JPH0371855B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing unused portions of fresh fruit, and more specifically, a method for finely pulverizing and drying the pericarp containing a large amount of pulp, which is suitable as a fiber-reinforced food additive. The present invention relates to a processing method.

In recent years, the number of patients with diseases such as arteriosclerosis, myocardial infarction, diabetes, and colorectal cancer has been increasing, but this is correlated with the decrease in the amount of fiber in food intake due to changes in eating habits and advancements in processed foods. It is said that there is. In particular, ingesting high-fiber foods is effective for preventing and treating diseases of the digestive system and improving obesity.
In general, high-fiber foods, including fiber-reinforced foods, are not delicious, are expensive, and are unsuitable as staple foods, making it difficult to make them effective.

250% in water medium using refined wood pulp as raw material
A method has recently been discovered in which cellulose fibers are homogenized by viscous beating under high pressure of Kg/cm ² or more to microfibrillate them. This method is disclosed in JP-A-56-100801, and it is shown that the cellulose obtained by this method is finely divided and has a smooth texture, so it can be used as a food additive. . However, if this aqueous dispersion of microfibrillated cellulose is directly dehydrated and dried, keratinization occurs during the drying process, and redispersion is difficult using normal methods. There is a restriction that it can only be applied in the home.

In place of refined pulp, the inventor beat the peels of peaches, loquats, etc. in a similar manner and dehydrated and dried the homogenized product, which resulted in almost no keratinization and was used as fiber for food additives. He acknowledged that he could get what he could. The reason why keratinization does not occur is that the cellulose contained in fresh fruit has a shorter fiber length and lower fiber strength than wood pulp, and the sugars contained in the fruit skin prevent cellulose from associating with each other. Possible reasons include: however,
The product obtained by this method of beating the pericarp does not have a quality advantage compared to simply drying and pulverizing the pericarp, despite the labor involved in the processing process. As food additive fibers made from the peels of citrus fruits, the soft inner fibers between the outer skin and the sac of citrus fruit are dried and ground and are already commercially available (Grinfin, manufactured by Grinfin, USA). Citrus fruit peels are produced in large quantities in the manufacturing process of processed foods such as canned fruits, juices, and fruit wines from fresh fruits, and their outer peels can be used to manufacture marmalade sugar confectionery, spices, pectin, etc. , and its endothelium is used as mentioned above. On the other hand, in the case of fruits such as loquats and peaches where only the pericarp is easily separated, the amount of peel generated is small, making it impractical to collect and reuse the fruit. On the other hand, large quantities of 20 to 30% of fresh fruits occur,
Some fruits, such as apples, pears, and grapes, are separated with a large amount of pulp attached to them along with the true skin. These materials can be sufficiently collected, and producing fibers for food additives from them is also useful from the standpoint of effective recycling of waste.

The above-mentioned apples, pears, grapes, etc. have a larger amount of attached pulp than the true peel in the peeled or squeezed state, and it is difficult to separate them from each other. When dried, such pulp band and pericarp are generally soft and cannot be crushed except by freeze-drying. This is because fruit pulp contains abundant sugars, and these sugars further adsorb water and exhibit a synergistic plasticizing effect.

The present inventor shreds such pulp band and peel, adds an equal or more amount of water to make a slurry, and at least
It has been found that by beating at a high pressure of 250 kg/cm ² or more, homogenizing, dehydrating, and drying, it can be made into a fine powder and converted into a fiber that can be used as a food additive. This homogenization method involves adding water to the fruit skin with pulp to make a slurry, passing it through a small-diameter orifice at high speed under high pressure, colliding with the wall of the vessel, and decelerating it to apply shearing force. By repeating this process, the solid content is finely dispersed. In the case of refined pulp, more than 20 cycles are necessary to obtain sufficient homogenization, but in the case of pericarp, a few cycles are sufficient.

The solid content beaten by the above procedure has high dispersion suspension stability in water, but this is due to the synergistic effect of coexisting sugars, and the water retention of the fiber itself is lower than that of refined wood pulp. Since it is not large compared to other substances, the resulting suspension can be deliquified using a centrifugal deliquing filter press, etc., and the moisture content can be reduced.
It can be obtained as a 100% wet powder.
During this water addition, beating, and deliquescence process, most of the low-molecular-weight sugars such as fructose and glucose contained in the fruit pulp, as well as water-soluble bitter components, pigments, and enzymes contained mainly in the fruit skin, are removed. Ru. The resulting wet powder can be made into a fine powder with a water content of 15% or less by a normal drying method, and can be used as an indigestible fiber for food additives. The ingredients are thought to contain high-molecular polysaccharides in addition to cellulose, so they do not affect the taste of foods to which they are added. In terms of ingredient display, since the ingredients are originally edible, there is little discomfort for consumers.

In carrying out the present invention, some modification may be necessary depending on the characteristics of the starting materials. For example, pears have hard stone cells in their pericarp, so the slurry containing the pericarp is pre-homogenized at a pressure of 50 kg/cm ² or less, and then removed from the homogenizer.
Preferably, stone cells are removed by a method using the method disclosed in No. 102379, followed by homogenization at high pressures of 250 Kg/cm ² or higher.

The present invention will be explained below with reference to Examples.

Example 1 1000 kg of Kunimitsu apples were peeled, and the pulp band and peel were
Obtained 210Kg. Shred this fruit peel into approximately 1cm cubes,
With 250Kg of 0.01% ascorcobic acid aqueous solution
Supplied to Manton-Gaulin homogenizer,
It was circulated four times at a pressure of 500 Kg/cm ² . The resulting homogenized suspension was processed in a filter press to obtain approximately 420
Kg of liquid was removed as a liquid, and the wet solid content as an excess residue was dried under reduced pressure at room temperature to obtain 35 Kg of fine powder containing 12% water. Bread was prepared by adding this finely ground apple peel. The composition of the raw materials is as follows.

Strong wheat flour 700g Weak wheat flour 150g Finely ground apple peel 150g Yeast 25g Sugar 50g Salt 25g Shotoning oil 60g Water 700g Mix according to the usual method, perform primary fermentation at 28℃ for 2 hours, and degas the mixture. It was then aged at 28°C for 8 hours, followed by secondary fermentation at 37°C for 40 minutes, and baked at about 230°C for 60 minutes.

The state of fermentation and appearance after baking were good, and the taste test showed that the texture was closer to white bread than to regular black bread.

Example 2 32 kg of pericarp was obtained from 100 kg of Delaware grapes. The mixture was fed into a Manton-Gaulin homogenizer together with 40 kg of water and circulated three times under a pressure of 500 kg/cm ² to obtain a homogenized suspension of grape skins. Processed in a filter press to remove 55Kg of liquid and dry the remaining wet solids to form a powder containing 10% moisture.
Obtained 4.1Kg.

A sponge cake was made from the grapes by adding fine powder. The composition of the raw materials is as follows.

Flour 150g Sugar 100g Butter 100g 2 eggs Finely ground grape skins 50g Cow's milk 40g Sodium bicarbonate/water 1g/2.5g The prepared raw materials were placed in a mold and baked at 180°C for 20 minutes.

A sponge cake with a grape flavor is obtained,
The texture was smooth and delicious.

Claims (1)

[Claims] 1. The pericarp, which has an amount of pulp attached to it that is equal to or more than the weight of the dermis, is shredded, the slurry obtained by adding water is homogenized under high pressure of 250 kg/cm ² or more, and then dehydrated and dried. Characteristic method of processing pericarp with pulp band.