JPS63198949A - Solid food composed solely of prune component and preparation thereof - Google Patents

Abstract

PURPOSE:To obtain a solid food composed solely of prune extract component, convenient for storage and carrying and easy to eat, by concentrating prune extract in high vacuum to decrease water-content below a specific level and cooling the concentrate. CONSTITUTION:Prune extract used as a raw material is concentrated in a vacuum of >=70mmHg at <=70 deg.C to decrease the water-content to <=10%. The concentrate is cooled and, if necessary, formed to a desired form to obtain the objective food composed solely of the prune extract component.

Description

[Detailed Description of the Invention] (Industrial Application Field) This invention relates to a solid food consisting only of Bruno's extract components, and more specifically, a method for producing a solid food made only of prune extract as a raw material. This invention relates to a solid food of prune extract obtained by this method, which is convenient for storage and transportation, and is in an easy-to-eat form.

(Prior art) -a. Bruno can be eaten as a fresh or dried fruit, but due to storage problems, it is eaten as a liquid product with prune extract extracted. ing.

Conventionally, a liquid product consisting of this prune extract has been produced by extracting the extract from dried blueberries with hot water and then concentrating it as a viscous liquid product with a viscosity of about 20,000 cp and a temperature of 13 degrees B x about 70 degrees.

(Problems to be Solved by the Invention) Concentrated prune extract produced by such conventional technology has a certain degree of shelf life, but must be stored in an airtight container with a lid, and cannot be eaten. In some cases, the viscosity was relatively high, so the liquid was difficult to drain and was difficult to handle.

That is, conventional foods have problems in that they cannot be easily carried when going out, and furthermore, they cannot be easily eaten in the required amount.

(Means for Solving the Problems) In order to solve these problems, the present invention provides a solid food consisting only of Bruno extract components and having a completely different form. This product is made by concentrating the raw material, Bruno extract, under a vacuum of over 700 dragons of mercury and at a temperature below 70°C to reduce its water content to below 10%, and then cooling it. Accordingly, by molding it into a desired shape, a solid food product consisting only of the Bruno extract component can be produced.

Next, the method for producing the solid food of the present invention will be explained.

In the method of the present invention, the prune extract used may be an extract solution obtained by extracting fresh or dried prunes with hot water and separating and removing the insoluble portion, or may be a concentrated extract obtained by further concentrating this extract.

In the concentration step when producing the solid food of the present invention that retains its solid state at room temperature from such an extract, the temperature is kept at 70°C.
The test is carried out at a vacuum level of 700 dragons of mercury or more. 7
If it is carried out at a temperature above 0°C, the bitterness and astringency will increase, and if it is carried out at a vacuum level of 700 dragons of mercury or less, it will take a long time to concentrate, and a good quality product will not be obtained.

In addition, in order to shorten the concentration time, good results can be obtained by using a vacuum concentration can with a stirrer or a stirring type thin film vacuum concentrator.

The end point of concentration is when the moisture content in the concentrate becomes 10% or less, at which point the contents are taken out onto a cooling plate.

Then, if necessary, it is molded with a mold or roll, cooled with a cooling conveyor, and separated into grains (function).The above technical means works as follows.

In the present invention, conventionally, making Bruno extract into a solid form is
Overturning the conventional wisdom that food is difficult to eat as a highly viscous liquid, they discovered that it was possible to make solid foods using only natural extract ingredients, and completed further detailed research.

When the present invention is carried out, the moisture in the concentrate decreases to 10% or less and the drying state progresses, so that the surface after cooling becomes less sticky and becomes solid, so it can be stored in an open container. It acts as if it can be stored and stored inside or wrapped in any paper.

Since it becomes solid at room temperature, it can be molded into a desired shape, for example, an appetizing shape, and it can also be made into units of desired size (1), so the required amount can be It works so that it can be eaten easily.

(Example) Example 1 100 g of Bruno extract with a viscosity of 20,000 cp and a sugar content of Bx60° was added to a column of mercury? ! It was concentrated under reduced pressure under Owa vacuum. The moisture content in the contents after 3 hours was 9.8%. A solid substance was obtained by taking out the contents onto a cooling plate while hot.

This solid material had good taste and texture and was suitable for being molded into soft candy.

Example 2 Viscosity 20.000 cp, sugar content Bx 70° (moisture content 33
%) of 100 g of viscous liquid prune extract in 71 columns of mercury.
The mixture was concentrated under a vacuum of 0 mm at a bath temperature of 70° C. for 5 hours.

As shown in Table 1, the moisture content of this content decreases as the concentration time increases, and when the content is taken out onto a cooling plate, it gradually changes to a solid substance, and when the moisture content is 10%, it becomes a soft candy. When the water content was less than about 7%, the product resembled a hard candy, and its taste and texture were good.

Table 1 In addition, under the same reduced pressure conditions, when the water bath temperature was varied to concentrate the water content to 7% or less, as shown in Table 2, there was almost no change in texture, but the taste became bitter. It could not be said to be good.

Table 2 Example 3 1 kg of Bruin extract of Bx70'' with a viscosity of 20 and 0OOcp was mechanically stirred and 700 m of mercury was added.
Concentration was carried out under reduced pressure under the above degree of vacuum at a bath temperature of 70°C.

By performing this mechanical stirring (double planetary mixer manufactured by Tokushu Kika Kogyo ■), it was possible to increase the concentration rate by about 10 times.

The contents concentrated under reduced pressure were sampled over time and taken out to a cooling plate, and then transferred to the FUDOHRHEOMETERNRM-2.
010J-P- (5TROK using J direct reading labor saving)
[! 20+m, Table speed5cm/-ir
+, When the penetration elasticity was measured under the conditions of a special adapter Na6φ3m, its physical properties were as shown in Table 3: 0.5-1 kg at 12% moisture, 1 kg at 9% moisture, 2.5 kg at 8% moisture,
The weight was 5.5 kg5 (measured at 30°C) at a moisture content of 6.5%.

This solid material is so hard that it can be broken by impact with a hammer, etc. when the moisture content is less than 6%.
The penetration elasticity measured by a rheometer was so high that it could not be measured at a weight of 10 kg or more (effects of the invention). It is a solid product of a desired shape and quantity, and is not only convenient to store and eat, but also portable.

In addition, when we compared and quantified minerals, such as iron, calcium, potassium, etc., which are the active ingredients of prune extract, with respect to the concentrated prune extract with a viscosity of 20.0OOcp and the solid food of the present invention, it was found that it was concentrated approximately 1.5 times. Therefore, the important function of prune extract as a nutritional supplement is not impaired at all, and it has effects such as being able to be eaten more efficiently.

Claims (1)

[Claims] 1. A solid food comprising only prune extract. 2. The raw material, prune extract, is heated to 700 meters of mercury.
Prunes are made by concentrating the prunes at a temperature of 70°C or less under a degree of vacuum of more than 100 m, thereby reducing the water content to 10% or less, cooling the prunes, and, if necessary, molding them into a desired shape. A method for producing a solid food consisting only of extract ingredients.