JPS609446A - Mixed fruit packed in container - Google Patents

Abstract

PURPOSE:To obtain a sterilized packed food containing yogurt dressing and two or more kinds of fruits, and capable of keeping the characteristic taste of the fruits even by the sterilization treatment in the preparation process or during the storage of the product. CONSTITUTION:A sterilized food composed of yogurt dressing and two or more kinds of fruits and packed in a container. The yogurt dressing means an emulsion of a liquid vegetable oil or fat and yogurt. The weight ratio of the oil or fat to yogurt is preferably about 0.25-1.4 to 1. When the amount of the oil is less than the above ratio, yogurt loses the smoothness after sterilization, and if the oil is too much, the final product becomes one having oily taste.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel packaged mixed fruit food product.

BACKGROUND ART Conventionally, as packaged dessert foods containing two or more kinds of fruits and sterilized, for example, mixed fruits soaked in syrup, canned or bottled foods such as mitsumame, etc. are known.

However, these conventional foods are not the same because the fruit they contain is sterilized during the manufacturing process and the unique taste (umami) of each fruit is lost in the syrup during product storage. There was a problem with the taste.

An object of the present invention is to provide a mixed fruit packaged food that is less likely to cause the above-mentioned problems, particularly regarding a mixed fruit packaged food that contains two or more types of fruits and is sterilized. shall be.

The inventors of the present invention have conducted intensive research to provide a food that achieves the desired purpose without being bound by the conventional concept of mixed fruit packaged food consisting of a combination of syrup and fruit. By combining yogurt dressing and fruit instead of syrup, we came up with an entirely new packaged mixed fruit food that has never been seen before, and the food obtained by such combination K requires no sterilization during the manufacturing process. It has also been found that the individual taste of the fruits contained in the product is not easily lost even during storage of the product.

The present invention has been completed based on such knowledge, and provides a sterilized mixed fruit packaged food consisting of yogurt dressing and two or more kinds of fruits.

The present invention will be explained in detail below.

The food of the present invention has yogurt dressing and two or more kinds of fruits as its constituent ingredients, and the yogurt dressing, which is one of the constituent ingredients, is an emulsified mixture of liquid vegetable oil and yogurt. means something in a state.

Liquid vegetable oils used in preparing such yogurt dressing include, for example, soybean oil, corn oil, rice oil, cottonseed oil, etc., but are not limited to these, and include edible oils and fats. All liquid vegetable oils and fats that are moisturizing are included. Also, as yogurt,
It may be made according to a conventional method or it may be commercially available.

The ratio of fat to yogurt (weight ratio of 2 or less) is approximately 0, . 2 ~t, q
: / Good quality. If the ratio of oil and fat is too low than the above ratio, the yogurt after sterilization in the PV manufacturing process of the food of the present invention will lack smoothness, while if it is too high, the final product of the present invention will be oily. This is because it becomes a thing.

A preferred ratio is approximately o, q to o8 g:/.

When preparing yoghurt dressing, you may also add other ingredients for regular dressings, such as vinegar, seasonings, emulsion stabilizers (gum, etc.), viscosity modifiers (starch, etc.) as necessary. good.

In particular, starch may be used as a viscosity modifier to improve the adhesion of fruits to the Tagurt dressing. Examples of the starch include corn starch, wheat starch, and tuxedo corn starch. However, from the viewpoint of preventing syneresis that tends to occur in the head space of the container during the sterilization process of the food of the present invention, these starches are particularly suitable for raw materials. It can be said that it is preferable to use non-gelatinized starch, which has good absorbability. In addition, the ratio of starch used at this time is fats and oils +
It is preferable that the ratio of yogurt to starch is l: about θ, θ2 to o, y. If the proportion of starch is too low than the above-mentioned proportion, the effect of improving the adhesion of fruit to yogurt dressing cannot be expected much, while if it is too large, the final product of the present invention will become sticky and have a poor texture. be. A preferable ratio is about /: o, os-o, >.

In addition, for the actual preparation of yogurt dressing using each of the raw materials listed above, any commonly used emulsification method may be used, and as a result of mixing these raw materials, oil droplets are dispersed in the yogurt. There is no particular limitation as long as the condition is maintained. For example, they can be easily mixed and prepared using a mixer or the like.

The two or more types of fruits that are another component of the food of the present invention are no different from the combination of fruits in conventional syrup-soaked mixed fruit packaged foods, and include, for example, pineapple, apple, mandarin orange, peach, and pear. An appropriate selection of two or more characters is acceptable. The raw materials for these fruits may be fresh, frozen or canned products that are available regardless of the season (excluding conventional canned mixed fruits). In addition, when raw materials are used, they are usually blanched appropriately according to conventional methods, and when using any raw material, Mahayana is used to make the final product easy to eat. Approximately l-2
It is best to cut it into pieces about the size of c1rt square.

In the food of the present invention, from the viewpoint of the desired final product properties, texture, coloring, etc., it is preferable that the ratio of the above-mentioned components is about 1/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2/2 of the above-mentioned constituent components compared to yogurt dressing and fruit from the viewpoint of the desired final product properties, texture, coloring, etc.

The food of the present invention comprising such constituent ingredients is further sterilized. The degree of sterilization may be such that the product temperature reaches 0.degree. C., for example, when a No. 103 can is used as a container, it may be sterilized by heating at 90.degree. C. for 30 minutes according to a conventional method. This is because if the product temperature is significantly lower than 30° C., it is difficult to impart sufficient preservability to the final product, while if it is too high, yogurt and fruit tend to brown.

Next, a general method for producing the food of the present invention as described above will be explained below.

If desired, separately prepared yogurt dressing and fruits are mixed using an appropriate mixing means, and the resulting mixture is placed in a container that can be heat sterilized, such as a can, a bottle, or
The mixture is filled into a retort pouch or the like and sealed, and then heat sterilized according to a conventional method until the product temperature reaches 10°C to obtain the packaged mixed fruit food of the present invention.

The food of the present invention obtained in this way does not easily lose the unique taste (umami) of the various fruits contained therein even through sterilization during the manufacturing process or even during storage of the product. This is very different from the conventional syrup-packed mixed fruit packaged food, in which the fruits contained in the packaged food all have a similar taste. This is due to some effect of the yoghurt dressing used in place of the traditional syrup, especially the yoghurt.
It is thought that this is because the effects of components such as fats and oils and starch can prevent the unique taste (umami) of each fruit from dissipating.

Furthermore, since the food of the present invention contains yogurt dressing instead of conventional syrup, it is a new and novel mixed fruit that has a completely different appearance, flavor, and texture from conventional products. It is a packaged food, and therefore can provide a new dessert item to the dining table.

Furthermore, since the food of the present invention is sterilized during the manufacturing process, unlike other commercially available yogurts with fruits that require low-temperature storage and distribution, It also has the advantage of not imposing such conditions during the distribution process and being easy to handle.

Hereinafter, the present invention will be explained in more detail with reference to Examples. Incidentally, in the present invention, all values are % by weight.

Example: Yogurt dressing prepared in advance and having the blending ratio shown in Table 7 below and fruits were mixed at a ratio of 1:1, and the resulting mixture was filled into No. 13 cans by 20#. , sealed and then heat sterilized at 90° C. for 30 minutes to produce the mixed fruit canned food of the present invention.

Table 1 Yogurt (commercially available) 35 Soybean oil Yuza food Vinegar (10% acidity rice vinegar) /θ Corn starch (non-gelatinized product) S Sugar 3 Gum tragacanth o, g Egg yolk liquid (obtained by separating broken eggs) 3 Shimizu 151.2 Combined it ・ 100.0 Fruit combination Ingredients Mixing ratio (chi) Yellow peach lθ Binalaglu, 2O Mandarin orange ψθ As a control, syrup 1 (nx + 00 sugar solution) was used in place of the above yogurt dressing. A conventional mixed fruit canned food was prepared using conventional methods.

Each of the foods thus obtained was subjected to a flavor test by a panel of 70 people. In this flavor test, the flavor of the fruit contained in each food was evaluated by comparing it with the flavor of fresh fruit using a 5-point scale.

The results are shown in the table below. The numbers in the table are panel averages.

Table 1 Invention product Hiroshi 5.2 Conventional product /, g Note: The scoring criteria for the 5-point system are as follows.

7 points: You can't taste the individual fruits at all, and the flavor is bad. 3 points: You can taste the individual fruits very slightly, but the flavor is not very good. ...The taste of each individual fruit is slightly felt, and the flavor is average. ...The taste of each fruit is kept quite well, and the flavor is good. S. ...The flavor of raw fruit. Note: With the product of the present invention, no syneresis phenomenon due to fruit was observed when the can was opened.

Example 7 Yogurt dressing and fruits prepared in advance and having the blending ratio shown in Table 3 below were mixed/: t
, S, and the resulting mixture was poured into 200 ml3
Glass bottle (diameter A, k (XX height A, 0crn)/
The mixed fruit bottled food of the present invention was prepared by filling and sealing 75 tons each, followed by heat sterilization at 90° C. for 30 minutes.

Table 3 Yogurt (commercial product) 3θ Corn oil, 2A Vinegar (malt vinegar with acidity g%) lθ Wheat starch (non-gelatinized product) Da sugar 3 Tamarind gum θ, S Egg yolk liquid (obtained by separating broken eggs) )II Total lθO0θ Fruits Yellow peach Ta0 Mandarin orange Sθ The thus obtained mixed fruit bottled food of the present invention retains the individual tastes of the fruits contained therein, and has an extremely good flavor. Ta. Incidentally, during opening, no syneresis phenomenon due to the fruit was observed at all.

Applicant's agent Kiyoshi Inomata'' - dE Hiroshi (1981-) Month z / 1 it i IDI Indication 1982 ■ Patent Application No. 115369 2 Name of Invention Mixed Fruit Containerized Food 3 Amendment Relationship with person 1'1 Patent applicant (1/1.2) Kewpie Co., Ltd. 4th generation Tanuki person l Subject of amendment ゛; 8 Contents of amendment (1) Page 7, No. 2 in Ill.I Insert the following statement between the line and the third line.

``Although, as mentioned above, the food of the present invention consists of two or more fruits such as yogurt dressing, it may not be used in conventional foods such as mitsumame, almond tofu, etc., as long as it does not impair the purpose of the present invention. It also includes food ingredients such as agar that has been coagulated into a certain shape, beans, etc.] (2) ``Example'' in the first line of page 9 of the same page contains one example. 1”.

(3) At the end of page 13, after 1j, insert Example 3 written in 1;

[Example 3 Instead of mixing yogurt dressing and fruits in a ratio of 1:1.5 in Example 2 above,
Yogurt 1~Dressing, fruits d3 Separately prepare garlic using the following method and mix d3 with agar in a ratio of 1:0.
A mixed fruit bottled food containing agar was prepared in the same manner as in Example 2 except that the mixture was mixed at a ratio of 8:0.7.

The above agar is 1 part water for W1 and 1 part agar (dry product) for Q.
Add 47 and heat to dissolve.
Boil slightly, then cool and solidify to 13mm.
Cut to fθ, '(adjusted.)

Claims (1)

[Claims] 1. A sterilized mixed fruit packaged food consisting of yogurt dressing and two or more kinds of fruits. 2. The packaged mixed fruit food according to claim 1, wherein the ratio of liquid vegetable oil and yogurt in the Yogurt dressing is approximately θ, J, S- to /, Dani.