JPS58121762A - Preparation of solid juice - Google Patents

Abstract

PURPOSE:To prepare a solid juice having excellent thermal stability, preservability and uniformity, by adding an organic acid, gelatin, starch and a Ca salt to strained juice, solidifying the mixture, and subjecting the product to specific treatment. CONSTITUTION:Strained fruit or vegetable juice is mixed with 0.5-5% organic acid (e.g. citric acid), gelatin, starch and a water-soluble Ca salt (e.g. CaCl2), heated to make a homogeneous solution, charged into a vessel, and solidified by cooling and keeping at 0 deg.C. The solidified product is taken out of the vessel, and immediately, immersed in a mixture liquid containing 0.5-3% alginic acid, CMC, soluble protein (e.g. sodium caseinate) and a dispersing agent (e.g. gum arabic) for about 15min, washed with water, and heated in a fruit-juice solution containing CaCl2 for about 5min. The appearance, taste, flavor, texture and color of the natural fruit or vegetable can be reproduced by the process.

Description

[Detailed description of the invention] The present invention relates to a method for producing Form II Zoace.

Are fruits and vegetables mainly eaten in solid form?
After processing such as crushing or squeezing, it is generally provided in the form of a liquid or fluid.

Natural fruit, fI Nahata, has large individual differences, its size,
They are uneven in shape and ripeness, and contain inedible parts such as the epidermis, heart, and seeds, and there are other disadvantages of purchasing inedible parts, such as contamination by pests and diseases.

From a processing perspective, liquid beverages have superior properties than natural solid fruits, such as continuity, homogeneity, and preservability.

The present invention maintains the chewiness characteristic of solid foods without losing the excellent properties of liquid beverages, thereby improving the appearance, flavor, and texture of original natural fruits and satsatsu vegetables.
The aim is to reproduce images without losing color tone.

Since the raw material used in the present invention is pretreated by crushing, squeezing, etc., there are no particular requirements for its shape or %rt. Even raw materials unsuitable for raw consumption can be equally used. Also, add flavor as needed.
You can attach 7 rappers and add colors freely. Since the product of the present invention has excellent thermal stability, it is possible to destroy enzyme activity and increase storage stability by heating and burying.

In order to produce a tissue structure similar to that of natural fruits and Japanese cabbage, it is necessary to utilize a calcium-algine reaction.

When a sixth substance is added to pure calcium alyanate, the * residue in the alyanate molecule is influenced by the sixth substance, and the range of the crystal region and the number 9 position change, Interactions occur between the non-crosslinked portion and the third substance, changing the properties of water molecules and calcium ions, and making the physical properties of the gel very complex.

Fruits and vegetables are rich in pectin, and the presence of pectin expands the distribution of crystalline regions of alginine molecules, and a weak force acts on specific parts of the network structure, resulting in a complex texture similar to that of fruits and vegetables. Convenient for assembling cooked foods.

The amount of algin # (sodium salt) used is 0.5F to 3.
Between 0% and 0%, there is almost no difference in the hardness of the product. Calcium salts for R-formation include water-soluble calcium chloride,
When using a 11g feed with low pectin content, preferably 0.5 to 5.0% of calcium lactate or calcium acetate, it is necessary to add 2% or more of citrus pectin. Citric acid, lindic acid, and tartaric acid are preferable as organic acids, but the amount added may cause the collapse of the crosslinking part, and in the case of highly acidic foods, it is recommended to use protein in combination to supplement alin@'y"le. desirable.

The invention is further illustrated by the following examples.

Example To commercially available orange juice (50%) 500111 were added 100 g of sugar, $19 of citric acid, 5 q of gelatin Otsu, 109 g of citrus pectin, 59 g of cornstarch, and 2.52 g of calcium chloride, and dissolved by heating.

The mixture was poured into a cylindrical container with a diameter of 1 CIm and left at 0°C.

The hardened coagulum was taken out from the container and added with 1% CMC.

0.5% alginic acid, 0.5% (casein soda), 0
．． It was immersed in a mixture consisting of 5% (gum arabic) for 15 minutes. After washing with water, it was heat-treated for 5 minutes in orange juice containing 0.2% calcium chloride. A product with a thin film formed on the surface and a jelly-like interior was obtained.

Products manufactured according to the above-mentioned practical example have thermal stability, shelf life,
It has excellent uniformity and is a chewing agent for natural fruits.

Claims (1)

[Claims] Add organic matter, ceratin, starch, and calcium salt to the strained fruit or vegetable juice, dissolve it by heating, fill it in a container, keep it cool at 10°C to harden it, and immediately prepare CMC, alginic acid, soluble protein, and dispersion. 1. A method for producing m-type juice, which comprises immersing the fruit in a liquid mixture of the ingredients for about 15 minutes, washing with water, and then heating in a calcium chloride-containing fruit juice solution for about 5 minutes.