JP6765178B2 - Food and drink, processed raw materials, their manufacturing methods, and texture-imparting methods - Google Patents

Description

The present invention relates to foods and drinks, processed raw materials, methods for producing them, and methods for imparting texture.

A wide variety of foods and drinks are distributed in the world, and what is commonly required of them is deliciousness. In general, the elements constituting the deliciousness of food and drink are classified hierarchically, and specifically, "basic taste", "taste", "flavor" and "taste". The "basic taste" is also referred to as the five basic tastes, and refers to sweetness, sourness, saltiness, bitterness, and umami. "Taste" refers to the taste, which includes skin sensations such as spiciness and astringency in addition to the basic taste. "Flavor" refers to a sense that includes the aroma of the sense of smell in addition to the "taste" (taste). "Taste" refers to those including "texture" by touch, temperature, color and shape by sight, chewing sound by hearing, etc. in addition to "flavor".

In recent years, texture has been particularly appealing for food and drink. Moreover, there are a wide variety of textures to be appealed, for example, texture, texture, texture and the like. Therefore, there are many different methods for imparting texture, and the specifics are as follows.

The method of imparting texture is generally the formulation of food additives such as thickeners. A method that does not rely on food additives is a blending of vegetable or fruit meals (fiber, pulp, etc.) (for example, Patent Documents 1 to 4). The method of imparting texture is the blending of smooth solids such as aloe pulp, agar and jelly. The method of imparting chewyness is the blending of cut vegetables or fruits. There are various methods for maintaining the texture of cut vegetables or fruits, such as calcium treatment and preheating (for example, Patent Documents 5 to 8 and Non-Patent Document 1).

Japanese Patent Application Laid-Open No. 06-335371 Japanese Patent Application Laid-Open No. 09-023859 Japanese Patent No. 4754157 Japanese Patent Application Laid-Open No. 08-298971 JP-A-59-025673 Japanese Patent Application Laid-Open No. 60-237957 Japanese Patent No. 3902196 JP-A-54-107542

Tomoko Fuchigami, Journal of the Japanese Society of Cooking Science, 2013, Vol. 46, No. 2, pp. 65-74

The problem to be solved by the present invention is to utilize the deliciousness of raw materials in foods and drinks while realizing the chewy texture. On the other hand, the problem from the viewpoint of raw materials is to facilitate the design of foods and drinks while giving them a chewy texture. It is a processed vegetable or fruit (for example, diced vegetable or fruit) that can surely give a texture. However, it is the design of flavor in foods and drinks that becomes difficult by blending the processed product. The cause is the flavor peculiar to the processed product. If the flavor is strong, it becomes difficult to feel the flavor of other raw materials. Moreover, when the vegetables or fruits are heated, their hardness is significantly reduced.

Based on the above, the inventor of the present application has diligently studied and found the use of pepo pumpkin. That is, the hardness of the pumpkin is maintained even when it is heated. In addition, the flavor peculiar to pumpkin is hardly felt. Based on these, the present invention is defined as follows.

The food or drink according to the present invention contains at least the pulp of the pumpkin, which is solid and heated. Here, the solid state means a state in which a specific shape is maintained, and what is excluded from the solid state is a fluid state (for example, a puree state, a paste state, etc.) (hereinafter, the same applies). The flesh is preferably cut. The maximum width of the cut pulp is preferably 1 to 5 millimeters. Foods and drinks refer to beverages, foods and mixtures thereof (hereinafter, the same applies). An example of a beverage is a vegetable-containing beverage (hereinafter, the same applies).

The use of the processing raw material according to the present invention is to impart a texture. Here, the processed raw material means a processed raw material (hereinafter, the same applies). The raw material of the processing raw material is at least the pulp of pumpkin. The flesh is solid and heated. The flesh is preferably cut. The length of one side of the cut pulp is preferably 1 to 5 mm.

It is a combination that constitutes the method for producing a food or drink according to the present invention. What is blended in this step is the pulp of pumpkin, which is solid and heated. The pulp is preferably cut. The maximum width of the cut pulp is preferably 1 to 5 millimeters. A further configuration of the manufacturing method is heating. It is the pulp of the pumpkin that is heated in this step, and the time is before the formulation. A further configuration of the manufacturing method is cutting. It is the pulp of the pumpkin that is cut in this step, and the time is before the formulation. By cutting the flesh of the pumpkin, the flesh becomes solid.

It is heating that constitutes the method for producing a processing raw material according to the present invention. It is the pulp of the pumpkin that is heated in this process. The flesh is solid. The pulp is preferably cut. The maximum width of the cut pulp is preferably 1 to 5 millimeters. A further configuration of the manufacturing method is cutting. It is the pulp of the pumpkin that is cut in this step, and the time is before the heating. By cutting the flesh of the pumpkin, the flesh becomes solid.

The texture-imparting method according to the present invention comprises a combination. What is blended in this step is the pulp of pumpkin, which is solid and heated, and the blending destination is food and drink.

What the present invention makes possible is to utilize the deliciousness of raw materials in foods and drinks while realizing their chewy texture.

Flow chart of the food and drink manufacturing method according to this embodiment

<Food and drink according to this embodiment>
The food or drink according to the present embodiment (hereinafter referred to as "the food or drink") refers to a beverage, a food, or a mixture thereof. An example of a beverage is a vegetable-containing beverage. Examples of vegetable-containing beverages are vegetable juice, vegetable mixed juice, vegetable fruit mixed juice, and the like. Examples of foods are seasonings, salads, frozen foods and the like.

<Raw materials for this food and drink>
The main raw materials and materials (hereinafter referred to as "raw materials") of this food and drink are mainly vegetables, fruits (fruits) and their processed products, and among them, the characteristic ones are the processed raw materials described later. The raw materials do not exclude seasonings, food additives and other food materials. The form of these raw materials does not matter, and may be solid or liquid (for example, concentrated liquid). Examples of solids of vegetables and fruits are juice residues, rough crushed products, dice cuts and the like.

<Processing raw material according to this embodiment>
The use of the processed raw material (hereinafter referred to as "the main processed raw material") according to the present embodiment is to impart a texture. The raw material for this processing raw material is pumpkin. In the present processing raw material, the pumpkin is in a solid state and is heated. Moreover, what this processing raw material does not exclude is the use of various seasonings and food additives.

<Pepo pumpkin>
The pumpkin is a vegetable that belongs to the genus Squash of the Cucurbitaceae family. The characteristics of pumpkin are (1) unique texture, (2) hardness even when heated, (3) less flavor of pumpkin, and (4) light color. These properties are prominent in seed edible pumpkins. The seed edible pumpkin is a pumpkin whose seeds are mainly eaten (for example, for supplements). In other words, traditionally, the pulp of pumpkin has been discarded. Examples of pumpkin producing areas are the People's Republic of China and Japan. Examples of production areas in Japan are Hokkaido, Aomori Prefecture, etc. Among them, the most easily available is the pumpkin from Wassamu, Hokkaido.

<Vegetables other than pumpkin>
Examples of vegetables other than pumpkin are vegetables of the family Eggaceae, Umbelliferae, vegetables of the family Akaza, vegetables of the family Kiku, vegetables of the family Cucurbitaceae, vegetables of the family Cucurbitaceae, family of Shinanoki, family of Kusagikazura, family of ginger, family of perilla, etc. One or more of these are selected. To be on the safe side, examples of solanaceous vegetables are eggplant, paprika, and peppers. Examples of vegetables of the Umbelliferae family are celery, Angelica keiskei, and parsley. Examples of vegetables of the family Chenopodiaceae are spinach, beet and the like. Examples of Asteraceae vegetables include lettuce, garland chrysanthemum, saladana, burdock, and mugwort. Examples of vegetables of the lily family are onions, garlic, leeks, leeks and the like. Examples of vegetables of the Cucurbitaceae family are cucumber, bitter melon, wax gourd and the like. Examples of Tiliaceae are Moroheiya and the like. An example of the Asparagus family is asparagus. Examples of the family Zingiberaceae are ginger, ginger and the like. Examples of Labiatae are perilla, rosemary, thyme, peppermint and the like.

<Fruits>
Examples of fruits are citrus fruits, apples, plums, peaches, cherries, apricots, plums, prunes, camu camu, pears, pears, biwa, strawberries, raspberries, blackberries, cassis, cranberries, blueberries, melons, watermelons, kiwifruits, Pear, grape, banana, camu, acerola, pine apple, mango, passion fruit, pear, etc., and one or more of these are selected. Examples of citrus fruits are lemon, orange, navel orange, grapefruit, mandarin orange, lime, sudachi, yuzu, shiikuwasha, tankan and the like.

<Seasonings, etc.>
Examples of seasonings are salt, sugar, vinegar, spices and the like. Examples of food additives are flavors, colorants, pH adjusters, antioxidants, preservatives, emulsifiers, nutritional enhancers and the like. However, it is preferable not to add these food additives as much as possible.

<Outline of manufacturing method of this food and drink>
FIG. 1 shows the flow of the manufacturing method of the food and drink (hereinafter referred to as “the manufacturing method”). This process comprises peeling (S10), removing seed cotton (S20), cutting (S30), heating (S40), blending / blending (S50), and sterilization and filling (S60). Further, the method for producing the present processed raw material comprises peeling (S10), removing seed cotton (S20), cutting (S30), heating (S40), as well as packaging and freezing (not shown). ..

<Peeling (S10)>
The purpose of peeling pumpkin is to stabilize the color. The skin of the pumpkin has a deep green color. The contamination of the skin causes a foreign body-like appearance. That is, when used without peeling, black spots are scattered on the processed raw material or the food and drink. The method of peeling may be a known method regardless of whether it is manual or automatic. For example, a cutting tool is applied to a rotated raw material.

<Removal of seed cotton (S20)>
The purpose of removing pumpkin seeds and cotton is to stabilize the texture. The difference between seed cotton and pulp is the texture. The method for removing the seed cotton may be a known method regardless of whether it is manual or automatic. In carrying out this step, it is preferable to cut the raw material into half or quarter size.

<Cut (S30)>
The purpose of cutting the pulp of pumpkin is to adjust the texture. One of the elements that make up the texture is the size of the solid. By adjusting the size of the solid, a desired texture can be imparted to the food and drink. What is obtained by cutting is a cut piece of pumpkin, and the maximum width of the flesh is 1 to 5 mm. If the length is less than 1 mm, the texture is poor. If the length exceeds 5 mm, it becomes difficult to eat and drink. A known method may be used for cutting the pumpkin. Examples of the cutting means are a micro grader, a die cutter, a comitrol, and the like. Further, the cutting step may be performed in one step or in two or more steps.

<Heating (S40)>
The purpose of heating the cut pulp is to adjust the texture. The method of heating does not matter, and specifically, steam, hot water, or the like. It is the product temperature and time that are controlled in this process. The product temperature is the temperature at the center of the pumpkin. The time is the time after reaching the target product temperature. For convenience, the actual control may be the heat medium temperature and exposure time. The heating temperature is 50 to 100 degrees, and may be appropriately set from among them. The heating time is 5 to 60 minutes, and may be appropriately set from among them.

<Mixing / Mixing (S50)>
The purpose of blending the cut pumpkin (the raw material for this processing) is to give the food and drink a texture. The destination for blending the cut pumpkin is another raw material. This food and drink is obtained by blending in this way.

<Sterilization and filling (S60)>
In this production method, the food and drink are sterilized and filled. These methods may be known methods, and for example, there is a hot pack (Japanese Patent Publication No. 7-85708). Sterilization conditions follow various standards (in-house standards, industry standards, etc.). This food and drink is sterilized and then packed in a container. Here, the container is sealed. Examples of containers are plastic cups, metal cans, paper containers, PET bottles, bottles and the like. The paper container includes a paper container, and the means for protecting the inside thereof is a metal foil, a plastic film, or the like, but the present invention is not limited to this.

<Comparison between Pepo pumpkin and Western pumpkin>
The flesh from which the pumpkin was peeled and the seeds and cotton were removed was cut using a comitroll (Comitroll 1700 processor manufactured by Archel). The number of comitroll blades (microcut heads) was adjusted as appropriate. The cut pumpkin was filled in an aluminum pouch. At this time, the thickness of the pouch was adjusted to be 3 cm. The aluminum pouch was heated in boiling water for 14 minutes.

<Example 1>
The raw material was seed edible pumpkin, and the number of comitroll blades was 50, which was cut into a solid state.

<Comparative example 1>
The raw material was seed edible pumpkin, and the number of comitroll blades was 212, which was cut into a paste.

<Comparative example 2>
The raw material was western pumpkin, and the number of comitroll blades was 50, which was cut into a solid state.

<Comparative example 3>
The raw material was western pumpkin, and the number of comitroll blades was 212, which was cut into a paste.

<Measurement of pulp size>
In Example 1 and Comparative Example 2, the maximum width of the flesh was measured using calipers. In Comparative Examples 1 and 3, a laser diffraction / scattering type particle size distribution measuring device Microtrac S3500 (Microtrac Bell Co., Ltd.) was used to measure the particle size (D50) at which the cumulative frequency was 50% in terms of volume. did. The refractive index was set to "1.81", the circulatory flow velocity was set to "50", and the ultrasonic setting was set to "output 30 W, time 60 seconds".

<Measurement of Brix>
The sugar content (Brix) measuring instrument used in this measurement is a refractometer (manufactured by NAR-3T ATAGO). The product temperature at the time of measurement was 20 ° C.

<Measurement of sugar>
The sugar measuring instrument used in this measurement is the Shimadzu LC10VP system (manufactured by Shimadzu Corporation). The measurement conditions are column: Shodex Asahipak NH2P-50 4E [inner diameter: φ4.6 mm x 250 mm, manufactured by Showa Denko KK], column temperature: 50 ° C., sample injection amount: 10 μL, mobile phase: acetonitrile / water = 75 / 25 (volume ratio), mobile phase flow rate: 1 mL / min, detector: differential refractometer (RI detector).

<Measurement of glutamic acid>
The glutamate measuring instrument used in this measurement is the high-speed amino acid analyzer L-8000 series (Hitachi Seisakusho Co., Ltd.). The measurement conditions are ammonia filter column: # 2650L [inner diameter: 4.6 mm x 60 mm, manufactured by Hitachi, Ltd.], analysis column: # 2622 [inner diameter: 4.6 mm x 60 mm, manufactured by Hitachi, Ltd.], guard column: # 2619 [inner diameter: 4.6 mm × 60 mm, manufactured by Hitachi, Ltd.], mobile phase: lithium citrate buffer, reaction solution: ninhydrin solution, detection wavelength: VIS 570 nm.

<Measurement of starch>
The starch measuring method used in this measurement is the anthrone sulfuric acid method. The reaction solution is a 0.2% anthrone (9,10-dihydro-9-oxoanthracene) -95% sulfuric acid solution. A U-3310 (Hitachi, Ltd.) was used as the absorptiometer, and the measured absorbance was set to 630 nm.

<Measurement of breaking strength>
The breaking strength is the maximum load and is a value measured by a texture meter. The type of texture meter is not limited, but an example is the desktop physical property measuring instrument TPU-2DL (Sanden Co., Ltd.). When this measuring instrument is used, the measuring conditions are a circular plunger of 3 mmφ, a clearance of 0.1 mm, and a plunger speed of 50 mm / min. In the calculation method of hardness, the maximum value under the plunger load was set as the maximum load (N).

<Comparison between Pepo pumpkin and Western pumpkin>
Table 1 shows the comparison results of the cut pieces using Pepo pumpkin (Example 1, Comparative Example 1) or Western pumpkin (Comparative Examples 2 and 3). The content of each component mainly related to the basic taste was measured. The Brix and sugar content of Pepo pumpkin is lower than that of Western pumpkin. The glutamate content of pepo pumpkin is lower than that of western pumpkin. That is, pepo pumpkin has a weaker sweetness and umami than western pumpkin, in other words, pepo pumpkin is not too strong in flavor and is unlikely to be affected by flavor when blended with other raw materials.

In Example 1, the maximum width of the flesh was 2 mm, and the chewy texture was felt at the time of chewing, but in Comparative Example 1, the flesh was 0.38 mm (particle diameter D50), and the chewy texture of the flesh was not felt. In Comparative Example 2, the cutting conditions were the same as in Example 1, but the amount of starch gelatinized by heating was larger than that of the pumpkin, and as a result, the texture was weaker than that of Example 1. In Comparative Example 3, as in Comparative Example 1, the cut piece was as small as 0.098 mm, so that the texture of the fruit flesh was not felt.

It was in Example 1 and Comparative Example 2 that the breaking strength could be measured. Example 1 had a breaking strength of 7.9 (N), and Comparative Example had a breaking strength of 1.9 (N). From the above, compared to Western pumpkin, Pepo pumpkin does not have too strong flavor of the material, and it is easy to maintain the texture even when heated.

<Change in breaking strength due to heating of pumpkin>
The flesh of the same seed edible pumpkin as in Example 1 was cut into 2 × 2 × 3 cm and heated in a water bath. Five measurement samples were taken from the outside and inside of the flesh after heating. These breaking strengths were measured and the average was calculated.

<Example 2>
The water bath temperature was 50 ° C. and the heating time was 10 minutes.

<Example 3>
The water bath temperature was 50 ° C. and the heating time was 60 minutes.

<Example 4>
The water bath temperature was 70 ° C. and the heating time was 60 minutes.

<Example 5>
The heating time was set to 10 minutes in boiling water.

<Comparative example 4>
The heating time was set to 50 minutes in boiling water.

Table 2 shows the breaking strength of the pumpkin heated under each condition. Under the conditions of heating Examples 2 to 5, the breaking strength of the pumpkin was maintained at 5.9 to 18.7N. In Comparative Example 4, the breaking strength was reduced to 1.4 N, and the texture of the material was not maintained. In other words, in the pulp of the pumpkin contained in the processing raw material according to the present invention, the breaking strength thereof is 5.9 to 18.7N.

<Change in breaking strength of pumpkin in the production of vegetable-containing beverage: Example 6>
The flesh of the same seed edible pumpkin as in Example 1 was cut with 50 comitroll blades and heated in boiling water for 14 minutes. The flesh after heating was added to a vegetable-containing beverage at 30% (w / w), and the mixture was sterilized at 106 ° C. for 1 minute and then sterilized at 100 ° C. for 10 minutes. Pumpkin in the beverage was collected and the breaking strength was measured. The raw materials used in the vegetable-containing beverage are carrots, apples and lemons. The carrot concentrate and apple concentrate were diluted with water to the concentration before concentration, and 50% (w / w) was added. The pH was adjusted to 4.1 using lemon juice.

Table 3 shows the results of measuring the breaking strength of the pumpkin for each step in the production of the pumpkin vegetable-containing beverage. The breaking strength of the pumpkin was maintained at 7.1 N even after sterilization and filling in addition to the beverage. The addition of pumpkin did not affect the flavor of the vegetable-containing beverage. Since the above-mentioned sterilization conditions are stricter than the soft drink sterilization standards stipulated in the Food Sanitation Law, the breaking strength obtained under the same conditions is widely valid, not only for vegetable-containing beverages, but also for others. The same applies to the food and drinks of. In other words, in the flesh of the pumpkin contained in the food or drink according to the present invention, the breaking strength thereof is at least 7.1 N or more.

An area where the present invention can be used is the production of food and drink. In addition, the effective use of agricultural products peculiar to each production area will further revitalize the economy of each production area.

Claims (10)

Food and drink, at least contained
Seed edible pumpkin pulp, solid and heated,
The seed edible pepo pumpkin is a variety whose seeds are mainly eaten.
The flesh is cut and
The length of one side of the cut pulp is 1 to 5 mm. The food and drink according to claim 1.
The breaking strength of the flesh is 7.1 N or more. The food or drink according to claim 1 or 2 is a vegetable-containing beverage. It is a processing raw material, and its use is to give texture.
Its raw material is at least the pulp of edible seed pumpkin,
The seed edible pumpkin is a variety in which the seeds are mainly eaten.
The flesh is solid and heated.
The flesh is cut and
The length of one side of the cut pulp is 1 to 5 mm. The processing raw material of claim 4.
The breaking strength of the flesh is 5.9N to 18.7N. A method of manufacturing food and drink, which is composed of at least the following steps:
Formulation: What is blended here is the pulp of edible seed pumpkin.
The seed edible pumpkin is a variety in which the seeds are mainly eaten.
The flesh is solid and heated.
The flesh is cut and
The length of one side of the cut pulp is 1 to 5 mm. The manufacturing method of claim 6 is composed of the following steps.
Heating: It is the pulp of the seed edible pumpkin that is heated here, before the formulation. The manufacturing method according to claim 6 or 7, further comprising the following steps:
Cutting: It is the pulp of the seed edible pumpkin that is cut here before the formulation. A method for producing a processing raw material, which is composed of at least the following steps:
Cutting: What is cut here is the pulp of the seed edible pumpkin, which yields the solid pulp.
The seed edible pumpkin is a variety in which the seeds are mainly eaten.
The length of one side of the cut pulp is 1 to 5 mm.
And heating: What is heated here is the solid flesh. The texture-imparting method, which constitutes it, is at least the following steps:
Formulation: What is blended here is the pulp of edible seed pumpkin, which is solid and solid.
Moreover, it is heated, and its compounding destination is food and drink.
The seed edible pumpkin is a variety in which the seeds are mainly eaten.

Images