JP5254935B2 - Aerated fruit processed product - Google Patents
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- JP5254935B2 JP5254935B2 JP2009264535A JP2009264535A JP5254935B2 JP 5254935 B2 JP5254935 B2 JP 5254935B2 JP 2009264535 A JP2009264535 A JP 2009264535A JP 2009264535 A JP2009264535 A JP 2009264535A JP 5254935 B2 JP5254935 B2 JP 5254935B2
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- 235000014113 dietary fatty acids Nutrition 0.000 claims description 106
- 239000000194 fatty acid Substances 0.000 claims description 106
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 35
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
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Description
本発明は、フルーツコンテンツが高く、油脂含量が少なく、ｐＨが低い気泡入り果実加工品であって、高いオーバーランを有し易く、保存中に気泡を維持した気泡入り果実加工品に関する。より詳しくは、フルーツコンテンツが１０％以上、可溶性固形分が３０％以上であり、油脂含量が１０％以下、ｐＨが５以下である気泡入り果実加工品であって、高いオーバーランを有し易く、保存中に気泡を維持した気泡入り果実加工品に関する。 The present invention relates to an aerated fruit processed product having a high fruit content, a low fat content, and a low pH, which is likely to have a high overrun and maintains the air bubbles during storage. More specifically, it is an aerated fruit processed product having a fruit content of 10% or more, a soluble solid content of 30% or more, a fat content of 10% or less, and a pH of 5 or less, and has a high overrun. The present invention relates to an aerated fruit processed product that maintains air bubbles during storage.
口溶けがよく、洋菓子、和菓子、アイスクリーム等に幅広く使用できるジャムとして、起泡し、ソフトなクリーム状を呈するホイップジャムの提供が試みられてきた。しかし、果実ジャムベースに小麦蛋白分解物や高メトキシルペクチンなどの泡安定剤を併用することによって製造されるホイップジャム（例えば、特許文献１参照）や、果実ジャムを含み、油脂と不飽和脂肪酸エステル、レシチン等の乳化剤とで気泡されたクリーム状組成物（例えば、特許文献２参照）は、小麦蛋白分解物や油脂により味が劣り、気泡の安定性も低かった。 An attempt has been made to provide a whipped jam that foams and presents a soft cream as a jam that melts well in the mouth and can be used widely in Western confectionery, Japanese confectionery, ice cream, and the like. However, it contains whipped jam (for example, see Patent Document 1) produced by using a froth stabilizer such as wheat proteolysate or high methoxyl pectin in the fruit jam base, and fruit jam. The cream-like composition foamed with an emulsifier such as lecithin (for example, see Patent Document 2) was poor in taste due to wheat protein breakdown products and oils and fats, and the stability of the foam was also low.
ショ糖脂肪酸エステルなどの乳化剤はホイップクリームの製造にあたり、起泡し、更にその気泡の安定性を維持する役割を有することが知られている（例えば、非特許文献１参照）。そして、グリセリン脂肪酸モノエステル、ＨＬＢ５以上のショ糖脂肪酸エステルなどの乳化剤を含むペースト状乳化気泡剤を用いて起泡し、焼成することで気泡を維持しているケーキなども製造されている（例えば、特許文献３）。 It is known that emulsifiers such as sucrose fatty acid esters have a role of foaming and maintaining the stability of the bubbles in the production of whipped cream (for example, see Non-Patent Document 1). And the cake etc. which are foamed using the paste-form emulsification foaming agent containing emulsifiers, such as glycerin fatty acid monoester and sucrose fatty acid ester of HLB5 or more, and maintaining the bubble by baking are also manufactured (for example, Patent Document 3).
しかし、ジャムはｐＨが低いため乳化剤が不安定化しやすく、油脂による気泡の維持では味が劣るという問題があった。更に、ケーキなどと異なり焼成による気泡の安定化を図ることもできない。
そこで、フルーツコンテンツが高い一方で油脂含量が低く、果実味が楽しめるとともに、気泡を安定して維持できる気泡入り果実加工品の提供が望まれていた。
However, since jam has a low pH, the emulsifier tends to be destabilized, and there is a problem that the taste is inferior in maintaining bubbles with fats and oils. Furthermore, unlike cakes, it is not possible to stabilize the bubbles by firing.
Therefore, it has been desired to provide an aerated fruit processed product that is high in fruit content but low in fat and oil content, enjoys fruit taste, and can stably maintain air bubbles.
本発明は、高いオーバーランを有し易く、保存中に気泡を維持した気泡入り果実加工品の提供を課題とする。更に詳しくは、フルーツコンテンツが１０％以上、可溶性固形分が３０％以上であり、油脂含量が１０％以下、ｐＨが５以下である気泡入り果実加工品であって、高いオーバーランを有し易く、保存中に気泡を維持した気泡入り果実加工品の提供を課題とする。 An object of the present invention is to provide an aerated fruit processed product that easily has a high overrun and maintains air bubbles during storage. More specifically, it is a processed aerated fruit product having a fruit content of 10% or more, a soluble solid content of 30% or more, a fat content of 10% or less, and a pH of 5 or less, and has a high overrun. An object of the present invention is to provide a processed fruit product containing air bubbles while maintaining air bubbles during storage.
本発明者らは上記課題を解決するために鋭意検討を行った結果、有機酸モノグリセリド、ショ糖脂肪酸エステル又はプロピレングリコール脂肪酸エステルのいずれか１種以上と、グリセリン脂肪酸モノエステル、及びペクチンを配合することで、フルーツコンテンツが１０％以上、可溶性固形分が３０％以上であり、油脂含量が１０％以下、ｐＨが５以下である気泡入り果実加工品が得られることを見出し、本発明を完成するに至った。
本発明の気泡入り果実加工品は、高いオーバーランを有し易く、冷凍保存及び冷蔵保存中にも気泡を安定して維持できる気泡入り果実加工品であり、フルーツコンテンツが高い一方で油脂含量が低いため、健康にもよく、果実味を十分に楽しむことができる。
As a result of intensive studies to solve the above problems, the inventors of the present invention combine one or more of organic acid monoglyceride, sucrose fatty acid ester or propylene glycol fatty acid ester, glycerin fatty acid monoester, and pectin. As a result, it is found that a fruit-containing processed fruit product having a fruit content of 10% or more, a soluble solid content of 30% or more, an oil content of 10% or less, and a pH of 5 or less is obtained, and the present invention is completed. It came to.
The processed aerated fruit product of the present invention is easy to have a high overrun, and is a processed aerated fruit product that can stably maintain bubbles during frozen storage and refrigerated storage. The fruit content is high while the fat content is high. Because it is low, it is good for your health and you can fully enjoy the fruit.
すなわち、本発明は次の（１）〜（６）の気泡入り果実加工品等に関する。
（１）フルーツコンテンツが１０％以上、可溶性固形分が３０％以上であり、油脂含量が１０％以下、ｐＨが５以下である気泡入り果実加工品であって、有機酸モノグリセリド、ショ糖脂肪酸エステル又はプロピレングリコール脂肪酸エステルのいずれか１種以上と、グリセリン脂肪酸モノエステル、及びペクチンを配合することを特徴とする気泡入り果実加工品。
（２）０．０１％以上の有機酸モノグリセリド、ショ糖脂肪酸エステル又はプロピレングリコール脂肪酸エステルのいずれか１種以上と、０．０３％以上のグリセリン脂肪酸モノエステルを配合し、かつ、有機酸モノグリセリド、ショ糖脂肪酸エステル又はプロピレングリコール脂肪酸エステルのいずれか１種以上１部に対し０．１〜５０部のグリセリン脂肪酸モノエステルを配合する上記（１）に記載の気泡入り果実加工品。
（３）更にソルビタン脂肪酸エステル又はポリグリセリン脂肪酸エステルのいずれか１種以上を配合する上記（１）又は（２）に記載の気泡入り果実加工品。
（４）更にポリデキストロース、難消化性デキストリン又はセルロースのいずれか１種以上を配合する上記（１）乃至（３）のいずれかに記載の気泡入り果実加工品。
（５）オーバーランが５０％以上である上記（１）乃至（４）のいずれかに記載の気泡入り果実加工品。
（６）上記（１）乃至（５）のいずれかに記載の気泡入り果実加工品を用いる飲食品。
That is, the present invention relates to the following aerated fruit processed products (1) to (6).
(1) An aerated fruit processed product having a fruit content of 10% or more, a soluble solid content of 30% or more, an oil content of 10% or less, and a pH of 5 or less, an organic acid monoglyceride and a sucrose fatty acid ester Alternatively, an aerated fruit processed product comprising any one or more of propylene glycol fatty acid esters, glycerin fatty acid monoester, and pectin.
(2) 0.01% or more of an organic acid monoglyceride, one or more of sucrose fatty acid ester or propylene glycol fatty acid ester, and 0.03% or more of a glycerin fatty acid monoester, and an organic acid monoglyceride, The aerated fruit processed product according to (1), wherein 0.1 to 50 parts of glycerin fatty acid monoester is blended with one or more of sucrose fatty acid ester or propylene glycol fatty acid ester.
(3) The aerated fruit processed product according to the above (1) or (2), which further contains at least one of sorbitan fatty acid ester and polyglycerin fatty acid ester.
(4) The aerated fruit processed product according to any one of (1) to (3), further including at least one of polydextrose, indigestible dextrin or cellulose.
(5) The aerated fruit processed product according to any one of (1) to (4), wherein the overrun is 50% or more.
(6) Food / beverage products using the aerated fruit processed product in any one of said (1) thru | or (5).
本発明の気泡入り果実加工品は、果実味及び気泡による軽い舌触りを楽しむことができ、そのままホイップ状の食品として食することができる。また、本発明の気泡入り果実加工品は、冷凍保存及び冷蔵保存中にも気泡を安定して維持できることから、アイスクリーム、ケーキ等の製造やデコレーション等にも用いることができる。 The aerated fruit processed product of the present invention can be enjoyed as a whipped food as it is, as it can enjoy a fruity taste and a light touch due to bubbles. In addition, the processed aerated fruit product of the present invention can be stably maintained even during frozen storage and refrigerated storage, and therefore can be used in the production and decoration of ice cream and cakes.
本発明の「気泡入り果実加工品」とは、攪拌等により気泡が含まれた、ホイップ状のジャム、フルーツソース、ピューレ等の果実加工品のことを言う。この「気泡入り果実加工品」は、フルーツコンテンツが１０％以上、可溶性固形分が３０％以上であり、油脂含量が１０％以下、ｐＨが５以下である気泡入り果実加工品であって、有機酸モノグリセリド、ショ糖脂肪酸エステル又はプロピレングリコール脂肪酸エステルのいずれか１種以上と、グリセリン脂肪酸モノエステル、及びペクチンを配合する「気泡入り果実加工品」であればいずれのものも含まれる。 The “processed fruit product with bubbles” of the present invention refers to processed fruit products such as whipped jam, fruit sauce, and puree that contain bubbles by stirring or the like. This “aerated fruit processed product” is an aerated fruit processed product having a fruit content of 10% or more, a soluble solid content of 30% or more, a fat content of 10% or less, and a pH of 5 or less. Any one is included as long as it is a “processed aerated fruit product” containing at least one of acid monoglyceride, sucrose fatty acid ester or propylene glycol fatty acid ester, glycerin fatty acid monoester, and pectin.
本発明の「気泡入り果実加工品」の「フルーツコンテンツ」とは、原料として使用した果実等及びその搾汁の重量（生換算）の製品重量に対する割合であり、本発明の「フルーツコンテンツ」は、気泡入り果実加工品の果実味を高める観点から、１０％以上配合されていればよく、特に２０〜６０％配合されていることが好ましい。また、本発明の「気泡入り果実加工品」の「可溶性固形分」は、通常「糖度」ともいわれているものであり、「果実」に含まれる糖分や、本発明の「気泡入り果実加工品」の製造に当たり配合した砂糖等の合計であるが、３０％以上配合されていればよく、特に、４０％〜７５％配合されていることが好ましい。
本発明の「気泡入り果実加工品」の「油脂」の含量は、油脂による気泡入り果実加工品の味の劣化を防ぐ観点から１０％以下であればよい。また、「気泡入り果実加工品」の「油脂」の含量は低い方が好ましいが、本発明に必要な乳化剤の合計量以上配合されていればよい。そして、本発明の「気泡入り果実加工品」の「ｐＨ」は果実加工品として必要な酸味を得るため、ｐＨ５以下であればよく、特にｐＨ２〜４．５であることが本発明の効果を得やすく好適である。
The “fruit content” of the “processed aerated fruit product” of the present invention is the ratio of the weight of the fruit used as a raw material and its juice (raw equivalent) to the product weight, and the “fruit content” of the present invention is From the viewpoint of enhancing the fruit taste of the aerated fruit processed product, it is sufficient that 10% or more is added, and 20 to 60% is particularly preferable. In addition, the “soluble solid content” of the “aerated fruit processed product” of the present invention is also commonly referred to as “sugar content”. The sugar content contained in the “fruit” and the “aerated fruit processed product of the present invention” The total amount of sugar and the like blended in the production of "" is sufficient as long as it is 30% or more, and 40% to 75% is particularly preferable.
The content of “oil / fat” in the “processed aerated fruit product” of the present invention may be 10% or less from the viewpoint of preventing deterioration of the taste of the processed aerated fruit product due to the oil / fat. Moreover, although the one where the content of "oil and fat" of "the processed fruit product with bubbles" is low is preferable, it should just be blended more than the total amount of emulsifiers required for the present invention. The “pH” of the “processed aerated fruit product” of the present invention may be pH 5 or lower, particularly pH 2 to 4.5, in order to obtain the sourness necessary as a processed fruit product. It is easy to obtain and suitable.
本発明の「気泡入り果実加工品」に含まれる「果実」には、果実、野菜又は花弁が含まれ、アンズ、バナナ、イチゴ、モモ、リンゴ、ブルーベリー、マンゴー、メロン等の果実など、ヒト等が安全に摂取できるものであればいずれのものでも良い。例えば、これらの果実そのものや、果実に砂糖等を加えて冷凍、加熱等により加工したものが挙げられる。 “Fruits” included in the “processed aerated fruit product” of the present invention include fruits, vegetables or petals, and fruits such as apricots, bananas, strawberries, peaches, apples, blueberries, mangoes, melons, etc. Anything can be used as long as it can be taken safely. For example, these fruits themselves or those obtained by adding sugar or the like to the fruits and then freezing, heating or the like can be mentioned.
本発明の「気泡入り果実加工品」に含まれる「油脂」は、脂肪酸を構成成分とするエステル化合物のうち食品として用いられる物質のことを言い、乳化剤を含む。
本発明の「気泡入り果実加工品」は、乳化剤として「有機酸モノグリセリド、ショ糖脂肪酸エステル又はプロピレングリコール脂肪酸エステル」のいずれか１種以上を配合することが必須である。
「有機酸モノグリセリド、ショ糖脂肪酸エステル又はプロピレングリコール脂肪酸エステル」等は、乳化剤として気泡の形成に働き、気泡の周りを覆って気泡を安定化する働きを有する。なお、本発明における「有機酸モノグリセリド」とは、グリセリン脂肪酸エステル（モノグリセリド）の有機酸エステルのことである。
“Oil and fat” contained in the “processed aerated fruit product” of the present invention refers to a substance used as food among ester compounds containing fatty acid as a constituent component, and includes an emulsifier.
The “processed aerated fruit product” of the present invention must contain at least one of “organic acid monoglyceride, sucrose fatty acid ester or propylene glycol fatty acid ester” as an emulsifier.
“Organic acid monoglyceride, sucrose fatty acid ester or propylene glycol fatty acid ester” or the like functions as an emulsifier in the formation of bubbles and has a function of covering the periphery of the bubbles and stabilizing the bubbles. The “organic acid monoglyceride” in the present invention refers to an organic acid ester of glycerin fatty acid ester (monoglyceride).
これらの乳化剤は、ヒト等が安全に摂取できるものであればいずれのものであっても良い。特に「有機酸モノグリセリド」を用いることが好ましく、本発明において配合する「有機酸モノグリセリド」としては、例えば、乳酸モノグリセリド、酢酸モノグリセリド、ジアセチル酒石酸モノグリセリド等が挙げられ、ＨＬＢ値が１〜１０のものを用いることが好ましく、ＨＬＢ値が２〜８のものを用いることがより好ましい。 These emulsifiers may be any as long as they can be safely ingested by humans and the like. In particular, it is preferable to use “organic acid monoglyceride”. Examples of the “organic acid monoglyceride” to be blended in the present invention include lactic acid monoglyceride, acetic acid monoglyceride, diacetyltartaric acid monoglyceride and the like, and those having an HLB value of 1 to 10. It is preferable to use one having an HLB value of 2 to 8.
また、本発明において配合する「ショ糖脂肪酸エステル」としては、例えば、構成する脂肪酸の炭素数が１４〜２２のものが挙げられ、特にＨＬＢ値が８〜１６の親水性のものを用いることが好ましい。
更に、本発明において配合する「プロピレングリコール脂肪酸エステル」としては、構成する脂肪酸の炭素数が１４〜２２のものが挙げられ、特にＨＬＢ値が１〜５のものを用いることが好ましい。
In addition, examples of the “sucrose fatty acid ester” to be blended in the present invention include those having 14 to 22 carbon atoms in the constituent fatty acid, and particularly those having a hydrophilicity of 8 to 16 in HLB value. preferable.
Furthermore, examples of the “propylene glycol fatty acid ester” to be blended in the present invention include those having 14 to 22 carbon atoms in the constituting fatty acid, and those having an HLB value of 1 to 5 are particularly preferable.
更に、本発明の「気泡入り果実加工品」は、「グリセリン脂肪酸モノエステル」及び「ペクチン」を配合することが必須である。
このうち「グリセリン脂肪酸モノエステル」は「有機酸モノグリセリド、ショ糖脂肪酸エステル又はプロピレングリコール脂肪酸エステル」と同様に乳化剤として、気泡の形成に働き、気泡の周りに分散して気泡を安定化する働きを有する。本発明において配合する「グリセリン脂肪酸モノエステル」としては、ヒト等が安全に摂取できるものであればいずれのものであっても良いが、例えば、構成する脂肪酸の炭素数が１４〜２２のものが挙げられ、特にＨＬＢ値が３〜５のものを用いることが好ましい。
Furthermore, it is essential that the “processed aerated fruit product” of the present invention contains “glycerin fatty acid monoester” and “pectin”.
Among these, “glycerin fatty acid monoester” acts as an emulsifier in the same manner as “organic acid monoglyceride, sucrose fatty acid ester or propylene glycol fatty acid ester”, and functions to form bubbles and to stabilize the bubbles by dispersing around the bubbles. Have. The “glycerin fatty acid monoester” to be blended in the present invention may be any as long as it can be safely ingested by humans and the like. In particular, it is preferable to use one having an HLB value of 3 to 5.
また、「ペクチン」は、酸性下でゲル化する性質があり起泡効果を高め、常温保存、更には冷蔵保存又は冷凍保存中でも「ペクチン」の存在によって、気泡を安定的に維持することができる。本発明において配合する「ペクチン」としては、ヒト等が安全に摂取できるものであればいずれのものであっても良いが、例えば、ローメトキシルペクチン（以下、ＬＭペクチンと示す）を用いることが好ましい。「ペクチン」の配合量は、特に限定するものではないが、好ましくは０．１〜３％である。 In addition, “pectin” has the property of gelling under acidity, enhances the foaming effect, and can stably maintain bubbles due to the presence of “pectin” even at room temperature storage, and even during refrigerated storage or frozen storage. . The “pectin” to be blended in the present invention may be any as long as it can be safely ingested by humans and the like. For example, low methoxyl pectin (hereinafter referred to as LM pectin) is preferably used. . The blending amount of “pectin” is not particularly limited, but is preferably 0.1 to 3%.
本発明の「気泡入り果実加工品」の「有機酸モノグリセリド」の配合量は、０．０１％以上であり、好ましくは０．０２〜１．５％、より好ましくは０．０５〜１％である。「ショ糖脂肪酸エステル」の配合量は、０．０１％以上であり、好ましくは０．０５〜１．５％、より好ましくは０．１〜１．５％である。「プロピレングリコール脂肪酸エステル」の配合量は、０．０１％以上であり、好ましくは０．０５〜１．５％、より好ましくは０．１〜１．５％である。「有機酸モノグリセリド、ショ糖脂肪酸エステル又はプロピレングリコール脂肪酸エステル」の配合量が前記範囲より少ないと、気泡の形成及び安定化がされにくい傾向にあるため好ましくない。また、「有機酸モノグリセリド、ショ糖脂肪酸エステル又はプロピレングリコール脂肪酸エステル」の配合量が前記範囲より多くても、配合量に応じた効果が期待し難く経済的でない。
また、本発明の「気泡入り果実加工品」の「グリセリン脂肪酸モノエステル」の配合量は、０．０３％以上であり、好ましくは０．０５％以上であり、より好ましくは０．１〜２％である。グリセリン脂肪酸モノエステルの配合量が前記範囲より少ないと、気泡の形成及び安定化がされにくい傾向にあるため好ましくない。また、グリセリン脂肪酸モノエステルの配合量が前記範囲より多くても、配合量に応じた効果が期待し難く経済的でない。
The compounding amount of the “organic acid monoglyceride” in the “processed aerated fruit product” of the present invention is 0.01% or more, preferably 0.02 to 1.5%, more preferably 0.05 to 1%. is there. The compounding amount of “sucrose fatty acid ester” is 0.01% or more, preferably 0.05 to 1.5%, more preferably 0.1 to 1.5%. The blending amount of “propylene glycol fatty acid ester” is 0.01% or more, preferably 0.05 to 1.5%, more preferably 0.1 to 1.5%. If the blending amount of “organic acid monoglyceride, sucrose fatty acid ester or propylene glycol fatty acid ester” is less than the above range, it is not preferable because bubbles tend to be hardly formed and stabilized. Further, even if the blending amount of “organic acid monoglyceride, sucrose fatty acid ester or propylene glycol fatty acid ester” is more than the above range, it is difficult to expect an effect according to the blending amount, which is not economical.
Moreover, the compounding quantity of "glycerin fatty acid monoester" of the "aerated fruit processed product" of the present invention is 0.03% or more, preferably 0.05% or more, more preferably 0.1-2. %. When the blending amount of the glycerin fatty acid monoester is less than the above range, it is not preferable because bubbles tend to be hardly formed and stabilized. Moreover, even if there are more compounding quantities of glycerol fatty acid monoester than the said range, the effect according to the compounding quantity is hard to expect and it is not economical.
更に、「有機酸モノグリセリド、ショ糖脂肪酸エステル又はプロピレングリコール脂肪酸エステルのいずれか１種以上」１部に対し、０．１〜５０部、好ましくは０．５〜１０部、より好ましくは１〜８部の「グリセリン脂肪酸モノエステル」を配合することが好ましい。「有機酸モノグリセリド、ショ糖脂肪酸エステル又はプロピレングリコール脂肪酸エステルのいずれか１種以上」１部に対する「グリセリン脂肪酸モノエステル」の割合が低すぎたり高すぎたりしても、気泡の形成及び安定化がされにくい傾向にあるため好ましくない。 Furthermore, 0.1 to 50 parts, preferably 0.5 to 10 parts, more preferably 1 to 8 parts per 1 part of “one or more of organic acid monoglyceride, sucrose fatty acid ester or propylene glycol fatty acid ester”. It is preferable to add part of “glycerin fatty acid monoester”. Even if the ratio of “glycerin fatty acid monoester” to 1 part of “one or more of organic acid monoglyceride, sucrose fatty acid ester or propylene glycol fatty acid ester” is too low or too high, formation and stabilization of bubbles can be achieved. Since it tends to be hard to be done, it is not preferable.
本発明の「気泡入り果実加工品」には、更に「ソルビタン脂肪酸エステル又はポリグリセリン脂肪酸エステル」のいずれか１種以上を配合することが好ましい。
このうち「ソルビタン脂肪酸エステル又はポリグリセリン脂肪酸エステル」は「有機酸モノグリセリド、ショ糖脂肪酸エステル又はプロピレングリコール脂肪酸エステル」と同様に乳化剤として、気泡の形成に働き、気泡の周りに分散して気泡を安定化する働きを有する。
本発明において配合する「ソルビタン脂肪酸エステル又はポリグリセリン脂肪酸エステル」はヒト等が安全に摂取できるものであればいずれのものであっても良く、「ソルビタン脂肪酸エステル」としては、例えば、構成する脂肪酸の炭素数が１４〜２２のものが挙げられ、特にＨＬＢ値が２〜９のものを用いることが好ましい。
また、「ポリグリセリン脂肪酸エステル」としては、例えば、構成する脂肪酸の炭素数が１４〜２２のものが挙げられ、特にＨＬＢ値が８〜１６の親水性のものを用いることが好ましい。
「ソルビタン脂肪酸エステル又はポリグリセリン脂肪酸エステル」の配合量は、特に限定するものではないが、好ましくは０．０５〜１．５％である。
It is preferable to mix any one or more of “sorbitan fatty acid ester or polyglycerin fatty acid ester” with the “processed aerated fruit product” of the present invention.
Among them, “sorbitan fatty acid ester or polyglycerin fatty acid ester” is an emulsifier, like “organic acid monoglyceride, sucrose fatty acid ester or propylene glycol fatty acid ester”, which acts to form bubbles and disperses around the bubbles to stabilize the bubbles. Has the function of
The “sorbitan fatty acid ester or polyglycerin fatty acid ester” to be blended in the present invention may be any as long as it can be safely ingested by humans and the like. As the “sorbitan fatty acid ester”, for example, Examples thereof include those having 14 to 22 carbon atoms, and those having an HLB value of 2 to 9 are particularly preferable.
In addition, examples of the “polyglycerin fatty acid ester” include those having 14 to 22 carbon atoms in the constituent fatty acid, and it is particularly preferable to use a hydrophilic fatty acid having an HLB value of 8 to 16.
Although the compounding quantity of "sorbitan fatty acid ester or polyglycerin fatty acid ester" is not specifically limited, Preferably it is 0.05 to 1.5%.
本発明の「気泡入り果実加工品」には、果実の種類によっては、更に「ポリデキストロース、難消化性デキストリン又はセルロース」のいずれか１種以上を配合することで、気泡を維持するとともに、ボディ感のある「気泡入り果実加工品」が製造でき、好ましい。セルロースとしては、微結晶セルロース、発酵セルロース等を用いることができる。「ポリデキストロース、難消化性デキストリン又はセルロース」の配合量は、特に限定するものではないが、好ましくは０．５〜５％である。 Depending on the type of fruit, the “processed product with bubbles” according to the present invention may further contain one or more of “polydextrose, indigestible dextrin or cellulose” to maintain the bubbles, A "processed fruit product with bubbles" with a feeling can be produced, which is preferable. As the cellulose, microcrystalline cellulose, fermented cellulose and the like can be used. The compounding amount of “polydextrose, indigestible dextrin or cellulose” is not particularly limited, but is preferably 0.5 to 5%.
本発明の「気泡入り果実加工品」には、更に必要に応じてクエン酸、リンゴ酸、酒石酸等の酸味料も、酸味等の味の調整を目的として配合することができる。同様に、香料や洋酒等も果実の香気を増量したり、風味を増したりするために使用することができる。 If necessary, an acidulant such as citric acid, malic acid, and tartaric acid can be added to the “processed fruit product” of the present invention for the purpose of adjusting the taste such as acidity. Similarly, fragrances, Western liquors and the like can be used to increase the aroma of the fruit or increase the flavor.
本発明の「気泡入り果実加工品」は、気泡が含まれている果実加工品であればどのようなものであっても良いが、高いオーバーランを有する「気泡入り果実加工品」であることが好ましく、５０％以上、好ましくは１００〜３００％、より好ましくは１５０〜３００％のオーバーランを有する「気泡入り果実加工品」であることが好ましい。 The “aerated fruit processed product” of the present invention may be any processed fruit product containing bubbles, but is a “processed aerated fruit product” having a high overrun. It is preferably a “processed aerated fruit product” having an overrun of 50% or more, preferably 100 to 300%, more preferably 150 to 300%.
更に、本発明の「気泡入り果実加工品」は、冷凍保存及び冷蔵保存中にも気泡を安定して維持できる「気泡入り果実加工品」であることが好ましく、例えば、気泡の安定性を５℃で保管し、壁面に１ｍｍ程度の気泡が観察されるまでの日数で評価した場合、１５〜１９日程度の気泡の安定性を有していることが好ましく、更に２０〜２４日程度、とくに２５日以上の気泡の安定性を有していることが好ましい。 Furthermore, the “processed product with bubbles” according to the present invention is preferably a “processed product with bubbles” that can stably maintain the bubbles even during frozen storage and refrigerated storage. When stored at ° C. and evaluated by the number of days until bubbles of about 1 mm are observed on the wall surface, it is preferable to have the stability of the bubbles of about 15 to 19 days, more preferably about 20 to 24 days, especially It is preferable to have the stability of bubbles for 25 days or longer.
このような本発明の「気泡入り果実加工品」は、従来知られているいずれの製造方法でも製造することができ、例えば次のような製造方法によっても製造することができる。
１）ピューレ状にした果実に砂糖を混合し、加熱により砂糖を溶解させた後濃縮させる。
２）１）の濃縮物に、有機酸モノグリセリド、ショ糖脂肪酸エステル又はプロピレングリコール脂肪酸エステルのいずれか１種以上と、グリセリン脂肪酸モノエステル、及びペクチン、更に必要に応じて、ソルビタン脂肪酸エステル又はポリグリセリン脂肪酸エステルのいずれか１種以上、ポリデキストロース、難消化性デキストリン又はセルロースのいずれか１種以上を加え、ミキサー等で分散、溶解させる。
３）２）の混合物を加熱し、９４℃×４分間加熱殺菌した後、３０℃まで冷却した後、起泡させ、本発明の気泡入り果実加工品を得る。
Such a “processed aerated fruit product” of the present invention can be manufactured by any conventionally known manufacturing method, for example, by the following manufacturing method.
1) Sugar is mixed with pureed fruit, and the sugar is dissolved by heating and then concentrated.
2) In the concentrate of 1), at least one of organic acid monoglyceride, sucrose fatty acid ester or propylene glycol fatty acid ester, glycerin fatty acid monoester, and pectin, and if necessary, sorbitan fatty acid ester or polyglycerin Any one or more of fatty acid esters, one or more of polydextrose, indigestible dextrin or cellulose are added and dispersed and dissolved by a mixer or the like.
3) The mixture of 2) is heated, sterilized by heating at 94 ° C. for 4 minutes, cooled to 30 ° C., and then foamed to obtain the processed aerated fruit product of the present invention.
本発明の「気泡入り果実加工品を用いる飲食品」は、本発明の「気泡入り果実加工品」を用いる飲食品であればいずれのものも含まれる。
本発明の「気泡入り果実加工品」そのものもホイップ状の飲食品であり、パン等に塗るためのスプレッドとすることもできる。また、本発明の「気泡入り果実加工品」を生地に練り込んだり、デコレーションに用いたりしたクッキー、アイスクリーム、ケーキ、プリン等も本発明の飲食品に挙げられる。更に、本発明の「気泡入り果実加工品」を紅茶、コーヒーなどにクリームとして浮かべた飲料や、本発明の「気泡入り果実加工品」と牛乳などを混ぜた果実飲料なども、本発明の飲食品に挙げられる。
The “food and drink using the processed fruit product with bubbles” of the present invention includes any food and drink using the “processed fruit product with bubbles” of the present invention.
The “aerated fruit processed product” of the present invention itself is a whip-like food and drink, and can be a spread for application to bread or the like. Cookies, ice creams, cakes, puddings, etc., which are made by kneading the “aerated fruit processed product” of the present invention into dough or used for decoration, are also included in the food and drink of the present invention. Furthermore, beverages in which the “aerated fruit processed product” of the present invention is floated as a cream on tea, coffee, etc., a fruit beverage in which the “processed aerated fruit product” of the present invention is mixed with milk, etc. Listed in the article.
以下に本発明の気泡入り果実加工品を実施例及び比較例に基づき詳述する。なお、本発明はこれらに限定されるものではない。 The aerated fruit processed product of this invention is explained in full detail based on an Example and a comparative example below. The present invention is not limited to these.
＜気泡入り果実加工品の製造方法＞
果実をミキサーに入れ、粉砕し、ピューレ状にした後、これに砂糖を混合し、４０℃まで加熱することにより砂糖を溶解させた。混合物を６０℃で加熱し、濃縮率９０％まで煮詰めた。
次に、濃縮物に、有機酸モノグリセリド、ショ糖脂肪酸エステル又はプロピレングリコール脂肪酸エステルのいずれか１種以上と、グリセリン脂肪酸モノエステル、及びペクチン、更に必要に応じて、ソルビタン脂肪酸エステル又はポリグリセリン脂肪酸エステルのいずれか１種以上、ポリデキストロース、難消化性デキストリン又はセルロースのいずれか１種以上を加え、ミキサーで分散、溶解させた。
次に、これら混合物を加熱し、９４℃で４分間殺菌した後３０℃まで冷却した混合物をホバートミキサー（キッチンエイド・ミキサー ＫＳＭ５、株式会社エフ・エム・アイ社製）に投入し、撹拌速度４で１５分間撹拌した（撹拌温度は３０℃）。得られたホイップ状物をガラス瓶に充填、密封し、本発明の気泡入り果実加工品を得た。
<Method for producing a processed fruit product with bubbles>
The fruit was put into a mixer, pulverized and made into a puree, and then mixed with sugar and heated to 40 ° C. to dissolve the sugar. The mixture was heated at 60 ° C. and boiled to 90% concentration.
Next, in the concentrate, any one or more of organic acid monoglyceride, sucrose fatty acid ester or propylene glycol fatty acid ester, glycerin fatty acid monoester, and pectin, and if necessary, sorbitan fatty acid ester or polyglycerin fatty acid ester Any one or more of polydextrose, indigestible dextrin or cellulose was added and dispersed and dissolved with a mixer.
Next, these mixtures were heated, sterilized at 94 ° C. for 4 minutes, and then cooled to 30 ° C., and then charged into a Hobart mixer (Kitchen Aid Mixer KSM5, manufactured by FMI Co., Ltd.) with a stirring speed of 4 For 15 minutes (stirring temperature was 30 ° C.). The obtained whipped product was filled in a glass bottle and sealed to obtain an aerated fruit processed product of the present invention.
実施例においては、次のものを原料として配合した。
有機酸モノグリセリド：
乳酸モノグリセリド：ＨＬＢ７
酢酸モノグリセリド：ＨＬＢ２
ショ糖脂肪酸エステル：ＨＬＢ１１、主な脂肪酸の炭素数１８
プロピレングリコール脂肪酸エステル：ＨＬＢ４、主な脂肪酸の炭素数１６及び１８
グリセリン脂肪酸モノエステル：ＨＬＢ４．３、主な脂肪酸の炭素数１８
ペクチン：ＬＭペクチン（ＤＥ３１）
ソルビタン脂肪酸エステル：ＨＬＢ５、主な脂肪酸の炭素数１６及び１８
ポリグリセリン脂肪酸エステル：ＨＬＢ１１．６、主な脂肪酸の炭素数１８
ポリデキストロース：平均分子量２０００
難消化性デキストリン：平均分子量２０００
セルロース：平均粒径２０〜９０の微結晶セルロース
In the examples, the following were blended as raw materials.
Organic acid monoglycerides:
Lactic acid monoglyceride: HLB7
Acetic acid monoglyceride: HLB2
Sucrose fatty acid ester: HLB11, carbon number of main fatty acids 18
Propylene glycol fatty acid ester: HLB4, carbon number 16 and 18 of main fatty acids
Glycerin fatty acid monoester: HLB4.3, carbon number of main fatty acids 18
Pectin: LM pectin (DE31)
Sorbitan fatty acid ester: HLB5, main fatty acid carbon number 16 and 18
Polyglycerin fatty acid ester: HLB11.6, carbon number of main fatty acid 18
Polydextrose: average molecular weight 2000
Indigestible dextrin: average molecular weight 2000
Cellulose: microcrystalline cellulose having an average particle size of 20 to 90
＜実施例１〜４＞
果実としてアンズ、バナナを用い、＜気泡入り果実加工品の製造方法＞に従い、表１の上段に記載の配合で気泡入りアンズ加工品及び気泡入りバナナ加工品を製造した。いずれも有機酸モノグリセリドとして乳酸モノグリセリドを用い、ペクチンとしてＬＭペクチンを用いた。
得られた気泡入りアンズ加工品及び気泡入りバナナ加工品の可溶性固形分、油脂含量及びｐＨを表１の中段に示した。また、気泡入りアンズ加工品及び気泡入りバナナ加工品について、オーバーランと気泡の安定性を、下記の評価基準で評価し、結果を表１の下段に示した。実施例として製造した気泡入りアンズ加工品及び気泡入りバナナ加工品はいずれも、冷凍保存中も気泡が安定に保たれており、冷凍後解凍したものも気泡が安定に保たれていた。
<Examples 1-4>
Using apricots and bananas as fruits, a processed aerated apricot product and a processed aerated banana product were prepared according to <Production Method of Aerated Fruit Product> according to the formulation shown in the upper part of Table 1. In either case, lactic acid monoglyceride was used as the organic acid monoglyceride, and LM pectin was used as the pectin.
The middle part of Table 1 shows the soluble solid content, fat content, and pH of the aerated processed apricot product and the processed aerated banana product. Moreover, about the apricot processed product containing bubbles and the processed banana product containing bubbles, the overrun and the stability of the bubbles were evaluated according to the following evaluation criteria, and the results are shown in the lower part of Table 1. Both the apricot processed product with bubbles and the processed banana product with the bubbles produced as examples were stably kept even during frozen storage, and those that were thawed after freezing were also kept stable.
「オーバーラン」の評価
オーバーラン：
一定体積中の（撹拌前の重量−撹拌後の重量）／（撹拌後の重量）×１００の計算で求めた値
《評価基準》
Ａ：１５０％以上
Ｂ：１００％以上１５０％未満
Ｃ：５０％以上１００％未満
Ｄ：５０％未満
Evaluation of "Overrun" Overrun:
Value obtained by calculation of (weight before stirring−weight after stirring) / (weight after stirring) × 100 in a constant volume << Evaluation Criteria >>
A: 150% or more B: 100% or more and less than 150% C: 50% or more and less than 100% D: less than 50%
「気泡の安定性」の評価
気泡の安定性：
気泡入りイチゴ加工品を５℃で保管し、壁面に１ｍｍ程度の気泡が観察されるまでの日数
《評価基準》
Ａ：２５日以上
Ｂ：２０〜２４日
Ｃ：１５〜１９日
Ｄ：１４日以下
Evaluation of "bubble stability" Bubble stability:
The number of days until a bubble-processed strawberry product is stored at 5 ° C and bubbles of about 1 mm are observed on the wall. << Evaluation criteria >>
A: 25 days or more B: 20-24 days C: 15-19 days D: 14 days or less
＜実施例５〜１０＞
果実としてイチゴを用い、＜気泡入り果実加工品の製造方法＞に従い、表２の上段に記載の配合で気泡入りイチゴ加工品を製造した。また、比較として乳化剤の種類や配合量を変えた気泡入りイチゴ加工品も製造した。有機酸モノグリセリドとして、乳酸モノグリセリド又は酢酸モノグリセリドを用いた。
得られた気泡入りイチゴ加工品の可溶性固形分、油脂含量及びｐＨを表２の中段に示した。
また、各気泡入りイチゴ加工品について、オーバーランと気泡の安定性を、実施例１〜４と同様の評価基準で評価し、結果を表２の下段に示した。実施例として製造した気泡入りイチゴ加工品はいずれも冷凍保存中も気泡が安定に保たれており、冷凍後解凍したものも気泡が安定に保たれていた。
<Examples 5 to 10>
A strawberry was used as a fruit, and a bubbled strawberry processed product was manufactured according to <Production Method of Aerated Fruit Processed Product> according to the formulation shown in the upper part of Table 2. For comparison, an aerated strawberry processed product with different types and blending amounts of emulsifiers was also produced. Lactic acid monoglyceride or acetic acid monoglyceride was used as the organic acid monoglyceride.
The soluble solid content, fat content and pH of the processed aerated strawberry product are shown in the middle of Table 2.
Moreover, about each bubbled strawberry processed product, stability of overrun and bubble was evaluated on the same evaluation criteria as Examples 1-4, and the result was shown in the lower stage of Table 2. All of the processed aerated strawberry products produced as Examples maintained stable air bubbles even during freezing storage, and those that were thawed after freezing maintained stable air bubbles.
＜実施例１１〜２２＞
更に、表３の上段に記載の配合で、＜気泡入り果実加工品の製造方法＞に従い、気泡入りイチゴ加工品を製造した。グリセリン脂肪酸モノエステル、乳酸モノグリセリド、ソルビタン脂肪酸エステルの配合量を調整し、乳酸モノグリセリド１部に対するグリセリン脂肪酸エステルの好ましい割合を確認した。
<Examples 11 to 22>
Furthermore, with the formulation described in the upper part of Table 3, a processed processed strawberry product was manufactured according to <Method for manufacturing processed processed fruit product>. The blending amount of glycerin fatty acid monoester, lactic acid monoglyceride, and sorbitan fatty acid ester was adjusted, and a preferred ratio of glycerin fatty acid ester to 1 part of lactic acid monoglyceride was confirmed.
乳酸モノグリセリド１部に対するグリセリン脂肪酸エステルの割合は表３の中段（上）に示し、得られた気泡入りイチゴ加工品の可溶性固形分、油脂含量及びｐＨは表３の中段（下）に示した。
また、得られた気泡入りイチゴ加工品のオーバーランと気泡の安定性を実施例１〜４と同様の評価基準で評価し、表３の下段に示した。
The ratio of glycerin fatty acid ester to 1 part of lactic acid monoglyceride is shown in the middle (top) of Table 3, and the soluble solid content, fat content and pH of the processed aerated strawberry product are shown in the middle (bottom) of Table 3.
Moreover, the overrun of the obtained processed strawberry product with bubbles and the stability of the bubbles were evaluated according to the same evaluation criteria as in Examples 1 to 4, and are shown in the lower part of Table 3.
その結果、いずれの気泡入りイチゴ加工品も、評価Ｃ以上のオーバーランと、気泡の安定性を示し、本発明の気泡入り果実加工品として有用であることが示された。実施例として製造した気泡入りイチゴ加工品はいずれも冷凍保存中も気泡が安定に保たれており、冷凍後解凍したものも気泡が安定に保たれていた。
また、特に好ましいオーバーランと気泡の安定性を有する気泡入りイチゴ加工品のグリセリン脂肪酸モノエステルの配合量は０．０５％以上、更には０．１〜２％であり、有機酸モノグリセリドの配合量は０．０２％以上、更には０．０５〜１％であること、及び、有機酸モノグリセリド１部に対するグリセリン脂肪酸モノエステルが０．５〜１０部、更には１〜８部であることが示された。
As a result, any of the processed strawberry products with a bubble showed an overrun of evaluation C or higher and the stability of the bubbles, and was shown to be useful as the processed fruit product with bubbles of the present invention. All of the processed aerated strawberry products produced as Examples maintained stable air bubbles even during freezing storage, and those that were thawed after freezing maintained stable air bubbles.
In addition, the blended amount of the glycerin fatty acid monoester of the aerated strawberry processed product having particularly preferred overrun and bubble stability is 0.05% or more, and further 0.1 to 2%, and the blended amount of the organic acid monoglyceride Is 0.02% or more, more preferably 0.05 to 1%, and 0.5 to 10 parts, further 1 to 8 parts of glycerol fatty acid monoester with respect to 1 part of organic acid monoglyceride. It was done.
＜実施例２３〜２９＞
更に、表４の上段に記載の配合で、＜気泡入り果実加工品の製造方法＞に従い、気泡入りイチゴ加工品を製造した。グリセリン脂肪酸モノエステル、ショ糖脂肪酸エステル及びソルビタン脂肪酸エステルの配合量を調整し、ショ糖脂肪酸エステル１部に対するグリセリン脂肪酸エステルの好ましい割合を確認した。
<Examples 23 to 29>
Furthermore, with the formulation described in the upper part of Table 4, a processed processed strawberry product was manufactured according to <Method for manufacturing processed processed fruit product>. The blending amounts of glycerin fatty acid monoester, sucrose fatty acid ester and sorbitan fatty acid ester were adjusted, and the preferred ratio of glycerin fatty acid ester to 1 part of sucrose fatty acid ester was confirmed.
ショ糖脂肪酸エステル１部に対するグリセリン脂肪酸エステルの割合は表４の中段（上）に示し、得られた気泡入りイチゴ加工品の可溶性固形分、油脂含量及びｐＨは表４の中段（下）に示した。また、得られた気泡入りイチゴ加工品のオーバーランと気泡の安定性を実施例１〜４と同様の評価基準で評価し、表４の下段に示した。 The ratio of glycerin fatty acid ester to 1 part of sucrose fatty acid ester is shown in the middle (top) of Table 4, and the soluble solid content, fat content and pH of the processed aerated strawberry products are shown in the middle (bottom) of Table 4. It was. Moreover, the overrun of the obtained aerated strawberry processed product and the stability of the bubbles were evaluated according to the same evaluation criteria as in Examples 1 to 4, and are shown in the lower part of Table 4.
その結果、いずれの気泡入りイチゴ加工品も、評価Ｃ以上のオーバーランと、気泡の安定性を示し、本発明の気泡入り果実加工品として有用であることが示された。実施例として製造した気泡入りイチゴ加工品はいずれも冷凍保存中も気泡が安定に保たれており、冷凍後解凍したものも気泡が安定に保たれていた。
また、好ましいオーバーランと気泡の安定性を有する気泡入りイチゴ加工品のショ糖脂肪酸エステルの配合量は０．０１％以上であり、特に好ましいのが０．１〜１．５％であること、及び、ショ糖脂肪酸エステル１部に対するグリセリン脂肪酸モノエステルが０．１〜５０部、特に好ましいのが０．１〜５部であることが示された。
プロピレングリコール脂肪酸エステルにおいても同様の結果が得られた。
As a result, any of the processed strawberry products with a bubble showed an overrun of evaluation C or higher and the stability of the bubbles, and was shown to be useful as the processed fruit product with bubbles of the present invention. All of the processed aerated strawberry products produced as Examples maintained stable air bubbles even during freezing storage, and those that were thawed after freezing maintained stable air bubbles.
In addition, the blended amount of sucrose fatty acid ester of the processed strawberry product having a preferable overrun and stability of the bubbles is 0.01% or more, particularly preferably 0.1 to 1.5%, And it was shown that the glycerol fatty acid monoester with respect to 1 part of sucrose fatty acid ester is 0.1-50 parts, and 0.1-5 parts are especially preferable.
Similar results were obtained with propylene glycol fatty acid esters.
＜実施例３０〜３１＞
果実としてモモ、リンゴを用い、＜気泡入り果実加工品の製造方法＞に従い、表５の上段に記載の配合で気泡入りモモ加工品及び気泡入りリンゴ加工品を製造した。いずれも有機酸モノグリセリドとして乳酸モノグリセリドを用いた。
得られた気泡入り果実加工品のフルーツコンテンツ、可溶性固形分、油脂含量及びｐＨを表５の中段に示した。また、オーバーランと気泡の安定性を実施例１〜４と同様の評価基準で評価し、表５の下段に示した。気泡入りモモ加工品及び気泡入りリンゴ加工品はいずれも冷凍保存中も気泡が安定に保たれており、冷凍後解凍したものも気泡が安定に保たれていた。
<Examples 30 to 31>
Using peaches and apples as fruits, a bubbled peach processed product and a bubbled apple processed product were manufactured according to <Production method of bubbled fruit processed product> according to the formulation shown in the upper part of Table 5. In either case, lactic acid monoglyceride was used as the organic acid monoglyceride.
The middle part of Table 5 shows the fruit content, soluble solid content, fat content, and pH of the processed aerated fruit product. Further, overrun and bubble stability were evaluated according to the same evaluation criteria as in Examples 1 to 4, and are shown in the lower part of Table 5. Both the aerated peach processed product and the aerated apple processed product kept the bubbles stable even during freezing storage, and those that were thawed after freezing also kept the bubbles stable.
本発明の気泡入り果実加工品の提供により、製菓工場や家庭において、果実味及び気泡による軽い舌触りを楽しむことができるホイップ状の飲食品の提供や、この気泡入り果実加工品を用いたアイスクリーム、ケーキ等の製造やデコレーション等が容易となる。高いオーバーランを有し易く、冷凍保存及び冷蔵保存中にも気泡を安定して維持できる本発明の気泡入り果実加工品は、冷蔵又は冷凍して出荷するデザートの製造にも有用である。 By providing the processed aerated fruit product of the present invention, it is possible to provide a whip-like food and drink that can enjoy the fruity taste and light texture in the confectionery factory or at home, and an ice cream using this processed aerated fruit product In addition, the production and decoration of cakes and the like are facilitated. The processed aerated fruit product of the present invention, which is likely to have a high overrun and can stably maintain bubbles during frozen storage and refrigerated storage, is also useful for producing desserts that are stored refrigerated or frozen.
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