JPH044857A - Fruit sauces subjected to ultrahigh pressure treatment - Google Patents

Fruit sauces subjected to ultrahigh pressure treatment

Info

Publication number
JPH044857A
JPH044857A JP2105898A JP10589890A JPH044857A JP H044857 A JPH044857 A JP H044857A JP 2105898 A JP2105898 A JP 2105898A JP 10589890 A JP10589890 A JP 10589890A JP H044857 A JPH044857 A JP H044857A
Authority
JP
Japan
Prior art keywords
fruit
pressure treatment
ultrahigh pressure
subjected
fruit sauces
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
Application number
JP2105898A
Other languages
Japanese (ja)
Other versions
JP2945070B2 (en
Inventor
Takeshi Horie
堀江 雄
Kunio Kimura
邦男 木村
Masao Ida
井田 雅夫
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MEIJIYA SHOKUHIN KOJO KK
Original Assignee
MEIJIYA SHOKUHIN KOJO KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by MEIJIYA SHOKUHIN KOJO KK filed Critical MEIJIYA SHOKUHIN KOJO KK
Priority to JP2105898A priority Critical patent/JP2945070B2/en
Priority to CA002030003A priority patent/CA2030003A1/en
Priority to US07/612,960 priority patent/US5075124A/en
Priority to EP19900121833 priority patent/EP0429966A3/en
Priority to KR1019910001041A priority patent/KR910017949A/en
Publication of JPH044857A publication Critical patent/JPH044857A/en
Application granted granted Critical
Publication of JP2945070B2 publication Critical patent/JP2945070B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

PURPOSE:To provide the subject sauce sufficiently remaining the color and flavor of the fresh raw fruit and having a fresh flavor by subjecting a mixture of raw materials to an ultrahigh pressure treatment. CONSTITUTION:A mixture of raw materials such as a fruit such as strawberry, fruit juice, saccharide and vinegar is subjected to an ultrahigh pressure treatment (preferably 4000-6000 kg/cm<2>, 1-30 min) to prepare the objective sauce.

Description

【発明の詳細な説明】 産業上の利用分野 本発明は食品、特に、超高圧処理による得られるフルー
ツソースやフルーツピューレーのごときフルーツソース
類、さらに詳しくは、超高圧処理により得られる新鮮な
生果実の色や風味を活かしたフルーツソース、フルーツ
ピューレー等に関する。
DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to foods, particularly fruit sauces such as fruit sauces and fruit purees obtained by ultra-high pressure treatment, and more specifically, fresh raw fruits obtained by ultra-high pressure treatment. Concerning fruit sauces, fruit purees, etc. that take advantage of the color and flavor of fruits.

従来の技術および課題 近年、食品を数千気圧もの超高圧下に保持すると、蛋白
質の変性や微生物の失活、死滅を招来できることが判明
しており、かかる超高圧処理を、食品の調理、加工、保
存手段として利用する種々の試みがなされている。
Conventional Technologies and Issues In recent years, it has been discovered that holding foods under ultra-high pressures of several thousand atmospheres can lead to denaturation of proteins and deactivation and death of microorganisms. , various attempts have been made to use it as a storage means.

しかしながら、食品の調理、加工、保存手段としては加
熱処理が広く採用されており、加熱処理にかえて超高圧
処理を採用し、実際に、商業的に流通させることのでき
る製品を得るのに成功した例は未だ見当たらない。
However, heat treatment is widely used as a means of cooking, processing, and preserving food, and by using ultra-high pressure treatment instead of heat treatment, we have actually succeeded in obtaining products that can be distributed commercially. I haven't found any examples yet.

本発明者らは食品の超高圧処理の実用化について研究を
重ねる間に、この処理が果実加工品、特に、フルーツソ
ースやフルーツピューレーのごときフルーツソース類に
適しており、従来、これらフルーツソース類の製造に必
須であると考えられている加熱処理を全く行わずに、新
鮮な生果実の色や風味を活かした、十分に商業的に流通
可能な製品が得られることを見出した。
While conducting research on the practical application of ultra-high pressure processing of foods, the present inventors discovered that this processing is suitable for processed fruit products, especially fruit sauces such as fruit sauce and fruit puree, and that conventionally these fruit sauces were We have discovered that it is possible to obtain a commercially viable product that takes advantage of the color and flavor of fresh fruit without any heat treatment, which is considered essential for the production of fruit.

課題を解決する手段 本発明は、原料混合物を加熱することなく超高圧処理に
付して得られる超高圧処理フルーツソース類を提供する
ものである。本発明によれば、原料混合物を単に、所定
の条件下で超高圧処理に付すだけで果肉内への糖液の浸
透と殺菌が同時に行え、加熱処理を全く行う必要がない
。したがって、原料の新鮮な生果実の色や風味を十分に
残した従来にない全く新規な、新鮮な色、風味を有する
フルーツソースやフルーツピューレーが得られる。
Means for Solving the Problems The present invention provides ultra-high pressure treated fruit sauces obtained by subjecting a raw material mixture to ultra-high pressure treatment without heating. According to the present invention, by simply subjecting the raw material mixture to ultra-high pressure treatment under predetermined conditions, permeation of the sugar solution into the fruit pulp and sterilization can be performed simultaneously, and there is no need to perform heat treatment at all. Therefore, it is possible to obtain a fruit sauce or fruit puree that has a completely new, unprecedented color and flavor that fully retains the color and flavor of the raw raw fruit.

用いる原料は特に限定するものではなく、各種果実、果
汁、糖類、酸味料、その他の添加剤(例えば、ペクチン
、ビタミンC)など通常用いられるしのいずれでもよい
。また、原料混合物における各原料の配合割合も特に限
定するものではなく、公知の配合を利用することができ
る。
The raw materials used are not particularly limited, and may be any commonly used raw materials such as various fruits, fruit juices, sugars, acidulants, and other additives (eg, pectin, vitamin C). Furthermore, the blending ratio of each raw material in the raw material mixture is not particularly limited, and known blends can be used.

本発明のフルーツソース類を製造するには、常法により
所望の各原料を混合して得られた未加熱の原料混合物を
外部加圧可能な所望の流通用容器、例えば、プラチック
容器に充填し、密封した後、室温にて、500〜100
00に9/am”、好ましくは、4000〜6000k
g/cm2の圧力下、1〜1800分間、好ましくは、
1〜30分間保持して超高圧処理を施す。かかる超高圧
処理は公知の装置を用いて行うことができ、圧力が低す
ぎたり、処理時間が短すぎると所期の効果が達成されず
、また、必要以上の高圧や長時間の処理は作業性や経済
性から望ましくない。
In order to produce the fruit sauces of the present invention, an unheated raw material mixture obtained by mixing desired raw materials in a conventional manner is filled into a desired distribution container that can be externally pressurized, such as a plastic container. , after sealing, at room temperature, 500-100
00 to 9/am”, preferably 4000 to 6000k
g/cm2 for 1 to 1800 minutes, preferably
Hold for 1 to 30 minutes and perform ultra-high pressure treatment. Such ultra-high pressure treatment can be carried out using known equipment; if the pressure is too low or the treatment time is too short, the desired effect will not be achieved, and if the pressure is too high or the treatment time is too long, it may be difficult to perform the treatment. Undesirable due to gender and economic reasons.

かくして、本発明のフルーツソース類は従来のフルーツ
ソースやフルーツピューレーと同様に食用に供すること
かでき、新鮮な生果実の色や風味を賞味できる。なお、
新鮮な色、風味を保つため、本発明のフルーツソース類
はチルド・ルートで流通させることが望ましい。
Thus, the fruit sauces of the present invention can be eaten like conventional fruit sauces and fruit purees, and the color and flavor of fresh fruit can be enjoyed. In addition,
In order to maintain fresh color and flavor, it is desirable that the fruit sauces of the present invention be distributed through the chilled route.

実施例 つぎに実施例を挙げて本発明をさらに詳しく説明する。Example Next, the present invention will be explained in more detail with reference to Examples.

実施例1 フルーツソース(苺) 成分            配合量(重量%)苺(箒
を除き、水洗したもの)50 糖類              36.3クエン酸 
             0.15ビタミンCO91 ペクチン            O1水      
             13.35この配合に従い
、これらの成分を混合し、加熱することなくブラチック
容器に充填し、密封した後、超高圧処理装置に入れ、4
000 kg/ crtr’にて10分間加圧し、糖度
40度ブリックスの所望の苺のフルーツソースを得た。
Example 1 Fruit sauce (strawberries) Ingredients Amount (wt%) Strawberries (washed with water, excluding brooms) 50 Saccharides 36.3 Citric acid
0.15 Vitamin CO91 Pectin O1 Water
13.35 According to this formulation, these ingredients are mixed, filled into a plastic container without heating, sealed, and then placed in an ultra-high pressure processing equipment.
000 kg/crtr' for 10 minutes to obtain the desired strawberry fruit sauce with a sugar content of 40 degrees Brix.

このようにして得られた種々のフルーツソース(本発明
品)と、それと同等な、従来の加熱処理により得られた
フルーツソース(従来品)の風味の比較を、30名のパ
ネラ−を用いて2点比較法によるパネル・テストで行っ
た。その結果を以下に示す。
A panel of 30 people compared the flavors of various fruit sauces obtained in this way (products of the present invention) and equivalent fruit sauces obtained by conventional heat treatment (conventional products). A panel test was conducted using a two-point comparison method. The results are shown below.

することが明らかである。It is clear that

発明の効果 本発明によれば、新鮮な生果実の色、風味を十分に残し
た、従来にないフレッシュな風味を有する新規なフルー
ツソースやフルーツピューレーのごときフルーツソース
類が得られる。
Effects of the Invention According to the present invention, new fruit sauces such as fruit sauces and fruit purees can be obtained which have an unprecedented fresh flavor that fully retains the color and flavor of fresh raw fruit.

特許出願人 株式会社 明治屋食品工場代理人弁理士青
 山  葆外1名 苺         4      26キーウイ  
    5     25いちじく      1  
   29ブルーベリー     6     24り
んご      5    25
Patent applicant Meijiya Food Factory Co., Ltd. Patent attorney Aoyama Hogai 4 26 kiwi
5 25 figs 1
29 Blueberries 6 24 Apples 5 25

Claims (1)

【特許請求の範囲】[Claims] (1)原料混合物を加熱することなく超高圧処理に付し
て得られる超高圧処理フルーツソース類。
(1) Ultra-high pressure processed fruit sauces obtained by subjecting a raw material mixture to ultra-high pressure processing without heating.
JP2105898A 1989-11-17 1990-04-22 Ultra high pressure processing fruit sauces Expired - Lifetime JP2945070B2 (en)

Priority Applications (5)

Application Number Priority Date Filing Date Title
JP2105898A JP2945070B2 (en) 1990-04-22 1990-04-22 Ultra high pressure processing fruit sauces
CA002030003A CA2030003A1 (en) 1989-11-17 1990-11-14 Jams treated at high pressure
US07/612,960 US5075124A (en) 1989-11-17 1990-11-15 Jams treated at high pressure
EP19900121833 EP0429966A3 (en) 1989-11-17 1990-11-15 Jams treated at high pressure
KR1019910001041A KR910017949A (en) 1990-04-22 1991-01-22 Autoclaved Jam

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2105898A JP2945070B2 (en) 1990-04-22 1990-04-22 Ultra high pressure processing fruit sauces

Publications (2)

Publication Number Publication Date
JPH044857A true JPH044857A (en) 1992-01-09
JP2945070B2 JP2945070B2 (en) 1999-09-06

Family

ID=14419710

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2105898A Expired - Lifetime JP2945070B2 (en) 1989-11-17 1990-04-22 Ultra high pressure processing fruit sauces

Country Status (1)

Country Link
JP (1) JP2945070B2 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06181705A (en) * 1992-12-18 1994-07-05 Yui Kanzumeshiyo:Kk Jam made of edible flower as raw material and its production
KR100361647B1 (en) * 2000-06-22 2002-11-22 홍재훈 Vinegar using strawberry of low grade and process for producing the same
JP2006158311A (en) * 2004-12-08 2006-06-22 Nippon Milk Community Co Ltd Fruit sauce and method for producing soft yoghurt therewith
CN104256231A (en) * 2014-09-09 2015-01-07 董春年 Preparation method of strawberry mulberry jam
WO2019116473A1 (en) * 2017-12-13 2019-06-20 富久 太田 Method for producing foamed and frozen food material and foamed food material
JP2020043774A (en) * 2018-09-14 2020-03-26 サントリーホールディングス株式会社 Beverage containing high pressure-treated food material

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06181705A (en) * 1992-12-18 1994-07-05 Yui Kanzumeshiyo:Kk Jam made of edible flower as raw material and its production
KR100361647B1 (en) * 2000-06-22 2002-11-22 홍재훈 Vinegar using strawberry of low grade and process for producing the same
JP2006158311A (en) * 2004-12-08 2006-06-22 Nippon Milk Community Co Ltd Fruit sauce and method for producing soft yoghurt therewith
CN104256231A (en) * 2014-09-09 2015-01-07 董春年 Preparation method of strawberry mulberry jam
WO2019116473A1 (en) * 2017-12-13 2019-06-20 富久 太田 Method for producing foamed and frozen food material and foamed food material
JP2020043774A (en) * 2018-09-14 2020-03-26 サントリーホールディングス株式会社 Beverage containing high pressure-treated food material

Also Published As

Publication number Publication date
JP2945070B2 (en) 1999-09-06

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