JP4657182B2 - Method for producing pasty pulp - Google Patents
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- JP4657182B2 JP4657182B2 JP2006258663A JP2006258663A JP4657182B2 JP 4657182 B2 JP4657182 B2 JP 4657182B2 JP 2006258663 A JP2006258663 A JP 2006258663A JP 2006258663 A JP2006258663 A JP 2006258663A JP 4657182 B2 JP4657182 B2 JP 4657182B2
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- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 235000011837 pasties Nutrition 0.000 title claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 72
- 235000013399 edible fruits Nutrition 0.000 claims description 69
- 238000000034 method Methods 0.000 claims description 32
- 238000004898 kneading Methods 0.000 claims description 21
- 238000007710 freezing Methods 0.000 claims description 13
- 230000008014 freezing Effects 0.000 claims description 13
- 238000007654 immersion Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 description 9
- 238000004659 sterilization and disinfection Methods 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 5
- 238000007598 dipping method Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 238000005553 drilling Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000020098 plum wine Nutrition 0.000 description 3
- 235000021018 plums Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
本発明は、果実の果肉部分をペースト状にしてなるペースト状果肉の製造方法に関するもので、特に、梅果実からなる製菓材料に適したペースト状果肉の製造方法に関するものである。 The present invention relates to a method for producing a paste-like pulp in which a fruit pulp portion is made into a paste, and particularly relates to a method for producing a paste-like pulp suitable for a confectionery material made of plum fruit.
従来、ペースト状果肉の製造方法としては、果実の果肉部分を凍結乾燥した後、粉砕して得られた粉状の果肉に糖液を加えてペースト状にする方法が提案されている（例えば、特許文献１参照）。
また、梅酒の製造過程において漬け込み用に使用されたアルコール分を含む梅果実を洗浄した後、過熱蒸気で加熱して果肉部分を軟化させ、梅果実から種を分離した後、果肉部分を細かくし、さらに裏ごししてペースト状にする方法も提案されている（例えば、特許文献２参照）。
Conventionally, as a method for producing a paste-like pulp, a method has been proposed in which a sugar solution is added to a powdered pulp obtained by freeze-drying and then pulverizing a fruit pulp portion of a fruit to form a paste (for example, Patent Document 1).
In addition, after washing the plum fruit containing alcohol used for pickling in the process of producing plum wine, heat it with superheated steam to soften the pulp part, separate the seeds from the plum fruit, and then refine the pulp part. In addition, a method of further lining and making a paste has been proposed (see, for example, Patent Document 2).
しかしながら、前者は、凍結乾燥した果肉を使用しているため、製造が容易であり、保存性にも優れているが、果実本来の風味や食感に乏しいという問題がある。
また、後者は、梅酒の製造後の漬け込み梅を利用しているため、漬け込み梅の有効利用という点では優れているが、梅酒を製造する過程で、梅エキスがアルコール中に溶出してしまっており、果実本来の風味がほとんど残っていないという問題がある。
Also, the latter uses pickled plums after the production of plum wine, so it is excellent in terms of effective use of pickled plums, but in the process of producing plum wine, the plum extract is eluted in the alcohol. There is a problem that the original flavor of the fruit is hardly left.
本発明は、上記問題点に鑑みてなされたものであって、果実本来の食感や香りに優れたペースト状果肉を短期間で効率よく製造することのできるペースト状果肉の製造方法を提供することにある。 The present invention has been made in view of the above-mentioned problems, and provides a method for producing a paste-like pulp that can efficiently produce a paste-like pulp excellent in the original texture and aroma of fruits in a short period of time. There is.
上記課題を解決するために、請求項１記載の発明は、果実または果肉を急速冷凍する冷凍工程と、冷凍された果実または果肉を所定の糖度になるまで糖液に浸漬する浸漬工程と、糖液浸漬後の果実または果肉に砂糖を混合しながらペースト状に練り込む練り工程とを備えていることを特徴とする。 In order to solve the above problems, the invention described in claim 1 includes a freezing step of rapidly freezing fruit or pulp, a dipping step of immersing the frozen fruit or pulp in a sugar solution until a predetermined sugar content, And a kneading step of kneading in a paste while mixing sugar into the fruit or pulp after immersion.
ここで、糖度とは、ブリックス糖度をいうものとする。また、急速冷凍とは、冷凍庫内の温度を−３０℃以下の非常に低い温度に設定し、冷凍庫内に入れた果実または果肉の温度を急速に低下させることにより、冷凍過程において、果肉の風味を損なうことなく果肉の内部まで完全に冷凍する冷凍方法をいうものとする。 Here, the sugar content refers to the Brix sugar content. In addition, quick freezing means that the temperature in the freezer is set to a very low temperature of −30 ° C. or less, and the temperature of the fruit or pulp put in the freezer is rapidly reduced, so that the flavor of the pulp in the freezing process A freezing method in which the inside of the pulp is completely frozen without impairing the content.
請求項２記載の発明は、請求項１記載の発明において、糖液浸漬後の果実または果肉の糖度が３５度〜５０度の範囲であることを特徴とする。果実または果肉の糖度が３５度未満であると、果実または果肉が必要以上に柔らかくなってしまう上、腐敗しやすくなり、品質管理上の負担が過大となってしまうからである。また、果実または果肉の糖度が５０度を超えると、果実が硬くしぼんでしまうため、果肉部分をほとんど得ることができなくなってしまうからである。 The invention according to claim 2 is characterized in that, in the invention according to claim 1, the sugar content of the fruit or pulp after immersion in the sugar solution is in the range of 35 to 50 degrees. This is because if the sugar content of the fruit or pulp is less than 35 degrees, the fruit or pulp becomes softer than necessary, and it tends to rot, resulting in an excessive quality control burden. In addition, if the sugar content of the fruit or pulp exceeds 50 degrees, the fruit becomes hard and squeezed, so that almost no pulp part can be obtained.
請求項３記載の発明は、請求項１または２記載の発明において、練り工程終了後のペースト状果肉の糖度が５０度〜９０度の範囲であることを特徴とする。ペースト状果肉の糖度が５０度未満であると、ペースト状果肉が腐敗しやすくなるからである。また、ペースト状果肉の糖度が９０度を超えると、果実または果肉に砂糖を練り込みにくく、作業性が悪い上、ペースト状果肉が硬くなりすぎて取り扱いにくいからである。 The invention according to claim 3 is the invention according to claim 1 or 2, characterized in that the sugar content of the pasty pulp after the kneading step is in the range of 50 to 90 degrees. This is because if the sugar content of the pasty pulp is less than 50 degrees, the pasty pulp is likely to rot. Further, when the sugar content of the pasty pulp exceeds 90 degrees, it is difficult to knead the sugar into the fruit or pulp, the workability is poor, and the pasty pulp becomes too hard to handle.
原料となる果実は、特に限定されず、例えば、梅、イチゴ、みかん、梨などが挙げられる。なお、果実の形や色みは、商品として市場に出荷する基準に満たなくても構わないが、製品の品質低下や腐敗などを防止するため、キズやいたみのない果実を使用する。 The fruit used as a raw material is not particularly limited, and examples thereof include plum, strawberry, mandarin orange, and pear. In addition, the shape and color of the fruit may not satisfy the standard for shipping to the market as a product, but in order to prevent the quality of the product from deteriorating or decaying, the fruit without scratches or itching is used.
浸漬工程で使用される糖類は、特に限定されないが、例えば、蔗糖、果糖、ブドウ糖、水あめ、異性化糖、オリゴ糖などを用いることができる。糖液を所定の糖度に調整する方法は、特に限定されず、必要に応じて、糖類に水を混合してもよい。 The saccharide used in the dipping process is not particularly limited, and for example, sucrose, fructose, glucose, starch syrup, isomerized sugar, oligosaccharide and the like can be used. The method for adjusting the sugar solution to a predetermined sugar content is not particularly limited, and water may be mixed into the sugar as necessary.
練り工程で使用される砂糖は、特に限定されないが、例えば、白砂糖、黒砂糖、三温糖、和三盆などが挙げられる。また、使用目的の違いにより、他の糖を使用することもできる。
果肉に砂糖を練り込む方法は、特に限定されないが、例えば、泡立て器や電動ミキサーにより果肉に砂糖を攪拌混合する方法が挙げられる。また、練り込み手順としては、砂糖にペースト状果肉を数回に分けて入れ、砂糖に果肉を馴染ませながら攪拌し、ペースト状果肉の粘度を確認しながら練り上げる。
The sugar used in the kneading process is not particularly limited. Other sugars can also be used depending on the purpose of use.
Although the method of kneading sugar in a pulp is not specifically limited, For example, the method of stirring and mixing sugar with a pulp with a whisk or an electric mixer is mentioned. In addition, as a kneading procedure, the paste-like pulp is put into sugar several times, and the kneading is carried out while confirming the viscosity of the paste-like pulp while mixing the pulp with the sugar.
なお、果実に種、芯、皮などがある場合には、練り工程よりも前に、果実から種、芯、皮などを取り除き果肉部分を取り出す果肉分離工程を設けることが好ましい。
また、練り工程において、効率よく果肉に砂糖を練り込むために、練り工程よりも前に、果肉を細かく潰しておく果肉潰し工程を設けることが好ましい。
また、浸漬工程において、果実または果肉に糖液が浸透しやすいように、浸漬工程よりも前に、果実または果肉に外部に連通する***をあける穴あけ工程を設けることが好ましい。
In addition, when the fruit has seeds, cores, skins, etc., it is preferable to provide a pulp separation step of removing the seeds, cores, skins, etc. from the fruits and extracting the pulp parts before the kneading step.
In the kneading step, it is preferable to provide a pulp crushing step in which the pulp is finely crushed before the kneading step in order to knead sugar efficiently into the pulp.
Moreover, in the dipping process, it is preferable to provide a drilling process for forming a small hole communicating with the outside of the fruit or the pulp before the dipping process so that the sugar solution can easily penetrate into the fruit or the pulp.
また、製品の品質保持のため、浸漬工程よりも後に、果肉の殺菌を行う殺菌工程を設けることが好ましい。殺菌方法としては、衛生上、安全上の問題のない方法であれば、特に限定されないが、例えば、加熱による殺菌方法が挙げられる。 In order to maintain the quality of the product, it is preferable to provide a sterilization step for sterilizing the pulp after the dipping step. The sterilization method is not particularly limited as long as it is a method with no sanitary and safety problems, and examples thereof include a sterilization method by heating.
加熱による殺菌の場合、殺菌工程は、練り工程よりも前に設けることが好ましい。練り工程と同時または練り工程よりも後に果肉を加熱すると、果肉に練り込んだ砂糖が溶けて飴状になってしまうことがあり、良好なペースト状果肉が得られない恐れがあるからである。また、加熱による殺菌方法としては、湯煎により、果肉の温度を約８５℃に維持した状態で、１０分〜３０分かけて殺菌することが好ましい。果肉を沸騰させずに時間をかけて加熱することにより、果肉の風味や香りを損なうことなく、確実に殺菌することができるからである。 In the case of sterilization by heating, it is preferable to provide the sterilization step before the kneading step. This is because when the pulp is heated at the same time as the kneading step or after the kneading step, the sugar kneaded into the pulp may be melted to form a cocoon, and a good paste-like pulp may not be obtained. Moreover, as a sterilization method by heating, it is preferable to sterilize over 10 minutes to 30 minutes in a state where the temperature of the pulp is maintained at about 85 ° C. by hot water bath. This is because by heating the pulp over time without boiling it, the pulp can be reliably sterilized without impairing the flavor and aroma of the pulp.
請求項１記載の発明によれば、果実または果肉を急速冷凍する冷凍工程と、冷凍された果実または果肉を所定の糖度になるまで糖液に浸漬する浸漬工程と、糖液浸漬後の果実または果肉に砂糖を混合しながらペースト状に練り込む練り工程とを備えているので、果実本来の風味、香り、みずみずしい食感に優れたペースト状果肉を得ることができる。また、冷凍過程において果肉組織が破壊されて細胞内に隙間が生じる現象を利用して、果肉細胞内に糖液を浸透させることにより、短期間で効率よく所定の糖度の果実または果肉を得ることができる。さらに、所定の糖度になった果実または果肉に砂糖を混合しながらペースト状に練り込むため、糖度や硬さの調整がしやすく、所望の糖度と硬さを備えたペースト状果肉を簡単かつ迅速に製造することができる。 According to the invention of claim 1, a freezing step of rapidly freezing fruit or pulp, an immersion step of immersing the frozen fruit or pulp in a sugar solution until a predetermined sugar content, a fruit after immersion of the sugar solution or Since it has a kneading process of kneading into a paste while mixing sugar into the pulp, a paste-like pulp excellent in the original flavor, aroma and fresh texture of the fruit can be obtained. In addition, by utilizing the phenomenon in which the pulp tissue is destroyed during the freezing process and a gap is formed in the cell, the sugar solution is infiltrated into the pulp cell, thereby efficiently obtaining a fruit or pulp with a predetermined sugar content in a short period of time. Can do. Furthermore, since the sugar or kneaded fruit is mixed into the paste while mixing with sugar, it is easy to adjust the sugar content and hardness, making it easy and quick to make the paste pulp with the desired sugar content and hardness. Can be manufactured.
また、果実または果肉を急速冷凍することにより、長期間品質を損なうことなく果実または果肉を冷凍保存することができる。したがって、その年の果実の収穫量などに応じて、浸漬工程以降の工程の開始時期を自由に設定でき、最終製品であるペースト状果肉の生産量や生産時期の調整がしやすいという利点もある。 Moreover, by rapidly freezing the fruit or pulp, the fruit or pulp can be stored frozen without losing quality for a long period of time. Therefore, the start time of the process after the soaking process can be freely set according to the harvest amount of the fruit of the year, etc., and there is also an advantage that it is easy to adjust the production amount and the production time of the pasty pulp as the final product. .
請求項２記載の発明によれば、糖液浸漬後の果実または果肉の糖度が３５度〜５０度の範囲であるので、請求項１記載の発明の効果に加えて、糖液浸漬後の果実または果肉が腐敗しにくく、品質管理がしやすいという利点がある。また、糖液浸漬後の果実または果肉が、硬くしぼむことも柔らかくなりすぎて形崩れすることもなく、ふっくらと適度に柔らかくなるので、果肉部分を無駄なく利用できるという利点もある。 According to the invention of claim 2, since the sugar content of the fruit or pulp after immersion in the sugar solution is in the range of 35 to 50 degrees, in addition to the effect of the invention of claim 1, the fruit after immersion in the sugar solution Or, there is an advantage that the pulp is not easily spoiled and quality control is easy. Moreover, since the fruit or pulp after immersion in the sugar solution is hard and squeezed or becomes too soft and does not lose its shape, the fruit or pulp becomes soft and soft, so that there is an advantage that the pulp part can be used without waste.
請求項３記載の発明によれば、練り工程終了後のペースト状果肉の糖度が５０度〜９０度の範囲であるので、請求項１または２記載の発明の効果に加えて、製菓用材料に適した糖度と粘性を兼ね備えたペースト状果肉として、和菓子、洋菓子全般、例えば、餅、餡、カステラ、ソフトクリーム、その他各種菓子の原料として好適に使用できるという利点がある。 According to the invention of claim 3, since the sugar content of the pasty pulp after the kneading process is in the range of 50 to 90 degrees, in addition to the effect of the invention of claim 1 or 2, the confectionery material As a paste-like pulp having both suitable sugar content and viscosity, there is an advantage that it can be suitably used as a raw material for Japanese confectionery, Western confectionery in general, such as rice cake, rice cake, castella, soft cream, and other various confectionery.
本発明にかかるペースト状果肉の製造方法の一実施形態について、実施例を挙げて詳細に説明する。
本実施形態のペースト状果肉の製造方法は、以下に示す各工程を順に行うものである。（１）収穫した果実からキズやいたみのないものを選別する選別工程
（２）果実の表面をオゾン水で洗浄する洗浄工程
（３）果実の果肉部分に果実の外部に連通する***をあける穴あけ工程
（４）果実を急速冷凍する冷凍工程
（５）冷凍された果実を所定の糖度になるまで糖液に浸漬する浸漬工程
（６）果実から種を取り除き果肉部分を取り出す果肉分離工程
（７）果肉を細かく潰しておく果肉潰し工程
（８）果肉の殺菌を行う加熱殺菌工程
（９）果肉に砂糖を混合しながらペースト状に練り込む練り工程
An embodiment of the method for producing a paste-like pulp according to the present invention will be described in detail with reference to examples.
The manufacturing method of the paste-like pulp of this embodiment performs each process shown below in order. (1) Sorting process to sort the scratched or stale from the harvested fruit (2) Washing process to wash the surface of the fruit with ozone water (3) Drilling a small hole communicating with the outside of the fruit in the fruit flesh part Step (4) Freezing step of rapidly freezing fruit (5) Immersion step of immersing the frozen fruit in a sugar solution until a predetermined sugar content (6) Fruit separation step (7) for removing seeds from the fruit and extracting the pulp part Pulp smashing process to finely pulverize the pulp (8) Heat sterilization process to sterilize the pulp (9) Kneading process to paste into the pulp while mixing sugar
（実施例１）
原料となる果実は、収穫後すぐの新鮮な梅果実を用いた。収穫した梅果実から、キズやいたみのないものを選別した後、オゾン水を使用した洗浄機で洗浄し、果実表面の汚れを取り除いた。果実に穴をあける方法としては、果実用自動穴あけ機（株式会社明和機械製 ＭＭＨ−５００）により、直径０．１ｍｍ程度の穴を果実１個につき１０箇所程度、果実の全体にまんべんなく穿設した。
Example 1
As the fruit used as a raw material, fresh plum fruit immediately after harvesting was used. From the harvested plum fruits, those that were not scratched or damaged were screened and washed with a washing machine using ozone water to remove the dirt on the fruit surface. As a method of drilling holes in the fruit, about 10 holes per fruit, with a diameter of about 0.1 mm, were drilled evenly by the automatic fruit drilling machine (MMH-500 manufactured by Meiwa Kikai Co., Ltd.). .
果実１ロット（２２ｋｇ）を庫内温度−５０℃に設定した冷凍庫に入れて急速冷凍した。果実の内部まで完全に冷凍されるまで２４時間かかった。 One lot (22 kg) of fruits was quickly frozen in a freezer set at -50 ° C. It took 24 hours until the inside of the fruit was completely frozen.
糖類は、果糖ぶどう糖液糖（日本コーンスターチ株式会社製、製品名：ハイクラフトＭ７５）を用いた。果実を浸漬するための糖液として、この果糖ぶどう糖液糖８５重量％、水１５重量％の割合で、攪拌・混合して、糖度６４度の糖液を作製した。 As the saccharide, fructose-glucose liquid sugar (manufactured by Nippon Cornstarch Co., Ltd., product name: Hicraft M75) was used. As a sugar solution for immersing the fruit, the fructose glucose solution sugar was stirred and mixed at a ratio of 85% by weight of sugar and 15% by weight of water to prepare a sugar solution having a sugar content of 64 degrees.
果実４１重量％、糖液５９重量％の割合で、冷凍果実を上記の糖液に浸漬した。室温は、２８℃であった。果実および糖液の糖度の変化を（表１）に示す。 The frozen fruits were immersed in the sugar solution at a ratio of 41% by weight of the fruit and 59% by weight of the sugar solution. The room temperature was 28 ° C. Changes in sugar content of fruits and sugar solutions are shown in (Table 1).
（表１）に示すように、果実を糖液に浸漬して５日後に、糖液と果実の糖度がともに４０度で一定となった。 As shown in (Table 1), 5 days after the fruit was immersed in the sugar solution, the sugar content of the sugar solution and the fruit both became constant at 40 degrees.
そこで、果実を糖液から取り出して、パルパー機に投入し、果実から種を除去し、固形部分がほぼなくなるまで、果肉を十分に潰した。その後、湯煎殺菌装置を用いて、果肉の温度を約８５℃に維持した状態で３０分間加熱殺菌した。 Therefore, the fruit was taken out from the sugar solution, put into a pulper machine, seeds were removed from the fruit, and the pulp was sufficiently crushed until there was almost no solid part. Then, using a hot water sterilizer, the paste was heat sterilized for 30 minutes while maintaining the pulp temperature at about 85 ° C.
加熱殺菌した果肉を約２５℃まで冷ました後、白砂糖１０００ｇに対して果肉４００ｇの割合で、白砂糖に潰した果肉を数回に分けて混合し、泡立て器でペースト状に練り上げた。完成後のペースト状果肉の糖度は７４度で、ペースト状果肉の水分量は２６重量％であった。 After the heat-sterilized pulp was cooled to about 25 ° C., the pulp crushed in white sugar was mixed in several parts at a ratio of 400 g of pulp to 1000 g of white sugar, and kneaded into a paste with a whisk. The sugar content of the pasty pulp after completion was 74 degrees, and the water content of the pasty pulp was 26% by weight.
（比較例１）
本実施例における（１）〜（７）までの工程の後、（８）と（９）の順番を入れ替えて各工程を実施した。
具体的には、白砂糖と果肉とをペースト状に練り込んでなるペースト状果肉（糖度７４度）を鍋に入れて沸騰するまで加熱した。その結果、ペースト状果肉は、梅の香りが大幅になくなった上、飴状になってしまった。このとき、ペースト状果肉の糖度は、８４度であった。
(Comparative Example 1)
After the steps (1) to (7) in this example, the steps (8) and (9) were exchanged, and each step was performed.
Specifically, paste-like pulp (sugar content 74 degrees) formed by kneading white sugar and pulp into a paste was put in a pan and heated until it boiled. As a result, the paste-like pulp became cocoon-like after the scent of plums disappeared significantly. At this time, the sugar content of the paste-like pulp was 84 degrees.
（結論）
以上、（実施例１）の結果より、急速冷凍した果実を糖液に浸漬すると、短期間で効果的に糖液が果肉に浸透することが分かった。また、（実施例１）（比較例１）の結果より、良好なペースト状果肉を得るためには、加熱による殺菌工程は練り工程よりも前に設けることが必要であることが分かった。
(Conclusion)
As described above, from the results of (Example 1), it was found that when rapidly frozen fruits were immersed in a sugar solution, the sugar solution effectively penetrated into the pulp in a short period of time. In addition, from the results of (Example 1) (Comparative Example 1), it was found that in order to obtain a good paste-like pulp, it is necessary to provide the sterilization step by heating before the kneading step.
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| JPS62215338A (en) * | 1986-03-17 | 1987-09-22 | Glyco Kyodo Nyugyo Kk | Production of apple pickled in syrup |
| JPH06153848A (en) * | 1992-05-01 | 1994-06-03 | Sachiko Norimatsu | Production of japanese apricot essence |
| JPH07289160A (en) * | 1994-04-28 | 1995-11-07 | Ezaki Glico Co Ltd | Method for impregnating fruit vegetables with sugar liquid |
| JPH09131159A (en) * | 1995-11-13 | 1997-05-20 | Matsunoya:Kk | Production of sweet plum |
| JPH10108639A (en) * | 1996-10-08 | 1998-04-28 | Shinshin:Kk | Production of fruit paste |
| JP2003116471A (en) * | 2001-10-11 | 2003-04-22 | Miyasaka Jozo Kk | Processed food of fruit and method of production for the same and fruit sauce |
| JP2004329020A (en) * | 2003-04-30 | 2004-11-25 | Tamotsu Hyodo | Method for producing boiled chestnut with inner skin, and method for producing jam of the boiled chestnut with inner skin |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62215338A (en) * | 1986-03-17 | 1987-09-22 | Glyco Kyodo Nyugyo Kk | Production of apple pickled in syrup |
| JPH06153848A (en) * | 1992-05-01 | 1994-06-03 | Sachiko Norimatsu | Production of japanese apricot essence |
| JPH07289160A (en) * | 1994-04-28 | 1995-11-07 | Ezaki Glico Co Ltd | Method for impregnating fruit vegetables with sugar liquid |
| JPH09131159A (en) * | 1995-11-13 | 1997-05-20 | Matsunoya:Kk | Production of sweet plum |
| JPH10108639A (en) * | 1996-10-08 | 1998-04-28 | Shinshin:Kk | Production of fruit paste |
| JP2003116471A (en) * | 2001-10-11 | 2003-04-22 | Miyasaka Jozo Kk | Processed food of fruit and method of production for the same and fruit sauce |
| JP2004329020A (en) * | 2003-04-30 | 2004-11-25 | Tamotsu Hyodo | Method for producing boiled chestnut with inner skin, and method for producing jam of the boiled chestnut with inner skin |
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