JPH10108639A - Production of fruit paste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce fruit paste capable of keeping color and flavor peculiar for fruits, fine and smooth in the size of grains and reduced in parts to be abandoned. SOLUTION: The fruit is frozen as a whole, preferably, roughly crushed by a frozen cutter or a frozen chopper, polished/crushed later while being frozen, and made into paste so that the fruit paste can be provided. It is preferable for the temperature of fruit paste at the end of polishing and crushing to be lower than 10 deg.C, and it is preferable to pack, freeze and preserve the provided fruit paste. Also it is preferable to use citrus fruits, berried, apples or grapes as fruits.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fruit paste in which the color, flavor, flavor and the like of the fruit are utilized.

[0002]

2. Description of the Related Art Fruits, other than raw foods, include fresh juices, juices such as concentrated reduced juices, pulp pastes, canned foods,
It is processed into jam and the like. Also, fruit juices, pulp pastes, etc. are added to foods such as Japanese confectionery such as buns, yokan, cakes, cookies and other sweets, ice creams, jelly and other cold desserts, sauces, dressings, ponzu vinegar and other seasonings, and fruits. Color, flavor, flavor and the like.

[0003] Fresh juice, for example, in the case of orange, is obtained by peeling the orange and then squeezing or cutting the whole skin and squeezing out only the fruit juice. Seeds are removed and discarded.

[0004] Concentrated reduced juice is obtained by concentrating the fresh juice obtained as described above under reduced pressure to 1/3 to 1/5.

At home, pulp paste is produced from fruits.
It can be obtained by removing the skin, seeds, etc., grated, put in a mixer, or strained with a strainer, but industrially, the whole fruit is put in a stainless steel net, and pressure is applied with a screw to remove the flesh from the stainless steel. It is obtained by extruding from a net, and the pericarp, seeds, etc. remain in the stainless steel net and are discharged from the outlet.

[0006] The canned product is obtained by removing pericarp, seeds, and the like from fruits, cutting only the portion of the pulp that is usually eaten to a desired size, heating, and filling the cans.

[0007] Jams are those obtained by adding sugar to the pulp portion of fruits and boiling them down. In this case as well, the peels, seeds and the like are removed. In the case of strawberries, for example, since the seeds are small, they are removed without removing them, and only sugar is added and boiled down. However, the seeds are dispersed in the jam as they are. In addition, marmalade is chopped only with the surface of the citrus peel and boiled down together with the pulp or juice, but the inner part of the peel, the inner thin skin, seeds and the like are removed.

[0008]

However, fruits often contain a large amount of flavors, pigments, and nutrients in the pericarp, but most of the above-mentioned juices, pulp pastes, canned foods, jams, and the like contain only the pulp portion. However, since the pericarp, seeds, and the like are removed and discarded, their unique flavor, color, and nutrients have not been sufficiently utilized. In addition, there is a problem that a large number of discarded parts cause a decrease in yield.

[0009] Further, the concentrated and reduced fruit juices and the like are scattered in flavor, so that when added to food, in order to impart a flavor peculiar to fruit juice, it is necessary to separately add a flavor.

[0010] Further, since canned foods, jams and the like are subjected to heat treatment, it is not surprising that flavors are scattered and components are deteriorated by heating. Also, there are problems such as the deterioration of color, the scattering of flavor, the deterioration of components such as vitamins, starch, and proteins due to operations such as squeezing and pulverization, and browning of some fruits.

Further, the conventional pulp paste has a problem that the particles are relatively coarse and cannot be sufficiently smooth depending on the food to be added.

The present invention has been made in view of the above problems, and has as its object to produce a fruit paste which makes use of the color and flavor peculiar to fruits, has fine particles, is smooth, and has a small amount of waste. It is to provide a manufacturing method.

[0013]

Means for Solving the Problems To achieve the above object, a first aspect of the present invention is to produce a fruit paste characterized in that whole fruits are frozen and ground in a frozen state to form a paste. It provides the law.

According to a second aspect of the present invention, in the first aspect of the present invention,
The present invention provides a method for producing a fruit paste in which the fruits are at least one selected from citrus fruits, berries, apples, and grapes.

A third aspect of the present invention is to provide a method for producing a fruit paste according to the first or second aspect of the present invention, wherein the fruit paste is packed in a bag and stored frozen.

A fourth aspect of the present invention is the method for producing a fruit paste according to any one of the first to third aspects of the present invention, wherein a frozen fruit is crushed with a frozen cutter or a frozen chopper and then ground. It provides the law.

A fifth aspect of the present invention is the method for producing a fruit paste according to any one of the first to fourth aspects, wherein the fruit paste is ground so that the temperature of the fruit paste at the end of grinding is 10 ° C. or less. It provides the law.

In the present invention, whole fruits are fruits that are harvested, agricultural chemicals and the like attached to the surface are washed away, and dried without waxing if necessary. It does not remove or cut seeds. However, depending on the type of fruits, for example, when seeds occupy a large proportion of the whole fruits such as thighs and plums, those from which seeds have been removed may be used.

According to the first aspect of the present invention, since the whole fruit is frozen and ground in a frozen state to form a paste, the heat generated by the grinding becomes heat of melting and the product temperature does not become high. , Color deterioration, flavor splashes, vitamins, starch,
Deterioration of components such as proteins is prevented. In addition, flavors, pigments, and the like, which are more often contained in the pericarp and the like than the pulp, are sufficiently provided. Therefore, fruit-specific colors,
Flavors and the like are satisfactorily imparted, and a fine and smooth fruit paste is obtained. In addition, there is no need to remove the pericarp, seeds, and the like, and there is almost no discarded portion, so that the yield is improved.

In addition, for example, flavonoid glycosides having a capillary rupture preventing effect, a heart rate decreasing effect, a circulation improving effect in the myocardium by coronary vasodilation, a blood pressure effect effect, and the like in citrus peel, antipyretic, sedative, etc. It contains various biologically active substances such as phenylpropanoid glycosides, which have peripheral vasodilator and blood pressure effects, and coumarin, which has vascular permeability suppression, uric acid excretion promotion, and antifungal effects. There are reports ("Bioactive substances in citrus peel", Akiyoshi Sawabe, Yoshiharu Matsubara, Foods FoodIngred
ients JOURNAL, No. 169 (1996), pp. 37-43), and the production method of the present invention can also effectively utilize the above-mentioned biologically active substances contained in the pericarp of fruits.

According to the second aspect of the present invention, since the fruits are at least one selected from citrus fruits, berries, apples, and grapes, the use of whole fruits effectively removes the flavors and pigments contained in the pericarp. And the seeds are relatively small, so that the presence of the seeds is completely unknown by grinding.

According to the third aspect of the present invention, the obtained fruit paste is packed in a bag and stored in a frozen state, so that propagation of various germs and the like can be prevented, and it can be stored for a long time without deteriorating the color and flavor. It can be used at any desired time, not only during the peak season of fruits.

According to the fourth aspect of the present invention, since the fruits in a frozen state are crushed with a frozen cutter or a frozen chopper and then crushed, they are easily crushed, and the heat generated by crushing and crushing is small.

According to the fifth aspect of the present invention, the fruit paste is ground so that the temperature of the fruit paste at the end of the grinding is 10 ° C. or less, so that color deterioration, flavor scattering, vitamins, starch,
Deterioration of components such as proteins is more effectively prevented.

[0025]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, fruits are
Without removing citrus, berries, apples, grapes, strawberries, figs, oysters, none, peels, seeds, etc.
Those which do not adversely affect the color, taste, flavor and the like even when the whole is ground are preferred. In particular, since the color, taste, flavor, etc. are significantly improved by grinding the whole skin,
Citrus, berries, apples and grapes are preferred. As citrus, Unshu mandarin orange, Kishu mandarin orange, Pon citrus, Valencia orange, Navel orange, Daidai, Idaikan,
Grapefruit, lemon, lime, kumquat, citron,
Sudachi, kabosu, etc. are used. As berries, blueberries, raspberries, granberries, blackberries and the like are used. As apples, wisteria, Tsugaru, Mutsu, celebration, India, the world's best, Obayashi, Chiaki, Asahi, Kunimitsu, Kodama,
Golden Delicious, Star King Delicious, Jona Gold, Alpine Maiden, etc. are used. As grapes, Delaware, Campbell Early, Muscat Berry A, Koshu, Neo Muscat, Kyoho, Pione, Muscat of Alexandria and the like are used. When seeds occupy a large proportion of the whole fruits such as thighs and plums, only the seeds can be removed and used. Further, if necessary, the shaft, etc. may be removed.

In the present invention, the above-mentioned fruits are used, and they may be fresh or dried (eg, raisins). In addition, fruits that are harvested, washed and removed of pesticides and the like attached to the surface, and are not waxed are used.

In the present invention, first, whole fruits are frozen. If freezing can be reduced to -20 ° C or less,
Any method may be used, for example, using air blast, a contact freezer, liquid nitrogen, or the like. In addition, since some fruits are frozen and marketed whole, you may use them.

Next, the frozen fruits are ground in a frozen state. Prior to grinding, it is preferable to roughly crush into flakes of about 1 to 5 cm with a frozen cutter or a frozen chopper, because grinding becomes easy and a calorific value is reduced. Grinding in a frozen state is preferably performed using, for example, a rotary mill-type grinder, a colloid mill, or the like. The temperature of the product at the start of grinding is preferably -15 ° C or lower. Further, the frozen fruits are gradually thawed due to the heat generated by the grinding, but the temperature of the fruit paste is preferably 10 ° C. or less at the end of the grinding, that is, at the time of completing the fruit paste, and is preferably 5 ° C. It is more preferred that: If the temperature at the end of the grinding exceeds 10 ° C., the color deteriorates, flavor is scattered, and problems such as deterioration of components such as vitamins, starch, and protein are not preferred.

After completion of the grinding, it is preferable that the obtained fruit paste be packed in a bag and stored in a frozen state before the temperature rises. In addition, even if it freezes and preserve | saves, since an enzyme is alive and a browning phenomenon may advance, it is preferable to add 0.2-0.5 weight% of vitamin C in order to prevent it.

In addition, sugars such as sugar, isomerized sugar, glucose, starch syrup, fructose, lactose, oligosaccharides, coupling sugar, palatinose, maltitol, sorbitol, and reduced starch saccharified products, and sweeteners may be added to the above-mentioned fruit paste. After the addition, the product may be packed in a bag and commercialized.

The fruit paste obtained by the method of the present invention may be used as it is or diluted to a desired concentration to produce fruit juice, or may be added to sugar and heated to make a jam, or may be used as a fruit sauce for cooking or confectionery. , Sweets such as yokan, cakes, confectionery such as cookies, ice cream, frozen desserts such as jelly, sauces, dressings, and seasonings such as ponzu, etc., to impart fruit color, flavor, flavor, etc. Can be food.

Since the fruit paste of the present invention sufficiently retains the color, flavor, etc. of the fruit, especially when it is added to various foods, a fragrance, a pigment and the like are separately added as in the prior art. A good color and a flavor can be imparted even without it. In addition, the fruit paste of the present invention is produced by using the whole fruit, including pericarp, seeds, etc., for example, when made into jam, the seeds remain dispersed like conventional strawberry jam or Unlike the marmalade, the pericarp does not disperse as it is, and it becomes a uniformly smooth state.

Among the fruit pastes obtained by the method of the present invention, those dried as fruits, for example, those using raisins, dried prunes, etc., may have some of the color, flavor, and nutrition of raw fruits. Although they are impaired, they have the flavor and nutrition peculiar to dried fruits, and when added to foods, also act as moisturizers.

[0034]

【Example】

Example 1 After washing Valencia orange, the whole was placed in a freezer at -20 ° C without wax treatment and frozen.

Next, the frozen Valencia orange was taken out of the freezer and crushed in a frozen state using a frozen cutter into flakes of about 3 to 4 cm.

Subsequently, the flakes obtained by the crushing were put into a rotary mill type crusher and crushed to obtain an orange paste. The product temperature at the time of introduction into the rotary mill-type attritor was -18 ° C, and the product temperature at the end of the attrition was 8 ° C.

The obtained orange paste was filled and packaged in a bag made of synthetic resin, frozen, and stored frozen.

Comparative Example 1 An orange similar to that used in Example 1 was peeled and then squeezed to obtain a fresh juice.

Comparative Example 2 The fresh juice obtained in Comparative Example 1 was concentrated under reduced pressure to 1/4 to obtain a concentrated reduced fruit juice.

Test Example 1 Thawed frozen product of the Valencia orange paste obtained in Example 1, the fresh juice obtained in Comparative Example 1, and the concentrated reduced juice obtained in Comparative Example 2 were quadrupled with water. The thinned sample was used as a sample and tasted by 10 panelists to evaluate the color and flavor. The color was evaluated as follows: A for beautiful yellow, B for light yellow, and C for slight yellow. The flavor was evaluated as A for strong, B for slightly strong, and C for weak. Was. The ratio of the discarded portion to the weight of the orange before processing was compared.
Table 1 shows the results.

[0041]

[Table 1]

From the results shown in Table 1, the orange paste of Example 1 is excellent in both color and flavor, but the fresh juice of Comparative Example 1 and the concentrated and reduced juice of Comparative Example 2 are both excellent in color and flavor.
It can be seen that the color is slightly lighter than that of Example 1 and the flavor is considerably weak. In addition, the ratio of the discarded portion was determined in Example 1.
However, it can be seen that Comparative Examples 1 and 2 have a considerable ratio of 45 to 48% by weight, whereas there is no such compound.

Test Example 2 Using butter, sugar, eggs, flour, and baking powder, the orange paste of Example 1, the fresh juice of Comparative Example 1, and the concentrated reduced juice of Comparative Example 2 were added as orange components. An orange cake was produced with the formula (2).

[0044]

[Table 2]

The flour and baking powder were combined and sieved 2-3 times, and the butter was returned to room temperature.

The butter and sugar were put in a bowl, and the mixture was stirred until it became a creamy cream. The loosened eggs were added little by little, and then the orange component was added and mixed.

Next, the sifted flour and baking powder were added and mixed briefly to obtain a dough.

After laying confectionery paper in a cake mold,
The dough was poured, placed in an oven preheated to 170 ° C., and baked for 45 minutes to obtain an orange cake.

The obtained orange cake was tasted by 10 panelists, and the flavor was evaluated in the same manner as in Test Example 1. In the evaluation, A was rated strong, B was rated strong, and C was rated weak, and was indicated by the average of all panelists.
Table 3 shows the results.

[0050]

[Table 3]

From the results shown in Table 3, it can be seen that the one using the whole-grain orange paste obtained in Example 1 has a strong flavor and a natural aroma even when the cake is baked at a high temperature. It turned out to be different from the two cases.

Example 2 A cranberry paste was obtained in the same manner as in Example 1 except that orange was replaced with cranberry.

The obtained cranberry paste had a beautiful dark red color, a strong flavor, and a good taste. In addition, there was no discarded part because the whole cranberry was used.

Example 3 A Delaware paste was obtained in the same manner as in Example 1 except that Delaware in which only the axis was removed from orange was used.

The obtained Delaware paste had a beautiful pale purple color, a strong flavor, and a good taste. Also, since the entire Delaware that had only the shaft removed was used, only the shaft was discarded.

[0056]

As described above, according to the present invention,
Since the whole fruit is frozen and ground in a frozen state to form a paste, the flavor, pigment, nutrients, etc. contained in the pericarp, etc. can be fully utilized, and the unique color and flavor of the fruit can be imparted well. A fine fruit paste with fine particles can be obtained. Therefore, not only when it is used as it is, but also when it is added to foods and the like, the color and flavor peculiar to fruits are sufficiently imparted, so that it is not necessary to add a flavor or the like. In addition, there is no need to remove the pericarp, seeds, and the like, and there is less waste and the yield is improved.

Claims (5)

[Claims] 1. A method for producing a fruit paste, wherein the whole fruit is frozen and ground in a frozen state to form a paste. 2. The fruit according to claim 1, wherein the fruit is at least one selected from citrus fruits, berries, apples, and grapes.
A method for producing the above-mentioned fruit paste. 3. The method for producing a fruit paste according to claim 1, wherein the fruit paste is packed in a bag and stored frozen. 4. The method for producing a fruit paste according to claim 1, wherein the frozen fruits are crushed with a frozen cutter or a frozen chopper and then ground. 5. The temperature of the fruit paste at the end of grinding is 10
The method for producing a fruit paste according to any one of claims 1 to 4, wherein the paste is crushed so as to be at most 0C.