JP4846188B2 - Processed products containing aloe mesophyll - Google Patents
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- JP4846188B2 JP4846188B2 JP2003044110A JP2003044110A JP4846188B2 JP 4846188 B2 JP4846188 B2 JP 4846188B2 JP 2003044110 A JP2003044110 A JP 2003044110A JP 2003044110 A JP2003044110 A JP 2003044110A JP 4846188 B2 JP4846188 B2 JP 4846188B2
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Description
【０００１】
【発明の属する技術分野】
本発明はヨーグルト、冷菓、デザート食品などの飲食物に添加するのに有用な葉肉質が改善されたアロエ葉肉含有加工品に関する。
【０００２】
【従来の技術】
最近の健康ブームから、例えば、アロエヨーグルトなどのアロエ葉肉含有加工品を配合した飲食品が市場に多く出回っている。これまでアロエ葉肉含有加工品を配合した飲食品としては、例えば、豆腐又はコンニャク原料、カルシウム及びアロエ草を擂潰して生成されるゼリー状のアロエ及びアロエ液を混合し、凝固剤を添加することにより製造される豆腐状又はコンニャク状のカルシウムを主体とするアロエ入り健康食品（特許文献１参照）；破砕したアロエに加糖し、発酵させてなるアロエペーストの製造方法（特許文献２参照）；粒度が３〜３２メッシュのアロエ果肉（ジェル）を加えてなる繊維入り果汁飲料（特許文献３参照）；ビタミンが添加されたアロエベラゲルを蒸気式釜で殺菌すると共に酸を添加してなるアロエベラゲルの製造方法（特許文献４参照）；アロエ葉肉を特定濃度のカルシウム溶液で処理し、特定濃度のカルシウムを含有する食品に添加し、レトルト殺菌処理してなるアロエ葉肉を含有するレトルト食品の製造方法（特許文献５参照）；ナタデココまたはアロエ葉肉をその他の副原料と共に破砕混合してから均質化処理を行った後、乾燥および粉砕してなる菓子・食品素材の製造方法（特許文献６参照）；適当なサイズにカットした固形状のアロエ葉肉を、シロップ中に浸漬した状態で、糖分及びその他の成分を含浸させた後、シロップ切りを行い凍結してなるアロエ葉肉のフローズン加工方法（特許文献７参照）などが提案されている。
【０００３】
【特許文献１】
特開平３−５３８６８号公報
【０００４】
【特許文献２】
特開平７−１４７９３１号公報
【０００５】
【特許文献３】
特開平８−２９８９７１号公報
【０００６】
【特許文献４】
特開平９−９９０４号公報
【０００７】
【特許文献５】
特開平１１−１３７１９２号公報
【０００８】
【特許文献６】
特開２００１−３２７２５４号公報
【０００９】
【特許文献７】
特開２００２−２０９５４４号公報
【００１０】
【発明が解決しようとする課題】
上記の如きアロエ葉肉含有加工品を配合した飲食品においては、健康、美容イメージとともに、アロエ葉肉が本来的に有する弾力性のある固い独特の食感が好まれている。しかしながら、アロエ葉肉を加工する際の、例えば、殺菌処理や糖浸漬などの加工工程や、アロエ葉肉含有加工品を配合した飲食品での加工工程において、アロエ葉肉が本来的に有する独特の食感が失われるという問題がある。
【００１１】
本発明の目的は、弾力性のある固い葉肉質に改善された、喫食時の食感・のどごし感のよいアロエ葉肉含有加工品を提供することである。
【００１２】
【課題を解決するための手段】
本発明者らは、上記の如き課題を解決すべく鋭意研究を行った結果、今回、アロエ葉肉、甘味料、安定剤などを含有するアロエ葉肉含有加工品を調製する際に、アロエ葉肉に対して特定割合のＬＭペクチンを配合するという簡便な方法により、上記の課題を一挙に解決することができることを見出し本発明を完成するに至った。
【００１３】
かくして、本発明は、アロエ葉肉に対してＬＭペクチンを０．０５〜０．４重量％の割合で配合してなる葉肉質が改善されたアロエ葉肉含有加工品を提供するものである。
【００１４】
以下、本発明についてさらに詳細に述べる。
【００１５】
【発明の実施の形態】
本発明のアロエ葉肉含有加工品で使用されるアロエ葉肉としては、アロエ生葉より表皮を剥離し、ゲル部分を摘出したアロエ葉肉を使用することができ、かかるアロエ葉肉を適当なサイズ、例えば、８ｍｍ×８ｍｍないし１５ｍｍ×１５ｍｍのサイズにカッティングされたものを使用することができる。簡便には、９０℃で３０分間程度の殺菌処理が施された市販のアロエ葉肉缶詰を使用することもできる。アロエ葉肉の配合割合は特に制限されるものではなく、所望する葉肉率により異なり一概には言えないが、通常、アロエ葉肉含有加工品に対して３０〜９０重量％、好ましくは５０〜８０重量％の範囲内を例示することができる。
【００１６】
本発明は、上記のアロエ葉肉に対して、ＬＭペクチンを０．０５〜０．４重量％、好ましくは０．１〜０．３重量％の割合で配合することを特徴とする。ＬＭペクチンの配合割合が０．０５重量％未満では葉肉質の改善効果は見られず、他方、０．４重量％を超えると、葉肉質の収縮がすすみ適当でない。本発明では、アロエ葉肉に対してＬＭペクチンを前記した特定の割合で配合することにより、弾力性のある独特の葉肉質とすることができ、かつ葉肉質の過度の収縮を抑えることができる。
【００１７】
本発明では、上記したＬＭペクチンに加えて、グアガム、キサンタンガムおよびコーンスターチから選択される少なくとも１種の安定剤を配合することもできる。かかる安定剤の使用量は、安定剤の種類などにより異なり一概には言えないが、通常、アロエ葉肉に対して、グアガムおよびキサンタンガムでは、０．０５〜０．５５重量％、好ましくは０．１〜０．４重量％の範囲内を例示することができ、また、コーンスターチでは、０．８〜５重量％、好ましくは１．７〜３．３重量％の範囲内を例示することができる。
【００１８】
本発明のアロエ葉肉含有加工品には、果実加工品に通常使用されている甘味料を配合することができ、かかる甘味料としては、例えば、砂糖、異性化糖、ブドウ糖、果糖、乳糖、麦芽糖などの糖類；フラクトオリゴ糖、マルトオリゴ糖などのオリゴ糖類；マルチトール、ソルビトール、キシリトール、ラクチトール、パラチニット、還元澱粉糖化物などの糖アルコール類；アセスルファムＫ、シュクラロースなどの合成甘味料類；ステビア、グルチルリチン、ソーマチンなどの非糖質天然甘味料類；アスパルテームなどのアミノ酸系甘味料類などの甘味料を挙げることができ、これらは単独でまたは２種以上組み合わせて使用することができる。甘味料の配合割合は特に制限されるものではなく、使用する甘味料の種類、所望する甘味度により異なり一概には言えないが、通常、アロエ葉肉含有加工品に対して５〜４０重量％、好ましくは１０〜２５重量％の範囲内を例示することができる。
【００１９】
アロエ葉肉含有加工品を調製する方法としては、果肉加工品を調製するための通常の方法を採用することができ、例えば、適当なサイズにカッティングされたアロエの葉肉に、上記した、ＬＭペクチン、安定剤、甘味料および水を混合し、４０〜６０℃にて加熱処理し、必要であれば、脱気処理、糖度調整、有機酸の添加による酸味の調整などを行った後、加熱殺菌し、所望により香料、色素などを添加することにより、葉肉質の改善されたアロエ葉肉含有加工品を調製することができる。
【００２０】
本発明の一実施態様を例示すれば、アロエ葉肉含有加工品全体に対し、アロエ葉肉５０〜８０重量％および甘味料１０〜２５重量％と、アロエ葉肉に対してＬＭペクチン０．０５〜０．４重量％および水１０〜４０重量％を添加混合し、４５〜６５℃、好ましくは５５〜６０℃で、１分〜１２０分間、好ましくは２０分〜１００分間加熱処理し、加熱殺菌後、容器に充填することにより、葉肉質の改善されたアロエ葉肉含有加工品を得ることができる。
【００２１】
次に実施例を挙げて本発明の態様をさらに具体的に説明する。
【００２２】
【実施例】
実施例１
アロエベラ缶詰葉肉（１０×１０ｍｍ）６００ｇ、グラニュー糖１６０ｇおよび水２３７ｇを混合し、それにあらかじめ溶解したＬＭペクチン（ユニテックフーズ社製）２ｇ（アロエ葉肉に対して０．３３重量％）およびクエン酸１ｇを添加して、５５℃で１０分間加熱し、脱気処理後、９３℃で３分間殺菌し、香料を添加して容器に充填し、本発明に従うアロエ葉肉含有加工品（本発明品１）１０００ｇを得た。
【００２３】
実施例２
実施例１において、ＬＭペクチンの配合量を０．５ｇ（アロエ葉肉に対して０．０８重量％）とした以外は実施例１と同様に処理してアロエ葉肉含有加工品（本発明品２）を得た。
【００２４】
実施例３
実施例１において、ＬＭペクチンの配合量を１ｇ（アロエ葉肉に対して０．１７重量％）とした以外は実施例１と同様に処理してアロエ葉肉含有加工品（本発明品３）を得た。
【００２５】
実施例４
実施例１において、ＬＭペクチンの配合量を１．５ｇ（アロエ葉肉に対して０．２５重量％）とした以外は実施例１と同様に処理してアロエ葉肉含有加工品（本発明品４）を得た。
【００２６】
比較例１（ＬＭペクチン無添加）
実施例１において、ＬＭペクチンを使用しなかった以外は実施例１と同様に処理してアロエ葉肉含有加工品（比較品１）を得た。
【００２７】
比較例２
実施例１において、ＬＭペクチンの配合量を３ｇ（アロエ葉肉に対して０．５重量％）とした以外は実施例１と同様に処理してアロエ葉肉含有加工品（比較品２）を得た。
（アロエ葉肉の固形量と固さの評価）
実施例１〜４、比較例１および比較例２で得られた本発明品１〜４、比較品１および比較品２のそれぞれのアロエ葉肉含有加工品から４０℃のぬるま湯でシロップ部を溶解し、１６メッシュふるいにより葉肉部を分離し、アロエ葉肉含有加工品全体に対する固形量および下記の方法に従いレオメーターにより葉肉の固さを測定した。その結果を表１に示す。
測定方法
レオメーター（不動工業製ＲＴ−２００２Ｊ）の荷台にアロエ葉肉（０．８ｇ以上、１．２ｇ未満の葉肉を任意にピックアップして試料とした）を乗せ、葉肉面に装着したアダプター（歯形押棒）を下記の条件で押し込み、表面が破れたときの値（ｇ）をレコーダー（横川電気製ＬＲ−４２２０Ｅ）により読みとる。
（条件）
アダプター：歯形押棒
荷台上昇速度：３０ｃｍ／ｍｉｎ
ストローク：３０ｍｍ
レンジ：２Ｋｇ
【００２８】
【表１】
表１の結果から、本発明品１〜４は、比較品１に比較して葉肉質が固く弾力性があることがわかる。また、比較品２では、葉肉質の固さは見られたが、葉肉質の収縮が進み、本発明品１〜４に比べて固形量が少なくなっていることがわかる。
（官能評価１）
本発明品１〜４、比較品１および比較品２のアロエ葉肉含有加工食品について専門パネラー１０名による官能評価を行った。その結果、１０名のパネラー全員が本発明品１〜４のアロエ葉肉は比較品１と比較して弾力性に富み、歯ごたえがあり、食感の点で優れていると評価した。また、比較品２では、葉肉質の固さは見られたが、葉肉質が収縮していて、のどごし感に劣っていると評価した。
（官能評価２）
市販のプレーンヨーグルト７０部に、本発明品１〜４、比較品１および比較品２のアロエ葉肉含有加工品をそれぞれ３０部配合し、専門パネラー１０名による官能評価を行った。その結果、専門パネラー１０名全員が、本発明品１〜４のアロエ葉肉含有加工品を配合したヨーグルトは、比較品１を配合したヨーグルトに比べ、弾力性が強く歯ごたえのある食感から独特の存在感を感じさせ、滑らかなヨーグルトとの対比も好ましく、ヨーグルトの嗜好性を向上させていると評価した。また、比較品２のアロエ葉肉含有加工品を配合したヨーグルトは葉肉が収縮していて存在感がないと評価した。
【００３０】
実施例５
実施例１において、ＬＭペクチンの配合量を２ｇ（アロエ葉肉に対して０．３３重量％）とし、更にキサンタンガムを０．８ｇ（アロエ葉肉に対して０．１３重量％）およびグアガムを１．９ｇ（アロエ葉肉に対して０．３２重量％）配合した以外は実施例１と同様に処理してアロエ葉肉含有加工品（本発明品５）を得た。
【００３１】
実施例６
実施例１において、ＬＭペクチンの配合量を２ｇ（アロエ葉肉に対して０．３３重量％）とし、更にコーンスターチを２０ｇ（アロエ葉肉に対して３．３３重量％）配合した以外は実施例１と同様に処理してアロエ葉肉含有加工品（本発明品６）を得た。
（アロエ葉肉の固形量と固さの評価）
実施例５および６で得られた本発明品５および６のそれぞれのアロエ葉肉含有加工品のアロエ葉肉の固形量と固さを前記と同様にして測定した。その結果を表２に示す。
【００３２】
【表２】
表２の結果から、本発明品５および６は、本発明品１と同様に葉肉質が固く、果肉の収縮が見られず、また、官能評価においても本発明品１と同様に食感が優れていることがわかる。
【００３４】
【発明の効果】
本発明によれば、アロエ葉肉を加工する際の、例えば、殺菌処理、糖浸漬などの加工工程やアロエ葉肉含有加工品を配合した飲食品での加工工程においてアロエ葉肉が本来的に有する独特の食感が失われるのを改善し、弾力性のある固い葉肉質に改善され、喫食時の食感・のどごし感のよいアロエ葉肉含有加工品を提供することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an aloe mesophyll-containing processed product with improved mesophyll quality useful for addition to food and drink such as yogurt, frozen dessert, and dessert food.
[0002]
[Prior art]
Because of the recent health boom, for example, many foods and drinks containing aloe mesophyll-containing processed products such as aloe yogurt are on the market. As foods and beverages that have been blended with aloe mesophyll-containing processed foods, for example, tofu or konjac raw materials, calcium and aloe grass produced by crushing jelly-like aloe and aloe solution are mixed, and a coagulant is added. Health food containing aloe mainly composed of tofu-like or konjac-like calcium (see Patent Literature 1); a method for producing aloe paste obtained by adding sugar to crushed aloe and fermenting (see Patent Literature 2); Is a fruit juice drink containing fibers obtained by adding 3 to 32 mesh aloe vera flesh (gel) (see Patent Document 3); sterilizing aloe vera gel added with vitamins in a steam kettle and adding acid Manufacturing method (see Patent Document 4): Aloe mesophyll is treated with a specific concentration of calcium solution and added to foods containing a specific concentration of calcium A method for producing a retort food containing aloe mesophyll that has been subjected to retort sterilization treatment (see Patent Document 5); Nata de coco or aloe mesophyll with other auxiliary ingredients after crushing and mixing, followed by drying and grinding A method for producing a confectionery / food material (see Patent Document 6); impregnating sugar and other ingredients with a solid aloe mesophyll cut into an appropriate size in a syrup, and then syrup A frozen processing method (see Patent Document 7) of aloe mesophyll obtained by cutting and freezing has been proposed.
[0003]
[Patent Document 1]
Japanese Patent Laid-Open No. 3-53868
[Patent Document 2]
Japanese Patent Application Laid-Open No. 7-147931
[Patent Document 3]
JP-A-8-298971 [0006]
[Patent Document 4]
Japanese Patent Laid-Open No. 9-9904
[Patent Document 5]
Japanese Patent Laid-Open No. 11-137192
[Patent Document 6]
Japanese Patent Laid-Open No. 2001-327254
[Patent Document 7]
Japanese Patent Laid-Open No. 2002-209544
[Problems to be solved by the invention]
In foods and drinks containing the processed products containing aloe mesophyll as described above, the firm and unique texture that is inherent to aloe mesophyll is preferred along with the health and beauty image. However, when processing aloe mesophyll, the unique texture that aloe mesophyll inherently has in processing processes such as sterilization treatment and sugar soaking, and processing in foods and drinks containing aloe mesophyll-containing processed products. There is a problem that is lost.
[0011]
An object of the present invention is to provide an aloe mesophyll-containing processed product that is improved to have a firm and firm mesophyll quality and has a good texture and sensation during eating.
[0012]
[Means for Solving the Problems]
As a result of diligent research to solve the above-mentioned problems, the inventors of the present invention have prepared an aloe mesophyll containing processed product containing aloe mesophyll, sweetener, stabilizer, etc. The present inventors have found that the above problems can be solved at once by a simple method of blending a specific ratio of LM pectin.
[0013]
Thus, the present invention provides an aloe mesophyll-containing processed product with improved mesophyll quality obtained by blending LM pectin at a ratio of 0.05 to 0.4% by weight with respect to aloe mesophyll.
[0014]
Hereinafter, the present invention will be described in more detail.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
As the aloe mesophyll used in the processed product containing aloe mesophyll of the present invention, aloe mesophyll from which the epidermis has been peeled from the aloe raw leaf and the gel portion has been extracted can be used, and such aloe mesophyll can be used in an appropriate size, for example, 8 mm. What is cut to a size of × 8 mm to 15 mm × 15 mm can be used. For convenience, a commercially available canned aloe canned meat that has been sterilized at 90 ° C. for about 30 minutes can also be used. The blending ratio of aloe mesophyll is not particularly limited and varies depending on the desired mesophyll ratio and cannot be generally stated. Usually, it is 30 to 90% by weight, preferably 50 to 80% by weight, based on the processed product containing aloe mesophyll. It can be illustrated within the range.
[0016]
The present invention is characterized in that LM pectin is blended in an amount of 0.05 to 0.4% by weight, preferably 0.1 to 0.3% by weight, with respect to the above aloe mesophyll. If the blending ratio of LM pectin is less than 0.05% by weight, no medicinal improvement effect is observed, and if it exceeds 0.4% by weight, the mesophyll shrinkage is not suitable. In the present invention, by adding LM pectin to the aloe mesophyll at the specific ratio described above, it is possible to make the mesophyll elastic and unique, and to suppress excessive contraction of the mesophyll.
[0017]
In the present invention, in addition to the above-mentioned LM pectin, at least one stabilizer selected from guar gum, xanthan gum and corn starch can also be blended. The amount of the stabilizer used varies depending on the type of the stabilizer and cannot be generally specified, but is usually 0.05 to 0.55% by weight, preferably 0.1 to 0.5% for guar gum and xanthan gum with respect to aloe mesophyll. In the range of ˜0.4% by weight, in the case of corn starch, the range of 0.8-5% by weight, preferably 1.7-3.3% by weight can be exemplified.
[0018]
The aloe mesophyll-containing processed product of the present invention can be blended with sweeteners commonly used in fruit processed products. Examples of such sweeteners include sugar, isomerized sugar, glucose, fructose, lactose, and maltose. Sugars such as fructooligosaccharides and maltooligosaccharides; sugar alcohols such as maltitol, sorbitol, xylitol, lactitol, palatinit, and reduced starch saccharified; synthetic sweeteners such as acesulfame K and sucralose; stevia and glycyrrhizin And non-saccharide natural sweeteners such as thaumatin; and sweeteners such as amino acid-type sweeteners such as aspartame. These can be used alone or in combination of two or more. The blending ratio of the sweetener is not particularly limited, and varies depending on the type of sweetener used and the desired sweetness level, but cannot generally be said, but usually 5 to 40% by weight with respect to the processed product containing aloe mesophyll, Preferably, the range of 10 to 25% by weight can be exemplified.
[0019]
As a method for preparing an aloe mesophyll-containing processed product, a normal method for preparing a processed pulp product can be employed. For example, the above-described LM pectin is added to aloe mesophyll cut to an appropriate size. Stabilizer, sweetener and water are mixed and heat-treated at 40-60 ° C. If necessary, degassing, sugar content adjustment, acidity adjustment by addition of organic acid, etc., followed by heat sterilization If desired, an aloe mesophyll-containing processed product with improved mesophyll quality can be prepared by adding a fragrance, a pigment or the like.
[0020]
To illustrate one embodiment of the present invention, 50 to 80% by weight of aloe mesophyll and 10 to 25% by weight of sweetener for the whole processed product containing aloe mesophyll, and LM pectin 0.05 to 0. 4% by weight and 10 to 40% by weight of water are added and mixed, and heat-treated at 45 to 65 ° C., preferably 55 to 60 ° C. for 1 minute to 120 minutes, preferably 20 minutes to 100 minutes. The aloe mesophyll-containing processed product with improved mesophyll quality can be obtained by filling in.
[0021]
Next, the embodiment of the present invention will be described more specifically with reference to examples.
[0022]
【Example】
Example 1
Mixing 600 g of aloe vera canned mesophyll (10 × 10 mm), 160 g of granulated sugar and 237 g of water, 2 g of LM pectin (manufactured by Unitech Foods) dissolved in advance (0.33% by weight with respect to aloe mesophyll) and 1 g of citric acid Add, heat at 55 ° C. for 10 minutes, after deaeration treatment, sterilize at 93 ° C. for 3 minutes, add fragrance and fill the container, 1000 g aloe mesophyll-containing processed product according to the present invention (present product 1) Got.
[0023]
Example 2
In Example 1, the processed product containing aloe mesophyll (Invention product 2) was processed in the same manner as in Example 1 except that the amount of LM pectin was changed to 0.5 g (0.08% by weight based on aloe mesophyll). Got.
[0024]
Example 3
In Example 1, the processed product containing Aloe mesophyll (Product 3 of the present invention) was obtained in the same manner as in Example 1 except that the amount of LM pectin was changed to 1 g (0.17% by weight based on Aloe mesophyll). It was.
[0025]
Example 4
In Example 1, the processed product containing aloe mesophyll was processed in the same manner as in Example 1 except that the amount of LM pectin was changed to 1.5 g (0.25% by weight based on aloe mesophyll) (product 4 of the present invention). Got.
[0026]
Comparative Example 1 (without adding LM pectin)
In Example 1, an aloe mesophyll-containing processed product (Comparative product 1) was obtained in the same manner as in Example 1 except that LM pectin was not used.
[0027]
Comparative Example 2
In Example 1, the processed product containing Aloe mesophyll (Comparative Product 2) was obtained in the same manner as in Example 1 except that the amount of LM pectin was 3 g (0.5% by weight based on Aloe mesophyll). .
(Evaluation of solid content and firmness of aloe mesophyll)
The syrup part was melt | dissolved with 40 degreeC lukewarm water from each aloe mesophyll containing processed product of this invention products 1-4 obtained in Examples 1-4, Comparative Example 1 and Comparative Example 2, Comparative Product 1 and Comparative Product 2. The mesophyll part was separated with a 16-mesh sieve, and the solid content of the whole processed product containing aloe mesophyll and the firmness of the mesophyll were measured with a rheometer according to the following method. The results are shown in Table 1.
Measuring method Place aloe mesophyll (0.8g or more and less than 1.2g mesophyll arbitrarily sampled) on the bed of rheometer (RT-2002J made by Fudo Kogyo Co., Ltd.) and attach to mesophyll surface The adapter (tooth shaped push rod) is pushed in under the following conditions, and the value (g) when the surface is broken is read by a recorder (LR-4220E manufactured by Yokogawa Electric).
(conditions)
Adapter: Tooth shape push rod carrier lifting speed: 30 cm / min
Stroke: 30mm
Range: 2Kg
[0028]
[Table 1]
From the results shown in Table 1, it can be seen that the inventive products 1 to 4 are harder and more elastic than the comparative product 1. Moreover, although the firmness of the mesophyll was seen in the comparative product 2, the shrinkage of the mesophyll progresses and it turns out that solid content has decreased compared with this invention products 1-4.
(Sensory evaluation 1)
Sensory evaluation was performed on the processed foods containing aloe mesophyll of the present invention products 1 to 4, comparative product 1 and comparative product 2 by 10 expert panelists. As a result, all the 10 panelists evaluated that the aloe mesophylls of the inventive products 1 to 4 were richer in elasticity than the comparative product 1, were crunchy, and excellent in texture. Moreover, in the comparative product 2, although the mesophyll hardness was seen, it was evaluated that the mesophyll was contracted and inferior in throat feeling.
(Sensory evaluation 2)
30 parts of the aloe mesophyll-containing processed products of the present invention products 1-4, comparative product 1 and comparative product 2 were blended with 70 parts of commercially available plain yogurt, and sensory evaluation was conducted by 10 professional panelists. As a result, all 10 expert panelists blended with the processed products containing aloe mesophyll of the present invention products 1 to 4, which is more elastic and chewy than the yogurt blended with the comparative product 1. The presence was felt and the contrast with smooth yogurt was also preferable, and it was evaluated that the palatability of yogurt was improved. Moreover, the yogurt which mix | blended the processed product containing the aloe mesophyll of the comparative product 2 evaluated that the mesophyll contracted and there was no presence.
[0030]
Example 5
In Example 1, the blending amount of LM pectin was 2 g (0.33% by weight with respect to aloe mesophyll), further 0.8 g of xanthan gum (0.13% by weight with respect to aloe mesophyll) and 1.9 g of guar gum. A processed product containing aloe mesophyll (Product 5 of the present invention) was obtained in the same manner as in Example 1 except that it was blended (0.32% by weight with respect to aloe mesophyll).
[0031]
Example 6
In Example 1, the amount of LM pectin was 2 g (0.33% by weight with respect to aloe mesophyll), and 20 g of corn starch (3.33% by weight with respect to aloe mesophyll) was added. It processed similarly and obtained the processed product containing Aloe mesophyll (this invention product 6).
(Evaluation of solid content and firmness of aloe mesophyll)
The solid content and hardness of the aloe mesophyll of each of the processed products containing aloe mesophyll of the products 5 and 6 of the present invention obtained in Examples 5 and 6 were measured in the same manner as described above. The results are shown in Table 2.
[0032]
[Table 2]
From the results of Table 2, the products 5 and 6 of the present invention have the same flesh quality as the product 1 of the present invention, and no shrinkage of the flesh is observed, and the sensory evaluation also has a texture similar to that of the product 1 of the present invention. It turns out that it is excellent.
[0034]
【The invention's effect】
According to the present invention, when processing aloe mesophyll, the unique aloe mesophyll inherently in the processing step such as sterilization treatment, sugar soaking and the processing step with food and drink containing aloe mesophyll-containing processed product It is possible to provide an aloe mesophyll-containing processed product that improves the loss of texture, improves the elasticity of the mesophyll, and has a good texture and sensation during eating.
Claims (2)
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| JP2003044110A JP4846188B2 (en) | 2003-02-21 | 2003-02-21 | Processed products containing aloe mesophyll |
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| JP2003044110A JP4846188B2 (en) | 2003-02-21 | 2003-02-21 | Processed products containing aloe mesophyll |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP4949420B2 (en) * | 2009-03-23 | 2012-06-06 | 森永乳業株式会社 | Aloe mesophyll-containing food and production method thereof |
| JP4869372B2 (en) * | 2009-03-23 | 2012-02-08 | 長谷川香料株式会社 | Aloe mesophyll-containing processed product and method for producing the same |
| JP5528726B2 (en) * | 2009-06-02 | 2014-06-25 | 三栄源エフ・エフ・アイ株式会社 | Fruit preparation |
| JP5586068B2 (en) * | 2011-06-02 | 2014-09-10 | 長谷川香料株式会社 | Method for producing containerized aloe vera mesophyll and aloe vera mesophyll |
| CN103549404A (en) * | 2013-10-31 | 2014-02-05 | 朱咨霖 | Production technology of black fungus jam |
| CN103549440B (en) * | 2013-11-01 | 2015-11-04 | 上海奕方农业科技股份有限公司 | Fruity colorful aloe and preparation method |
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