JP6296690B2 - 色調変化を抑止した果物破砕物及びその製造方法 - Google Patents
色調変化を抑止した果物破砕物及びその製造方法 Download PDFInfo
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Description
項1.
果皮混合果物破砕物を乳酸菌で醗酵することにより得られる飲料用果物破砕物。
項2.
果物がイチジクであることを特徴とする項1に記載の飲料用果物破砕物。
項3.
項1または項2に記載の飲料用果物破砕物を含有する飲料組成物を充填したことを特徴とする容器詰飲料。
項4.
109〜1011CFU/mlの乳酸菌を含有するスターターを果皮混合果物粉砕物に0.5〜10質量%添加し醗酵処理させる飲料用果物破砕物の製造方法。
桝井ドーフィン(2個の果実)および蓬莱柿のイチジク2品種において、乳酸菌醗酵処理の有無による果皮混合果物破砕物の外観色調について評価した。具体的には、各品種の果皮混合果物破砕物100gにラクトバチルス・ペントサス(Lactobacillus pentosus)を1010CFU/ml含有するスターターを2g添加し、嫌気条件下で30℃、24時間放置した。比較例としては、乳酸菌を含有しないスターターを使用した。培養後、色差計にて、L値、a値およびb値を測定した。結果を表1に示した。
成分 配合量
イチジク発酵物(*) 20
マンゴー果汁 10
ザクロ果汁 10
西洋なし果汁 5
デーツ果汁 5
精製水 残 部
合計 100
* 桝井ドーフィンの果皮混合果物破砕物をラクトバチルス・ペントサス(Lactobacillus pentosus)で醗酵処理したもの
Claims (4)
- 果皮混合イチジク破砕物のラクトバチルス・ペントサス醗酵物含有飲料組成物が充填された加熱密封容器詰飲料。
- 密封容器が、パウチ、金属缶又はガラス瓶であり、
及び/又は、
飲料組成物のpHが3.0〜8.0である、
請求項1に記載の密封容器詰飲料。 - 果皮混合イチジク破砕物のラクトバチルス・ペントサス醗酵物含有飲料組成物を容器に充填する工程を含む、加熱密封容器詰飲料の製造方法。
- 109〜1011CFU/mlのラクトバチルス・ペントサスを含有するスターターを果皮混合イチジク粉砕物に0.5〜10質量%添加し醗酵処理させた飲料用果物破砕物を、加熱処理し、容器に充填し密封する工程を含む、密封容器詰飲料の製造方法。
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