JP6510904B2 - Dried fruit - Google Patents

Description

  An object of the present invention is to provide a dry fruit excellent in color fastness and moisture retention.

  A molasses-dried dried fruit is known as a food with high preservation property, and contains high concentration of sugar, so it has a feature of low water activity and difficulty in propagating microorganisms.

  For dried fruits, various production methods are known. For example, Patent Document 1 discloses a method of applying a polyhydric alcohol wetting agent to the surface of a raisin and injecting the wetting agent under reduced pressure conditions. There is. The dried potato thus obtained has high flexibility. However, in order to use the dried soybeans which drained water beforehand (water content 20 to 24 weight%), the volume of the rice cake becomes small at the stage before polyhydric alcohol injection. Therefore, it is not possible to inject sufficient polyhydric alcohol and the flexibility is not as good as expected. Moreover, since the original shape of the eyebrow is already lost, the design is deteriorated.

  Patent Document 2 discloses a dried fruit containing three or more carbohydrates selected from the group consisting of sorbitol, glucose, xylitol, erythritol and glycerin. The dried fruit has an effect of enhancing water activity because sorbitol and glucose suppress the crystallinity of xylitol and erythritol. However, when it consists only of components other than glucose, it will be largely separated from the original flavor of fruits. When glucose is used, it is easily reduced in color because it is a reducing sugar, and is not suitable for long-term storage. Furthermore, since the solubility in water is low and it crystallizes on the dry fruit surface, it becomes hard texture. For this reason, it is not preferable that the dried fruit contains a large amount of glucose.

Tohko 8-509610 Unexamined-Japanese-Patent No. 2015-19641

  An object of the present invention is to obtain a dried fruit having a good texture and maintaining the original shape of the fruit even after drying without losing the flavor originally possessed by the fruit.

  The present inventors have found that the above-mentioned problems can be solved by a dried fruit having sucrose and a sugar alcohol (B) having a melting point of 180 ° C. or less.

  By the completion of the present invention, it has become possible to obtain a dried fruit which has a good texture without losing the original flavor of the fruit and maintaining the original shape of the fruit even after drying.

It is the photograph which put in order the dry pineapple (D1), (D12), and (D11) in a present-application Example. It can be seen that, in the case of containing no sucrose, drying causes a large difference in vertical length.

The subject matter of the present invention is "dry fruit".
Common dried fruits include dried persimmon (raisin), dried figs, dried persimmon, dried persimmon (strawberry), dried pine apple, dried mango, dried banana, dried tomato and the like.

In the dried fruit of the present invention, the amount of insoluble dietary fiber in the whole dried fruit is preferably 0.7% by weight or more. The insoluble dietary fiber is easy to maintain the shape of the dried fruit (preventing shape retention) because it prevents carbohydrates from peeling off during the drying process. In addition, even when an impact is given in the circulation process or the like, it is possible to prevent the sugar from peeling off.
Hereinafter, the property of maintaining the original shape of the fruit before and after drying is "shape retaining property", that the shape is difficult to change before and after drying is "good in shape retaining property", and that the shape is easily changed such as shrinking is "shape retaining property There is a case of being inferior.

(Fruits (A))
As the fruit (A) in the present invention, general fruits can be used without particular limitation.
For example, grapes (including muscat and the like), berries (including strawberries, cranberries, blueberries and the like), peach, prune, persimmon, pickle, mandarin orange, plum, banana, papaya, pineapple, apple, tomato and the like.
In addition, even in the case of foods that generally correspond to vegetables and grains, foods having a Brix value of 5% or more, such as pumpkin, carrot, sweet potato, etc., are included in the fruit (A) in the present invention.
The fruit (A) may be dried (moisture adjusted) in advance, but it is preferable to use without drying from the viewpoint of shape retention.

The fruit (A) of the present invention preferably contains 0.7 g or more of insoluble dietary fiber.
When the insoluble dietary fiber is 0.7% by weight or more, the insoluble dietary fiber is in a state of being spread inside the fruit (A). For this reason, after sugars have been deposited through the drying step, insoluble dietary fibers act as a barrier to make it difficult for the sugars to separate from the dried fruit, and the shape retention is good. Furthermore, even when impacted during the circulation process, it is possible to prevent the peeling of the sugar.

  In general, dietary fiber is divided into water-soluble dietary fiber and insoluble dietary fiber, but in the present invention, the content of insoluble dietary fiber is important. Since sugar solution (water solution of carbohydrate) is used when taking in sugar inside, a water-soluble dietary fiber is easy to dissolve in sugar solution. For this reason, the water-soluble dietary fiber does not have a sufficient effect of retaining the sugar in the interior of the fruit, and is not suitable as a standard for selecting the fruit (A).

Specific examples of fruits (A) having an insoluble dietary fiber of 0.7 g or more include the following. The figures in parentheses are based on the "Fifth Revised Japanese Dietary Supplement Standard Table" published by the Ministry of Education, Culture, Sports, Science and Technology, and the amount of insoluble dietary fiber per 100 g of fruit.
Acerola (1.1 g), avocado (3.6 g), apricots (1.0 g), strawberries (0.9 g), figs (1.2 g), rice seeds (1.6 g), pickles (0.7 g), persimmons (1.4 g), Kiwifruit (1.8 g), raspberry (1.8 g), cherry (0.8 to 1.1 g), Japanese peach (1.2 g), prune (1.0 g), durian (1.4 g), no Japanese (0.7 g), no western (1.2 g) g) Pineapple (1.4 g), Banana (1.0 g), Papaya (1.5 g), Hydrangea (1.1 g), Flour (1.2 g), Blueberries (2.8 g), Mango (0.7 g), Peach ( 0.7 g), raspberry (4.0 g), apple (1.2 g), lemon (2.9 g) pumpkin (2.1 g), sweet potato (1.8 g), tomato (0.7 g), carrot (2.0 g).

  In the present invention, "insoluble dietary fiber" refers to only insoluble dietary fiber originally contained in the fruit (A). Therefore, insoluble dietary fiber added in the dry fruit manufacturing process is distinguished as "other insoluble dietary fiber".

(Sugar)
In the present invention, a carbohydrate is a general term for monosaccharides (aldoses, ketoses), disaccharides, oligosaccharides and sugar alcohols, and is a compound having a molar mass of 3000 g / mol or less. Polysaccharides (such as starch) having a molar mass of more than 3000 g / mol are not included in the carbohydrate.

As monosaccharides, disaccharides and oligosaccharides,
Specifically, monosaccharides such as glucose, fructose, galactose, etc.
Disaccharides such as sucrose, lactulose, lactose (lactose), maltose (malt), trehalose, cellobiose, etc.
Polysaccharides having a molar mass of 3000 g / mol or less such as laginose, maltotriose, acarbose, stachyose, oligosaccharides and the like can be mentioned.

(sucrose)
Many fruits naturally contain sucrose (disaccharides, non-reducing sugars), glucose (monosaccharides, reducing sugars), fructose (monosaccharides, reducing sugars). In the present invention, it is necessary to use sucrose, glucose or fructose as the main component in order to realize the original sweetness and flavor of fruits.

First, fructose will be described. Since fructose is a reducing sugar, it tends to cause a Maillard reaction or a caramel reaction during the drying process or storage process, and tends to turn brown in a short time.
Although it is difficult to completely remove water considering the productivity of dried fruits, fructose has a too high solubility in water (375 g dissolved in 100 g of water at 20 ° C.), so the drying process Does not precipitate even after passing through.
For this reason, the whole dried fruit becomes gummi-like, and when it is chewed, it sticks to the teeth and becomes difficult to bite.

Next, glucose will be described. Because glucose is also a reducing sugar, it tends to discolor as compared to sucrose. However, it is difficult to discolor as compared to fructose.
In addition, since glucose has too low solubility in water (49 g dissolved in 100 g of water at 20 ° C.), glucose tends to precipitate excessively after the drying step. Furthermore, since the glucose is difficult to dissolve even when put in the mouth, the dried fruit has a bad mouthfeel and a hard texture.

For the above reasons, the present invention is required to have sucrose as a main component.
In the present invention, the "main component" refers to the one having the largest weight ratio among the sugars contained in the dried fruit.

The present invention is required to contain 10 to 60% by weight of sucrose in the total amount of dried fruits, and preferably 25 to 55% by weight.
Even after the drying step, several percent of water remains in the dried fruit. On the other hand, sucrose dissolves 201.9 g in 100 g of water at 20 ° C. For this reason, when sucrose is less than 10% by weight, most of the sucrose is dissolved in water, and it is difficult to crystallize inside the fruit (A), and therefore the shape retention property is inferior.
On the other hand, when it contains sucrose in an amount of more than 60% by weight, it becomes like a lump of sugar, and the sugar alcohol described later does not function as a plasticizer. For this reason, since it becomes difficult to bite, it is not preferable.

(Sugar alcohol)
The sugar alcohol is a carbohydrate formed by reducing the carbonyl group of aldose and ketose. Specifically, glycerin, sorbitol, erythritol, xylitol, lactitol, maltitol, isomalt etc. may be mentioned.

(Sugar alcohol (B))
In the present invention, in particular, a sugar alcohol (B) having a melting point of 180 ° C. or less is used. The sugar alcohol (B) having a melting point lower than that of sucrose (melting point 186 ° C.) functions as a plasticizer in the dried fruit and softens the dried fruit, resulting in a good texture.
The sugar alcohol (B1) having a melting point of 120 ° C. or less is preferable, and the sugar alcohol (B2) having a melting point of 90 ° C. or less is more preferable.

As sugar alcohols having a melting point of 120 to 180 ° C, erythritol (melting point 121 ° C), lactitol (146 ° C), maltitol (145 ° C), boremitol (152 to 153 ° C), etc.
As sugar alcohols having a melting point of 80 to 120 ° C., xylitol (92 to 96 ° C.), sorbitol (95 ° C.), threitol (88 to 90 ° C.), etc.
Examples of sugar alcohols having a melting point of 90 ° C. or less include glycerin (17.8 ° C.) and the like.

Glycerin is most preferred as the sugar alcohol (B).
Glycerin is a liquid at normal temperature, so it is excellent in the function as a plasticizer, which enhances the flexibility of dried fruits and makes them easy to bite.

It is preferable that it is 2 to 30 weight%, and, as for sugar alcohol (B) in dry fruit whole quantity, it is more preferable that it is 5 to 25 weight%.
If it is less than 2% by weight, the sugar alcohol does not function as a plasticizer and the softness of the dried fruit is poor, making it difficult to bite.
On the other hand, when it is more than 30% by weight, the hygroscopicity is too high (too much water is drawn in), which is not preferable because dried fruits are bound to each other. Furthermore, if it exceeds 30% by weight, the flavor of the sugar alcohol (B) is enhanced, so that the original sweetness and flavor of the fruit can not be realized.
In addition, it is necessary to use sucrose as a main component in order to implement | achieve the fruit original flavor as mentioned above. Therefore, it is essential that the sugar alcohol (B) has a lower content than sucrose.

The blending ratio (weight ratio) of the sugar alcohol (B) to sucrose is preferably such that the blending amount (weight) of sucrose is 1.1 to 15 when the blending amount (weight) of the sugar alcohol (B) is 1. And 1.5 to 10 are more preferable.
If the blending amount of sucrose is 1.1 or more, since sucrose masks the flavor of glycerin, it is easy to realize the original flavor of fruit. Moreover, if the compounding quantity of sucrose is 15 or less, since a sugar alcohol functions as a plasticizer and the softness | flexibility of dry fruit increases, it becomes easy to bite off.

(water)
The dried fruit of the present invention may contain water. Considering the productivity of dried fruits, it is difficult to remove water at all, while, in terms of storage stability, it is sufficient to pay attention to the water activity. Thus, there is no need to completely remove the water.
Further, by containing a small amount of water, crystallization of the sugar alcohol is prevented, and the resin functions easily as a plasticizer. Specifically, water is preferably contained in an amount of 1% by weight or more, more preferably 2% by weight or more, based on the total weight of the dried fruits. If it is this range, food texture can be improved suitably.

Next, the water activity value will be described.
The water content of food is not constant and always changes depending on the vapor pressure of water vapor in the atmosphere, in other words, the relative humidity. In addition, even if food containing the same moisture is allowed to stand at the same humidity, the moisture content varies because the food has different hygroscopicity. In the present invention, when the upper limit value of the water content is specified, from what point of view the preservation property of the dried fruit (proliferation of microorganisms), what kind of water the fruit has, that is, the upper limit of the water activity The value is a problem. Therefore, the upper limit of the water content is preferably defined not by the "water content in the whole dried fruit" but by the "water activity value". Specifically, when the water activity value is 0.6 aw or less, many microorganisms can not grow, and when the water activity value is 0.55 aw or less, it is particularly preferable because almost all microorganisms can not grow.

  In addition, when a "water | moisture-content active value" is 0.6 aw or less, the case where "the amount of water | moisture content in dry fruit whole quantity" becomes less than 1% can also be considered. In other words, it is conceivable that the lower limit value of the "water content in the whole dried fruit" and the upper limit value of the "water activity value" are not satisfied at the same time. In this case, priority is given to the lower limit value of the "water content in the total amount of dried fruits". In recent years, means for improving storability have been developed without improving the water activity value of dried fruits by improving the food package, etc., and the necessity for adhering to the water activity value is reduced.

(Sucrose alcohol concentration difference in dried fruits)
The dried fruit in the present invention preferably has no difference or a small difference between the sugar alcohol concentration of the dried fruit outer surface portion and the sugar alcohol concentration of the inner surface portion. More specifically, in the case where the thickness of the dried fruit is 5 mm or more, the sugar alcohol concentration in the outer surface portion is X (out), the inner surface portion with the surface less than 2 mm from the surface. When the concentration of sugar alcohol in X is X (in), X (out) / X (in) is 0.5 or more and 1.5 or less, more preferably 0.7 or more and 1.3 or less. As "X (out) / X (in)" is closer to 1, it means that the difference in concentration between the outer surface and the inner surface is smaller.

  The penetration of sugar alcohol throughout the dried fruit enhances the flexibility of the dried fruit and makes it easy to bite.

Specifically, if X (out) / X (in) is less than 0.5 (the sugar alcohol concentration in the outer surface portion is relatively low), carbohydrates are likely to precipitate, and the dissolution in the mouth becomes worse. On the other hand, if X (out) / X (in) is more than 1.5 (the sugar alcohol concentration in the inner surface is relatively low), the inner surface of the dried fruit becomes hard and the flexibility decreases, so it becomes difficult to bite.
In the case where the thickness of the dried fruit is less than 5 mm, the impregnation can proceed even if the sugar alcohol is simply attached to the outer surface, and therefore, a significant difference can not be confirmed.

(Method of impregnating sugar alcohol)
The method of impregnating dried fruit with sugar alcohol is illustrated. The manufacturing method is not limited to the following method.
Method of drying the fruit (A) in advance and adjusting the water content of the fruit (A) and dipping in sugar alcohol The fruit (A) is dried beforehand and the water content of the fruit (A) is adjusted, and then it is converted to sugar alcohol Soak,
Next, the inside of the container is decompressed to impregnate the sugar alcohol. The fruit (A) is boiled in the sugar liquid and dried (80 to 105 ° C.) without drying.

  About saccharides (sucrose etc.) other than sugar alcohol, it may be impregnated simultaneously with sugar alcohol, and you may impregnate separately. However, it is preferable to impregnate while considering the productivity of dried fruits.

  In the present invention, it is preferable not to previously dry the fruit (A) from the viewpoint of shape-retaining property, and furthermore, in order to impregnate the whole dried fruit (inner surface and outer surface) with sugar alcohol, it is boiled with sugar liquid containing sugar alcohol Is preferred.

(Drying process)
Although a well-known method can be used for a drying process, it is preferable to dry for 2 days or more in a dark place with a temperature of 30 to 50 ° C. and a humidity of 50% RH or less from the viewpoint of suppressing color change. Specifically, it can be left in a well-ventilated dark place or a mechanical dryer can be used. Other methods such as drying under reduced pressure are also useful.

(Shape of dried fruit before and after drying process)
The dried fruit preferably has a small shape change (good shape retention) when the shape of the fruit (A) and the shape after the drying step are compared from the viewpoint of design and texture. In the case of poor shape retention, insoluble dietary fibers become dense and difficult to bite.
The preferred range also depends on the amount of insoluble dietary fiber contained in the fruit (A), but when the volume of the fruit (A) is 1, the volume after drying is preferably 0.2 or more, more preferably 0.3 It is above.
If the volume change is 0.2 or more, the density of the insoluble dietary fiber is suitable, and the dried fruit can be easily chewed off.

  Next, the present invention will be described in detail by way of reference examples, examples and comparative examples, but the present invention is not limited in any way by these examples. In the following examples, "parts" and "%" mean "parts by weight" and "% by weight", respectively, unless otherwise specified.

The water content was measured using a moisture meter "MX-50" manufactured by A & D.
The water activity value was measured using "AW SPRINT TH500" manufactured by novasina.

The composition of carbohydrates was measured using a gel permeation chromatograph (GPC) analysis system.
Specifically, a GPC analysis system “system name Prominence GPC, liquid delivery system LC20A, differential refractive index detector RID-5A” manufactured by Shimadzu Corporation, and a column “Asahipak NH2P” for polymer-based hydrophilic mutual chromatography manufactured by Showa Denko Co., Ltd. It measured combining "-50 4E."

(Manufacture of fruits (A) moldings)
The pine apple was cut into cubes of 10 mm on a side to obtain a pine apple (A1).

(Manufacture of sugar solution (S1))
Put 600 g of water, 300 g of sucrose and 100 g of glycerin into a 2 L stainless steel pan, and simmer at 100 ° C for 5 minutes to dissolve the carbohydrate completely, replenish the volatilized water, and add sucrose at a concentration of 30 wt%, glycerin 10 A weight percent sugar solution (S1) was produced.

(Manufacture of sugar solutions (S2) to (S9), (S12) to (S15))
Sugar solutions (S2) to (S9) and (S12) to (S15) were produced in the same manner as the sugar solution (S1) except that the composition was changed as shown in Table 1.

Example 1
(Manufacture of dry pine apple (D1))
In a 2 L stainless steel pan, 300 g of pine apple (A1) and 450 g of sugar solution (S1) were charged and boiled at 102 ° C. for 5 minutes.
Heating was stopped, and after natural cooling to 30 ° C. (about 2 hours in an environment of 25 ° C.), excess juice was removed to obtain pineapple (preD1).
Pineapple (preD1) was dried in a drier at a temperature of 40 ° C. and a humidity of 18 ± 3% RH for 3 days (72 hours) to obtain a dry pineapple (D1). The dry pineapple (D1) was placed in a metal closed container and stored at 20 ° C. for 1 month. In dry pine apple, quality changes occur such as sugar precipitation over time. Therefore, the evaluation (shape retention, texture, color change) of the dry pine apple in the present application was carried out when the quality became stable after 1 month.

(Evaluation of shape retention)
Ten pieces of dry pine apple (D1) were randomly selected, and the shape was measured in 1 mm units.
Pineapple is a natural product, and it is difficult to completely match the shape. Therefore, no significant result can be obtained by measurement with a unit smaller than 1 mm (eg, on the order of 0.1 mm).
The average value of the pineapple (D1) was 10 mm × 10 mm × 10 mm before drying (pine apple (A1)) and 7 mm × 8 mm × 9 mm after drying.
Pineapple tended to shrink a little as a whole by drying, and in particular, when the pineapple was placed in the drier, the vertical length was the smallest (10 mm → 7 mm in the case of dry pine apple (D1)). Pine apple's own weight is thought to squeeze and shrink it. In order to evaluate the shape-retaining properties of a pine apple, it is considered most appropriate to confirm a large change in height. For this reason, only the upper and lower lengths are shown in Table 1.

Moreover, in Table 1, the volume change was also shown. Specifically, the volume after drying of the dry pine apple was measured by dividing the volume before drying. For example, in the case of dry pine apple (D1), the initial volume is 1000 mm ³ (10 mm × 10 mm × 10 mm), the dried volume is 512 mm ³ (7 mm × 8 mm × 9 mm), and in Table 1 0.51 (decimal point) Displayed up to 2 digits).

(Examples 2 to 9, Comparative Examples 1 to 5) (Production of dry pine apple (D2) to (D9), (D11) to (D15))
Dry pine apple (D2) to (D9) (Examples 2 to 9), (D11) to (D15) (comparative example) in the same manner as dry pine apple (D1) except that the composition was changed as shown in Table 1. 1-5) were manufactured. In addition, 450 g of water was used instead of the sugar solution for the dry pineapple (D11).

(Example 10)
(Manufacture of dry pine apple (D10))
While stirring 50 g of dry pine apple (D13), 1 g of glycerin was added in five portions (total 5 g) to prepare dry pine apple (D10) (Example 10).

(Color change test)
The dry pineapples (D1) to (D15) were placed in a closed container and allowed to stand at 40 ° C. for 4 weeks to confirm the hue of the pineapples. Evaluation was made on the basis of dry pine apple (D11) (sucrose, no addition of sugar alcohol (B)).
○: Similar to or pale yellow compared to dry pine apple (D11).
Δ: Compared to the dry pine apple (D11), it is discolored to dark yellow.
X: It has discolored to brown or black compared with the dry pine apple (D11).

(Feeling test)
The texture (softness and biting ability) of the dry pine apple (D1) to (D15) was evaluated according to the following criteria.
(Melting mouth, tenderness)
○: Good melting and soft mouth.
Δ: Hard immediately after containing in the mouth, but within 2 seconds, the sugar dissolves in the mouth and becomes soft.
X: Even if contained at 3 seconds, the sugar does not dissolve in the mouth and remains solid.
(Easy bite)
○: Can be cut off with one bite and does not adhere to teeth.
Δ: Chew off with 2 or 3 times of chewing and does not stick to teeth.
X: It is difficult to bite off with two or three times of chewing, or adheres to teeth.
(Comprehensive evaluation)
:: “softness” and “easiness to bite” are also evaluated as “o”
△: Evaluation of "softness" or "easiness to bite" is "○", the other is "△"
:: Both "softness" and "easiness to bite" are evaluated as "△"
X: "softness" or "easiness to bite" evaluation "x"
※ "総 合” "or more is the practical level in the comprehensive evaluation.

(Evaluation of sugar alcohol concentration difference in dried fruits)
The concentration difference between the outer surface and the inner surface of glycerin was measured for the dry pine apple (D1) and the dry pine apple (D10). Specifically, the outer surface portion and the inner surface portion were separated, and their respective glycerin contents were measured (see Table 2).
The difference in concentration (X (out) / X (in)) between the inner and outer portions is 0.84 for the dry pine apple (D1) and 3.26 for the dry pine apple (D10), and the dry pine apple (D1) is more It was confirmed that glycerin was impregnated to the inside.
The difference in texture between the dry pine apple (D1) and the dry pine apple (D10) in Table 1 is considered to be due to the difference in concentration of glycerin on the inner surface (difference in impregnation of glycerin).

The shape retention of the dry pine apple (D1) to (D10) was generally good.
About the texture, dry pine apple (D1), (D5) to (D9) were generally good.
Dry pine apple (D2) in which glycerin of dry pine apple (D1) is changed to erythritol, dry pine apple (D3) in which sorbitol is changed to sorbitol, and dry pine apple (D4) with small addition amount of glycerin are dry pine apple (D4). Melting of the mouth was worse compared to D1) and it had a firm texture.
For the dried pineapple (D10) to which glycerin was added later, the inside of the dried fruit was firm due to the lack of glycerin penetration, and 2-3 times of chewing was needed to break off.

The dry pine apple (D11) without additives and the dry pine apple (D12) to which only glycerin is added have poor shape retention because precipitation of sucrose is difficult to occur in the dried fruit, and clumping is difficult because dietary fibers are concentrated. The
The dry pine apple (D13) to which only sucrose was added was entirely hard and inferior in the point of being soft and easy to bite since it did not contain the sugar alcohol (B).
The dry pine apple (D14) to which fructose was added instead of sucrose had good shape retention and softness (touch), but was stuck to the teeth because it was not crystallized as a whole dried fruit and it was difficult to bite. Moreover, it was easy to discolor and the designability was inferior.
In addition, dry pine apple (D15) to which glucose was added instead of sucrose had a poor mouth melting of sugar and had a firm texture.

Claims (4)

Dried fruit containing sucrose and glycerin .
However, it is characterized by the following (1) to (6) .
(1) The raw material of the dried fruit is a fruit (A) containing 1.4% by weight or more of insoluble dietary fiber.
(2) 25 to 55 % by weight of sucrose is contained in the total amount of dried fruits.
(3) Among the sugars contained in dried fruits, sucrose is the main component.
(4) 5 to 25 weight% of glycerol is contained in dry fruit whole quantity.
(5) “Content of sucrose in the total amount of dried fruits (% by weight) / Content of sugar alcohol (B) in the total amounts of dried fruits (% by weight) = 1.1 to 15”.
(6) The dried fruit has a thickness of 5 mm or more, and a portion less than 2 mm from the surface is an outer surface portion, a portion of 2 mm or more is an inner surface portion, and the sugar alcohol concentration in the outer surface portion is X (out). When the concentration is X (in), X (out) / X (in) is 0.5 or more and 1.5 or less. The dried fruit according to claim 1, wherein the insoluble dietary fiber is contained in an amount of 1.4 % by weight or more based on the total weight of the dried fruit. The dry fruit according to claim 1 or 2, wherein the volume of the dry fruit is 0.3 or more when the volume of the fruit (A) is 1 . The dried fruit according to any one of claims 1 to 3 , wherein the fructose content in the whole dried fruit is 16% by weight or less .

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