sodium alginate, gellan gum, gelatin and the like.
The content of the gelling agent in the gelled food containing melon can be appropriately determined according to the desired texture in the finished gelled food, and is not particularly limited. As a guideline, agar is 0.2 to 0.4% by mass, carrageenan is 0.1 to 0.3% by mass, farcellulan is 0.2 to 0.4% by mass, and low methoxyl pectin is 0.4 to 0.4%. 0.6 mass%, sodium alginate is preferably 0.3 to 0.5 mass%, gellan gum is 0.05 to 0.2 mass%, and gelatin is preferably about 0.6 to 1.2 mass%.

  The gelled food containing melon can appropriately contain various food materials and additives as other raw materials other than the above raw materials. Specific examples include milk and dairy products, oils and fats, sugars, starches, eggs and processed eggs, beans and processed beans, fruits and vegetables, nuts, liquors, thickeners, emulsifiers, sweeteners, acidity , Flavoring agents, coloring agents, seasonings, reinforcing agents and the like.

The gelled food containing melon of the present invention can be produced by the following method.
First, melon juice and / or pulp, gelling agent, coconut milk, and other raw materials as necessary are mixed and dissolved to prepare a raw material liquid.
These raw materials can be mixed and dissolved by, for example, mixing using a dissolution apparatus capable of mixing and stirring (for example, trade name: Supermixer, manufactured by Yasuda Finete). If necessary, it may be heated and dissolved. All the raw materials may be charged all at once or sequentially. When sequentially loading, the loading order may be arbitrary.
When necessary, such as when the raw material liquid contains an oil and fat component, emulsification is performed in addition to mixing and dissolution.

Next, the obtained raw material liquid is sterilized by heating. When the oil and fat component is contained in the raw material liquid and it is necessary to emulsify, it is preferable to homogenize during heat sterilization to promote emulsification.
The heat sterilization is preferably performed with a sterilizer (for example, trade name: plate type UHT sterilizer; manufactured by Morinaga Engineering Co., Ltd.) by the UHT method (ultra high temperature heat treatment method). When homogenization is required, a UHT sterilizer with a built-in homogenizer (for example, trade name: plate type UHT sterilizer with homogenizer; manufactured by Morinaga Engineering Co., Ltd.) is used.
The heating system of the UHT sterilizer includes an infusion system and an injection system as a direct heating system, and a plate system, a tubular system, a scraping system, a multiple tube system, etc. as an indirect heating system. In the direct heating method, the flavor component volatilizes with the steam when passing through an expansion vessel (a device that depressurizes and removes the steam added during heating) after heating. Therefore, the indirect heating method is preferable. As the indirect heating method, when the raw material liquid does not contain cut pulp, a plate type in which the heating time is short and the temperature difference from the heat medium is relatively small is most suitable. When cut pulp is contained in the raw material liquid, a tubular type, scraping type or joule heating type with less shearing to the pulp is desirable.

Since the sterilization efficiency varies depending on the pH of the raw material solution to be sterilized, it is preferable to select the condition according to the pH of the raw material solution.
When the raw material solution is neutral (pH 4.5 to 7.0), sterilization conditions corresponding to holding at 120 to 140 ° C. for 2 seconds at the highest heating part are preferable, and the raw material solution is acidic (pH less than 4.5) For this, sterilization conditions corresponding to 100 to 120 ° C. and 2 seconds holding at the highest heating part are preferable.
If the sterilization temperature is too low, the sterilization effect is low, the bacterial preservation is reduced, and if the sterilization temperature is too high, the heating part is burnt, discoloration, heating odor, etc. increase, making it difficult to operate for a long time, Color tone also gets worse.
The above-mentioned “sterilization conditions corresponding to holding at 120 to 140 ° C. for 2 seconds” means a Z value indicating a temperature increase range that makes the D value 1/10 (“D value” is the number of bacteria at a certain temperature 1 / If the HTST sterilizer in which the holding time of the highest heating part is 15 seconds is used, for example, the temperature of the highest heating part is set to 114.4 to 134. The sterilization condition is 4 ° C. That is, when the holding time is increased from 2 seconds to 15 seconds by 7.5 times, the temperature of the highest heating portion is lowered by 10 ^{7.5 / 10} ≈5.6 ° C.

It is preferable to immediately cool the raw material liquid after the heat sterilization treatment. This cooling can be performed in the cooling section of the UHT sterilizer. The cooling temperature is set higher than the temperature at which the raw material liquid is gelled. Although the gelation temperature of the raw material liquid varies depending on the water content, pH, mineral concentration, etc. in the raw material liquid, the gelling temperature of the gelling agent is 40 to 45 ° C for agar, 35 to 40 ° C for carrageenan, and farcel. Set the cooling temperature using as a guide the run is 34-40 ° C, low methoxyl pectin is 30-45 ° C, sodium alginate is 30-45 ° C, gellan gum is 30-50 ° C and gelatin is 15-20 ° C. Is preferred.
If the cooling temperature immediately after the heat sterilization is too high, it takes time to cool the gel after gelling after filling the raw material liquid, and there is a possibility that the components may be separated or aggregated. On the other hand, if the cooling temperature is too low, part of the gelling ability of the gelling agent is lost and the final product may have poor hardness.

Alternatively, when the raw material liquid after heat sterilization is stored once before filling the container, it is cooled below the gelling temperature of the gelling agent in the cooling process immediately after the heat sterilization to completely lose the gelling ability. In such a state, it may be stored aseptically in a tank (for example, trade name: A tank; manufactured by Yasuda Finete). In this case, the gelling ability of the gelling agent can be restored by reheating and dissolving the raw material liquid immediately after the storage and immediately before the step of filling the container. Furthermore, if the raw material liquid is re-cooled to a temperature at which it does not gel before filling the container after the reheating, the cooling time for gelation after filling the raw material liquid into the container can be shortened. preferable.
The heating temperature for reheating is set to a temperature at which the raw material solution is completely dissolved. The dissolution temperature of the gelling agent is 90-100 ° C. for agar, 80-90 ° C. for carrageenan, 80-90 ° C. for farcellan, 80-100 ° C. for low methoxyl pectin, 80-100 ° C. for sodium alginate, gellan gum It is preferable to set with reference to 100 to 120 ° C. and gelatin of 25 to 35.
The recooling temperature when recooling is the same as the cooling temperature immediately after the heat sterilization.
When reheating and recooling are performed using a heat exchanger (for example, product name: plate heat exchanger; manufactured by Morinaga Engineering Co., Ltd.), heating and cooling can be performed in a short period of time. It is hard to happen.
When such reheating and recooling steps are adopted, the raw material is mixed and dissolved, heat sterilized and cooled, and the reheating and recooling, filling the container and cooling, and the raw material liquid. Can be divided across storage. This makes it possible to make the first half and the second half of manufacturing independent in time, which is preferable in terms of increasing the degree of freedom in manufacturing planning and staffing.

Thereafter, the raw material liquid is filled in a container, sealed, and then cooled to be gelled to obtain a gelled food containing melon.
The container is filled and sealed, for example, using a cup filling machine (for example, trade name: DOGAseptic; manufactured by GASTI) to fill a plastic cup (for example, trade name: PP dessert cup; manufactured by Dai Nippon Printing Co., Ltd.). Then, it can be performed by a method in which an aluminum lid (for example, trade name: aluminum foil lid roll; manufactured by Toyo Aluminum Co., Ltd.) is covered and heat-pressure sealed at the sealing portion of the filling machine.
The temperature of the raw material liquid when filling the container is higher than the temperature at which the raw material liquid gels. The gelling temperature of the gelling agent contained in the raw material liquid can be set as a guide.
Moreover, the temperature at the time of cooling after filling and sealing a container shall be below the temperature which a raw material liquid gelatinizes. The gelling temperature of the gelling agent contained in the raw material liquid can be set as a guide.
The cooling after filling and sealing is preferably performed by leaving the sealed container in a refrigerator. The gelled food containing melon thus obtained is stored in a refrigerator until it is served.

As a modification of the above manufacturing method, when melon pulp (cut pulp) is used, a first raw material liquid containing melon pulp and coconut milk and no gelling agent, and a gelling agent, It is preferable that the second raw material liquid not included is prepared by separately mixing and dissolving, separately performing heat sterilization and cooling, respectively, and mixing both raw material liquids immediately before filling the container.
In this case, in the heat sterilization step, for example, the first raw material liquid containing the pulp is sterilized by a tubular type, a scraping type, or a joule heating type, and the second raw material liquid not containing the pulp is heated by a plate type sterilizer. It is preferable to sterilize.
In addition, when temporarily storing after heat sterilization, the second raw material liquid containing the gelling agent is stored after cooling to a temperature lower than the gelation temperature after heat sterilization, and then reheating and recooling. The first raw material liquid containing pulp may be mixed. Then, in consideration of the mixing ratio of the two liquids and the temperature immediately before the mixing of the first raw material liquid so that the temperature of the mixed raw material liquid becomes the same as the preferable cooling temperature immediately after the heat sterilization described above, It is preferable to adjust the recooling temperature of the liquid.

  By adding coconut milk, the gel food containing melon produced in this way has little odor characteristic of melon even when the melon juice and / or pulp undergoes a heat sterilization process, and has an excellent melon flavor. Yes.

<Test Example 1>
(Purpose) This test was conducted for the purpose of confirming the effect of coconut milk on melon jelly.
(Sample preparation)
Melon sauce (first raw material liquid) was prepared according to the blending ratio in Table 1. That is, the raw material of melon sauce is mixed and dissolved in a stainless steel vat, heated to 85 ° C. in a boiling water bath, and held at 85 ° C. for 10 minutes (sterilization conditions corresponding to holding at 100 to 120 ° C. for 2 seconds). After heat sterilization, the mixture was cooled to 25 ° C. in a room temperature water bath to prepare a melon sauce.
The Brix sugar content of the melon puree used was 10 ° when measured by Refractometer RX-5000 (trade name, manufactured by Atago Co., Ltd.). In the table, the blending ratio based on the actual mass of melon puree is described, and the value obtained by converting it into the mass of melon juice having a Brix sugar content of 10 ° (in terms of juice rate) is also shown as the melon content (hereinafter referred to as “melon content”). The same).
For coconut milk, the blending ratio based on the actual mass is described in the table, and the value (5% coconut milk equivalent) converted to the mass of liquid coconut milk having a solid content of 5 mass% is also written ( The same applies hereinafter).
The amount of sodium citrate added was adjusted so that the pH of the melon sauce was 4.3 (hereinafter the same).
In the table, the ratio (coconut milk ratio) of the content of coconut milk (equivalent to 5% coconut milk) to the content of melon (converted into fruit juice ratio) is described (hereinafter the same).
The unit of numerical values in the table is mass% unless otherwise specified.

Separately from this, a jelly base (second raw material liquid) was prepared according to the blending ratio in Table 1. That is, the raw materials were mixed and dissolved in a stainless steel vat, heated to 85 ° C. in a boiling water bath, sterilized by heating under a condition of holding at 85 ° C. for 10 minutes, and then cooled to 65 ° C. in a normal temperature water bath to prepare a jelly base. .
Mix 40 parts by weight of the melon sauce and 60 parts by weight of the jelly base to make a uniform raw material liquid, fill a plastic container (trade name: PP Pudding Cup; manufactured by Ikoma Chemical Co., Ltd.), and cool to 10 ° C. in a refrigerator. Each sample (melon jelly) was obtained.
In addition, in the mixing ratio of Table 1, No. No. 1 is a conventional method in which coconut milk is not added. No. 2 is a method of adding ginseng juice instead of coconut milk as described in Patent Document 1, No. 2; 3 is the method according to the present invention.

The flavor of each obtained sample (melon jelly) was evaluated by the following method.
(Evaluation methods)
As a melon jelly for 10 trained flavor panelers based on a method using a rank test table (Hideko Furukawa, “Measuring deliciousness – Actuality of food sensory test” p28, published by Koshobo, 1994) The samples were ranked in order of taste. The rank sum of each sample was obtained, the absolute value of the difference in rank sum between each sample was obtained, and the significance level was determined from the numerical value based on the rank test table.
(result)
The results of this test are shown in Table 2.
From Table 2, the order of good flavor is No. 3> 2 ≧ 1. (“>” Indicates a statistically significant difference between the left and right of the symbol, and “≧” indicates that the left of the symbol is higher than the right, but there is no statistically significant difference. The same applies hereinafter.)
(Discussion)
From the results of this test, it was found that a good flavor as melon jelly can be obtained by adding coconut milk.

<Test Example 2>
(Purpose) This test was conducted for the purpose of searching for an appropriate amount of coconut milk added to melon.
(Sample Preparation) Each sample (melon jelly) was prepared in the same manner as in Test Example 1 in accordance with the blending ratio in Table 3.

The flavor of each sample (melon jelly) obtained was evaluated by the same method as in Test Example 1. The results are shown in Table 4.
(result)
From Table 4, the ranking of good flavor is No. 14 ≧ 15 = 13 ≧ 12> 16 ≧ 11. ("=" Indicates no difference in results.)
(Discussion)
From the results of this test, it was found that the preferred amount of coconut milk added to melon was 20 to 120% by mass.

<Example 1>
No. in Table 5 A raw material solution was prepared according to the blending ratio shown in FIG.
The Brix sugar content of the melon juice used was measured in the same manner as in Test Example 1 and found to be 10 °. In the table, the blending ratio based on the actual mass of melon juice is described, and the value obtained by converting it into the mass of melon juice having a Brix sugar degree of 10 ° (in terms of juice rate) is also shown as the melon content.
First, all raw materials are mixed and dissolved at once, and then heat-sterilized at 130 ° C. for 2 seconds in a plate type UHT sterilizer with a homogenizer (trade name: MO plate type sterilizer; manufactured by Morinaga Engineering Co., Ltd.). , Homogenized at 80 ° C. and cooled to 50 ° C. The obtained raw material liquid was filled in 80 g sterilized plastic cups (trade name: PP cup; manufactured by Dai Nippon Printing Co., Ltd.) with a cup filling machine (trade name: DOGAseptic: manufactured by GASTI), and sterilized aluminum lid ( Product name: Aluminum foil lid roll (manufactured by Toyo Aluminum Co., Ltd.) was covered and heat-pressure sealed, and then cooled to 10 ° C. in a refrigerator to produce melon pudding.
The obtained melon pudding did not have the heating odor of melon and had good flavor and texture.

<Example 2>
No. in Table 5 According to the blending ratio shown in No. 22, a Bavaroa base (second raw material liquid) was prepared.
That is, the raw materials are mixed and dissolved, and then subjected to heat sterilization at 140 ° C. for 2 seconds in a plate type UHT sterilizer with a homogenizer (trade name: MO plate type sterilizer; manufactured by Morinaga Engineering Co., Ltd.), and homogeneous at 15 MPa and 85 ° C. And cooled to 25 ° C. The obtained Bavaroa base was stored in a tank (trade name: A tank; manufactured by Yasuda Finete).
Separately from this, No. According to the blending ratio shown in 23, melon sauce (first raw material liquid) was prepared. As the cut fruit of melon, a cube having a shape of 9 mm cut and a volume of 0.73 cm ³ was used.
In this example, the actual mass of the melon pulp is not converted into the melon content as it is. As the coconut milk, liquid coconut milk having a solid content of 5% by mass was used.
First, the raw materials were mixed and dissolved, and sterilized by heating at 120 ° C. for 4 seconds with a tubular UHT sterilizer (trade name: MO tubular sterilizer; manufactured by Morinaga Engineering Co., Ltd.), and cooled to 25 ° C. The obtained melon sauce was stored in a tank (trade name: A tank; manufactured by Yasuda Finete).
The Bavaroa base stored in the tank is reheated to 95 ° C with a multi-tube heat exchanger (trade name: Spyflex; manufactured by Shinko Sangyo Co., Ltd.), then re-cooled to 75 ° C, The raw material liquid was obtained by mixing with the stored melon sauce. The mixing ratio (mass ratio) was Bavaroa base: melon source = 60: 40. The obtained raw material liquid is filled into a plastic cup (trade name: PP cup; manufactured by Dai Nippon Printing Co., Ltd.) in 100 g units with a cup filling machine (trade name: MTY packer; manufactured by Towa Techno Co., Ltd.), and aluminum lid (trade name: aluminum) A foil lid roll (manufactured by Toyo Aluminum Co., Ltd.) was put on and heat-pressure sealed, and then cooled at 10 ° C. in a refrigerator to produce a melon bavaroa.
The obtained melon bavaroa had little melon heating odor and good flavor and texture.

Claims (2)

It is a gel food produced by a production method including a heat sterilization step,
It contains melon juice and / or pulp, coconut milk and gelling agent in a mixed state, and the content of the coconut milk is 20 to 120% by mass with respect to the total content of the melon juice and pulp. Characteristic gelled food with melon. Seen including melon fruit and / or pulp, coconut milk and a gelling agent, for the total content of the melon juice and pulp, after the content of the coconut milk was sterilized by heating the raw material liquid is 20 to 120 wt% A method for producing a gelled food containing melon , wherein the melon juice and / or pulp, coconut milk and a gelling agent are cooled and gelled.