JPH01304855A - Fruit sauce and production thereof - Google Patents
Fruit sauce and production thereofInfo
- Publication number
- JPH01304855A JPH01304855A JP63137661A JP13766188A JPH01304855A JP H01304855 A JPH01304855 A JP H01304855A JP 63137661 A JP63137661 A JP 63137661A JP 13766188 A JP13766188 A JP 13766188A JP H01304855 A JPH01304855 A JP H01304855A
- Authority
- JP
- Japan
- Prior art keywords
- sauce
- fruit sauce
- chitosan
- fruit
- gel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 41
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 229920001661 Chitosan Polymers 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 4
- 235000019629 palatability Nutrition 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 11
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- 229940072056 alginate Drugs 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 241001562081 Ikeda Species 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 244000235659 Rubus idaeus Species 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000003708 ampul Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は新規なフルーツソースに関し、更に詳しくは、
常温では流動性を保持し、加熱冷却後はゲル状をなし且
つ再加熱によってもゲルの保型性が保たれるとともに、
優れた冷凍性を備え、しかも口当たりが良く、ジューシ
ーで且つジャムの如き崩壊性、艷及び木々しさとを韮ね
備えたフルーツソース及びその製造法に関するものであ
る。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a novel fruit sauce, and more specifically,
It maintains fluidity at room temperature, forms a gel after heating and cooling, and maintains its gel shape even when reheated.
The present invention relates to a fruit sauce which has excellent freezing properties, has good taste, is juicy, has jam-like disintegrability, and has a woody and woody quality, and a method for producing the same.
従来、菓子やパンにはフィリング材として、ジャムや、
ゼラチン、寒天、アルギン酸塩等でゲル状とし７たもの
が広く用いられている。Traditionally, jam and jam are used as fillings for sweets and bread.
Gel-formed materials such as gelatin, agar, and alginate are widely used.
しかし乍ら、ジャムは耐熱性（保型性）がなく、生地に
包んだり、絞り込んで焼成すると、溶は出して縮小した
り、空洞ができるという問題がある。However, jam does not have heat resistance (shape retention), and when it is wrapped in dough or squeezed and baked, it melts, shrinks, and forms cavities.
またゼラチンゲルも耐熱性が乏しいために上記と同様の
問題を孕んでおり、寒天ゲルやアルギン酸塩ゲルの場合
はゲルを潰すとコロコロした感じが強く、満足すべき食
感が得られない。更に、キサンタン・ガムやローカスト
ビーンガムを用いたちのはペタツキ惑が強く、ジューシ
ーで清涼感のある食感が得られない。Gelatin gels also suffer from the same problems as above because of their poor heat resistance, and in the case of agar gels and alginate gels, when crushed, the gel has a strong lumpy feel, making it impossible to obtain a satisfactory texture. Furthermore, those using xanthan gum or locust bean gum tend to be sticky and cannot provide a juicy and refreshing texture.
本発明者らはかかる実情に鑑み鋭意研究の結果、ゲルの
耐熱性が良好で、且つ口当たりが良く、ジューシーでし
かもジャムの如き崩壊性を備えたフルーツソースを堤供
するに至ったものである。In view of the above circumstances, the present inventors conducted extensive research and were able to provide a fruit sauce that has good gel heat resistance, is pleasant to the touch, is juicy, and has jam-like disintegrating properties.
即ち、本発明の第１はキトサンを含有することを特徴と
するフルーツソースを、
本発明の第２はキトサンを含有し、ゲル状としたことを
特徴とするフルーツソースを、本発明の第３はフルーツ
ソースにキトサンを添加混合することを特徴とするフル
ーツソースの製造法を、
本発明の第４はフルーツソースにキトサンを添加混合し
た後、加熱することを特徴とするゲル状フルーツソース
の製造法を、それぞれ内容とするものである。That is, the first aspect of the present invention is a fruit sauce characterized by containing chitosan, the second aspect of the present invention is a fruit sauce characterized by containing chitosan and made into a gel, and the third aspect of the present invention is a fruit sauce characterized by containing chitosan. The fourth aspect of the present invention is a method for producing a fruit sauce characterized by adding and mixing chitosan to a fruit sauce, and the fourth aspect of the present invention is producing a gel-like fruit sauce characterized by adding and mixing chitosan to a fruit sauce and then heating. The content of each law is the law.
本発明に用いられるフルーツソースは特に制限はなく、
例えばアップルソース、ストロベリーソース、オレンジ
ソース、キウィソース、ラズベリーソース（糖度６０、
果肉３５％以上、果汁２０〜４０％）等が挙げられる。The fruit sauce used in the present invention is not particularly limited;
For example, apple sauce, strawberry sauce, orange sauce, kiwi sauce, raspberry sauce (sugar content 60,
35% or more of fruit pulp, 20-40% of fruit juice), etc.
本発明に用いられるキトサンは特に制限はなく、例えば
「キトサンＣＬＨＪ、［キトサンＰＳＨＪ、「キトサン
ＰＳＬＪ （いずれも商品名、焼津水産化学工業製）
等が挙げられる。The chitosan used in the present invention is not particularly limited, and examples include chitosan CLHJ, chitosan PSHJ, and chitosan PSLJ (all trade names, manufactured by Yaizu Suisan Kagaku Kogyo).
etc.
本発明において、キトサンはフルーツソース１００重量
部に対し０．３〜１．０重量部添加される。In the present invention, chitosan is added in an amount of 0.3 to 1.0 parts by weight per 100 parts by weight of fruit sauce.
０．３重量部未満では目的とするゲル化が得られず、ま
た１、０重量部を越えて添加してもゲルの固さは変わら
ず、不経済である。If it is less than 0.3 parts by weight, the desired gelation cannot be obtained, and if it is added in excess of 1.0 parts by weight, the hardness of the gel will not change, which is uneconomical.
上記の如きフルーツソースは加熱・冷却することにより
ゲル状となる。加熱温度は８０〜９０℃で、また加熱時
間は１０〜２０分、あるいは１２０〜１３０℃で約１０
秒程度の所謂牛乳等の殺菌に用いられる加熱条件で十分
で、過剰の加熱は褐変等を起こし好ましくない、この様
にして得られたゲルは優れた耐熱性を有し、再加熱して
もゲル状を保持する。The above fruit sauce becomes gel-like by heating and cooling. The heating temperature is 80-90℃, and the heating time is 10-20 minutes, or about 10 minutes at 120-130℃.
Heating conditions used for sterilization of milk, etc. for about a second are sufficient; excessive heating causes browning, etc., which is not desirable.The gel obtained in this way has excellent heat resistance and can be heated even after reheating. Retains gel-like appearance.
以下、実施例を挙げて本発明を更に詳しく説明するが、
本発明はこれらにより何ら制限を受けるものではない。Hereinafter, the present invention will be explained in more detail with reference to Examples.
The present invention is not limited in any way by these.
実施例１
ストロベリーソース（池田徳化製、Ａ−２２７タイプ）
１００ｇにキトサン（焼津水産化学工業製、Ｐ Ｓ Ｈ
タイプ）０．３ｇを加え混合した。Example 1 Strawberry sauce (manufactured by Ikeda Tokka, A-227 type)
Chitosan (manufactured by Yaizu Suisan Chemical Industry Co., Ltd., P S H
Type) 0.3g was added and mixed.
一方、下記配合のケーキ生地を作製した；材料
ｇ
薄力粉 １００
全卵（正味）８０
上白＠ ９０流動シヨート
ニング ３０
製菓用マーガリン ５０
ベーキングパウダー １．５バニラオイル
少々
上記ケーキ生地約４０ｇをミニパウンド型に絞り、その
上にキトサンを混合したストロへリーソース２０ｇを絞
り、更にケーキ生地約３０ｇを絞り焼成した。On the other hand, a cake batter with the following composition was prepared;
g Cake flour 100 Whole eggs (net) 80 White flour @ 90 Liquid snow toning 30 Confectionery margarine 50 Baking powder 1.5 A little vanilla oil Squeeze about 40 g of the above cake batter into a mini-pound mold, and put chitosan mixture on top of it. 20 g of sauce was squeezed out, and about 30 g of cake batter was squeezed out and baked.
ストロベリーソースが焼成時の加熱によりゲル化し、モ
ザイク様にケーキ中に存在し、カットした外観の面白さ
と、ゼリーとは異なった食感を備えたフルーツ・イン・
ケーキが得られた。The strawberry sauce gels during baking and forms a mosaic-like appearance inside the cake, giving it an interesting cut appearance and a fruit-in-a-cake texture that is different from jelly.
Got the cake.
実施例２
アンプルソース（池田糖化製、ＮＮ１２６６）１００に
キトサン（焼津水産化学工業製、ＰＳＬり。Example 2 Ampoule sauce (manufactured by Ikeda Toka, NN1266) and chitosan (manufactured by Yaizu Suisan Kagaku Kogyo, PSL) were added.
イブ）０．５ｇを混合した。Eve) 0.5g was mixed.
一方、実施例１に示した配合のケーキ生地を作製した。On the other hand, a cake batter having the formulation shown in Example 1 was prepared.
次に、レイズンフィンガーパン型にキトサン混合のアッ
プルソース約Ｌｏｇを絞り、次にケーキ生地約４０ｇを
絞り込み、焼成した。Next, about a log of apple sauce mixed with chitosan was squeezed into a raisin finger bread mold, and then about 40 g of cake batter was squeezed and baked.
焼成後は、ゲル化したアップルソースの型離れも良く、
ジューシーさを備えたアップル・オン・ケーキが得られ
た。After baking, the gelled applesauce releases easily from the mold.
An apple-on-cake with juiciness was obtained.
本発明のフルーツソースは、常温では流動性を保ち、加
熱冷却によりゲル状となり、再加熱によってもゲル状が
保持され、また冷凍性も良好である。また本発明のフル
ーツソースは口当たりが良く、ジューシーでジャムの如
き良好な崩壊性と艶と水々しさを備え、菓子、パン等の
フィリング材やトッピング材等に好適である。The fruit sauce of the present invention maintains fluidity at room temperature, becomes gel-like when heated and cooled, maintains its gel-like state even when reheated, and has good freezing properties. Furthermore, the fruit sauce of the present invention has a good mouthfeel, is juicy, has good jam-like disintegrability, gloss, and wateriness, and is suitable for fillings and toppings for confectionery, bread, etc.
Claims (1)
ス。 ２、キトサンを含有し、ゲル状としたことを特徴とする
フルーツソース。 ３、キトサンの含有量がフルーツソース１００重量部に
対して０．３〜１．０重量部である請求項１又は２記載
のフルーツソース。 ４、フルーツソースにキトサンを添加混合することを特
徴とするフルーツソースの製造法。 ５、フルーツソースにキトサンを添加混合した後、加熱
することを特徴とするゲル状フルーツソースの製造法。 ６、キトサンをフルーツソース１００重量部に対して０
．３〜１．０重量部添加する請求項４又は５記載の製造
法。[Claims] 1. A fruit sauce characterized by containing chitosan. 2. A fruit sauce characterized by containing chitosan and being in gel form. 3. The fruit sauce according to claim 1 or 2, wherein the content of chitosan is 0.3 to 1.0 parts by weight per 100 parts by weight of the fruit sauce. 4. A method for producing fruit sauce, which comprises adding and mixing chitosan to fruit sauce. 5. A method for producing a gel-like fruit sauce, which comprises adding and mixing chitosan to the fruit sauce and then heating the mixture. 6. 0 chitosan per 100 parts by weight of fruit sauce
．． The manufacturing method according to claim 4 or 5, wherein 3 to 1.0 parts by weight is added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63137661A JP2681368B2 (en) | 1988-06-03 | 1988-06-03 | Fruit sauce and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63137661A JP2681368B2 (en) | 1988-06-03 | 1988-06-03 | Fruit sauce and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01304855A true JPH01304855A (en) | 1989-12-08 |
| JP2681368B2 JP2681368B2 (en) | 1997-11-26 |
Family
ID=15203863
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63137661A Expired - Lifetime JP2681368B2 (en) | 1988-06-03 | 1988-06-03 | Fruit sauce and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2681368B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006045299A (en) * | 2004-08-03 | 2006-02-16 | Tottori Prefecture | Chitosan gel and method for producing chitosan gel |
| CN107048292A (en) * | 2017-04-26 | 2017-08-18 | 上海海融食品科技股份有限公司 | A kind of resistance to baking jam and preparation method thereof |
-
1988
- 1988-06-03 JP JP63137661A patent/JP2681368B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006045299A (en) * | 2004-08-03 | 2006-02-16 | Tottori Prefecture | Chitosan gel and method for producing chitosan gel |
| CN107048292A (en) * | 2017-04-26 | 2017-08-18 | 上海海融食品科技股份有限公司 | A kind of resistance to baking jam and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2681368B2 (en) | 1997-11-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5451420A (en) | Non-fat foods and methods for preparing same | |
| JPS5831932A (en) | Composition for edible baked product having improved and extended storage life, production thereof and edible hard gel used therein | |
| JP2010178668A (en) | Coating composition for bakery food products and bakery food products using the same | |
| JPS5988051A (en) | S-60 in food gel system | |
| DE60003176T3 (en) | MEAL AND STARCH WITH VERY HIGH AMYLOPETIN CONTENT, METHOD FOR THE PRODUCTION THEREOF AND ITS USE | |
| KR101602785B1 (en) | Vegetable Marshmallow and Method for manufacturing the same and Confectionery containing Vegetable Marshmallow | |
| JP2001045989A (en) | Jellylike food | |
| MXPA01006174A (en) | Gelatin replacement composition. | |
| JP2009072099A (en) | Rice flour bread | |
| EP0454721B1 (en) | Composition of a dietetic food in the form of biscuits with high contents in alimentary fiber and reduced contents in calories, and method for producing the same | |
| CN105053107A (en) | Special compound functional sugar for baking | |
| JP4368326B2 (en) | Bakery foods using a top composition for bakery foods | |
| JPH01304855A (en) | Fruit sauce and production thereof | |
| JPS62296853A (en) | Production of heat-resistant gel | |
| JPH08289714A (en) | Baked food and its production | |
| JP4994336B2 (en) | Bread | |
| JP2006254833A (en) | Filling material for making confectionery/bread | |
| JPH11169105A (en) | Gel-like food in container | |
| DE202019002331U1 (en) | Layered pastries | |
| CN111838259A (en) | Potato starch snowflake cookies and making method thereof | |
| JP3974770B2 (en) | Liquid or gel food | |
| US4414237A (en) | Process for preparing a sauce containing bread crumbs and product thereof | |
| JPH08289715A (en) | Baked food and its production | |
| JP7084086B1 (en) | Heat-resistant gel formulations and heat-resistant gels | |
| JPS63196633A (en) | Production of heat-resistant gel |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20070808 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080808 Year of fee payment: 11 |
|
| EXPY | Cancellation because of completion of term |