JP4711932B2 - Banana puree - Google Patents
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- JP4711932B2 JP4711932B2 JP2006290581A JP2006290581A JP4711932B2 JP 4711932 B2 JP4711932 B2 JP 4711932B2 JP 2006290581 A JP2006290581 A JP 2006290581A JP 2006290581 A JP2006290581 A JP 2006290581A JP 4711932 B2 JP4711932 B2 JP 4711932B2
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- 241000234295 Musa Species 0.000 title claims description 172
- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims description 162
- 235000021015 bananas Nutrition 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 230000000630 rising effect Effects 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 36
- 238000010438 heat treatment Methods 0.000 description 22
- 239000000796 flavoring agent Substances 0.000 description 19
- 235000019634 flavors Nutrition 0.000 description 19
- 229960005070 ascorbic acid Drugs 0.000 description 18
- 239000002211 L-ascorbic acid Substances 0.000 description 15
- 235000000069 L-ascorbic acid Nutrition 0.000 description 15
- 230000000704 physical effect Effects 0.000 description 12
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000005520 cutting process Methods 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 238000013461 design Methods 0.000 description 4
- 230000001771 impaired effect Effects 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- 230000009747 swallowing Effects 0.000 description 4
- 102000030523 Catechol oxidase Human genes 0.000 description 3
- 108010031396 Catechol oxidase Proteins 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000021438 curry Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 2
- 229920000388 Polyphosphate Polymers 0.000 description 2
- 229940037003 alum Drugs 0.000 description 2
- 235000020144 banana milk drink Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 2
- 229940114124 ferulic acid Drugs 0.000 description 2
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 2
- 235000001785 ferulic acid Nutrition 0.000 description 2
- 239000001205 polyphosphate Substances 0.000 description 2
- 235000011176 polyphosphates Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000011343 solid material Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 241000973598 Oxyjulis californica Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
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- 235000012813 breadcrumbs Nutrition 0.000 description 1
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- 238000009775 high-speed stirring Methods 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 229940116315 oxalic acid Drugs 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 108020004410 pectinesterase Proteins 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
本発明は、バナナ本来の香味が優れ、バナナの明るい色調を有するバナナピューレに関し、また非常に滑らかな食感と適度な粘性を有し、咀嚼、嚥下困難者用に適し、またユニバーサルデザインフードで規定した、舌でつぶせるゾル又は噛まなくてもよいゾルに相当するバナナピューレに関する。 The present invention relates to a banana puree that has a banana's original flavor and has a bright color of banana, and has a very smooth texture and moderate viscosity, suitable for those who have difficulty chewing and swallowing, and is a universal design food. The present invention relates to a banana puree corresponding to a sol that can be crushed with a tongue or a sol that does not need to be chewed.
一般に、バナナは、剥皮すると果肉が褐変酵素（ポリフェノールオキシダーゼなど）の作用により急速に黒変し、商品価値を損なうことが知られている。
従来その解決法として、フェルラ酸を使用する方法（特許文献１参照）、麹酸とＬ−アスコルビン酸を併用する方法（特許文献２参照）、食塩水又はＬ−アスコルビン酸を使用する方法（特許文献３参照）並びに酸、明礬及びポリリン酸塩を使用する方法（特許文献４参照）等が知られている。
しかし、これらの方法はフェルラ酸、麹酸、明礬又はポリリン酸塩などの添加物使用を余儀なくされる問題を有する。また食塩又は酸の使用は、バナナ加工食品のバナナ本来の香味を劣化させる問題を有する。
In general, it is known that when a banana is peeled, the pulp turns rapidly black due to the action of a browning enzyme (such as polyphenol oxidase), thereby impairing the commercial value.
As a conventional solution, a method using ferulic acid (see Patent Document 1), a method using succinic acid and L-ascorbic acid in combination (see Patent Document 2), a method using saline or L-ascorbic acid (Patent) Document 3) and a method using acid, alum and polyphosphate (see Patent Document 4) are known.
However, these methods have the problem of necessitating the use of additives such as ferulic acid, oxalic acid, alum or polyphosphate. Further, the use of salt or acid has a problem of deteriorating the original banana flavor of the processed banana food.
一方、バナナを剥皮することなく、皮付きのままで加熱し、果肉温度を８０〜１００℃に上昇させて、バナナ果肉に含まれるポリフェノールオキシダーゼやペクチンエステラーゼ等を３〜６０秒で失活させ、次いで冷却し、剥皮してバナナ果肉を得、フードミキサーにて破砕するバナナ加工食品の製造法（特許文献５参照）が知られている。
しかしこのバナナ加工法は、皮付きのまま加熱する方法であるため、該加熱によってバナナの果皮が異臭を放ち、この臭いがバナナの果肉にまで移行付着浸透するため、バナナ加工食品はバナナ本来の香味が損なわれる欠点を有する。
On the other hand, without peeling the banana, heat it with the skin, raise the pulp temperature to 80-100 ° C., inactivate polyphenol oxidase, pectinesterase, etc. contained in the banana pulp in 3-60 seconds, Next, a method for producing a banana processed food that is cooled and peeled to obtain banana pulp and crushed with a food mixer (see Patent Document 5) is known.
However, since this banana processing method is a method of heating with the skin peeled, the banana peel gives off a strange odor due to the heating, and this smell migrates and penetrates into the banana flesh. It has the disadvantage that flavor is impaired.
また、バナナ果肉１ｋｇをステンレス製の攪拌機を具備した二重釜に仕込み、これにクエン酸１ｇ、Ｌ−アスコルビン酸０．５ｇ、ペクチン２ｇ及び水４ｍｌを混和し、無酸素雰囲気下（真空状態下）で、７５〜８１℃で８分間高速攪拌して微細化し、バナナピューレを得る方法（特許文献６参照）が知られている。
しかし、このバナナ加工法には、バナナを剥皮した後、果肉を輪切りすることについて記載がなく、また果肉の加熱処理温度が７５〜８１℃であって、８５℃未満の温度を採用するため、黒変化防止効果が充分でなく、明るい色調のバナナ加工食品を得ることができない問題を有する。
In addition, 1 kg of banana pulp was placed in a double kettle equipped with a stainless steel stirrer, and 1 g of citric acid, 0.5 g of L-ascorbic acid, 2 g of pectin and 4 ml of water were mixed in an oxygen-free atmosphere (under vacuum conditions) ), A method of obtaining banana puree by high-speed stirring at 75 to 81 ° C. for 8 minutes (see Patent Document 6) is known.
However, in this banana processing method, after peeling the banana, there is no description about slicing the pulp, and the heat treatment temperature of the pulp is 75 to 81 ° C, and a temperature lower than 85 ° C is adopted. There is a problem that the effect of preventing black change is not sufficient, and a banana processed food with a bright color cannot be obtained.
また、バナナを剥皮し、得られたバナナ果肉をクラッシャーで破砕する際にＬ−アスコルビン酸溶液を加えて空気による酸化褐変を防ぎ、続くスクリューコンベア内で約８５℃に加熱して酵素を失活させ、裏ごし波形０．５ｍｍのパルパーを用い、種子、繊維質を除き、遠心分離してパルプ量を調節し、脱気によりピューレ中の空気を除き褐変を防ぐ、バナナピューレの製造法（非特許文献１参照）が知られている。
しかし、このバナナ加工法もバナナを剥皮した後、果肉を輪切りすることについて記載がない。このようにバナナ果肉を輪切りすることなくそのまま破砕するときは、果肉が速やかに褐変して明るい色調のバナナ加工食品を得ることができない問題を有する。また、バナナ加工食品は、バナナ本来の香味が乏しい欠点を有する。
However, this banana processing method also does not describe that the pulp is cut after peeling the banana. In this way, when the banana pulp is crushed as it is without being cut, there is a problem that the pulp is quickly browned and a banana processed food with a bright color cannot be obtained. In addition, banana processed foods have the disadvantage that the original flavor of bananas is poor.
本発明は、バナナ本来の香味が優れており、バナナの明るい色調を有するバナナピューレを得ることを目的とする。 An object of the present invention is to obtain a banana puree that has an excellent flavor of banana and has a bright color of banana.
本発明者らは、上記課題を解決するため鋭意検討を重ねた結果、バナナの果肉を輪切りにして、０．２２℃／秒以上の昇温速度で品温８５〜１００℃に加熱し、これにL−アスコルビン酸を０．１〜０．２（ｗ／ｗ）％添加した後に、破砕するときは、バナナ本来の香味が優れており、滑らかな食感と適度な粘性を有し、しかもバナナの明るい色調を有するバナナピューレが得られること、また、バナナとしてシュガースポットが出始めたバナナを使用するときは、上記特徴が一段と優れたバナナピューレが得られること、またこれらのピューレは、咀嚼・嚥下困難者用として好適なものであること、またユニバーサルデザインフードで規定した物性（舌でつぶせるゾル又は噛まなくてもよいゾル）に相当するバナナピューレであることを知り、これらの知見に基いて本発明を完成した。 As a result of intensive studies to solve the above-mentioned problems, the present inventors cut the banana pulp into pieces and heated them to a product temperature of 85 to 100 ° C. at a temperature increase rate of 0.22 ° C./second or more. When crushing after adding 0.1-0.2 (w / w)% L-ascorbic acid to banana, the original flavor of banana is excellent, it has a smooth texture and moderate viscosity, Banana puree with a bright color of banana can be obtained, and when using a banana with a sugar spot that has started to appear as a banana, banana puree with the above characteristics can be obtained.・ Knowing that it is suitable for those with difficulty in swallowing, and that it is a banana puree corresponding to the physical properties (sol that can be crushed by the tongue or sol that does not need to be chewed) specified by the universal design food. Based on these findings, the present invention has been completed.
すなわち、本発明は、（１）硬さが１×１０４Ｎ／ｍ２以下であり、粘度が１．５Ｐａ・ｓ以上、明度Ｌ値が６２．０以上であるバナナピューレであり、また本発明は、（２）バナナ果肉を厚さ５〜１５ｍｍで輪切りし、これを加熱気体により０．２２℃／秒以上の昇温速度で中心を８５〜１００℃まで加熱し、これにＬ−アスコルビン酸を０．１〜０．２（ｗ／ｗ）％添加した後に、破砕することを特徴とするバナナピューレの製造法であり、また本発明は、（３）バナナが、シュガースポットが出始めたバナナである前記（２）記載のバナナピューレの製造法であり、また本発明は、（４）バナナ果肉を厚さ５〜１５ｍｍで輪切りし、これを加熱気体により０．２２℃／秒以上の昇温速度で中心を８５〜１００℃まで加熱し、これにＬ−アスコルビン酸を０．１〜０．２（ｗ／ｗ）％添加した後に、破砕して得られるバナナピューレを添加することを特徴とするバナナピューレ含有食品の製造法である。 That is, the present invention is (1) a banana puree having a hardness of 1 × 10 4 N / m 2 or less, a viscosity of 1.5 Pa · s or more, and a lightness L value of 62.0 or more. The invention consists of (2) cutting banana flesh into a thickness of 5 to 15 mm and heating it to 85 to 100 ° C. at a heating rate of 0.22 ° C./second or more with a heated gas. The present invention relates to a method for producing banana puree, characterized by adding 0.1 to 0.2 (w / w)% of acid and then crushing, and the present invention is as follows. The method for producing banana puree according to the above (2), wherein the banana puree is (4) banana pulp having a thickness of 5 to 15 mm, and this is heated to 0.22 ° C./second or more with a heated gas. The center is heated to 85 to 100 ° C. at a heating rate of Ascorbic acid after adding 0.1~0.2 (w / w)%, is a manufacturing method of a banana puree containing food, characterized in adding a banana puree obtained by crushing.
本発明によれば、バナナ本来の香味が優れ、バナナの明るい色調を有するバナナピューレ及びバナナ加工食品を容易に得ることができる。 ADVANTAGE OF THE INVENTION According to this invention, the banana puree and banana processed food which are excellent in the original flavor of a banana and have the bright color of a banana can be obtained easily.
本発明で原料となるバナナは、その品種や産地に制限はなく、生食用のバナナ及び料理用バナナが挙げられる。生食用バナナとしてはキャベンディッシュ、セニョリータ、ラトンダン、ラカンタン及びモラード等が、また料理用バナナとしては、カルダバ、ツンドク、サバ及びリングキット等が挙げられる。 The banana used as a raw material in the present invention is not limited in its variety and production area, and examples include bananas for raw consumption and bananas for cooking. Examples of raw bananas include cavendish, senorita, latondan, lakantang, and molard, and examples of bananas for cooking include cardava, tundra, mackerel, and a ring kit.
また、本発明における原料バナナは、中央部が黄色で両端が青いもの、全体が黄色で黒斑（シュガースポットとも言う）がないもの、黒斑が出始めたもの（バナナ果皮中黒斑の占有面積が１〜６０％のもの）及び全体に黒斑があるもの（同黒斑の占有面積が６１％以上のもの）など任意のものが採用可能である。
これらのうち、バナナ追熟加工室内でエチレンガスを導入して追熟したもの、単に保存することによって追熟したもの、又はこれらの追熟によりバナナの果皮に黒い斑点（シュガースポット）が発生したものがより好ましい。そして、特にシュガースポットが出始めたバナナ、すなわちバナナ果皮中黒斑の占有面積が１〜６０％のものが最も好ましい。
In addition, the raw material bananas in the present invention are yellow at the center and blue at both ends, are entirely yellow and have no black spots (also called sugar spots), or have started to appear black spots (occupation of black spots in banana peels) Arbitrary ones such as those having an area of 1 to 60% and those having black spots on the entire surface (having an area occupied by the black spots of 61% or more) can be employed.
Of these, those that were ripened by introducing ethylene gas in the banana ripening processing chamber, those that were ripened simply by storage, or black spots (sugar spots) occurred on the banana peels due to these ripening Those are more preferred. In particular, the banana where the sugar spot has started to appear, that is, the occupying area of black spots in the banana peel is most preferably 1 to 60%.
本発明を実施するには、先ず、バナナの果皮を剥皮する。
本発明において、この果皮を剥皮することは極めて重要であって、バナナを剥皮することなく、皮つきのままで加熱するときは、加熱と共にバナナの果皮が一種独特な異臭を放ち、これがバナナの果肉にまで移行して、付着浸透するため、バナナピューレはバナナ本来の香味が損なわれる欠点を有する。
In order to carry out the present invention, first, peel the banana peel.
In the present invention, it is extremely important to peel off the peel, and when the banana peel is heated without being peeled, the banana peel emits a unique odor with heating, which is the fruit of the banana. The banana puree has a drawback that the original flavor of the banana is impaired.
次に、本発明では剥皮して得られるバナナ果肉を輪切りにする。
本発明において、この輪切りすることも重要であって、輪切りすることなく加熱するときは、その後に続いて行われる加熱工程において加熱ムラが起こり、バナナピューレの褐変化を完全に防止することができなくなる。また、バナナ本来の香味が劣化する問題を有する。
Next, in this invention, the banana pulp obtained by peeling is cut into round pieces.
In the present invention, this rounding is also important, and when heating without rounding, uneven heating occurs in the subsequent heating step, and the browning of banana puree can be completely prevented. Disappear. Moreover, there is a problem that the original flavor of the banana deteriorates.
また、この輪切りの方法は、制限はなく、例えば、電動フードカッターや、ナイフ及び包丁等の刃物の使用が挙げられる。
輪切りは、５〜１５ｍｍが好ましく、７〜１３ｍｍがより好ましく、８〜１２ｍｍが最も好ましい。
５ｍｍ未満の輪切り（スライス）、粗砕、微塵切りなどでは速やかにバナナ果肉が褐変化するため好ましくない。反対に１５ｍｍを越えると加熱ムラが生じるので好ましくない。
Moreover, there is no restriction | limiting in the method of this ring cutting, For example, use of blades, such as an electric food cutter, a knife, and a kitchen knife, is mentioned.
The round cut is preferably 5 to 15 mm, more preferably 7 to 13 mm, and most preferably 8 to 12 mm.
If it is less than 5 mm, it is not preferable because the banana flesh turns brown quickly. On the other hand, if it exceeds 15 mm, heating unevenness occurs, which is not preferable.
また、本発明では輪切りしたバナナを、０．２２℃／秒以上の昇温速度で、その中心部を８５〜１００℃まで、水蒸気、飽和蒸気、過熱水蒸気又は加熱空気等の加熱気体により加熱する。
本発明において、０．２２℃／秒以上の昇温速度を採用することも重要であって、この値より少ないとバナナピューレの褐変化を効果的に防止することができない。
また、加熱温度が８５℃未満では褐変を完全に防止することができない。反対に１００℃を越えるとバナナ本来の香味が損なわれるので好ましくない。
Further, in the present invention, a banana cut into slices is heated at a temperature rising rate of 0.22 ° C./second or more at a central portion up to 85 to 100 ° C. with a heating gas such as water vapor, saturated steam, superheated steam or heated air. .
In the present invention, it is also important to employ a temperature rising rate of 0.22 ° C./second or more. If it is less than this value, the browning of banana puree cannot be effectively prevented.
Moreover, when heating temperature is less than 85 degreeC, browning cannot be prevented completely. On the other hand, if the temperature exceeds 100 ° C., the original flavor of the banana is impaired.
この加熱手段としては加熱気体との接触手段が挙げられ、例えばスチームクッカーや蒸し器等のスチームブランチングなどが挙げられる。二重釜やスコルダー（湯煮機）等による熱水ブランチングによる加熱の場合は、バナナの成分が一部熱水中に溶解流出し、また熱水の一部がバナナ組織に浸透して成分が希釈され、バナナピューレが水っぽい味になるので好ましくない。また、電子レンジ等のマイクロ波による誘電加熱も加熱した際に、バナナ表面が部分加熱されて沸騰してしまうため、好ましくない。
上記加熱気体は、バナナの果肉が水と接触することなく、バナナの果肉を加熱することができるので、水との接触に伴う成分の流出と希釈を防止でき、バナナ本来の香味を損なうことがないので好ましい。
Examples of the heating means include a contact means with a heated gas, and examples thereof include steam blanching such as a steam cooker and a steamer. In the case of heating by hot water blanching using a double kettle or a scorder (boiler), some of the banana components dissolve and flow out into the hot water, and some of the hot water penetrates into the banana tissue. Is diluted, and banana puree has a watery taste. Further, when dielectric heating by microwaves such as a microwave oven is also heated, the banana surface is partially heated and boiled, which is not preferable.
The above heated gas can heat the banana pulp without the banana pulp coming into contact with water, so it can prevent the outflow and dilution of components accompanying the contact with water, and can impair the original flavor of the banana. It is preferable because it is not present.
また、本発明では加熱処理後のバナナにＬ−アスコルビン酸を添加するが、添加量は０．１〜０．２（ｗ／ｗ）％が好ましく、０．１２〜０．１８（ｗ／ｗ）％がより好ましく、０．１４〜０．１６（ｗ／ｗ）％が最も好ましい。
アスコルビン酸が０．１（ｗ／ｗ）％より少ないと、褐変防止効果が充分でなく、製造したバナナピューレの色調が褐色になり、反対に０．２（ｗ／ｗ）％より多いと、バナナピューレの酸味が増して、その香味が悪くなるので好ましくない。
Moreover, in this invention, although L-ascorbic acid is added to the banana after heat processing, 0.1-0.2 (w / w)% is preferable and the addition amount is 0.12-0.18 (w / w). )% Is more preferable, and 0.14 to 0.16 (w / w)% is most preferable.
When ascorbic acid is less than 0.1 (w / w)%, the browning prevention effect is not sufficient, and the color of the produced banana puree becomes brown, and conversely, when it is more than 0.2 (w / w)%, Since the sourness of banana puree increases and the flavor deteriorates, it is not preferable.
加熱処理後のバナナにＬ−アスコルビン酸を添加した後は、常法により破砕し、バナナピューレを得る。
本発明において得られるバナナピューレは、硬さが、１×１０４Ｎ／ｍ２以下が好ましく、５００〜２０００Ｎ／ｍ２がより好ましく、８００〜１２００Ｎ／ｍ２が最も好ましい。
また粘度は、１．５Ｐａ・ｓ以上が好ましく、５〜３０Ｐａ・ｓがより好ましく、７〜１５Ｐａ・ｓが最も好ましい。
硬さが１００００Ｎ／ｍ２を超えるときは、バナナピューレの固形物が舌で潰せなくなり、また粘度が１．５Ｐａ・ｓ以下であるときは、バナナピューレとして充分な食感を味わえなくなり、咀嚼、嚥下困難者用のバナナ加工食品としては充分に満足することができなくなるので好ましくない。
After adding L-ascorbic acid to the banana after heat processing, it crushes by a conventional method and a banana puree is obtained.
Banana puree obtained in the present invention, hardness of preferably 1 × 10 4 N / m 2 or less, more preferably 500~2000N / m 2, 800~1200N / m 2 is most preferred.
The viscosity is preferably 1.5 Pa · s or more, more preferably 5 to 30 Pa · s, and most preferably 7 to 15 Pa · s.
When the hardness exceeds 10,000 N / m 2 , the solid material of the banana puree can not be crushed by the tongue, and when the viscosity is 1.5 Pa · s or less, the banana puree can not taste a sufficient texture, chewing, Since it becomes impossible to fully satisfy as a banana processed food for persons with difficulty swallowing, it is not preferable.
本発明のバナナピューレは、（１）バナナ果肉を輪切りする手段、（２）加熱気体による急速加熱手段及び（３）アスコルビン酸を添加した後破砕する手段をこの順序で行う（組合せる）ことを最も特徴としており、この特徴を採用することにより、固形物は舌でつぶせる程度に軟らかく、また非常に滑らかな食感と適度な粘性を有し、しかもバナナ本来の香味が優れており、また色調の明るいバナナピューレを容易に得ることができる。本発明のバナナピューレは、硬さが１×１０４Ｎ／ｍ２以下であり、粘度が１．５Ｐａ・ｓ以上、色調Ｌ値が６２．０以上であり、咀嚼、嚥下困難者用のバナナ加工食品として好適であり、またユニバーサルデザインフードで規定した、舌でつぶせるゾル又は噛まなくてもよいゾルに相当するバナナピューレとして好適に利用可能である。 The banana puree of the present invention performs (combines) (1) means for cutting banana flesh, (2) rapid heating means with heated gas, and (3) means for crushing after adding ascorbic acid in this order. By adopting this feature, the solid material is soft enough to be crushed by the tongue, has a very smooth texture and moderate viscosity, and has an excellent banana flavor and color tone. The bright banana puree can be easily obtained. The banana puree of the present invention has a hardness of 1 × 10 4 N / m 2 or less, a viscosity of 1.5 Pa · s or more, a color tone L value of 62.0 or more, and a banana for those who have difficulty chewing or swallowing It is suitable as a processed food, and can be suitably used as a banana puree corresponding to a sol that can be crushed with a tongue or a sol that does not need to be chewed, as defined by a universal design food.
（バナナの熟度の検討）
表１の各熟度にある剥皮したバナナ５００ｇを、厚さ１０ｍｍに輪切りにし、スチームブランチャーを用いて、初発の中心温度が約２０℃の該バナナ果肉を、その中心温度が３００秒間で８５℃に達するまで水蒸気加熱した（昇温速度０．２２℃／秒）。そして、当該加熱処理したバナナの重量に対して、０．１５（ｗ／ｗ）％のＬ−アスコルビン酸を添加してミキサーで破砕しバナナピューレを作製して、当該バナナピューレの物性（硬さ、粘度）と色調（Ｌ値）の測定と官能評価を行った。
その結果を表２に示す。
なお、バナナピューレの物性（硬さ、粘度）と色調（Ｌ値）の測定は、以下の方法で行った。
(Investigation of ripeness of banana)
500 g of peeled bananas at each maturity in Table 1 are cut into 10 mm thicknesses, and using a steam blanker, the banana pulp with an initial center temperature of about 20 ° C. is 85% in 300 seconds. Steam heating was performed until the temperature reached 0 ° C. (temperature increase rate 0.22 ° C./second). Then, 0.15 (w / w)% L-ascorbic acid is added to the weight of the heat-treated banana and crushed with a mixer to prepare a banana puree. The physical properties (hardness of the banana puree , Viscosity) and color tone (L value) and sensory evaluation.
The results are shown in Table 2.
The physical properties (hardness, viscosity) and color tone (L value) of banana puree were measured by the following methods.
（１）硬さ
テクスチャーアナライザー（英弘精機社製）を用いて、品温２０℃に調整したバナナピューレを直径４０ｍｍで高さ１５ｍｍの容器に充填し、直径２０ｍｍのプランジャーで、圧縮速度1０ｍｍ／秒、クリアランス５ｍｍの条件で５回測定した。そして当該測定値の最大値と最小値を除いた３回の値の平均をバナナピューレの硬さの測定値とした。尚、熟度３のバナナ果肉の断面の色調Ｌ値は６９．８０であり、他の熟度１、２、４のバナナ果肉断面のＬ値もほぼ同程度であった。
(1) Hardness Using a texture analyzer (manufactured by Eiko Seiki Co., Ltd.), a banana puree adjusted to a product temperature of 20 ° C. was filled into a container with a diameter of 40 mm and a height of 15 mm, and a plunger with a diameter of 20 mm was used to compress a compression speed of 10 mm / Second, the measurement was performed 5 times under the condition of a clearance of 5 mm. Then, the average of the three values excluding the maximum value and the minimum value of the measurement value was used as the measurement value of the hardness of the banana puree. In addition, the color tone L value of the cross section of the banana pulp of maturity 3 was 69.80, and the L value of the banana pulp cross sections of the other maturities 1, 2, and 4 was almost the same.
（２）粘度
Ｂ型回転粘度計（東機産業社製）を用いて、品温２０℃に調整したバナナピューレを１２ｒｐｍでローターを回転させて、２分後の示度を測定した。測定は２回行い、その平均をバナナピューレの粘度の測定値とした。
(2) Viscosity Using a B-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd.), the banana puree adjusted to a product temperature of 20 ° C. was rotated at 12 rpm, and the reading after 2 minutes was measured. The measurement was performed twice, and the average was taken as the measured value of the viscosity of the banana puree.
（３）Ｌ値
測色色差計（日本電色工業社製）を用いて、バナナピューレの色調Ｌ値を測定した。
(3) L value The color tone L value of the banana puree was measured using a colorimetric color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd.).
表２の結果から、果皮の状態が全体に黒くなった熟度４のバナナは、その果肉が非常に柔らかいため、切断処理やその他の取扱いで、果肉にダメージを受けやすく、製造したババナピューレの色調が若干劣るが、熟度３の果皮にシュガースポットが出始めたバナナを原料にパナナピューレを製造すると、硬さが１×１０４Ｎ／ｍ２以下であり、粘度が１．５Ｐａ・ｓ以上の物性を有し、非常に明るい色調を有し、バナナ本来の香味が優れたバナナピューレが得られることが分かる。 From the results in Table 2, the ripening level 4 banana with a blackened skin is very soft, so it is easily damaged by cutting and other handling. Although the color tone is slightly inferior, when Panana puree is produced from bananas with sugar spots that have begun to appear on the ripeness of 3 peels, the hardness is 1 × 10 4 N / m 2 or less and the viscosity is 1.5 Pa · s or more. It can be seen that a banana puree having the above physical properties, a very bright color tone, and an excellent banana original flavor can be obtained.
（バナナの切断形状の検討）
表１の熟度３にある剥皮したバナナ果肉５００ｇを、輪切りしないまま（未切断）のもの、厚さ１０ｍｍに輪切りにしたもの、微塵切りしたものを、スチームブランチャーを用いて、実施例１と同じ加熱条件で（初発の中心温度が約２０℃である厚さ１０ｍｍに輪切りしたバナナの中心温度が３００秒間で８５℃に達する、昇温速度０．２２℃／秒の条件で）、水蒸気加熱した。
そして、加熱処理したバナナの重量に対して０．１５（ｗ／ｗ）％のＬ−アスコルビン酸をそれぞれ添加してミキサーで破砕しバナナピューレを作製して、当該バナナピューレの物性（硬さ、粘度）と色調（Ｌ値）の測定と官能評価を行った。
その結果を表３に示す。
(Examination of banana cutting shape)
Example 1 500 g of peeled banana pulp at maturity 3 in Table 1 that was not cut (uncut), cut into a thickness of 10 mm, and finely cut using a steam blanker Under the same heating conditions (under the condition that the center temperature of a banana cut into a thickness of 10 mm with an initial center temperature of about 20 ° C. reaches 85 ° C. in 300 seconds, with a temperature increase rate of 0.22 ° C./second) Heated.
Then, 0.15 (w / w)% L-ascorbic acid is added to the weight of the heat-treated banana, and pulverized with a mixer to prepare banana puree. Physical properties (hardness, Measurement of viscosity and color tone (L value) and sensory evaluation were performed.
The results are shown in Table 3.
表３の結果より、バナナを剥皮した後、厚さ１０ｍｍに輪切りにすることで、加熱処理するバナナの熱効率が高まり、効果的にポリフェノールオキシダーゼを失活して、硬さが１×１０４Ｎ／ｍ２以下であり、粘度が１．５Ｐａ・ｓ以上の物性を有し、明るい色調を有し、バナナ香味が優れたバナナピューレが得られることが分かる。 From the results in Table 3, after peeling the banana, the banana to be heat-treated is cut into a thickness of 10 mm to increase the thermal efficiency of the banana, effectively inactivating the polyphenol oxidase, and having a hardness of 1 × 10 4 N It can be seen that a banana puree having a physical property of not more than / m 2 , a viscosity of 1.5 Pa · s or more, a bright color tone and excellent banana flavor can be obtained.
（バナナの加熱条件の検討）
表１の熟度３にある剥皮したバナナ５００ｇを、厚さ１０ｍｍに輪切りにし、スチームブランチャーを用い、初発の中心温度が約２０℃の該バナナ果肉を、その中心温度が２５０秒間、３００秒間、４１０秒間、１０００秒間で８５℃に達するまで水蒸気加熱した（昇温速度０．２６℃／秒、０．２２℃／秒、０．１６℃／秒、０．０６５℃／秒）。そして、加熱処理したバナナの重量に対して０．１５（ｗ／ｗ）％のＬ−アスコルビン酸を添加してミキサーで破砕しバナナピューレを作製して、当該バナナピューレの物性（硬さ、粘度）と色調（Ｌ値）の測定と官能評価を行った。
その結果を表４に示す。
(Examination of banana heating conditions)
500 g of peeled bananas at maturity 3 in Table 1 are cut into 10 mm thicknesses, and using a steam blanker, the banana pulp with an initial center temperature of about 20 ° C. has a center temperature of 250 seconds for 300 seconds. Then, steam heating was performed until the temperature reached 85 ° C. for 410 seconds and 1000 seconds (temperature increase rate: 0.26 ° C./second, 0.22 ° C./second, 0.16 ° C./second, 0.065 ° C./second). And 0.15 (w / w)% L-ascorbic acid is added with respect to the weight of the heat-treated banana, it crushes with a mixer, A banana puree is produced, The physical property (hardness, viscosity) of the said banana puree ) And color tone (L value) and sensory evaluation.
The results are shown in Table 4.
表４の結果より、切断処理したバナナ果肉を０．２２℃／秒以上の昇温速度で、８５℃まで加熱することによって、硬さが１×１０４Ｎ／ｍ２以下であり、粘度が１．５Ｐａ・ｓ以上の物性を有し、明るい色調とバナナ本来の香味が優れたバナナピューレが得られることが分かる。 From the results in Table 4, the cut banana pulp is heated to 85 ° C. at a temperature increase rate of 0.22 ° C./second or more, whereby the hardness is 1 × 10 4 N / m 2 or less and the viscosity is It can be seen that a banana puree having a physical property of 1.5 Pa · s or more and having a bright color tone and excellent banana original flavor can be obtained.
（Ｌ−アスコルビン酸の添加量の検討）
表１の熟度３にある剥皮したバナナ５００ｇを、厚さ１０ｍｍに輪切りにし、スチームブランチャーを用い、初発の中心温度が約２０℃の該バナナ果肉を、その中心温度が３００秒間で８５℃に達するまで水蒸気加熱した（昇温速度０．２２℃／秒）。そして、当該加熱処理したバナナの重量に対して０（ｗ／ｗ）％、０．０５（ｗ／ｗ）％、０．１（ｗ／ｗ）％、０．１５（ｗ／ｗ）％、０．２（ｗ／ｗ）％、０．３（ｗ／ｗ）％のＬ−アスコルビン酸を添加してミキサーで破砕し、バナナピューレを作製して、当該バナナピューレの物性（硬さ、粘度）と色調（Ｌ値）の測定と官能評価を行った。
その結果を表５に示す。
(Examination of addition amount of L-ascorbic acid)
500 g of peeled banana at maturity 3 in Table 1 is cut into a thickness of 10 mm, using a steam blanker, the banana pulp having an initial center temperature of about 20 ° C., the center temperature of which is 85 ° C. for 300 seconds. Steam was heated until the temperature reached (temperature rising rate 0.22 ° C./second). And 0 (w / w)%, 0.05 (w / w)%, 0.1 (w / w)%, 0.15 (w / w)% with respect to the weight of the heat-treated banana, 0.2 (w / w)%, 0.3 (w / w)% L-ascorbic acid was added and crushed with a mixer to prepare banana puree, and the physical properties (hardness and viscosity) of the banana puree ) And color tone (L value) and sensory evaluation.
The results are shown in Table 5.
表５の結果より、Ｌ−アスコルビン酸の添加が０．１（ｗ／ｗ）％未満であるときは、明るい色調のバナナピューレを得ることができないことが分かる。反対に０．２（ｗ／ｗ）％を超えるとバナナ香味が損なわれることが分かる。これに対し、０．１〜０．２（ｗ／ｗ）％添加すると、明るい色調を有し、バナナ香味が優れたバナナピューレが得られることが分かる。そして、０．１５（ｗ／ｗ）％添加すると、それらの効果がより優れたバナナピューレが得られることが分かる。 From the results of Table 5, it can be seen that when the addition of L-ascorbic acid is less than 0.1 (w / w)%, a banana puree with a bright color cannot be obtained. On the contrary, if it exceeds 0.2 (w / w)%, it turns out that a banana flavor is impaired. On the other hand, when 0.1-0.2 (w / w)% is added, it turns out that the banana puree which has a bright color tone and was excellent in the banana flavor is obtained. And when 0.15 (w / w)% is added, it turns out that those effects more excellent banana puree is obtained.
以上の結果より、追熟して、果皮にシュガースポットが出始めたバナナを剥皮した後、厚さ１０ｍｍに輪切りにして、その中心温度を、昇温速度０．２２℃／秒で８５℃に達するまで加熱した後、０．１５（ｗ／ｗ）％のＬ−アスコルビン酸を添加して破砕することによって、硬さが１×１０４Ｎ／ｍ２以下であり、粘度が１．５Ｐａ・ｓ以上の物性を有し、したがって、日本介護食品協議会等で制定するユニバーサルデザインフード自主規格第１版の区分および物性規格において、区分３（区分形状：舌でつぶせるゾル、物性規格：硬さ上限値１×１０４Ｎ／ｍ２以下及び粘度下限値１．５Ｐａ・ｓ）と区分４（区分形状：かまなくてもよいゾル、物性規格：硬さ上限値３×１０３Ｎ／ｍ２以下及び粘度下限値１．５Ｐａ・ｓ）に分類され、尚且つ、明るい色調とバナナ本来の香味が優れたバナナピューレが得られることが分かる。 From the above results, after ripening and peeling off the banana where the sugar spots began to appear on the peel, it was cut into a thickness of 10 mm and the center temperature reached 85 ° C. at a rate of temperature rise of 0.22 ° C./sec. Then, 0.15 (w / w)% L-ascorbic acid is added and crushed, whereby the hardness is 1 × 10 4 N / m 2 or less and the viscosity is 1.5 Pa · s. Therefore, according to the classification and physical property standards of the Universal Design Food Voluntary Standard 1st edition established by the Japan Nursing Food Council, etc., it is classified into Category 3 (Category shape: sol that can be crushed with the tongue, physical property standard: hardness upper limit Value 1 × 10 4 N / m 2 or less and viscosity lower limit 1.5 Pa · s) and category 4 (section shape: sol that may not be bitten, physical property standard: hardness upper limit 3 × 10 3 N / m 2 or less And lower viscosity limit 1.5Pa · s) Is, besides, it can be seen that banana puree having excellent bright color and banana original flavor can be obtained.
表１の熟度３にある剥皮したバナナ５００ｇを、厚さ１０ｍｍに輪切りにし、スチームブランチャーを用い、該バナナ果肉を、その中心温度が３００秒間で８５℃に達するまで水蒸気加熱した。当該加熱処理したバナナの重量に対して０．１５（ｗ／ｗ）％のＬ−アスコルビン酸を添加してミキサーで破砕し、バナナピューレを作製した。そして、当該バナナピューレを用いて、バナナコロッケを調製した。 500 g of the peeled banana at maturity 3 in Table 1 was cut into a thickness of 10 mm, and using a steam blanker, the banana pulp was steam-heated until its center temperature reached 85 ° C. in 300 seconds. 0.15 (w / w)% L-ascorbic acid was added to the weight of the heat-treated banana and crushed with a mixer to prepare a banana puree. And the banana croquette was prepared using the said banana puree.
（バナナコロッケ）
実施例５で得られたバナナピューレ１００ｇに、茹でて皮を剥いて潰したジャガイモ２００ｇと炒めた挽き肉４０ｇを加えてよく混ぜ、円形に形を整えた。そして、強力粉、溶き卵、パン粉の順に衣をつけ、約１７０℃の油で揚げて、バナナコロッケを調製した。
(Banana croquette)
To 100 g of banana puree obtained in Example 5, 200 g of boiled and peeled potatoes and 40 g of stir-fried minced meat were added and mixed well to form a circle. Then, clothes were applied in the order of strong powder, beaten egg and bread crumbs and fried in oil at about 170 ° C. to prepare banana croquettes.
（バナナミルク）
実施例５で得られたバナナピューレ８０ｇに牛乳１２０ｇを加えて、ミキサーで撹拌してバナナミルクを調製した。
(Banana milk)
120 g of milk was added to 80 g of banana puree obtained in Example 5, and the mixture was stirred with a mixer to prepare banana milk.
（バナナカレー）
通常どおり調理したカレー２００ｇに、実施例５で得られたバナナピューレ４０ｇを加えて、バナナカレーを調製した。
(Banana curry)
A banana curry was prepared by adding 40 g of the banana puree obtained in Example 5 to 200 g of the curry cooked as usual.
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| JP4711932B2 true JP4711932B2 (en) | 2011-06-29 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP4829955B2 (en) * | 2008-12-09 | 2011-12-07 | スケーター株式会社 | Banana cutting device |
| JP6850857B1 (en) * | 2019-11-22 | 2021-03-31 | ハウス食品株式会社 | Paste-like composition |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53115864A (en) * | 1977-03-16 | 1978-10-09 | Konran Shiya | Production of bannana puree |
| JPH07123915A (en) * | 1993-11-04 | 1995-05-16 | Seiwa Kasei Kk | Prevention of banana discoloration |
| JP2003310208A (en) * | 2002-04-22 | 2003-11-05 | Asama Chemical Co Ltd | Discoloration preventing agent for food and method for preventing discoloration of food |
| JP2004236612A (en) * | 2003-02-07 | 2004-08-26 | Gun Ei Chem Ind Co Ltd | Method for producing fruit processed product, fruit processed product and candied fruit |
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2006
- 2006-10-26 JP JP2006290581A patent/JP4711932B2/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53115864A (en) * | 1977-03-16 | 1978-10-09 | Konran Shiya | Production of bannana puree |
| JPH07123915A (en) * | 1993-11-04 | 1995-05-16 | Seiwa Kasei Kk | Prevention of banana discoloration |
| JP2003310208A (en) * | 2002-04-22 | 2003-11-05 | Asama Chemical Co Ltd | Discoloration preventing agent for food and method for preventing discoloration of food |
| JP2004236612A (en) * | 2003-02-07 | 2004-08-26 | Gun Ei Chem Ind Co Ltd | Method for producing fruit processed product, fruit processed product and candied fruit |
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