JPS6244138A - Fruit sauce - Google Patents

Abstract

PURPOSE:To fruit sauce, containing an edible fat or oil and edible emulsifying agent and capable of giving harmony with a base and smoothness suitable to dessert chilled type or frozen type food. CONSTITUTION:A fruit sauce containing an edible fat or oil, e.g. palm oil or coconut oil, and edible emulsifying agent, e.g. glycerol ester or sucrose ester of a fatty acid. In this case, the content of the edible emulsifying agent based on the edible fat or oil is about 2-30wt%, and the ratio of the edible emulsifying agent to the edible fat or oil is about 1-10wt%. The fruit sauce is prepared as follows; A sweetener, e.g. refined white sugar having fine crystals, is thoroughly mixed with a thickening stabilizer, and the above-mentioned mixture is then slowly added to water in a dissolving vessel while heating and stirring and dissolved therein. On the other hand, the above-mentioned sugar solution is added to a weighed mixture of heated fat or oil with edible emulsifying agent and homogenized. A fruit is then added thereto and the mixture is thoroughly stirred. An aqueous solution of a sour agent, perfume, dyestuff, etc., are added to adjust the mixture to a suitable concentraton, and the resultant mixture is sterilized while heating to afford the aimed product.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a fruit sauce that imparts smoothness and harmony with a base suitable for chilled or frozen dessert foods.

There is an increasing preference for meals with a traditional, technologically rich atmosphere, and as part of this trend, desserts served at the end of a meal are not just fruits, sweets, or ice cream.

Desserts with a variety of designs are now limited to being eaten after a meal, and these things are becoming more and more popular in the market. It's coming.

Among these, fruit sauces used in ice cream, yogurt, etc. have recently attracted particular attention (Japan Food Science, 22C3'J).
j♂〜4t3, /9J”3; Food Development Vol1.
/ 9 No, 6.3/~32. /9rg).

In Western countries, fruit sauces made from fruit piure, Western liquor, wine, etc. have been used for ice cream and desserts for a long time. Traditionally, fruit sauces were made from fruit juice and piure, but recently there have been many blazer-style versions made from fresh or frozen fruits that retain the pulp. Since there is no such thing as
Finely chopped (or thinly sliced) fruits such as fresh or canned fruits or frozen fruits are added to a citric acid aqueous solution, heated, and added with pectin as a thickening stabilizer and citric acid soda as an acidulant. Add a mixture of sugar and sugar and stir to dissolve. Boil this until the soluble solids amount is 4.
Add sugar to ~jO% and stir to dissolve. Stop heating, add flavorings, coloring matter, wine, etc., stir until homogeneous, then heat sterilize to make the product.

Fruit sauce ice cream, yoghurt, etc. obtained by rinsing are used to produce products.

However, with conventional fruit mousse, the frozen state of ice cream is not equal to that of the ice cream base, which upsets the balance and results in a loss of smoothness. It has its drawbacks.

Problems to be Solved by the Invention In this way, it is possible to overcome the drawbacks of fruit juice, which is mainly composed of fruit, sugar, and a thickening stabilizer, and to use it in chilled desserts such as ice cream, frozen desserts, yogurt, pudding, and jelly. We are eagerly awaiting the completion of an optimal fruit sauce that provides a particularly pleasant and smooth texture.

Means to solve the problem When fruit sauce is used in ice creams, frozen desserts, etc., the fruit sauce becomes frozen. This is because ice creams generally have a soluble solid content of about 30%, but fruit The amount of mashable solids in the sauce is <to-so%
This is because the difference is as large as 10 to 20%. In chilled desserts such as yogurt, the soluble solid content is 70-20%, resulting in a difference of about 30%.
Differences in the amount of soluble solids can be seen in ice cream as a difference in the state of ice crystals when fruit sauce is frozen, and in chilled desserts, it can affect the balance of texture as a whole, and the texture can be affected. It has drawbacks such as.

Also, by overrunning ice creams, air is taken in to improve the balance between dairy products, sugar, ice crystals, and air pores, but when fruit sauce is added to this and frozen, fruit-based Does the hardness balance the smoothness of ice cream? (In sushi, and also in chilled desserts, the balance of sweetness is disturbed and the taste is lacking.) The present invention was completed based on the discovery that the difference between the two can be significantly reduced by adding edible oil and fat and an edible emulsifier to fruit sauce.

Examples of edible fats and oils used in the present invention include palm oil, palm kernel oil, coconut oil, olive oil, corn oil,
Vegetable oils such as cottonseed oil, soybean oil, peanut oil, sesame oil, cocoa butter, rapeseed oil, and rice bran oil.

Animal fats and oils such as beef tallow, pork fat, and butter, and margarine.

The amount of O edible fats and oils, which include composite fats and fats such as salad oil, and processed fats and oils, is about 2 to 30 parts by weight based on the total amount of fruit sauce, depending on the desired properties. If it is less than 2%, the effect of addition will be weak (and if it exceeds 30%, the taste will be dull and there is a risk that the improvement effect will not be achieved).

In addition to adding edible fats and oils, it is necessary to use an edible emulsifier to prevent separation of fats and oils and to achieve good balance (dispersion). Examples of edible emulsifiers that can be used include glycerin fatty acid esters, sucrose fatty acid esters, nrubitan fatty acid esters, and propylene. Examples include fatty acid esters and lecithin.

The amount of edible emulsifier to be added is determined depending on the type of edible fat and the amount of stool, but it is approximately
The θ coefficient is an appropriate amount.Next, give an overview of the production of the fruit mousse of the present invention.A finely crystalline sweetener such as caster sugar and a thickening stabilizer are thoroughly mixed. Pour water into a dissolving pot equipped with a homogenizer, heat and stir, gradually add the above mixture to it, and after confirming that it has dissolved, add a sweetener, such as sugar, and dissolve. Weigh and mix the edible fats and oils, warm them to about SO℃, and add this to the sugar solution. After homogenizing this mixture, transfer it to a mixing pot.

Add fruits to this (after stirring, add acidulant water@liquid, flavorings, coloring, etc., add warm water to adjust the concentration), heat sterilize and make a product.

Thickening and stabilizing agents include 1, for example, carrageenan, agar, alginic acid, seaweed extracts such as farcellan, vegetable gums such as guar gum and locust bean gum, fruit polysaccharides such as pectin, starch, rhizome polysaccharides such as konjac mannan, Proteins such as gelatin, casein, and soybean protein, microbial products such as xanthan gum, pullulan, and curdlan, CM, starch phosphate, sodium alginate, and sodium caseinate are used.

The amount of thickening stabilizer added is 4 for rhizome polysaccharides such as starch.
! % or less, modified starch at 2% or less, gelatin and agar at 2% or less, and other stabilizers at o, i% or less.

Sweeteners used in fruit sauces include sucrose, invert sugar, fructose, high fructose, butotose, maltose, honey, D
- Sugars such as xylose, starch syrup, starch invert sugar, hydrogenated starch saccharides, high maltose liquid sugar, sugar alcohols such as maltitol and sorbitol, coupling sugars, - sugar derivatives such as fructooligosaccharides and polydextrose.

Glycosides such as stevioside' and glycyrrhizin.

There are amino acids such as aspartame and thaumatin.

The acidulant used for fruit sauce is, for example, 1 liter of citric acid.
ff1. Di-malic acid, tartaric acid, phosphoric acid, fumaric acid, succinic acid, etc., citric acid) IJum, d
There are salts such as sodium l-malate and sodium tartrate.

The coloring agent used in the fruit sauce may be either a synthetic coloring agent or a natural coloring agent that is permitted as a food additive.

EXAMPLES Next, the present invention will be explained in more detail with reference to Examples.0 Example 1 LM Pectin C Snow Brand Foods Co., Ltd. as a thickening stabilizer for strawberry sauce for ice cream θ, tK
Weigh y and add 3 ky of caster sugar (to be mixed) Gradually add the pectin and sugar mixture while stirring. After confirming that the LM pectin has dissolved, add 20 y of granulated sugar and 10 9 of the starch syrup. I, it,
Reduced starch saccharification liquid! Add and dissolve. On the other hand, glycerin fatty acid ester 0. xKy and palm oil 10Ky
Mix it with about! Warm to 0℃. This was added to the pectin/sugar solution prepared above. This solution was homogenized using a high-pressure homogenizer at a pressure of about 20 Ky/cW1, and then transferred to a mixing vessel. Add 20Ey of strawberry puree to this (stir). Then, add citric acid 0.
．． 3q, apple awakening 0,7K1. Kuen Shun Soda 0.0!
Weigh out the solution and add the dissolved solution in a pot of warm water.

Strawberry flavor [manufactured by Takasago International Co., Ltd.] O0
- After adding li, add warm water and adjust ioo to y. After adjustment: Heat sterilize and fill hot bags into containers.
Strawberry sauce C (product of the present invention) was obtained. From the above strawberry sauce formulation, glycerin fatty acid ester and palm oil were removed and replaced with water to prepare a trial product and serve as a control product.

When filling ice cream into cups, 1% of the fruit sauce ice cream base was kneaded into threads using a fruit feeder (0) This was quickly frozen to form an ice cream product.

Ice cream was prototyped as described above using the product of the present invention and the control product, and a panel of nine people evaluated the taste of both products.
requested. Two of the panelists said that the ice cream base and full flavor melt together, the texture is smooth, and the ice cream made using the product of the present invention is clearly delicious.

On the other hand, when using the control product, the ice cream melted first and the fruit sauce remained behind, and the texture was poor (rated as poor taste).The remaining 7 people gave a -1 difference between the two. I rated it as not very acceptable.

Example 2 Orange sauce for yogurt According to the following recipe, the same operations as in Example 13il11 were performed to obtain orange sauce (product of the present invention).

Mandarin orange pulp broken 30% by weight
Food starch F-4t03 (manufactured by Matsutani Chemical) 2 Gelatin (manufactured by Nitta Gelatin) θ,! LM pectin
0.3 Caster sugar Gugranulated sugar 2! Reduced starch saccharification liquid! Starch syrup 10 Citric acid 0.3 Malic acid o, i Sodium malate 0.0! Gardenia yellow pigment 0. / rapeseed oil
3 Coconut oil 3 Lecithin O, green orange flavor [manufactured by Takasago International Corporation] 0.2 water
/ 3. 0! If
Total 700. A control product was prepared by removing rapeseed oil, coconut oil, and lecithin from the orange juice formulation above and replacing them with water.

When filling yogurt into cups, add 30% of the amount of plain yogurt with orange sauce using a fruit feeder at the same time as the plain yogurt.
It was stored at 70°C or lower and used as a yogurt product.

Yogurt was prototyped as described above using the product of the present invention and the control product, and 77 panelists were asked to taste and evaluate both products. Two of the panelists said that when they tried the product using the invention, the fruit felt smooth on the tongue and did not feel strange as a fruit sauce, whereas the product using the control product The texture was poor (and the overall taste was lacking).The remaining person rated that there was no difference between the two.

Example 3 Tropical mixed fruit sauce for frozen desserts A tropical mixed fruit sauce (product of the present invention) was obtained by carrying out the same operations as in Example 1 according to the following recipe.

Passion fruit puree /θ
Weight% papaya piure! Mangopyure! Xanthan gum 0.15LM pectin 0.3HM pectin [
Sansho Co., Ltd.) 0.2 caster sugar
Gugranulated sugar 27.5 starch syrup
lO Sorvit FC manufactured by Towa Kasoko) J engineering p fu 10 m, he/p” (-C2228%: r mouth 1 h! s citric acid 0
・/2 Sodium citrate 0.03 Safflower yellow pigment O9/! Sorbitan fatty acid ester 0.2 Trophycalmics fruit flavor (Nephropathy)
0.26 water
23゜10 total 1
00.0 Example 1 Blueberry sauce for jelly According to the following recipe, the same operations as in Example 1 were performed to obtain blueberry sauce (product of the present invention).

Blueberry concentrate juice gz quantity locust pea gum 0.2 guar gum O-co LM pectin
O, ko! caster sugar
Gugranulated sugar coco honey
! High maltose liquid sugar 10 unsalted butter
- Coconut oil 10 Salad oil Propylene fatty acid ester 0.3 Sucrose fatty acid ester 0. /Blueberry flavor (manufactured by Takasago International Co., Ltd.) O,
Total 100.0 Example 5 Strawberry sauce for low calorie desserts According to the following recipe, the same operations as in Example 1 were carried out to obtain strawberry sauce C, a product of the present invention.

Strawberry hole (pulp) 30
fEi%butsugar 3
LM pectin 0.3! maltose
! Starch syrup 10 Aspartame (flavored chordae) 0. /
! Citric acid 0.3 Ascorbic acid 0.7 Sodium malate
0.0! Natural color Monascus pigment
0.2 salad oil
2.5 Glycerin fatty acid ester 0.0!
;Strawberry flavor (manufactured by Takasago International Co., Ltd.)
0.23 water
Gu? . O evening total
ioo, θ Effects of the Invention By using the fruit sauce of the present invention in chilled or frozen dessert foods, it is possible to improve the texture balance (products with a smooth texture without sacrificing taste). As a result, it has become possible to respond to dessert foods, which have recently become increasingly high-class, without imposing a large economic burden.

Claims (3)

[Claims] (1) A fruit sauce characterized by containing an edible oil and fat and an edible emulsifier. (2) The content of edible oil and fat in fruit sauce is approximately 2 to 3
The fruit sauce according to claim 1, which contains 0% by weight. (3) The fruit sauce according to claim 1, wherein the content of the edible emulsifier is about 1 to 10% by weight of the edible oil or fat.