JPS646746B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing processed foods of fruits and vegetables with low sugar content.

(Prior art and its problems) Among processed fruit foods, jam is a particularly typical one that is relatively frequently used in general households. Conventional jam is made from approximately equal amounts of fruit and sugar, which are boiled down to evaporate the moisture in the fruit, and then coagulated by adding pectin, gelatin, citric acid, etc. However, because the fruit is simmered for a long time during production, the fruit's original flavor, acid, and protein are lost.

Generally, raw fruit contains 80% to 90% water and soluble substances such as acids and sugars, and the remaining 10% to 20% contains pectin, vitamins, protein, etc.
In addition, the pectin in fruits is decomposed when heated for a long period of time, reducing its gelling power. For this reason, in the case of jam as a preserved food, a considerable amount of sugar is added to make it into a gel, so the sweetness is persistent and some people do not find it delicious, and its consumption may pose health problems. Ta. For example, due to the relationship with insulin, there is a rapid rise in blood sugar levels in the body, or there is a tendency to develop cavities.

(Means for Solving the Problems) The present invention has been proposed in view of the above points, and its purpose is to use it in a way similar to jams, to be easily eaten, and to be low-cost. To provide a method for producing processed foods of fruits and vegetables that have low sugar content, are delicious, and are excellent in terms of human intake, health, absorption, etc.

In the present invention, the sugar content is kept to a minimum, so although there is an appropriate amount of acid necessary for gelling pectin, the product is characterized by a low sugar content.

In other words, gelatinization of pectin requires a sugar content of at least 40 degrees (general jam is 65 degrees) and acid strength (PH3). The role of the acid in this case is to stabilize the pectin, and the sugar absorbs water and acts as a precipitant for the pectin. Instead of reducing the sugar content needed to gel pectin, we use natural vegetable and fruit powders, as well as cellulose crystal plates called Avisel. This powder is made by evaporating the moisture from fruits and vegetables that cannot be stored raw using a freeze-drying method, and by adding moisture to this powder, it can be reverted to raw fruit pulp (piure-like). In this case, when I say moisture, I don't mean water, but I mean the amount that provides the freshness that is essential for fresh fruit. In addition, in order to minimize the piure-like structure of the raw fruit, we do not apply any more heat treatment than necessary to avoid damaging the components of the raw pulp. This is quite different from the jams that are popular in general, and it takes advantage of the natural sweetness of fruits and vegetables and the chewy taste of the ingredients. In addition, due to the use of Avizel, the present invention has a low sugar content, minimal heating, etc., which is completely different from the conventional method of producing jam, resulting in syneresis, separation, etc.
This solves the problem of quality instability. In other words, Avidel is suitable for improving gel strength and preventing syneresis at low sugar content when applied to gel-like foods. What's more, the minimum amount of sugar required is fructose instead of regular sugar. Unlike sugar, fructose is a natural sugar found in abundance in fructose and honey, and is 1.5 times sweeter than sugar, so you can reduce the amount of sugar you need.

For this reason, even if the sugar content is high, for example, in the processed food of the present invention made from kiwi, the sugar content is 15.9.
In addition, in the case of other ingredients, the highest sugar content was 28.1, which is quite close to the sugar content in raw fruit. In addition, although it is difficult to process the gelatin contained in ordinary jam into a sherbet-like form by freezing, the pectin and Abysel contained in the present invention can be frozen, so they can be processed at room temperature like conventional jam. Although it is impossible to preserve it, it could be preserved by freezing as a new processed food different from jiam.

As mentioned above, the processed food of the present invention contains fruits such as kiwi, blueberries, pineapple, etc., as well as vegetables such as pumpkin and spinach, with an extremely low sugar content from a health and palatability standpoint, without sacrificing the natural flavor. It makes full use of the characteristics of natural fruits and vegetables in terms of taste, sight, and smell, and can be consumed by dipping it on bread like traditional jiam, by eating it as is, or even by freezing it in the form of a so-called sherbet. It is suitable.

(Example) Next, a specific example of a method for manufacturing such a processed food will be described using kiwi as an example.

When raw kiwi is pureed, it becomes a puree. Add natural powder and fructose to this, add water and make the powder into a piure. The role of water in this case is to reconstitute the powder into a piure.
In other words, since the powder contains almost no sugar, the amount of fructose added makes it similar to raw piure.

Then, place them in the same container and heat them.
This heating time is continued until it boils (approximately 100°C) and is stirred. This is because pectin is difficult to dissolve unless it is above 100°C.

Next, when it comes to a boil, stop heating and at the same time dissolve cellulose and pectin in water and add it. The purpose of adding cellulose and pectin is to gel the piure-like material by heating. After adding pectin, cooling is performed to remove any residual heat. This cooling method uses ice, etc. to rapidly cool the boiled product. The shorter the cooling time, the better. This rapid temperature drop makes the gelation stronger and the product more stable.

To reach this state, work while stirring evenly from the time the pectin is added until it reaches room temperature. This allows for chilled (-3°C to +3°C)
Desired processed foods can be obtained by leaving the food in a state of (°C).

Production Example 1 770g of kiwi was processed as described above to obtain 150g of piure-like material. Add 25% fructose to this
g, powder (freeze-dried fruit pulp) 50g, water
When processed by adding 400 c.c. and 20 g of pectin, the sugar content was 15.7 and the energy was 64 Kcal/100 g.

Below, the sugar content and energy of other processed foods obtained by basically the same manufacturing method as above are shown.

Manufacturing example 2 Processed blueberry food Raw materials: blueberries, pulp, fructose, pectin (sugar content 16.8, energy 67kcal/100g) Manufacturing example 3 Processed pineapple food Raw materials: pulp, fructose, pectin (sugar content 23.2, energy 91kcal/100g) Manufacturing example 4 Pumpkin processed food Ingredients: pulp, fructose, pectin (sugar content 28.1, energy 111kcal/100g) Production example 5 Pumpkin processed food Ingredients: Carrageenan used instead of pumpkin, fructose, pectin (sugar content 15.0, energy 61kcal/100g)
100g) In this production, pureed pumpkin, fructose, water, and carrageenan were placed in the same container and heated. Carrageenan is easier to handle as a gelling agent than pectin. In other words, it dissolves at around 80℃ without boiling like pectin. In addition, the gelling temperature is 37 to 45°C, so it does not take much time to gel, and it has good heat resistance and will not collapse even when left at room temperature. However, unlike pectin, its gelling ability decreases when exposed to acids, so it is not suitable for use with strongly acidic foods such as kiwi.

Production example 6 Processed spinach food Ingredients: spinach powder, fructose, carrageenan (sugar content 15.8, energy 67kcal/100g) The above production is based on fruits or vegetables, but as a processed food that mixes both. Also good.

(Effects of the invention) As described above, fruits and/or vegetables are pureed, fruit powder, fructose, water, etc. are added thereto, heated and stirred, and heating is stopped when it comes to a boil, and cellulose and pectin are Alternatively, we added carrageenan, rapidly cooled it while stirring, and left it for production.We made it into a piure and made it into a piure without taking too long to heat it, so the flavor of the material was not lost, so it was delicious. In addition, by minimizing the addition of sugar and using powder or cellulose to gel the pectin, a low sugar content can be achieved.

In addition, because the sugar content is low, it is excellent for human health (prevention of obesity, prevention of blood sugar level rise, etc.) when ingested by the human body, and since the product is in a so-called semi-raw form, it is easily absorbed and is suitable for people with weak digestive systems. It can be ingested by humans and is also suitable for use as a nutritional supplement.

Furthermore, although it was difficult to freeze the jam in the past and make it into a sherbet, the present invention allows it to be frozen and eaten as a sherbet.
It is possible to consume a wide variety of foods.

In addition, the product can be stabilized because the cooling time is shortened and the rapid temperature drop strengthens gelation.

Claims (1)

[Claims] 1 Puree fruits and/or vegetables, add fruit powder, fructose, water, etc., heat and stir, stop heating when it boils, add cellulose, pectin or carrageenan, and stir. A method for producing processed foods of fruits and vegetables, which is characterized in that they are produced by rapidly cooling and leaving to stand.