JPS5878538A - Production of sweet-boiled apples - Google Patents

Abstract

PURPOSE:A specific saccharide mixture is added to apple pulps, when necessary, flavors and other additives are added, then they are concentrated with heat under stirring to give sweet-boiled apples which keep themselves soft, juicy and give no icy texture, even at a temperature in the refrigerator. CONSTITUTION:100pts. of apple pulps are combined with a saccharide composition consisting of 100-70% of at least one selected from glucose, mannose, galactose, xylose, mannitol, sorbitol and inositol and of 0-30% of sucrose. Further, when necessary, flavors, binder, acidulant and other additives are added and the mixture is concentrated under stirring with heat until the water content reasches 40-50%. For example, KOKKO (a species of apple in Japan) is cut into cubes of about 10-15mm. sizes and 10kg of pieces are combied with 3.5kg of glucose, 1.5kg. of sucrose and 1.0kg of water, then the mixture is concentrated with heat under stirring to give the objective sweet-boiled apples of 43% water content.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing candied apples that are soft, juicy, and free of freezing sensation even at low temperatures of -18 to -22°C.

Shingo amani is made by adding sucrose, water, and flavorings as needed to apple pulp, then heating and condensing it, and is used in apple pie shells, etc.

Even if apple pie is kept refrigerated, it will continue to spoil.
The storage period is limited to a few days to a week, and long-term storage is not possible. On the other hand, if you freeze it at -18℃ or lower, it can be stored for a long time.When eating, the pie crust has little purpose, so 11 items are not very useful, but it can be made using traditional methods. The disadvantage of t',7-damani is that it freezes and becomes hard, and you have to wait for it to thaw.

The present invention solves the above-mentioned disadvantages '4' and maintains the storage temperature of normal frozen foods - (still soft, juicy,
With the aim of providing apple w-braised food that does not have the sensation of freezing, and as a result of extensive research, we have developed a new method by substituting some or all of the sucrose with sweet monosaccharides and monosaccharide alcohols. The inventors have found a way to achieve all of the above objectives and have completed the present invention.

That is, the present invention provides 100 parts of apple pulp,
glucose, mannose, galactose.

Add 45 to 75 parts of a sugar mixture consisting of 100 to 70% of one or more saccharides selected from the group consisting of xylose, mannitol, sorbitol, and inositol and 0 to 30% of sucrose, and add as much as necessary. Fragrance, depending on
Add paste, acidulant, etc., heat and knead until the moisture content reaches 4'0~
This invention relates to a method for producing candied apples, which is characterized by concentrating the apples until they reach 50 g.

The present invention will be explained in more detail below. In the present invention, the apple product atU used as a raw material is not particularly limited. First, remove the :r5s from the apple and cut the pulp into appropriate sizes. Other than that, it doesn't matter if the fruit skin is still attached, but it is better for texture if it is removed beforehand.

Glucose per 100 parts of the above apple pulp.

100-70% of one or more sugars among monosaccharides such as mannose, galactose, and xylose, and monosaccharide alcohols such as mannitol, sorbitol, and inositol;
A sugar mixture with a composition of 0 to 30% sucrose is 45 to 7
Mix to add 5 parts, preferably 55 to 65 parts, and further add fragrances, thickeners, acidulants, water, etc. as necessary. The mixture is heated while kneading to promote dissolution of sugars and evaporation of water, and the final water content is 40 to 40%.
Concentrate to 50-1, preferably 43 to 47 inches, to obtain the desired candied apple.

When sucrose is mixed alone as the sugar and the sweetness is adjusted to be preferable in terms of texture, the sweetened ginger freezes and hardens at -18 to -22°C, making it unsuitable for consumption as it is. Also,
Among the sugars mentioned above, glucose is most preferred as a substitute for sucrose in terms of quality of sweetness and cost.

Candied apples with a moisture content of 40 g or less at the end of concentration are -18 to -
Although it does not become hard at 22°C, it loses its freshness and becomes extremely sticky, which is undesirable in terms of texture.

On the other hand, if the water content exceeds sob, the apples will freeze and harden, making it impossible to obtain the desired candied apples.

The candied ginger obtained according to the present invention is -18 to -22°C.
It's soft, juicy, and doesn't have the feeling of freezing, so it can be used as a frozen dessert as it is, or you can wrap it in a pie crust or put it on a pie crust to make a frozen apple pie filling that doesn't require the hassle of thawing. It can be used as such.

EXAMPLES The present invention will be further explained below with reference to Examples, but these Examples are not intended to limit the present invention in any way.

Example 1 5.5 kg of glucose, 1.5 kg of sucrose, and 1.0 U of water were added to 10 kg of Kunimitsu ginger pulp cut into dice of approximately 10 to 15 kg, and heated while kneading. It was concentrated to obtain candied apples with a water content of 43.

After storing this in a freezer at -18 to -22℃ for 2 days,
When I took it out of the freezer and examined it immediately, it was soft.
The sweetness was appropriate, and the quality was such that it could be eaten without thawing.

Example 2 Kogyoku ginger was cut into 5 to 15111 square dice with a food cutter. Galactose was 3.0, and mannose was 2.0. Mix 1.0 kg of mannitol with 0.5 kg of sucrose, and add 1.0 kg of apple [10 t.

Added 52 ounces of cinnamon powder, 2 oatts of cornstarch,
The mixture was heated while kneading and concentrated until the moisture content was 481. When we stored the candied apples obtained in this ζ in a freezer at -18° to -20°C and examined their physical properties, we found that they did not become hard like ice, but were soft and watery, and did not freeze at -18° to -20°C. It was possible to eat it as is even at the same temperature.

Claims (1)

[Claims] Per 100 parts of apple pulp, 1 m or 2 or more types of sugars selected from the group consisting of glucose, mannose, calactose, xylose, mannitol, sorbitol, and inositol are contained in 100 to 70 g, and sucrose is 0 to 30 g. An apple characterized by adding 45 to 75 parts of a sugar mixture consisting of the following composition, further adding flavoring agents, @ ingredients, acidulants, etc. as necessary, and heating and kneading to concentrate until the moisture content reaches 40 to 50%. How to make sweet stew.