JPH0685696B2 - Method for producing fruit jelly confection containing stone cells - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a fruit jelly confectionery containing stone cells, the object of which is to provide a fruit puree rich in stone cells, which is a natural dietary fiber. Provided is a method capable of producing a fruit jelly confection of high quality, which can be uniformly dispersed in a jelly substrate without causing browning in the production process and has a novel texture unique to stone cells. Especially.

(Background of the Invention) In the past, it has been an important step in the production of processed fruit products, particularly fruit drinks, to remove stone cells contained in the pulp.

Stone cells are lignins that become fibrous due to the parenchyma of parenchyma found in plants, especially in fruit cells.
It is a thick film cell composed of pentosan.

Pear (Pyrus serotina REHDER var. Culta REHDER) is mentioned as a typical fruit with abundant stone cells, and the brownish-brown granules that give the rough texture peculiar to pear pulp are generally called stone cells. A group of cells.

Pear fruit is widely used in raw food as a fruit from midsummer to early autumn because of its refreshing sweetness, fresh meat quality and flavor.

However, there are very few processed products of such pear fruits.

The reason for this is that stone cells, which express the unique food value of pear fruits when eaten raw, will deteriorate the texture and taste due to the rough texture when processed fruits, especially when made into fruit drinks. Is.

Therefore, a step of removing stone cells is required during the processing of pear fruits, and its complexity is a factor that prevents the spread of processed pear fruits.

In addition to pears (Western pear, Japanese pear), stone-cell-rich fruits include guava (Psidium spp.), Karin (Chaenomeles sinensis KOEHNE), and quince (Chd
oniaoblonga) etc., but the processed fruit products prepared by removing stone cells from such fruits impair the natural flavor and texture of the fruits as they are, and also abundant natural fiber It had the drawback of not being available.

(Prior Art) In recent years, jelly confectionery containing fruit juice or pulp has been rapidly spread as a processed fruit product having a fruit texture and flavor.

However, this jelly confection has a drawback that it is impossible to express the texture and texture peculiar to the fruit because the stone cells are removed in the case of containing fruit juice.

Further, the jelly confectionery containing pulp has a drawback that it is apt to rot and has a poor shelf life because the jelly contains only fresh fruits cut into an appropriate size.

Moreover, since the flesh portion and the jelly portion are clearly separated from each other, it is impossible for the whole jelly to give the flavor and texture of the fruit as it was at the time of harvest.

In addition, JP-A-61-1 is also available for jelly confectionery using pear fruits.
It is disclosed in Japanese Patent No. 32146 and Japanese Patent Laid-Open No. 63-279757.

In the technology disclosed in JP-A-61-132146, pear meat is made into juice using a juicer, about 300 parts by weight of this juice is put in a pan, and about 75 parts by weight of jelly is thoroughly mixed with a whisk while heating. The pear jelly was prepared by pouring it into a cup of your choice and cooling to form a jelly.

On the other hand, the technology disclosed in Japanese Patent Laid-Open No. 63-279757 discloses that after pear is pureed with a juicer, citric acid is mixed with this puree, and this mixture is separately mixed with fructose, a jellying agent and sodium citrate. Then, it was a method for producing a pear-containing jelly confection obtained by adding jelly-like dough to a heated body that had been heated by adding water, filling the dough into a cup, sealing, heat sterilizing, and cooling. .

(Problems to be Solved by the Invention) However, there is a problem that the above-mentioned existing production method cannot obtain jelly confectionery of excellent quality utilizing the characteristics of pear fruits.

That is, in the above-mentioned manufacturing method, since the pear puree and the jellying agent are mixed in a boiling state or a heated state, a browning phenomenon occurs in the pear puree during this mixing, and the appearance as a confectionery is likely to cause deterioration in quality. There were challenges.

Moreover, the jelly confectionery produced by these methods does not have the peculiar flavor pear fruit when eating, and there is a problem that it is not delicious.

That is, originally pear fruit, especially Japanese pear has a peculiar fragrance compared to other fruits, therefore, by mixing pear puree with a jelling agent in the boiling state as described above, the fragrance component is lost. When eating as a jelly confection, there was a problem that the natural aroma could not be felt and the value as a confection was reduced.

On the other hand, JP-A-63-279757 discloses a configuration in which Western liquor consisting of pears is added during the preparation of pear puree.However, even if Western liquor is added during the preparation of puree, it may be mixed with the following boiling water. There is a problem in that the aroma cannot be fully enjoyed when eating jelly confections because some of the aroma due to Western sake is lost.

In view of such circumstances, there has been a demand in the industry for the creation of a processed fruit product capable of maintaining the natural flavor and texture of the fruit as it is at the time of harvest, and a production method thereof.

(Means for Solving the Problem) In the present invention, the pear (Pyrus serotina REHDER var. Bulta
REHDER), Guava (Psidium spp.), Karin (Chaenom)
eles sinensis KOEHNE), quince (Chdoniaobonga)
At least one kind of fruit selected from among the fruits is washed with water to prepare a fruit puree containing 0.2 to 10.0 parts by weight of stone cells in the pulp from the fruit, and this fruit puree is preliminarily watered with a jellying agent and sugar. In addition, the sol-shaped jelly substrate prepared by stirring and dissolving while heating at a temperature of 98 ° C or lower is added and mixed with citric acid and a fragrance while maintaining the temperature of the jelly substrate at about 70 to 75 ° C. After that, to make a jelly dough, this jelly dough is filled into a cup, fruit liquor made of the same fruit as the fruit puree is added at the time of filling, heat sterilized after sealing, and cooled. By providing a method for producing a fruit jelly confection containing stone cells, the above conventional problems are solved.

(Structure of the Invention) Hereinafter, the structure of the present invention will be described in detail.

In the present invention, a specific fruit rich in stone cells is used as one of the raw materials for jelly confectionery.

These fruits include pears (Pyrus serotina REHDER var. C.
ulta REHDER), Guava (Psidium spp.), Karin (Cha
enomeles sinensis KOEHNE), quince (Chdoniaoblon)
ga) is exemplified, and any one kind or two or more kinds of fruits selected from these fruits is used as one of the raw materials.

Here, in particular, using these fruits as raw material fruits,
This is because it is possible to obtain a nutritionally excellent jelly confection having a novel texture, which contains abundant stone cells, which are natural dietary fibers, in the pulp.

For any one kind or two or more kinds from the above raw material fruits, first, the fruit is selected as a pretreatment, washed with water, and a fruit puree containing 0.2 to 0.3 parts by weight of stone cells is prepared using a juicer. .

Here, especially the stone cell content in the fruit puree is 0.2-0.3
By weight, the stone cell content in the fruit puree is 0.
When it is less than 2 parts by weight, it becomes difficult to express the texture of tongue peculiar to stone cells in the jelly confectionery, and it is difficult to develop the natural flavor and texture of the fruit at the time of harvest, while it exceeds 0.3 parts by weight. This is because the texture and texture of jelly confectionery are deteriorated and the jelly forming ability is inconvenient if it is contained in the jelly confectionery.

Then, the sol-shaped jelly substrate 74 prepared in advance was used.
In parts by weight, 25.6 parts by weight of the fruit puree and an appropriate amount of fragrance,
Add citric acid together and mix to make 100 parts by weight of jelly dough.

The sol-like jelly substrate consists of 2.5 parts by weight of jelling agent and 19.4 sugar.
It is prepared by adding 78.1 parts by weight of water to parts by weight and stirring and dissolving while heating to 98 ° C.

Carrageenan, which is a seaweed extract, is preferably used as the jellying agent.

The reason is that it has a smooth texture like pectin jelly and is most suitable for fruit jelly.

The heating temperature is set to 98 ° C because the carrageenan, which is a jellying agent, is completely dissolved and it becomes possible to perform a complete jellification.

When the fruit puree is mixed with this sol-shaped jelly substrate, the temperature of the sol-shaped jelly substrate is maintained at about 70 to 75 ° C.

Here, the temperature at the time of mixing is set to about 70 to 75 ° C., because when the temperature is about 70 ° C. or less, carrageenan which is a jellying agent starts coagulation, and it becomes difficult to uniformly disperse the fruit puree, On the other hand, when the temperature is 75 ° C. or higher, a browning phenomenon occurs as a physiological disorder of the fruit, especially when pear fruits are used, which impairs the appearance as a jelly confectionery and eventually causes quality deterioration.

This sol-shaped jelly substrate is mixed with stone cell-containing fruit puree, citric acid, and a fragrance to form a jelly dough, and then this jelly dough is filled into a cup, but at the same time, a fruit consisting of the same fruit as the fruit puree. About 0.75 parts by weight of sake is added to the jelly dough to give the jelly confectionery a unique scent of fruit.

Here, the addition of this fruit liquor was made to be the same as the time of filling the jelly dough with a cup, by adding the fruit liquor during the filling of the cup, the flavor of the fruit was maximized when the jelly confection was consumed. Because it can be pulled out.

The addition of this fruit sake is an important step for expressing the natural flavor of the fruit as it is at the time of harvest, which is the objective of the fruit jelly confectionery containing the stone cells according to the present invention.

After filling the jelly dough into a cup, the cup is sealed and cooled.

This cooling temperature is to maintain the flavor of jelly
It needs to be performed at 30 ° C or lower.

After cooling, about 85 ℃, to improve the shelf life of this jelly confectionery,
Heat sterilize under conditions of 25 minutes, cool again below 30 ° C, perform quality inspection, and package.

FIG. 1 shows an external perspective view of a cup (1) filled with this jelly confectionery (2) .

In the figure, (3) are stone cells dispersed in the fruit jelly confectionery (2) containing the stone cells according to the present invention.

The fruits containing stone cells are pears (Pyrus serotina REHDE
R var. Culta REHDER) contains 0.2 to 0.3 parts by weight of stone cells, and guava (Psidium spp.) Contains 10 parts by weight. The amount of stone cells in jelly depends on the fruit. It may be appropriately set between 0.01 and 3.0 parts by weight.

Hereinafter, an example of a production example of a fruit jelly confectionery containing stone cells according to the present invention and a sensory test of the jelly confectionery obtained in this production example will be described to further clarify the effect of the present invention. .

(Manufacturing example) 2500 g of 20th century pears are washed with water, peeled, cut into four pieces to remove the core, and 2000 g of puree is obtained with a juicer.

Carrageenan 136g in advance, white sugar 1005g, water 4220g
Sol-like jelly substrate 50 which was prepared by mixing
00g is prepared in advance, and this sol-like jelly substrate is heated to about 70
While maintaining at ~ 75 ° C, 1850 g of the above fruit puree is added together with 6 g of citric acid and a natural flavor (appropriate amount), and mixed to obtain 6900 g of jelly dough.

Fill the cup with the obtained jelly dough, and at the same time, add about 0.75 ml of pear wine (brand name: Rinka Ichiwa) per cup.
Drop it.

After filling the cup, the cup is sealed, cooled to 30 ° C or lower, heat-sterilized after cooling at about 85 ° C for 25 minutes, and after sterilization, cooled to 30 ° C or lower again and the fruit containing stone cells is added. Get jelly candies.

Using the obtained jelly confectionery, a total of 20 people, 10 people each for men and women, tasted and sensory-tested.

The results are shown in Table 1.

(Effects of the Invention) As described in detail above, the present invention is based on the Pyrus serotina REHDE
R var.bulta REHDER), Guava (Psidium spp.), Karin (Chaenomeles sinensis KOEHNE), Quince (Chdon
iaobonga), at least one kind of fruit selected from the above is washed with water to prepare a fruit puree containing 0.2 to 10.0 parts by weight of stone cells in the flesh from the fruit.
The temperature of the jelly substrate is maintained at about 70-75 ° C in the sol-shaped jelly substrate prepared by adding water to the jellying agent and sugar and heating and stirring at a temperature of 98 ° C or less in advance. While citric acid, after adding and mixing with a flavor to make a jelly dough, fill the cup with this jelly dough, add fruit liquor consisting of the same fruit as the fruit puree at the time of filling, heat sterilize after sealing, Since it is a method for producing a fruit jelly confection containing stone cells, which is characterized by being cooled, the following effects are exhibited.

That is, pear (Pyrus serotina REHDER var. Culta REH
DER), Guava (Psidium spp.), Karin (Chaenomeles)
Sinensis KOEHNE), quince (Chdonia oblonga) -rich fruit cell puree can be uniformly dispersed in the jelly matrix without browning during the manufacturing process, resulting in excellent quality jelly confectionery. In addition to the above, it is possible to produce an excellent jelly confectionery which can fully enjoy the aroma peculiar to the raw material fruit at the time of ingestion of the jelly confectionery even when the fruit having a weak fragrance such as pears is used as the raw material.

Moreover, it is rich in stone cells, which are natural dietary fibers,
The jelly confectionery having a nutritionally excellent and novel texture peculiar to stone cells can be obtained.

[Brief description of drawings]

FIG. 1 is an external perspective view showing a state in which a cup is filled with a fruit jelly confection containing stone cells obtained by the production method according to the present invention. (1) …… Cup (2) …… Fruit jelly confection containing stone cells (3) …… Stone cells (4) …… Jelly dough

Claims (1)

[Claims] 1. A pear (Pyrus serotina REHDER var. Bulta R
EHDER), Guava (Psidium spp.), Karin (Chaenomel)
es sinensis KOEHNE), quince (Chdoniaobonga) at least one kind of fruit selected from water, washed with water, to prepare a fruit puree containing 0.2 to 10.0 parts by weight of stone cells in the flesh from the fruit, this fruit puree, The temperature of the jelly substrate is maintained at about 70-75 ° C in the sol-shaped jelly substrate prepared by adding water to the jellying agent and sugar and heating and stirring at a temperature of 98 ° C or less in advance. While adding citric acid and fragrance and mixing to make a jelly dough,
This jelly dough is filled in a cup, fruit liquor consisting of the same fruit as the fruit puree is added at the time of this filling, and the mixture is sealed, heat-sterilized, and cooled. Manufacturing method.