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

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

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.

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.

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.

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.

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.

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.

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.

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.

Example Next, the present invention will be explained in more detail with reference to Examples.

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.

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.

It is clear that

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.

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)

[Claims] (1) Ultra-high pressure processed fruit sauces obtained by subjecting a raw material mixture to ultra-high pressure processing without heating.