JP5528726B2 - Fruit preparation - Google Patents

Description

  The present invention relates to a fruit preparation (fruit processed food) used in preparing soft yogurt containing fruits such as apple flesh and aloe mesophyll. More specifically, the present invention relates to a fruit preparation that can prepare a fruit-containing soft yogurt that does not have a heavy texture when mixed with yogurt, has a very light texture, good meltability in the mouth, and has an enhanced flesh texture. In addition, when the present invention preserves fruit preparations, especially during long-term preservation, the moisture migrates from the fruit to the fruit preparation syrup (a solution containing sugar and other solids), and the pulp shrinks (shrink). The present invention relates to a fruit shrinkage suppressing method. Furthermore, the present invention relates to a method for enhancing the fleshiness in fruit-containing soft yogurt.

  As a method of producing soft yogurt containing fruits such as apple flesh and aloe leaf meat, a fruit preparation (fruit processed food) obtained by processing the fruit in a solution (syrup) containing sugar or other solids The method of adding to the prepared soft yogurt mix is mentioned. However, soft yogurt is different from hard yogurt, and yogurt itself has fluidity, so adding fruit flesh pieces will cause the fruit to settle to the bottom of the product at the time of yogurt preparation or over time, reducing the commercial value. . Similarly, the fruit preparation itself used when preparing a fruit-containing soft yogurt is also unable to disperse the pulp evenly in the soft yogurt, when the pulp settles, the pulp is clogged when mixed with the soft yogurt mix. Thus, various stabilizers have been used to impart the dispersion stability to fruit preparations and soft yogurts.

  For example, aloe mesophyll-containing processed products containing at least one stabilizer selected from guar gum, xanthan gum and corn starch (Patent Document 1), fruit preparations containing native gellan gum (Patent Document 2), and the like are disclosed. .

  In addition, as technology using fermented cellulose, baked confectionery filling containing bacterial reticulated cellulose (Patent Document 3), jam containing bacterial cellulose (Patent Document 4), and the like are disclosed. Is a food that is extremely low in fluidity because it is allowed to cool until it is hardened or boiled and produced, and is different from a fruit preparation. In addition, these foods have low fluidity and are therefore difficult to mix with yogurt.

JP 2004-248611 A Japanese Patent Laid-Open No. 2006-221940 JP 2000-512850 A JP-A-10-117705

  When a fruit-containing soft yogurt is produced by a fruit preparation prepared using a stabilizer such as guar gum, xanthan gum or corn starch that has been used in the past, the texture of the yogurt itself becomes heavy and the aftertaste is moist. However, it has a problem that the fruity feeling peculiar to fruit yogurt is reduced. Furthermore, depending on the case, the texture of the yogurt may agglomerate and become rough, and the effect of fruit preparation on the texture and melting of the soft yogurt is great, so yogurt with a smooth mouth melting and an unprecedented light texture can be obtained. There was a need for a fruit preparation that could be prepared. In addition, when native gellan gum is used alone as a stabilizer, the viscosity of the syrup greatly fluctuates due to slight differences in the amount added, and gelation occurs when the amount added increases, making it difficult to adjust the viscosity and easy to handle. It wasn't.

  Furthermore, fruit preparation is prepared by adding fruit into a solution containing saccharides or other solids (fruit preparation syrup), but the fruit preparation syrup is more than ordinary aqueous solutions and beverages. Due to its high sugar content and osmotic pressure, moisture is transferred from the fruit pulp into the syrup and the fruit shrinks (shrinks) during storage of the fruit preparation. As a result, the original fresh texture of the fruit is lost, and the viscosity of the syrup is reduced due to the moisture transferred from the fruit, and there is a need for a method for suppressing the fruit shrinkage during the fruit preparation. It was.

  In view of the above problems, the present invention provides a fruit-containing soft yogurt that does not have a heavy texture when mixed with yogurt, has an extremely light texture and good mouth melt, and has an enhanced flesh texture in yogurt. The object is to provide a fruit preparation that can be prepared. Another object of the present invention is to provide a method for suppressing fruit shrinkage that occurs during storage of fruit preparations. A further object of the present invention is to provide a method for enhancing the fleshiness in fruit-containing soft yogurt.

  The inventors of the present invention have made extensive studies in view of the above-mentioned problems, and by adding fermented cellulose during fruit preparation, when mixed with yogurt, an extremely light texture and a good melt in the mouth that have not existed before In addition, the present inventors have found that a fruit-containing soft yogurt with enhanced fruit flesh feeling can be prepared. Further, the present invention has found that by adding fermented cellulose to a fruit preparation, shrinkage of the fruit pulp during the fruit preparation can be suppressed during storage, particularly even under long-term storage. Furthermore, the present inventors have found that by using the fruit preparation, a fruit-containing soft yogurt with enhanced fleshiness in yogurt can be provided, and the present invention has been completed.

The present invention relates to a fruit preparation having the following aspects and a method for producing soft yogurt using the fruit preparation;
Item 1. A fruit preparation containing fermented cellulose and having a sugar content of 10 to 80% by mass.
Item 2. Item 2. The fruit preparation according to Item 1, which is a fruit preparation for soft yogurt.
Item 3. Item 3. A method for preparing a fruit-containing soft yogurt, which comprises adding the fruit preparation according to item 1 or 2.

Moreover, this invention relates to the shrinkage | contraction method of the fruit in the fruit preparation which has the following aspects;
Item 4. A method for inhibiting shrinkage of fruit during fruit preparation, wherein fermented cellulose is added to a syrup for fruit preparation.

Furthermore, the present invention relates to a method for enhancing the fleshiness of fruit-containing soft yogurt having the following aspects;
Item 5. A method for enhancing the texture of fruit-containing soft yogurt, comprising adding fermented cellulose to a syrup for fruit preparation.

  According to the present invention, a fruit that does not become heavy when mixed with yogurt, has a very light texture and good mouth melt, and can further prepare a fruit-containing soft yogurt with enhanced flesh texture in yogurt. Can provide preparation. In addition, the present invention can suppress fruit shrinkage that occurs during storage of fruit preparations.

  The fruit preparation of the present invention is characterized by containing fermented cellulose.

  The fermented cellulose used in the present invention is not particularly limited as long as it is a cellulose produced by a cellulose-producing bacterium. Usually, cellulose-producing bacteria are cultured according to known methods, for example, methods described in JP-A-61-212295, JP-A-3-157402, and JP-A-9-121787, and the obtained fermented cellulose is desired. It can manufacture by refine | purifying suitably according to.

Examples of the cellulose-producing bacteria include bacteria belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, etc., and preferably Acetobacter. As a bacterium belonging to the genus Acetobacter that produces fermented cellulose, more specifically, an Acetobacter pasteurianus strain (for example, ATCC 10245), an Acetobacter sp. DA strain (for example, FERM P-12924), and Acetobacter xylinum Strains (for example, ATCC 23768, ATCC 23769, ATCC 10821, ATCC 1306-21, etc.). Acetobacter xylinum strain is preferable.

The medium and conditions for culturing such cellulose-producing bacteria are not particularly limited, and can be according to conventional methods. For example, the medium basically contains a nitrogen source, a carbon source, water, oxygen and other necessary nutrients, and may be any medium that can grow the microorganism and produce the desired fermented cellulose. For example, mention may be made of Hestrin-Schramm medium. In order to improve the productivity of cellulose, a partially decomposed product of cellulose, inositol, phytic acid and the like can be added to the medium (Japanese Patent Laid-Open Nos. 56-46759 and 5-1718). . As culture conditions, for example, a pH range of 5 to 9 and a culture temperature range of 20 to 40 ° C. are employed, and the culture is continued until fermented cellulose is sufficiently produced. The culture method may be static culture, agitation culture, or aeration culture, but is preferably aeration agitation culture.

In order to mass-produce fermented cellulose, a multistage inoculation method is preferable. In this case,
A five-stage fermentation process consisting of a two-stage pre-inoculation process, a temporary inoculation fermentation process, a secondary inoculation fermentation process and a final fermentation process is adopted, and the cell morphology and gram-negative for the bacteria grown in each process While checking, it is passed on to the next process fermenter.

After fermentation, the produced fermented cellulose is separated from the medium, washed, and appropriately purified. The purification method is not particularly limited, but usually the fermented cellulose recovered from the medium is washed, dehydrated and slurried with water again, and then the microorganisms are removed by alkali treatment, and then the lysate produced by the alkali treatment is removed. Is used. Specifically, the following method is exemplified.

First, a culture obtained by culturing microorganisms is dehydrated to obtain a cake having a solid content of about 20%, and then the cake is reslurried with water to make the solid content 1 to 3%. Sodium hydroxide is added thereto, and the pH is adjusted to about 13, and the system is heated to 65 ° C. for several hours with stirring to dissolve microorganisms. Next, the pH is adjusted to 6 to 8 with sulfuric acid, the slurry is dehydrated and slurried again with water, and this dehydration and slurrying is repeated several times. The purified fermented cellulose can be subjected to a drying treatment as necessary. The drying process is not particularly limited, and known methods such as natural drying, hot air drying, freeze drying, spray drying, and drum drying can be used. A spray drying method and a drum drying method are preferable.

The fermented cellulose thus obtained is a white to tan odorless substance and consists of very delicate fibrous particles that can be rapidly dispersed in water. The fermented cellulose used in the present invention has the same or similar properties as the fermented cellulose prepared by the above method and is limited by the preparation method as long as the object of the present invention can be achieved. is not.

It is preferable that the fermented cellulose of the present invention is further complexed with a polymer substance. Here, as a method of combining the above-mentioned polymer substance and fermented cellulose, JP-A-9-1217
There are two methods described in Japanese Patent No. 87. The first method is a method of culturing microorganisms to produce fermented cellulose, adding a polymer substance to the medium, culturing, and obtaining a fermented cellulose composite that is a composite of fermented cellulose and polymer substance It is.

The second method is a method in which a fermented cellulose gel produced by culturing microorganisms is immersed in a polymer material solution, and the polymer material is impregnated in the fermented cellulose gel to form a composite. The gel of the fermented cellulose is immersed as it is or after being homogenized by a conventional method, it is immersed in a polymer solution. The homogenization treatment may be performed by a known method. For example, a mechanical dissociation treatment using a blender treatment, a high-pressure homogenizer treatment of about 40 times at 500 kg / cm ² , or a nanomizer treatment of about 3 times at 1000 kg / cm 2 is effective. It is. The immersion time is about 30 minutes to 24 hours, preferably one night, and it is desirable to remove the immersion liquid by a method such as centrifugation or filtration after completion of the immersion. Furthermore, by removing the excess polymer material by performing a treatment such as washing with water, the ratio of the fermented cellulose to the polymer material becomes constant, and the influence of the remaining polymer material that is not used for complexation can be suppressed. This is preferable because it is possible.

The polymer substance used for complexing with fermented cellulose is not particularly limited. Examples include xanthan gum, galactomannan (guar gum, locust bean gum, tara gum, etc.), carrageenan, cassia gum, glucomannan, native gellan gum, Deacylated gellan gum, tamarind seed gum, pectin, psyllium seed gum, gelatin,
Tragacanth gum, karaya gum, gum arabic, gati gum, psyllium seed gum, macrohomopsis gum, agar, alginic acids (alginic acid, alginate), curdlan, pullulan, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), carboxymethylcellulose (CMC) Various polymer substances such as cellulose derivatives such as sodium, hydroxypropyl cellulose (HPC), hydroxyethyl cellulose (HEC), water-soluble hemicellulose, soybean polysaccharide, processed / modified starch, raw starch (raw starch) can be exemplified.

As the fermented cellulose used in the present invention, it is preferable to use a fermented cellulose complex that is complexed with one or more polymer substances selected from sodium carboxymethylcellulose, xanthan gum, and guar gum. Furthermore, it is preferable to use fermented cellulose compounded by a combination of sodium carboxymethylcellulose and xanthan gum, or a combination of sodium carboxymethylcellulose and guar gum. The ratio of each polymer substance to fermented cellulose can be appropriately adjusted depending on the polymer substance to be complexed, but the polymer substance is preferably 10 to 200% by weight, more preferably 15 to 15%, based on the fermented cellulose. The composite can be made to be 100% by weight. The composite is commercially available, and examples thereof include Sun Artist [trademark] PX and Sun Artist [trademark] PG manufactured by Saneigen FFI Co., Ltd.

  And by using the fermented cellulose prepared by using the above-mentioned method, etc., it has an extremely light texture and a good mouth melt, which is unprecedented, and improves the fruit texture of the fruit. It is possible to provide a soft yogurt having a responsive fleshiness.

  The fruit preparation used in the present invention is obtained by processing fruits such as fruit pulp and aloe mesophyll in a solution containing sugar and other solids (hereinafter referred to as “syrup”). It is a processed fruit food that is used in place of raw fruit. The fruit preparation used in the present invention has a sugar content (Brix) of 10 to 80% by mass, preferably 20 to 40% by mass.

  As sugars, sugar, fructose, glucose, lactose, syrup, reduced starch syrup, fructose, glucose liquid sugar, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylooligosaccharide, Nigero-oligosaccharides, theande-oligosaccharides, soybean oligosaccharides, etc.), trehalose, sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugars such as sugar-bound starch syrup (coupling sugar) can be used . If the sugar is not enough, the sweeteners such as aspartame, acesulfame potassium, sucralose, thaumatin, aritem, neotame, licorice extract (glycyrrhizin), saccharin, sodium saccharin, stevia extract, stevia powder, etc. May be added.

  The fruit preparation syrup has a higher sugar content than ordinary aqueous solutions and beverages, and due to the osmotic pressure, moisture moves from the fruit pulp into the syrup and the fruit shrinks (shrinks). As a result, the original fresh texture of the fruit was lost, and the viscosity of the syrup was lowered due to the moisture transferred from the fruit. However, by using fermented cellulose, the fruit pulp in the syrup can be shrunk. Can be remarkably suppressed. In this respect, the present invention also provides a method for suppressing shrinkage of fruit during fruit preparation.

  The addition amount of the fermented cellulose in the syrup for fruit preparation can be adjusted as appropriate. Specifically, it is 0.005 to 5.0% by mass, preferably with respect to the syrup for fruit preparation. It is preferable to add 0.01-3.0 mass%.

  The method for preparing the fruit preparation is not particularly limited, and various methods can be used. Specifically, a method of adding fermented cellulose powder to fruit preparation syrup, a method of adding fermented cellulose once dissolved in water to syrup, adding sugar and fermented cellulose in advance and then adding to water, The method of melting by heating is mentioned. In addition, it is preferable to perform a homogenization process after adding and dissolving a fermented cellulose in water.

  As the fruit used for the fruit preparation, a fruit cut into an appropriate size can be used, and a commercially available canned fruit can also be used conveniently. There are no particular restrictions on the type of fruit, and various fruits can be used. Specifically, grapes, tangerines, blueberries, peaches, aloe, melons, oranges, pears, apricots, plums, bananas, cherries, kiwi fruits, apricots And various fruits. In addition, by taking the structure which concerns on this invention, even when it is a case where the fruit of a size of 5-10 mm square, 30 mm square cut or more is used, it can maintain high pulp dispersion stability in a long period of time. Is possible.

  The mixing ratio of the syrup for fruit preparation and the fruit is not particularly limited, but syrup: fruit = 10: 90 to 90:10, preferably 15:85 to 70:30, more preferably 20:80 to 60 : 40.

  And the fruit preparation can be manufactured by adding the said syrup for fruit preparation, fruit, and auxiliary materials as needed, passing through a heat sterilization process as needed, and cooling. Although it does not specifically limit as a heat sterilization process, Although various sterilization processes can be taken by a conventional method, specifically, heat sterilization, such as 80-95 degreeC for 5 to 40 minutes, or 100-150 degreeC, 1-30. Examples thereof include UHT sterilization such as second, particularly high-pressure sterilization (retort sterilization) such as 1 to 30 minutes at 100 to 130 ° C.

  Although the fruit preparation of the present invention can be used as a fruit preparation for various foods such as ice cream and beverages, it is preferably used as a fruit preparation for soft yogurt. Conventional fruit preparations, when added to soft yogurt, have a problem that the texture of yogurt itself becomes heavy, the aftertaste is soggy, and the fruity texture peculiar to fruit yogurt is reduced. In some cases, the yogurt tissue aggregates and becomes rough.Furthermore, the fruit flesh shrinks in the syrup when storing the fruit preparation, so that the fresh texture of the fruit is lost. There were many problems such as the viscosity of the syrup being lowered by the moisture. However, by using the fruit preparation of the present invention, it has become possible to provide a fruit-containing soft yogurt that has an extremely light texture and a good mouth-melting, and that has an enhanced fruit texture. Moreover, since the fresh texture of the fruit is maintained by suppressing the shrinkage of the fruit, it is possible to provide soft yogurt that can enjoy the texture of the fruit in combination with the effect of enhancing the texture of the fruit. It was.

  Furthermore, the fruit preparation of the present invention preferably has a viscosity adjusted to 10 mPa · s or more and less than 2500 mPa · s, preferably 10 to 2000 mPa · s, more preferably 10 to 1500 mPa · s. Usually, the viscosity of the fruit preparation which has been used conventionally is about 2500 to 3500 mPa · s. The “fermented milk” product, generally called “yogurt”, is “Fermented milk” means milk or a non-fat milk solid content equivalent to or higher than “Milk or milk product ingredient standards”. , Which is fermented with lactic acid bacteria or yeast and made into a paste or solution, or a product obtained by freezing them, and its component standard is “non-fat milk solid content of 8.0% or more and the number of lactic acid bacteria” (Or the number of yeasts) is defined as “10 million / ml or more”. In other words, the soft yogurt mix before being mixed with the fruit preparation is prepared so that the non-fat milk solid content is not less than 8.0% even after being mixed with the fruit preparation and has a high viscosity. Yes. Therefore, from the viewpoint of mixing with the soft yogurt mix, the fruit preparation used for yogurt is considered to require a high viscosity, and further, the fruit pulp during preparation and storage of the fruit preparation Also from the viewpoint of dispersibility, the viscosity of a conventional fruit preparation is generally adjusted to about 2500 to 3500 mPa · s.

  The fruit preparation of the present invention contains fermented cellulose, and can suppress shrinkage of fruit pulp in syrup even within the viscosity range of conventional fruit preparations of 2500 to 3500 mPa · s. The texture of soft yogurt prepared using fruit preparation has a light crisp texture and good mouth melt. However, especially in the present invention, fermented cellulose is contained, and by using an unprecedented low viscosity fruit preparation of 10 mPa · s or more and less than 2500 mPa · s, surprisingly good mixing with soft yogurt mix is also good. Further, the present invention is characterized in that the fruit shrinkage during the fruit preparation can be remarkably suppressed. Furthermore, the soft yogurt prepared using the fruit preparation of the viscosity has an extremely light texture and a good mouth-melting, and the fruit texture of the fruit is enhanced and has a very light texture. Soft yogurt that can enjoy the texture of fruit while being. In addition, the viscosity here is a value measured for 1 minute under conditions of a B-type rotational viscometer and a rotation speed of 30 rpm after adjusting the fruit preparation to 10 ° C.

  The syrup for fruit preparation of the present invention can be used in combination with other polysaccharides as long as the effects of the present invention are not affected. Preferably, xanthan gum and / or guar gum can be used in combination with fermented cellulose. Conventionally, fruit preparation using xanthan gum or guar gum as a stabilizer shrinks the fruit flesh in the syrup, and the fresh texture of the fruit is lost, and the viscosity of the syrup decreases due to moisture transferred from the fruit. There was a problem. In addition, the yogurt produced using such a fruit preparation has a heavy texture, resulting in a sticky aftertaste and reduced fruit texture. However, even when the xanthan gum and / or guar gum is used, the shrinkage of the fruit can be suppressed by using it together with the fermented cellulose, and the texture of the soft yogurt produced by such fruit preparation is very light. It becomes yogurt with good meltability in the mouth and enhanced fleshiness.

  Furthermore, physical properties required for fruit preparation include high pulp dispersion stability. In general, various foods including fruit-containing soft yogurt are prepared by adding and mixing fruit preparations prepared in advance and filled in a mixing container to separately prepared soft yogurt mixes and various foods. The Therefore, it is necessary to prevent clogging of the pulp in the pipe for adding the fruit preparation from the mixing container to the food or to uniformly disperse the pulp in the food. Regarding the dispersion stability required in such a case, the fruit preparation of the present invention exhibits extremely excellent dispersion stability.

  In addition, the fruit preparation of the present invention exhibits thermal stability that is not found in conventional fruit preparations. On the other hand, since the fruit preparation using the conventional stabilizer has no stability at the time of heating, it was necessary to lower the temperature in the tank after preparation and to fill the mixing container while stirring in the tank. . However, when the temperature in the tank is lowered, the viscosity of the fruit preparation suddenly rises, and the workability is deteriorated, and the pulp during preparation is crushed by stirring. In view of this, the fruit preparation of the present invention exhibits stability when heated, so that after preparation of the fruit preparation, the temperature in the tank is not lowered, and a stirring process in the tank is not required. There is also a manufacturing advantage that the container can be filled. Therefore, the problem of deterioration of workability due to the increase in viscosity does not occur, and the problem of pulp crushing due to stirring can be solved.

  As a method for producing the soft yogurt mix used in the present invention, a raw material such as lactic acid bacteria and lactic acid bacteria are placed in a large tank and fermented, and then the fermented milk produced is filled in a container (pre-fermentation method) and milk. There is a method (post-fermentation method) in which a mixed raw material in which raw materials and lactic acid bacteria are mixed is filled in a container and fermented in the container (post-fermentation method). When manufacturing by a post-fermentation system, after lactic-acid-bacteria fermentation, it is necessary to grind a card | curd by stirring and to make it a soft type (fluid) yoghurt mix. The soft yogurt mix used in the present invention can have the same structure as normal yogurt except that it is adjusted to the above specific temperature, that is, milk raw materials, lactic acid bacteria (starter), water, sugars, stabilizers, fats and oils , An additive material selected from an emulsifier, a flavoring agent, a coloring agent, a flavor modifier, an antioxidant and the like is mixed and melted at a predetermined ratio.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by mass” and “%” means “% by mass”. Those marked with “*” in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd., and “*” marks in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd.

Experimental Example 1 Preparation of Fruit Preparation Fruit preparations using various stabilizers were prepared according to the formulation in Table 1. First, water was heated to 80 ° C., and a powder mixture of sugar, trisodium citrate and various stabilizers was added and dissolved by stirring for 10 minutes. Subsequently, citric acid and aloe pulp were added to adjust the pH to 3.7. After sterilizing at 85 ° C. for 30 minutes, a fruit preparation was prepared by cooling to 10 ° C. In addition, the fruit preparation containing fermented cellulose was prepared according to the following manufacturing method. Fermented cellulose was added to water at 80 ° C., stirred for 10 minutes, and then homogenized under conditions of 150 kgf / cm ² . Sugar and trisodium citrate were added to the fermented cellulose-containing solution and stirred at 80 ° C. for 10 minutes. Subsequently, citric acid and aloe pulp were added to adjust the pH to 3.7. After sterilizing at 85 ° C. for 30 minutes, a fruit preparation was prepared by cooling to 10 ° C.

  A fruit-containing soft yogurt was prepared using the prepared fruit preparation. In detail, the soft yoghurt mix prepared using the method of the following (2) and the said fruit preparation were mixed so that it might become 80:20, and the fruit containing soft yoghurt was prepared. The results are shown in Table 3.

(2) Preparation of soft yogurt mix A soft yogurt mix was prepared according to the formulation of Table 2. Specifically, a mixture of whole milk powder, skim milk powder, and gelatin was added to water and milk, stirred and dissolved at 70 ° C. for 10 minutes, and then homogenized under conditions of 150 kgf / cm ² . Next, sterilization was performed at 90 ° C. for 10 minutes, and the mixture was cooled to 40 ° C. A starter (lactic acid bacterium) was added so as to be 3% of the total amount, and fermented to pH 4.5 at 40 ° C. The curd after fermentation was stirred with a stirrer (TKROBOMIX) at 1400 rpm for 40 seconds to crush the curd and cooled to 10 ° C. After filling the container, it was stored in a refrigerator (5 ° C.) to prepare a soft yogurt mix. The viscosity of the prepared soft yogurt mix was 5000 mPa · s.

Note 1) Sun artist * PX * used; powdered fermented cellulose composite preparation containing 20% fermented cellulose, 10% xanthan gum, 3.3% sodium carboxymethyl cellulose and 66.7% dextrin.

<Evaluation criteria>
<Evaluation criteria for fruit preparation>
Viscosity: After adjusting the prepared fruit preparation to 10 ° C., the viscosity was measured with a B-type rotational viscometer (rotation speed: 30 rpm, measurement time: 1 minute).
Dispersibility of pulp after heating: Dispersibility of pulp after sterilization of the prepared fruit preparation at 85 ° C. for 30 minutes was evaluated. The dispersibility was high, and the fruit pulp was uniformly dispersed in the preparation, and the evaluation was performed in five levels: +++>++>+>±> − (the pulp is sedimented).
Pulp dispersibility at room temperature: After evaluating the pulp dispersibility during heating, the fruit preparation was cooled to room temperature and shaken, and then the pulp dispersibility when stored for 1 month was evaluated. The dispersibility was high, and the fruit pulp was uniformly dispersed in the preparation, and the evaluation was performed in five levels: +++>++>+>±> − (the pulp is sedimented).
Shrinkage inhibition rate: The shrinkage inhibition rate after storing the sterilized fruit preparation at room temperature for 14 days was evaluated. The shrinkage inhibition rate was calculated by (Aloe weight (g) during fruit preparation after storage) / (Aloe weight (g) during fruit preparation before storage) × 100 (%). The closer the value is to 100%, the more fruit shrinkage is suppressed in the fruit preparation.

<Evaluation criteria for yogurt>
Melting in mouth: Evaluation was made in five grades in the order of +++>++>+>±>-(strong residual feeling and poor mouth melting) in order from the mouth melting very good.
Lightness of texture: The soft yogurt was evaluated in five grades in the order of +++>++>+>±> − (heavy texture) from the lightest texture.
Roughness of yogurt: The soft yogurt was evaluated in five grades in order from the very smooth structure to->±>+>++> +++ (aggregation and water separation occurred).
Flesh sensation: Evaluation was made in five stages of +++>++>+>±> − in order from the one with the enhanced flesh sensation in soft yogurt.

  Fruit preparations prepared using xanthan gum and guar gum (Comparative Example 1) and corn starch (Comparative Example 2), which have been conventionally used for fruit preparation, can sufficiently suppress the shrinkage of fruit in syrup. In addition, the texture of the soft yogurt prepared using the fruit preparation was heavy and also poorly melted in the mouth, so that a light texture could not be imparted. Further, the soft yoghurt of Comparative Example 1 using xanthan gum and guar gum caused water separation and aggregation, and markedly lowered the commercial value. Although the fruit preparation prepared using the native gellan gum of Comparative Example 3 had reduced shrinkage of the fruit pulp, it did not have heat dispersibility and was inferior in workability when filling with yogurt mix Met. Moreover, although the texture of the prepared soft yogurt had a light texture compared with the yogurts of Comparative Examples 1 and 2, the texture was less than the required texture. In addition, the fruit preparation of Comparative Example 3 had an insufficient fruit flesh feeling in the prepared yogurt while shrinkage was suppressed. In addition, although preparation of a fruit preparation using crystalline cellulose as cellulose was attempted, although the amount added during the fruit preparation was increased to 3% by mass, the fruit preparation itself was not dispersed in the preparation. The dispersion stability per se required for the adjustment could not be imparted.

  On the other hand, the fruit preparations prepared using fermented cellulose (Examples 1 and 2) are excellent in dispersion stability not only at room temperature but also in heat, and significantly suppress fruit shrinkage during preparation. I was able to. In addition, the fruit-containing soft yogurt prepared using the fruit preparation has an unprecedented very light texture and good mouth melt, and the flesh texture in the yogurt is greatly enhanced, resulting in a very light texture. It was a soft yogurt with a good response to eating. Further, the viscosity of the soft yogurt mix itself used in Experimental Example 1 is as high as 5000 mPa · s, while the viscosity of the fruit preparations of Examples 1 and 2 is 25 mPa · s (Example 1), 86 mPa · s. Although it had a low viscosity with s (Example 2), the mixing property was good and the workability was also excellent.

Example 3 Preparation of fruit-containing soft yogurt (2)
Fruit preparations were prepared according to the recipe in Table 4. Fermented cellulose was added to water at 80 ° C., stirred for 10 minutes, and then homogenized under conditions of 150 kgf / cm ² . Sugar, trisodium citrate, guar gum and xanthan gum were added to the fermented cellulose-containing solution and stirred at 80 ° C. for 10 minutes. Subsequently, citric acid and aloe pulp were added to adjust the pH to 3.7. A fruit preparation was prepared by sterilizing at 85 ° C. for 30 minutes and then cooling to 10 ° C. (Example 3).

  A fruit-containing soft yogurt was prepared by mixing the prepared fruit preparation and the soft yogurt mix prepared in (2) of Experimental Example 1 so that the blending ratio was 20:80 (Example 3). The obtained fruit-containing soft yogurt was a yogurt with a very light texture and good mouth-melting as compared with the fruit-containing soft yogurt of Comparative Examples 1 to 3 of Experimental Example 1, and an enhanced flesh feeling. In addition, the fruit preparation of Example 3 was a fruit preparation with good heat dispersibility, good mixing with a soft yogurt mix, and excellent workability. Moreover, it was a fruit preparation in which shrinkage of the pulp was also suppressed.

  According to the present invention, a fruit that does not become heavy when mixed with yogurt, has a very light texture and good mouth melt, and can further prepare a fruit-containing soft yogurt with enhanced flesh texture in yogurt. Can provide preparation. It is also possible to suppress fruit shrinkage that occurs during storage of fruit preparations. Furthermore, by using the fruit preparation of the present invention, it is possible to enhance the fleshiness of the fruit contained in the fruit-containing soft yogurt.

Claims (5)

A fruit preparation containing fermented cellulose and having a sugar content of 10 to 80% by mass. The fruit preparation according to claim 1, which is a fruit preparation for soft yogurt. A method for preparing a fruit-containing soft yogurt, wherein the fruit preparation according to claim 1 or 2 is added. A method for inhibiting shrinkage of fruit during fruit preparation, wherein fermented cellulose is added to a syrup for fruit preparation. A method for enhancing the texture of fruit-containing soft yogurt, comprising adding fermented cellulose to a syrup for fruit preparation.