JP6506550B2 - Sugared vegetable food having new texture, immersion liquid used therefor, and method for producing the food - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a novel texture sugared vegetable food containing sugar alcohol, an immersion liquid used therefor, and a method for producing the vegetable food.

  Since long ago, fruits and vegetables such as pineapple, mango and angelica have been sugared and dried. These canned food products are widely used as food products having enhanced shelf life because the water contained in the food products is dehydrated by the osmotic pressure of the sugar solution when immersed in the sugar solution.

  And, conventional canned vegetable foods represented by dried fruits and the like have sugar sweetness, and the inside is a soft texture with a toothed or moist texture. Also, the appearance was dry but not powdery, and there was no chance that a syrupy syrup could be obtained by hand.

  However, these canned foods use a large amount of sugar, and in recent years, candinated foods in which part or all of the sugar has been replaced with other sweeteners are desired because of increased awareness of sugar free and low calorie preference. The

  Furthermore, a new texture has been sought that the interior is a texture (juicy) of the vegetable food itself while having a crunchy feeling, as the conventional soft and soft texture is not enough.

  In an example of such a food disclosed in the past, the food is dehydrated by immersing the food in molten sugar alcohol to obtain a food whose surface is coated with sugar alcohol (Japanese Patent Application Laid-Open No. 62- 244) and the like.

  However, in the method of Japanese Patent Application Laid-Open No. 62-244, since the sugar alcohol heated to the melting point is used, the water content of the food is almost dehydrated and becomes oiled, and sugars such as fried snacks are obtained. It was far from pickled food.

  That is, the present invention is a sugar-free or low-sugar sugar having a novel texture that the interior is juicy while having a texture with a crunch on the surface and a texture of crystals inside, which is different from conventional candied foods. It is an object of the present invention to provide a canned vegetable food containing sugar alcohol characterized by being (sugar reducing).

  As a result of earnest studies to solve the above problems, the present inventors have found that sugar alcohols as saccharides contained in canned vegetable foods can solve the problems by becoming a specific component ratio, and further, While specifying the component ratio of the sugar alcohol contained in the immersion liquid for manufacturing the said vegetable food, it came also to providing the manufacturing method of this vegetable food, and completed this invention.

That is, the present invention is, first of all, a sugared vegetable food comprising sugar alcohol as sugar contained in sugared vegetable food, wherein maltitol is 95% or more in the sugar alcohol.
Secondly, 50% or more of the sugar contained in the sugared vegetable food is sugar alcohol, which is the sugared vegetable food according to the first above-mentioned.
Third, it is an immersion liquid for a canned vegetable food, which contains a sugar alcohol as a sugar contained in the immersion liquid for a canned vegetable food, and the sugar alcohol contains 95% or more of maltitol.
Fourthly, it is the immersion liquid according to the third aspect described above, wherein 50% or more of the sugar contained in the immersion liquid for canned vegetable food is a sugar alcohol.
The fifth is a method for producing a canned vegetable food, wherein the canned vegetable food material is dried after the step of immersing in the immersion liquid for a canned vegetable food according to the third or fourth aspect.
Sixth, the step of immersing
(A) A step of immersing a canned vegetable food material in the immersion liquid for a canned vegetable food according to the third or fourth aspect, and subsequently (b) a canned vegetable food used in the step (a) A fifth aspect of the method for producing a canned vegetable food according to the fifth aspect, comprising the step of immersing in a canned vegetable food immersion solution having a higher sugar concentration than the use immersion solution.
Seventh, the method for producing a canned vegetable food according to the sixth is characterized in that the step (b) is carried out twice or more.
Eighthly, it is a method for producing a canned vegetable food according to the sixth or seventh characterized in that a sugar concentration of the immersion liquid for a canned vegetable food is Brix30 or more and a Brix85 or less.
Ninth, following the step (b), the step (c) of pulverizing powdered sugar alcohol is carried out, wherein the canned plant according to any one of the sixth to eighth features. It is a manufacturing method of sex food.

  The vegetable food in the present invention is a plant such as vegetables and fruits, which can be eaten by being sugared and dried. Typical examples include vegetables and fruits used for dried fruits and confectionery. As a specific example, vegetables are angelica, rhubarb, butterbur, ginger, burdock, lotus root, radish, paprika, bitter gourd, asparagus, carrot, turnip, bamboo shoot, corn, pepper, tomato, pepper, okra, broccoli, cauliflower, shiitake, Fruits include pineapple, orange, lemon, mango, strawberry, grape, figs, oysters, apricots, melons, papaya, bananas, bananas, cranberries, prunes, apples. , Karin, kiwi, peach, ume, lychee, guava and the like.

  The sugar alcohol contained in the sugar contained in the sugared vegetable food according to the present invention is preferably 95% or more of maltitol ("%" means "% by mass" unless otherwise specified), preferably the same. Is 99.5% or more included.

  When maltitol is less than 95%, it is impossible to obtain a crunch feeling because maltitol crystals do not precipitate on the surface of canned food, and only the conventional soft texture can be obtained inside. Absent.

  In addition, as the sugar alcohol in the sugar contained in the sugared vegetable food according to the present invention, the content of sorbitol is preferably less than 0.5%. When the content of sorbitol is 0.5% or more, the inside is a conventional soft texture, and the texture is moist or soggy.

  In the present invention, it is preferable that sugar alcohol is 50% or more among sugars contained in the canned vegetable food. There is no problem even if 100% of the sugar is sugar alcohol.

  Here, after the sugar contained in the sugared vegetable food of the present invention is sufficiently homogenized in water, the sugar is separated by centrifugation and the supernatant is filtered to remove impurities. The solution can be analyzed by liquid chromatography to know its composition.

  The sugar alcohol contained in the immersion liquid for a canned vegetable food according to the present invention contains maltitol at 95% or more, preferably 99.5% or more.

  In the present invention, it is preferable that sugar alcohol is 50% or more among saccharides contained in the immersion liquid for canned vegetable food. There is no problem even if 100% of the sugar is sugar alcohol.

  When a sugared vegetable food is produced by using the immersion liquid having the composition of the above sugar alcohol according to the present invention as a vegetable food, the sugared vegetable food having the same composition of sugar alcohol by the osmotic pressure of the immersion liquid You can get

  The sugar concentration of the immersion liquid can be conveniently known as Brix using a refractometer. In the manufacturing method of the canned vegetable food which concerns on this invention, the process immersed in immersion liquid can be performed once or more. In the case where the immersion step is performed a plurality of times, it is possible to include a step of sequentially immersing the vegetable food material in the order of an immersion liquid having a low sugar concentration using an immersion liquid having different sugar concentrations. In the present invention, the sugar concentration of these immersion liquids is preferably Brix30 or more and 85 or less, and more preferably, immersion liquids having different sugar concentrations are prepared within the range of this sugar concentration, and the immersion process is performed multiple times If done, the immersion liquid can be efficiently penetrated to the inside of the vegetable food material.

  Moreover, the process of powdering sugar alcohol can also be included following the process of immersing in immersion liquid.

  Hereinafter, the contents of the present invention will be more specifically described based on examples, but the technical scope of the present invention is not limited to the following examples.

  The sugar alcohol used when preparing the canned immersion liquid is high purity maltitol powder (trade name: Recis), maltitol powder (trade name: Amarty MR), sorbitol powder (trade name: LTS-P) And xylitol (trade name: xylit) (all manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) were appropriately blended so as to obtain a desired sugar composition, and a syrup to be the immersion liquid of Table 1 was obtained.

  The sugar composition was analyzed using liquid chromatography equipped with an RI detector, using the eluent as pure water, at a flow rate of 0.8 ml / min, and at a column temperature of 70 ° C. The ratio was determined. The column used SHODEX SC1011 (made by Showa Denko).

  In addition, since sugar contained in the raw raw material which is the original canned vegetable food material remains in canned vegetable food, glucose and sucrose etc. are simultaneously detected with the saccharides of the immersion liquid for canned food . In the present invention, among the analysis results, the sum of xylitol, sorbitol, maltitol, and sugar alcohol having a degree of polymerization of 3 was used as sugar alcohol in the sugared vegetable food. Moreover, the polymeric composition which could not be identified was made into others.

  In the examples and the comparative examples, the texture of the canned food was evaluated in five steps based on the difference between the external texture and the internal texture with the conventional canned food. The external texture is evaluated whether it has a crispy "crunch" on the surface, "4" if it has a fresh texture that is more crispy, "if there is no such novel texture" It was set as "0", and it was five steps of 4, 3, 2, 1, 0 in steps. The internal texture is evaluated as to whether the texture of the plant food itself is a moist texture with a fine grain of crystals and the texture of the internal texture as such "4" The case where it was equivalent to the conventional canned food was "0", and it was five steps of 4, 3, 2, 1, 0 in stages.

[1. About Pineapple]
As a canned food material, raw pineapple was cut into round slices after removing the core, and cut into bite-sized pieces as needed.

  As a result of prior analysis, pineapple as a raw material did not contain sugar alcohols such as xylitol, sorbitol, maltitol, and sugar alcohols having a degree of polymerization of 3.

Example 1-1
Prepare syrup with sugar alcohol composition of Syrup A in Table 1 with sugar concentration of Brix 75, and after immersion step of soaking, powder maltitol (Mitsubishi Foodtech Corporation Recis) to pineapple pulled up from syrup After the powdering step, it was dried in a dryer at 60 ° C. to obtain a canned pineapple.

  The immersion time was 22 hours, and the syrup was heated for 3 hours and 6 hours on the way, and only the portion where the sugar concentration became thin was boiled down. Powdered maltitol was 4% of the weight of pineapple after syrup immersion. The rough manufacturing conditions are summarized in Table 2.

  The results of sugar analysis of the obtained candied pineapple are shown in Table 3.

  In the obtained candied pineapple, maltitol crystals are deposited around the canned food, and the texture is very crunchy on the surface, and the inside is fine with the texture of the plant food itself It had a very moist texture with a sense of graininess and a texture different from that of conventional sugared pineapple. The appearance was white due to the precipitation of maltitol crystals. The evaluation results are shown in Table 4.

[Example 1-2]
A sugar-impregnated pineapple was obtained in the same manner as Example 1-1 except that the step of powdering maltitol after the step of immersion in syrup was not performed. The outline of manufacturing conditions is summarized in Table 2.

  The results of sugar analysis of the obtained candied pineapple are shown in Table 3.

  In the obtained candied pineapple, maltitol crystals were deposited around the canned food despite the absence of the dusting step, and the surface had a very crunchy texture. In addition, the inside is a very moist texture while feeling the fine texture of the crystal at the same time as the texture of the vegetable food itself as in Example 1-1, which is different from the conventional sugar canned pineapple It was a texture. The appearance was white due to the precipitation of maltitol crystals. The evaluation results are shown in Table 4.

[Example 1-3]
Three syrups of sugar alcohol composition of Syrup A in Table 1 were prepared at sugar concentrations of Brix 55, Brix 75, and Brix 80, and the dipping process was carried out to the prepared pineapple in the order of immersion from the syrup with low sugar concentration. A canned pineapple was obtained in the same manner as in Example 1-1. The immersion time was 3 hours each for the first and second syrups, and 16 hours for the third syrup, and the summary of other production conditions is summarized in Table 2.

  The results of sugar analysis of the obtained candied pineapple are shown in Table 3.

  In the obtained candied pineapple, maltitol crystals are deposited around the canned food, and the texture is very crunchy on the surface, and the inside is fine with the texture of the plant food itself It had a very moist texture with a sense of graininess and a texture different from that of conventional sugared pineapple. The appearance was white due to the precipitation of maltitol crystals. The evaluation results are shown in Table 4.

Example 1-4
A sugar-impregnated pineapple was obtained in the same manner as in Example 1-3 except that the step of dusting maltitol with powder after the step of immersing in syrup was not performed. The outline of manufacturing conditions is summarized in Table 2.

  The results of sugar analysis of the obtained candied pineapple are shown in Table 3.

  In the obtained candied pineapple, maltitol crystals were deposited around the canned food despite the absence of the dusting step, and the surface had a very crunchy texture. In addition, the inside is a very moist texture while feeling the fine texture of crystals at the same time as the texture of the vegetable food itself as in Example 1-3, which is different from the conventional sugar canned pineapple It was a texture. The appearance was white due to the precipitation of maltitol crystals. The evaluation results are shown in Table 4.

[Example 1-5]
A sugared pineapple was obtained using the syrup having the sugar alcohol composition of syrup B in Table 1 and using the other method of preparation in the same manner as in Example 1-3. The outline of manufacturing conditions is summarized in Table 2.

  The results of sugar analysis of the obtained candied pineapple are shown in Table 3.

  In the obtained candied pineapple, maltitol crystals are deposited around the canned food, and the texture on the surface is crunchy, and the inside is the texture of the plant food itself and the fine grained texture of the crystals It had a slightly moist feel, but it had a different texture than sugared pineapple. Also, the appearance was slightly white as maltitol crystals precipitated. The evaluation results are shown in Table 4.

[Example 1-6]
A sugar-impregnated pineapple was obtained in the same manner as in Example 1-5 except that the step of powdering maltitol after the step of immersion in syrup was not performed. The outline of manufacturing conditions is summarized in Table 2.

  The results of sugar analysis of the obtained candied pineapple are shown in Table 3.

  In the obtained candied pineapple, maltitol crystals are deposited around the canned food despite the absence of the dusting process, and the surface has a crunchy texture, and the inside is vegetable food At the same time, the texture was slightly moist and the texture of the crystals was slightly palatable, but it was different from the conventional sugar canned pineapple. Also, the appearance was slightly white as maltitol crystals precipitated. The evaluation results are shown in Table 4.

[Example 1-7]
A sugared pineapple was obtained using the syrup having the sugar alcohol composition of Syrup C in Table 1 and using the other method of preparation in the same manner as in Example 1-3. The outline of manufacturing conditions is summarized in Table 2.

  The results of sugar analysis of the obtained candied pineapple are shown in Table 3.

  In the obtained candied pineapple, maltitol crystals were deposited around the canned food and had a texture with a crunch on the surface. In addition, the inside is a very moist texture while feeling the fine texture of crystals at the same time as the texture of the vegetable food itself as in Example 1-3, which is different from the conventional sugar canned pineapple It was a texture. The appearance was white due to the precipitation of maltitol crystals. The evaluation results are shown in Table 4.

[Example 1-8]
A sugar-impregnated pineapple was obtained in the same manner as in Example 1-7 except that the step of powdering maltitol after the step of immersing in syrup was not performed. The outline of manufacturing conditions is summarized in Table 2.

  The results of sugar analysis of the obtained candied pineapple are shown in Table 3.

  In the obtained candied pineapple, maltitol crystals were deposited around the canned food despite the absence of the dusting step, and the surface had a texture with a crunch. In addition, the inside is a very moist texture while feeling the fine texture of crystals at the same time as the texture of the vegetable food itself as in Example 1-3, which is different from the conventional sugar canned pineapple It was a texture. The appearance was white due to the precipitation of maltitol crystals. The evaluation results are shown in Table 4.

Comparative Example 1-1
A sugared pineapple was obtained in the same manner as in Example 1-1 using the syrup having the sugar alcohol composition of Syrup D in Table 1 and the other preparation methods. The outline of manufacturing conditions is summarized in Table 2.

  The results of sugar analysis of the obtained candied pineapple are shown in Table 3.

  The obtained sugared pineapple had a small amount of sugar particles attached to the surface but had no crunch, and the inside had a moist and soft texture. Also, the appearance was similar to that of a conventional canned pineapple. The evaluation results are shown in Table 4.

Comparative Example 1-2
A sugared pineapple was obtained in the same manner as in Example 1-3 using the syrup having the sugar alcohol composition of Syrup D in Table 1 and the other preparation methods. The outline of manufacturing conditions is summarized in Table 2.

  The results of sugar analysis of the obtained candied pineapple are shown in Table 3.

  The obtained candied pineapple had a small amount of sugar particles adhering to the surface, but had no crunch, and the inside had a soft texture as in Comparative Example 1-1. The Also, the appearance was similar to that of a conventional canned pineapple. The evaluation results are shown in Table 4.

Comparative Example 1-3
A sugared pineapple was obtained in the same manner as in Example 1-3 using the syrup having the sugar alcohol composition of Syrup E in Table 1 and the other preparation methods. The outline of manufacturing conditions is summarized in Table 2.

  The results of sugar analysis of the obtained candied pineapple are shown in Table 3.

  The obtained candied pineapple had a glossy part with a thin and thick glaze on the surface, but there was no crunch feeling, while the interior was somewhat moist and very moist and soft food texture Had. Also, the appearance was similar to that of a conventional canned pineapple. The evaluation results are shown in Table 4.

Comparative Example 1-4
A sugared pineapple was obtained in the same manner as in Example 1-3 using the syrup having the sugar alcohol composition of Syrup F in Table 1 and the other preparation methods. The outline of manufacturing conditions is summarized in Table 2.

  The results of sugar analysis of the obtained candied pineapple are shown in Table 3.

  The obtained candied pineapple had a shiny portion but no crunchy feeling, and the inside had a very moist and soft texture with a texture like jelly beans. Also, the appearance was similar to that of a conventional canned pineapple. The evaluation results are shown in Table 4.

[2. About Mango]
As a canned food material, raw mangoes were prepared by removing hides and seeds and cutting into about 50 × 30 × 8 mm.

  As a result of prior analysis, mango as a raw material did not contain sugar alcohols such as xylitol, sorbitol, maltitol, and sugar alcohol having a degree of polymerization of 3.

Example 2-1
The production method was the same as in Example 1-3 to obtain candied mango.

  The results of sugar analysis of the obtained candied mango are shown in Table 5.

  In the obtained candied mango, maltitol crystals are deposited around the canned food, and it has a very crunchy texture on the surface, and the inside is fine with the texture of the plant food itself It has a very moist texture with a sense of graininess and a texture different from that of conventional sugar canned mangoes. The appearance was white due to the precipitation of maltitol crystals. The evaluation results are shown in Table 6.

[Example 2-2]
The production method was the same as in Examples 1-5 to obtain candied mango.

  The results of sugar analysis of the obtained candied mango are shown in Table 5.

  In the obtained candied mango, maltitol crystals are deposited around the canned food, and the texture on the surface is crunchy, and the inside is the texture of the plant food itself and the fine grained texture of crystals. It had a slightly moist feel, but it had a different texture than sugared mango. Also, the appearance was slightly white as maltitol crystals precipitated. The evaluation results are shown in Table 6.

Embodiment 2-3
The production method was the same as in Example 1-7 to obtain candied mango.

  The results of sugar analysis of the obtained candied mango are shown in Table 5.

  In the obtained candied mango, maltitol crystals were deposited around the canned food and had a texture with a crunch on the surface. In addition, as in Example 2-1, the inside is a very moist texture while feeling the fine texture of the crystal at the same time as the texture of the vegetable food itself, which is different from the conventional sugar canned mango It was a texture. The appearance was white due to the precipitation of maltitol crystals. The evaluation results are shown in Table 6.

Comparative Example 2-1
The production method was the same as in Comparative Example 1-2 to obtain candied mango.

  The results of sugar analysis of the obtained candied mango are shown in Table 5.

  The obtained candied mango was in a state in which a small amount of sugar particles were attached to the surface, but there was no crunch, and the inside had a moist and soft texture. Also, the appearance was similar to that of a conventional canned mango. The evaluation results are shown in Table 6.

[3. About Burdock]
As a canned food material, a burdock was cut into a round shape of about 5 cm, and this was further divided into four equal parts in a cross direction along a fiber, and was prepared by boiling in hot water for 5 minutes.

  As a result of prior analysis, it was found that burdocks as raw materials did not contain sugar alcohols such as xylitol, sorbitol, maltitol, and sugar alcohols having a degree of polymerization of 3.

Example 3-1
The preparation method was the same as in Example 1-3 to obtain candied burdock.

  Table 7 shows the results of sugar analysis of the obtained candied burdock.

  In the obtained candied burdock, maltitol crystals are deposited around the canned food, and the texture is very crunchy in the surface, and the inside is fine with the texture of the plant food itself. It has a moist texture that feels grainy, and a texture that does not have a moist sensation that differs from conventional sugar canned burdock. The appearance was white due to the precipitation of maltitol crystals. The evaluation results are shown in Table 8.

[Example 3-2]
The manufacturing method was carried out similarly to Example 1-4, and obtained candied burdock.

  Table 7 shows the results of sugar analysis of the obtained candied burdock.

  In the obtained candied burdock, maltitol crystals were deposited around the canned food despite the fact that the dusting step was not carried out, and the texture had a very crunchy texture on the surface. In addition, as in Example 3-1, the inside is a moist texture that feels the texture of the plant food itself as well as the fine grain of crystals, and there is no moist feeling different from conventional sugar cane burdock of sugar It was a texture. The appearance was white due to the precipitation of maltitol crystals. The evaluation results are shown in Table 8.

[Example 3-3]
The preparation method was the same as in Example 1-7 to obtain candied burdock.

  Table 7 shows the results of sugar analysis of the obtained candied burdock.

  In the obtained candied burdock, maltitol crystals were deposited around the canned food and had a texture with a crunch on the surface. In addition, as in Example 3-1, the inside is a moist texture that feels the texture of the plant food itself as well as the fine grain of crystals, and there is no moist feeling different from conventional sugar cane burdock of sugar It was a texture. The appearance was white due to the precipitation of maltitol crystals. The evaluation results are shown in Table 8.

Example 3-4
The preparation method was the same as in Example 1-8 to obtain candied burdock.

  Table 7 shows the results of sugar analysis of the obtained candied burdock.

  In the obtained candied burdock, maltitol crystals were deposited around the canned food despite the fact that the dusting step was not carried out, and the surface had a texture with a crunch. In addition, as in Example 3-1, the inside is a moist texture that feels the texture of the plant food itself as well as the fine grain of crystals, and there is no moist feeling different from conventional sugar cane burdock of sugar It was a texture. The appearance was white due to the precipitation of maltitol crystals. The evaluation results are shown in Table 8.

Comparative Example 3-1
The manufacturing method was carried out similarly to Comparative Example 1-4, and obtained candied burdock.

  Table 7 shows the results of sugar analysis of the obtained candied burdock.

  The obtained candied burdock had no sense of crunch and had a very moist and soft texture with a slightly soothing inside. The appearance was similar to that of conventional candied burdock. The evaluation results are shown in Table 8.

Japanese Patent Application Laid-Open No. 62-244

Claims (7)

A sugared plant which contains 91.9% or more of sugar alcohol as saccharide contained in sugared vegetable food, and which contains 95% or more of maltitol in the sugar alcohol and which does not contain an enzyme other than the enzyme derived from the plant Sex food. And a saccharide contained in the sugar pickled vegetable food immersion liquid maltitol that contain more than 95%, sugar pickled vegetable food immersion liquid without enzyme. The manufacturing method of the canned vegetable food which dries after the process of immersing a canned vegetable food raw material in the immersion liquid for candinated vegetable food of Claim 2 . The step of immersing
(A) A step of immersing a canned vegetable food material in the immersion liquid for a canned vegetable food according to claim 2 , followed by (b) an immersion solution for canned vegetable food used in the step (a) The method for producing a canned vegetable food according to claim 3 , comprising the step of immersing in an immersion liquid for a canned vegetable food having a higher sugar concentration. The method for producing a canned vegetable food according to claim 4 , wherein the step (b) is performed twice or more. The method for producing a canned vegetable food according to claim 4 or 5 , wherein a sugar concentration of the immersion liquid for canned vegetable food is Brix30 or more and Brix85 or less. The method for producing a canned vegetable food according to any one of claims 4 to 6 , characterized in that the step (c) of powdering sugar alcohol is performed following the step (b). .