JP5027099B2 - Frozen fruit processed product manufacturing method, frozen strawberry processed product, and frozen dessert using the same - Google Patents
Frozen fruit processed product manufacturing method, frozen strawberry processed product, and frozen dessert using the same Download PDFInfo
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- Confectionery (AREA)
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Description
本発明は、冷凍果実加工品の製造方法、冷凍イチゴ加工品、ならびにこれを用いた冷菓に関する。 The present invention relates to a method for producing a processed frozen fruit product, a processed frozen strawberry product, and a frozen dessert using the same.
近年の冷凍技術の発達により、果実を冷凍加工品として長期間保存できるようになった。これにより、一年中を通して様々な果実を食することができ、様々な食品に使用されている。 With the recent development of freezing technology, fruits can be stored for a long time as frozen products. Thereby, various fruits can be eaten throughout the year, and they are used in various foods.
例えば、砂糖漬けしたイチゴ等の冷凍果実を入れたアイスクリーム等が食されている。この場合、冷凍果実は砂糖漬けしてあるため、溶ければ食べられる程度の硬さになるものの、通常、食感は生の果実とはまったく異なるものとなる。そこで、冷凍状態において、生の果実のようにおいしく食べられる冷凍果実加工品が要望されている。 For example, ice cream containing frozen fruits such as candied strawberries is eaten. In this case, since the frozen fruit is candied, if it melts, it becomes hard enough to eat, but usually the texture is completely different from that of the raw fruit. Therefore, there is a demand for a processed frozen fruit product that can be eaten deliciously like raw fruit in the frozen state.
例えば、果実材料を例えばデザート類並びに菓子製品に適したものとする果実材料の処理方法が特許2711593号公報に記載されている。しかしながら、上記公報に記載された方法では、食感が依然として生の果実材料とは異なる果実材料しか得られない。
本発明は、冷凍状態において、生の果実のような食感を有する冷凍果実加工品の製造方法、冷凍イチゴ加工品、ならびにこれを用いた冷菓を提供する。 The present invention provides a method for producing a processed frozen fruit product having a texture like a raw fruit in a frozen state, a processed frozen strawberry product, and a frozen dessert using the same.
本発明の一態様に係る冷凍果実加工品の製造方法は、
果実を、その果実の糖度の1〜2倍の糖度のペクチンエステラーゼ含有水溶液に浸漬した状態で、該ペクチンエステラーゼ含有水溶液を含む反応系内を減圧する工程と、
前記ペクチンエステラーゼ含有水溶液から前記果実を取り出した後、該果実を糖含有水溶液に浸漬して該果実の糖度を25〜50度に調整する工程と、
前記糖含有水溶液から前記果実を取り出した後、該果実を凍結する工程と、
を含む。
The method for producing a processed frozen fruit product according to one aspect of the present invention includes:
Reducing the pressure in the reaction system containing the pectinesterase-containing aqueous solution while the fruit is immersed in the pectinesterase-containing aqueous solution having a sugar content of 1 to 2 times the sugar content of the fruit;
Removing the fruit from the pectinesterase-containing aqueous solution and then immersing the fruit in a sugar-containing aqueous solution to adjust the sugar content of the fruit to 25 to 50 degrees;
Removing the fruit from the sugar-containing aqueous solution and then freezing the fruit;
including.
本発明の他の一態様に係る冷凍イチゴ加工品は、下記(A)〜(C)を満たす。 The frozen strawberry processed product according to another embodiment of the present invention satisfies the following (A) to (C).
(A)直線運動により物質の荷重を測定できる装置を用いて、根元径2mmの針状プランジャーを用い、圧縮速度1mm/秒とし、かつ下記式(1)で規定されるクリアランスを75%とする条件にて測定される、品温−18℃の冷凍イチゴ加工品の荷重が100〜1000gである(ここで、測定対象の前記冷凍イチゴ加工品は、長径方向に半分に切断されたものであり、かつ、その切断面が測定テーブルに接した状態で該測定テーブル上に載せて測定される)。 (A) Using a device that can measure the load of a substance by linear motion, using a needle-like plunger with a root diameter of 2 mm, a compression speed of 1 mm / second, and a clearance defined by the following formula (1) as 75% The load of the processed frozen strawberry product at a product temperature of −18 ° C. is 100 to 1000 g (where the frozen strawberry product to be measured is cut in half in the major axis direction). And the measurement is performed by placing the cut surface on the measurement table in contact with the measurement table).
(B)直線運動により物質の荷重を測定できる装置を用いて、アングル30°のくさび型プランジャーを用い、圧縮速度10mm/秒とし、かつ下記式(1)で規定されるクリアランスを20%とする条件にて測定される、品温10℃に解凍した冷凍イチゴ加工品の荷重が900〜2000gである(ここで、測定対象の前記冷凍イチゴ加工品は、ホール状であり、かつ、長径方向が測定テーブルと水平となるように該測定テーブル上に載せて測定される)。 (B) Using a device that can measure the load of a substance by linear motion, using a wedge plunger with an angle of 30 °, a compression speed of 10 mm / sec, and a clearance defined by the following formula (1) as 20% The load of the frozen strawberry processed product thawed at a product temperature of 10 ° C. is 900 to 2000 g (here, the frozen strawberry processed product to be measured is in a hole shape and has a major axis direction) Is measured on the measurement table so as to be horizontal with the measurement table).
(C)糖度が25〜50度である。 (C) The sugar content is 25 to 50 degrees.
クリアランス(%)=(冷凍イチゴ加工品の高さ−プランジャーの移動距離)/冷凍イチゴ加工品の高さ×100 ・・・・・(1)
本発明の他の一態様に係る冷菓は、上記冷凍イチゴ加工品を用いる。
Clearance (%) = (height of frozen strawberry processed product-moving distance of plunger) / height of frozen strawberry processed product x 100 (1)
The frozen strawberry processed product is used for the frozen dessert according to another embodiment of the present invention.
上記冷凍果実加工品の製造方法によれば、上記工程1〜工程3を含むことにより、得られる冷凍果実加工品は、冷凍状態において氷結晶の大きさや果実組織の状態が適度にコントロールされる。したがって、上記冷凍果実加工品の製造方法によれば、冷凍状態において、生の果実のような食感を有する冷凍果実加工品を得ることができる。 According to the manufacturing method of the said frozen fruit processed goods, the magnitude | size of an ice crystal and the state of a fruit structure | tissue are moderately controlled in the frozen state in the frozen fruit processed goods obtained by including the said process 1-3. Therefore, according to the manufacturing method of the said frozen fruit processed goods, the frozen fruit processed goods which have a food texture like a raw fruit in a frozen state can be obtained.
また、上記冷凍イチゴ加工品によれば、上記(A)〜(C)を満たすことにより、冷凍状態において、生のイチゴのような食感を有する。 Moreover, according to the said frozen strawberry processed goods, it has food texture like a raw strawberry in a frozen state by satisfy | filling said (A)-(C).
以下、本発明の一実施形態に係る冷凍果実加工品の製造方法、冷凍イチゴ加工品、ならびにこれを用いた冷菓について具体的に説明する。なお、本明細書において、「部」は「質量部」を、「%」は「質量%」を意味する。 Hereinafter, a method for producing a processed frozen fruit product, a processed frozen strawberry product, and a frozen dessert using the same according to an embodiment of the present invention will be specifically described. In the present specification, “part” means “part by mass”, and “%” means “mass%”.
1.冷凍果実加工品の製造方法
本発明の一実施形態に係る冷凍果実加工品の製造方法は、果実を、その果実の糖度の1〜2倍の糖度のペクチンエステラーゼ含有水溶液に浸漬した状態で、該ペクチンエステラーゼ含有水溶液を含む反応系内を減圧する工程(以下、「工程1」とする。)と、前記ペクチンエステラーゼ含有水溶液から前記果実を取り出した後、該果実を糖含有水溶液に浸漬して該果実の糖度を25〜50度に調整する工程(以下、「工程2」とする。)と、前記糖含有水溶液から前記果実を取り出した後、該果実を凍結する工程(以下、「工程3」とする。)と、を含む。
1. Process for producing frozen fruit processed product A method for producing a frozen fruit processed product according to an embodiment of the present invention comprises the step of immersing a fruit in a pectinesterase-containing aqueous solution having a sugar content of 1 to 2 times the sugar content of the fruit. A step of reducing the pressure in the reaction system containing the pectinesterase-containing aqueous solution (hereinafter referred to as “step 1”), taking out the fruit from the pectinesterase-containing aqueous solution, immersing the fruit in a sugar-containing aqueous solution, A step of adjusting the sugar content of the fruit to 25 to 50 ° C. (hereinafter referred to as “Step 2”), and a step of freezing the fruit after removing the fruit from the sugar-containing aqueous solution (hereinafter referred to as “Step 3”). And).
生の果実を冷凍すると、果実中の水分が凍って硬くなるため、冷凍果実は通常、冷凍状態で食することが困難である。 When raw fruits are frozen, the water in the fruits freezes and hardens, so it is usually difficult to eat frozen fruits in a frozen state.
これに対して、本実施形態に係る冷凍果実加工品の製造方法によれば、上記工程1〜工程3を行うことにより、得られる冷凍果実加工品は、冷凍状態において氷結晶(果実を冷凍したときに果実中に形成される、果実中の水が凍って結晶化したもの)の大きさや果実組織の状態が適度にコントロールされる。これにより、冷凍状態において、生の果実のような食感、すなわち、瑞々しくて歯切れがよく、適度な硬さを有する食感(具体的には、果実を噛むと果皮が破けて内部から水分が弾け出すような食感)を有する冷凍果実加工品を得ることができる。 On the other hand, according to the manufacturing method of the frozen fruit processed goods which concern on this embodiment, the frozen fruit processed goods obtained by performing the said process 1-process 3 are ice crystals (frozen fruit in the frozen state) The size of the fruit and the state of the fruit tissue, which are sometimes formed in the fruit and the water in the fruit is frozen and crystallized, are moderately controlled. As a result, in a frozen state, the texture is like that of a raw fruit, that is, a fresh, crisp, and moderately hard texture (specifically, when the fruit is chewed, the skin peels off and the inside A frozen fruit processed product having a texture that allows water to escape can be obtained.
1.1.工程1
工程1は上述したように、果実を、その果実の糖度の1〜2倍の糖度のペクチンエステラーゼ(PME)含有水溶液に浸漬した状態で、該PME含有水溶液を含む反応系内を減圧する工程である。
1.1. Process 1
As described above, step 1 is a step of reducing the pressure in the reaction system containing the PME-containing aqueous solution while the fruit is immersed in a pectinesterase (PME) -containing aqueous solution having a sugar content of 1 to 2 times the sugar content of the fruit. is there.
1.1.1.果実の準備
本実施形態に係る冷凍果実加工品の製造方法で用いる果実としては、食用に適する果実であればよく、例えば、イチゴ、リンゴ、梨、洋梨、桃、パイナップル、イチジク、バナナ、マンゴー、パパイヤ等が挙げられる。本実施形態に係る冷凍果実加工品の製造方法に用いる果実は、主に植物の茎、葉、根茎を有する野菜と異なり、細胞膜及び細胞壁が共に脆いため、後述するペクチンエステラーゼ含有水溶液処理及び加糖処理を特定の方法で行わないと、冷凍状態において氷結晶の大きさや果実組織の状態が適度にコントロールされず、冷凍状態においても、生の果実のような食感を有する本発明の効果が得られない。
本実施形態に係る冷凍果実加工品の製造方法は、細胞膜及び細胞壁が脆い果実に特に有用であり、このような果実としては、例えば、イチゴ、桃が挙げられる。これらの果実を可食可能な状態に調製して使用するのが好ましい。例えば、イチゴであればヘタを取り、リンゴや桃であれば、皮を剥いて適当な大きさにカットする。
1.1.1. Preparation of fruit The fruit used in the method for producing a processed frozen fruit product according to the present embodiment may be any edible fruit, for example, strawberry, apple, pear, pear, peach, pineapple, fig, banana, mango, Examples include papaya. Unlike the vegetables having mainly plant stems, leaves, and rhizomes, the fruits used in the method for producing a processed frozen fruit product according to the present embodiment are both fragile in cell membrane and cell wall. If it is not carried out by a specific method, the size of ice crystals and the state of the fruit tissue are not adequately controlled in the frozen state, and the effect of the present invention having a texture like raw fruits can be obtained even in the frozen state. Absent.
The method for producing a processed frozen fruit product according to the present embodiment is particularly useful for a fruit having a fragile cell membrane and cell wall. Examples of such a fruit include strawberries and peaches. It is preferable to prepare and use these fruits in an edible state. For example, if it's a strawberry, take a sticker, and if it's an apple or peach, peel it and cut it into an appropriate size.
1.1.2.ペクチンエステラーゼ(PME)含有水溶液
本実施形態に係る冷凍果実加工品の製造方法においては、PME含有水溶液に果実を浸漬することで、冷凍状態における果実細胞壁の硬度を増加させることができる。
1.1.2. Pectinesterase (PME) -containing aqueous solution In the method for producing a processed frozen fruit product according to this embodiment, the hardness of the fruit cell wall in the frozen state can be increased by immersing the fruit in the PME-containing aqueous solution.
PME含有水溶液に用いるPMEは、ペクチニン酸のメチルエステル結合を加水分解して、ペクチン酸及びメチルアルコールを生成する反応を触媒する酵素である。PMEは植物由来でも、微生物由来でも、あるいは遺伝子組換により調製されたものであってもよい。更に、PMEは、精製したものであってもよいし、粗精製品であってもよい。粗精製品としては、例えば、PMEを含有する植物組織の抽出物や微生物の培養液等を挙げることができる。 PME used in the PME-containing aqueous solution is an enzyme that catalyzes a reaction that hydrolyzes the methyl ester bond of pectinic acid to produce pectic acid and methyl alcohol. PME may be plant-derived, microorganism-derived, or prepared by genetic recombination. Further, the PME may be a purified product or a crude product. Examples of the crude product include an extract of plant tissue containing PME and a culture solution of microorganisms.
PME含有水溶液におけるPMEの濃度は果実100gに対して、酵素に含まれる蛋白質換算で通常0.0005〜10質量%、好ましくは0.001〜3質量%であり、酵素の力価で表示すると、1〜1000P.E.U.、好ましくは5〜300P.E.U.である。尚、1mmol当量の酸を1分間に生産する酵素の力価を1P.E.U.とする。 The concentration of PME in the PME-containing aqueous solution is usually 0.0005 to 10% by mass, preferably 0.001 to 3% by mass in terms of protein contained in the enzyme with respect to 100 g of fruit. 1-1000P. E. U. , Preferably 5 to 300 p. E. U. It is. In addition, the titer of the enzyme which produces 1 mmol equivalent of acid in 1 minute is 1P. E. U. And
果実のPME含有水溶液への浸漬処理により冷凍状態における果実細胞壁の硬度を増加させるためには、果実に含まれているカルシウムイオン等の2価のカチオンで充分な場合もあるが、不十分である場合には、PME含有水溶液に2価のカチオンを添加することが好ましい。 In order to increase the hardness of the fruit cell wall in a frozen state by immersing the fruit in a PME-containing aqueous solution, a divalent cation such as calcium ion contained in the fruit may be sufficient, but is insufficient. In some cases, it is preferable to add a divalent cation to the PME-containing aqueous solution.
2価のカチオンとしては、例えば、塩化カルシウム、酢酸カルシウム、醗酵L型乳酸カルシウム、合成乳酸カルシウム、グルコン酸カルシウム、第一リン酸カルシウム、リンゴ酸カルシウム、硫酸カルシウム、水酸化カルシウム、クエン酸カルシウム、第二リン酸カルシウム、第三リン酸カルシウム、骨粉、炭酸カルシウム、貝殼粉、卵殻粉などをあげることができるが、清水への溶解度が高くてカルシウム含量が多い点から、塩化カルシウム、乳酸カルシウム、グルコン酸カルシウムが好ましい。 Examples of the divalent cation include calcium chloride, calcium acetate, fermentation L-type calcium lactate, synthetic calcium lactate, calcium gluconate, monobasic calcium phosphate, calcium malate, calcium sulfate, calcium hydroxide, calcium citrate, second Examples thereof include calcium phosphate, tricalcium phosphate, bone powder, calcium carbonate, shellfish powder, and eggshell powder. Of these, calcium chloride, calcium lactate, and calcium gluconate are preferred because of their high solubility in fresh water and high calcium content.
PME含有水溶液中の2価カチオンの濃度は、通常は、0.1〜6重量%。好ましくは0.2〜1重量%になるように調製する。6重量%より2価カチオン塩濃度が高いと、果実に苦みがつく場合が多く、また、0.1重量%より2価カチオン塩濃度が低いと効果があまり期待できない。 The concentration of the divalent cation in the PME-containing aqueous solution is usually 0.1 to 6% by weight. Preferably, it is prepared to be 0.2 to 1% by weight. When the divalent cation salt concentration is higher than 6% by weight, the fruit often becomes bitter, and when the divalent cation salt concentration is lower than 0.1% by weight, the effect cannot be expected.
本実施形態に係る冷凍果実加工品の製造方法において、PME含有水溶液の糖度は、果実の糖度の1〜2倍、好ましくは1.01〜2倍の糖度に調整する。PME含有水溶液の糖度を果実の糖度の1〜2倍に調整することにより、果実の組織を構成する細胞へのPME含有水溶液の浸透と当該細胞の内部から外部への水の溶出とのバランスが適度に保たれるため、細胞の膨張による組織の破壊を防ぐことができる。これにより、後述する果実の糖含有水溶液への浸漬処理及び冷凍処理がなされた場合の組織の破壊とそれにともなう冷凍状態の果実の食感の低下を防止することができる。 In the method for producing a processed frozen fruit product according to this embodiment, the sugar content of the PME-containing aqueous solution is adjusted to 1 to 2 times, preferably 1.0 to 2 times the sugar content of the fruit. By adjusting the sugar content of the PME-containing aqueous solution to 1 to 2 times the sugar content of the fruit, there is a balance between the penetration of the PME-containing aqueous solution into the cells constituting the fruit tissue and the elution of water from the inside of the cells to the outside. Since it is kept moderate, tissue destruction due to cell expansion can be prevented. Thereby, destruction of the structure | tissue when the immersion process to the saccharide-containing aqueous solution of the fruit mentioned later and freezing process are made, and the fall of the food texture of the frozen state accompanying it can be prevented.
ここで、PME含有水溶液の糖度が果実の糖度の1倍未満である場合、PME含有水溶液が果実の組織内部に過度に侵入し、果実の組織を構成する各細胞をふうせんのように膨張させることにより細胞が損傷し、その結果、組織にダメージが生じることがある。このことが、後述する果実の糖含有水溶液への浸漬処理及び冷凍処理において、果実の組織の破壊ならびにそれにともなう冷凍状態の果実の食感の低下を誘引する。 Here, when the sugar content of the PME-containing aqueous solution is less than 1 times the sugar content of the fruit, the PME-containing aqueous solution excessively penetrates into the fruit tissue and causes each cell constituting the fruit tissue to expand like a balloon. Can damage the cells, resulting in damage to the tissue. This induces the destruction of the fruit tissue and the accompanying decrease in the texture of the frozen fruit in the immersion treatment and freezing treatment of the fruit in the sugar-containing aqueous solution described later.
すなわち、果実は一般に、野菜等と異なり組織が弱いため、PME含有水溶液の糖度が果実の糖度の1倍未満である場合、上述したように、果実組織にダメージが生じることにより、後述する果実の糖含有水溶液への浸漬処理及び冷凍処理において、果実組織の激しい破壊を誘引する。 That is, since fruits generally have weak tissues unlike vegetables and the like, when the sugar content of the PME-containing aqueous solution is less than 1 times the sugar content of the fruits, as described above, damage to the fruit tissues causes damage of the fruits described later. In the immersion treatment and freezing treatment in the sugar-containing aqueous solution, it induces severe destruction of the fruit tissue.
一方、PME含有水溶液の糖度が果実の糖度の2倍を超える場合、果実の組織を構成する各細胞から外部に過度に水が流出するため、細胞が収縮し、その結果、組織にダメージが生じる。このことが、後述する果実の糖含有水溶液への浸漬処理及び冷凍処理において、果実の組織の破壊ならびにそれにともなう冷凍状態の果実の食感の低下を誘引する。 On the other hand, when the sugar content of the PME-containing aqueous solution exceeds twice the sugar content of the fruit, excessive water flows out from each cell constituting the fruit tissue, so that the cell contracts, resulting in damage to the tissue. . This induces the destruction of the fruit tissue and the accompanying decrease in the texture of the frozen fruit in the immersion treatment and freezing treatment of the fruit in the sugar-containing aqueous solution described later.
果実及びPME含有水溶液の糖度は市販の糖度計によって測定することができる。PME含有水溶液の糖度は、例えば、糖度を上げることができる後述の糖類等の水溶性物質を配合することにより調整することができる。 The sugar content of the fruit and the PME-containing aqueous solution can be measured with a commercially available sugar content meter. The sugar content of the PME-containing aqueous solution can be adjusted, for example, by blending a water-soluble substance such as a saccharide described later that can increase the sugar content.
本実施形態に係る冷凍果実加工品の製造方法において、PME含有水溶液を含む反応系内(容器内)を減圧する際の圧力は、好ましくは1〜650mmHgであり、より好ましくは5〜400mmHg、更に好ましくは10〜100mmHgである。減圧する時間は、果実の大きさにもよるが、PMEが果実に充分に浸透して作用させる点から、好ましくは3分以上、より好ましくは5分以上であり、処理時間が長すぎると製造効率が低くなるため、好ましくは24時間以内、より好ましくは3時間以内である。 In the method for producing a processed frozen fruit product according to the present embodiment, the pressure when reducing the pressure in the reaction system (in the container) containing the PME-containing aqueous solution is preferably 1 to 650 mmHg, more preferably 5 to 400 mmHg, and further Preferably it is 10-100 mmHg. Although the time for depressurization depends on the size of the fruit, it is preferably 3 minutes or more, more preferably 5 minutes or more from the viewpoint that PME sufficiently penetrates and acts on the fruit. Since efficiency becomes low, it is preferably within 24 hours, more preferably within 3 hours.
また、工程1におけるPME含有水溶液の温度は、PMEが十分に活性を発現させることができる温度であることが好ましく、例えば、10〜50℃である。 Moreover, it is preferable that the temperature of the PME containing aqueous solution in the process 1 is a temperature which PME can fully express activity, for example, is 10-50 degreeC.
1.2.工程2
工程2は上述したように、工程1の後、PME含有水溶液から果実を取り出した後、該果実を糖含有水溶液に浸漬して該果実の糖度を25〜50度、好ましくは25〜40度に調整する工程である。工程2において、糖含有水溶液に浸漬して該果実の糖度を25〜50度、好ましくは25〜40度に調整することにより、冷凍状態でも生の果実に近い適度な硬さを有する果実を得ることができる。また、工程1において果実にPMEを作用させた後、糖含有水溶液に該果実を浸漬することにより、果実組織が破壊され難い。ここで、工程1を行わずに工程2及び工程3を行って得られた冷凍果実加工品は、冷凍状態においてやわらかすぎて生の果実と比較して食感が悪い。
1.2. Process 2
As described above, in Step 2, after removing the fruit from the PME-containing aqueous solution after Step 1, the fruit is immersed in the sugar-containing aqueous solution so that the sugar content of the fruit is 25 to 50 degrees, preferably 25 to 40 degrees. It is a process of adjusting. In step 2, by immersing in a sugar-containing aqueous solution and adjusting the sugar content of the fruit to 25 to 50 degrees, preferably 25 to 40 degrees, a fruit having an appropriate hardness close to raw fruit even in a frozen state is obtained. be able to. Moreover, after making PME act on a fruit in the process 1, a fruit structure | tissue is hard to be destroyed by immersing this fruit in sugar containing aqueous solution. Here, the frozen fruit processed product obtained by performing step 2 and step 3 without performing step 1 is too soft in the frozen state and has a poor texture compared to raw fruits.
ここで、糖含有水溶液の糖度が25度未満であると、冷凍状態で氷結晶が大きくなるため、硬い冷凍果実加工品が得られる場合があり、一方、50度を超えると、氷結晶がごく微小に形成されるか、あるいは、ほとんど形成されないため、食感が軟らかくなったり、糖液が組織内に浸透する際に組織を壊したりする場合がある。 Here, if the sugar content of the sugar-containing aqueous solution is less than 25 degrees, ice crystals become large in the frozen state, so that a hard frozen fruit processed product may be obtained. On the other hand, if the sugar content exceeds 50 degrees, ice crystals are extremely small. Since it is formed minutely or hardly formed, the texture may become soft, or the tissue may be broken when the sugar solution penetrates into the tissue.
果実を糖含有水溶液に浸漬して該果実の糖度を25〜50度、好ましくは25〜40度に調整するには、該果実を糖度25〜70度、好ましくは糖度25〜60度の糖含有水溶液に浸漬すればよい。糖含有水溶液の糖度は市販の糖度計によって測定することができる。 In order to adjust the sugar content of the fruit to 25 to 50 degrees, preferably 25 to 40 degrees by immersing the fruit in a sugar-containing aqueous solution, the fruit contains a sugar having a sugar content of 25 to 70 degrees, preferably 25 to 60 degrees. What is necessary is just to immerse in aqueous solution. The sugar content of the sugar-containing aqueous solution can be measured with a commercially available sugar content meter.
糖度25〜70度の糖含有水溶液を調製するためには、例えば糖がショ糖である場合、水100gに33〜233gのショ糖を添加することにより、糖含有水溶液を調製することができる。 In order to prepare a sugar-containing aqueous solution having a sugar content of 25 to 70 degrees, for example, when the sugar is sucrose, the sugar-containing aqueous solution can be prepared by adding 33 to 233 g of sucrose to 100 g of water.
1.2.1.糖含有水溶液
糖含有水溶液は、例えば糖類等の糖度を上げることができる水溶性物質を配合することにより調整することができる。このような水溶性物質としては、風味が良好である点で、好ましくは水溶性の糖類が挙げられる。水溶性の糖類としては、例えば、グルコース、ソルビトール、シュクロース、マルトース、ラクチトール、トレハロース等の他、澱粉を加水分解して作製したデキストリンや、その還元物である還元デキストリン等が挙げられる。ここで、デキストリンとしては、デキストリン、澱粉糖化物、澱粉分解物、澱粉加水分解物等の名称で市販されているものを用いることができ、還元デキストリンとしては、還元デキストリン、デキストリンアルコール、糖アルコール等の名称で市販されているものを用いることができる。
1.2.1. Sugar-containing aqueous solution The sugar-containing aqueous solution can be prepared by, for example, blending a water-soluble substance capable of increasing the sugar content such as sugar. Such a water-soluble substance is preferably a water-soluble saccharide from the viewpoint of good flavor. Examples of the water-soluble saccharide include glucose, sorbitol, sucrose, maltose, lactitol, trehalose and the like, dextrin prepared by hydrolyzing starch, and reduced dextrin as a reduced product thereof. Here, as the dextrin, commercially available products such as dextrin, starch saccharified product, starch decomposed product, starch hydrolyzed product can be used, and reduced dextrin includes reduced dextrin, dextrin alcohol, sugar alcohol, etc. What is marketed with the name of can be used.
1.2.2.浸漬処理
本実施形態に係る冷凍果実加工品の製造方法において、糖含有水溶液に果実を浸漬させる時間は、果実の大きさにもよるが、糖類が果実に充分に浸透させるためには、好ましくは30分以上、より好ましくは1時間以上である。このように、浸漬処理を充分な時間行うことにより、糖液の糖度と果実の糖度をほぼ同じにすることができる。なお、浸漬処理の時間が長すぎると製造効率が低くなることから、浸漬処理を行う時間は好ましくは24時間以内、より好ましくは3時間以内である。
1.2.2. Immersion treatment In the method for producing a processed frozen fruit product according to the present embodiment, the time for immersing the fruit in the sugar-containing aqueous solution depends on the size of the fruit. 30 minutes or longer, more preferably 1 hour or longer. Thus, by performing the immersion treatment for a sufficient time, the sugar content of the sugar solution and the sugar content of the fruit can be made substantially the same. In addition, since manufacturing efficiency will become low when the time of immersion treatment is too long, the time for performing immersion treatment is preferably within 24 hours, more preferably within 3 hours.
また、本実施形態に係る冷凍果実加工品の製造方法において、糖含有水溶液に果実を浸漬させる際、果実の品温が1〜95℃になるよう設定することが好ましく、5〜60℃に設定することがより好ましい。ここで、果実の品温が1℃未満であると、氷結晶が発生し浸透が進まない場合があり、一方、95℃を超えると、果実の香味が損なわれる場合がある。 Moreover, in the manufacturing method of the frozen fruit processed goods which concern on this embodiment, when immersing a fruit in sugar containing aqueous solution, it is preferable to set so that the product temperature of a fruit may be 1-95 degreeC, and set to 5-60 degreeC More preferably. Here, if the product temperature of the fruit is less than 1 ° C., ice crystals may be generated and penetration may not proceed, whereas if it exceeds 95 ° C., the flavor of the fruit may be impaired.
1.3.工程3
工程3は上述したように、工程2の後、糖含有水溶液から果実を取り出した後、果実を凍結する工程である。
1.3. Process 3
As described above, step 3 is a step of freezing the fruit after removing the fruit from the sugar-containing aqueous solution after step 2.
果実の凍結は、工程1及び2を行った後の果実を、凍結機を用いて条件を適宜調節して行えばよい。例えば、−60〜−15℃程度の雰囲気温度中で、風速1〜40m/sで10分〜3時間程度果実を静置することにより、冷凍果実加工品が得られる。 The freezing of the fruit may be performed by appropriately adjusting the conditions of the fruit after performing Steps 1 and 2 using a freezer. For example, a frozen fruit processed product can be obtained by allowing the fruit to stand for about 10 minutes to 3 hours at an air speed of 1 to 40 m / s in an atmospheric temperature of about −60 to −15 ° C.
得られた冷凍果実加工品は、食感や風味の低下を防ぐ点から、雰囲気温度が−18℃以下で保存することが好ましい。−18℃以下で保存した場合、例えば、2年以下程度保存しても良好な品位を保つことができる。 The obtained frozen fruit processed product is preferably stored at an atmospheric temperature of −18 ° C. or lower from the viewpoint of preventing the texture and flavor from being lowered. When stored at −18 ° C. or lower, for example, good quality can be maintained even when stored for about 2 years or less.
2.冷凍イチゴ加工品
本発明の一実施形態に係る冷凍イチゴ加工品は、下記(A)〜(C)を満たす。
2. Frozen strawberry processed product The frozen strawberry processed product according to one embodiment of the present invention satisfies the following (A) to (C).
(A)直線運動により物質の荷重を測定できる装置を用いて、根元径2mmの針状プランジャーを用い、圧縮速度1mm/秒とし、かつ下記式(1)で規定されるクリアランスを75%とする条件にて測定される、品温−18℃の冷凍イチゴ加工品の荷重が100〜1000g、好ましくは100〜500gである(ここで、測定対象の前記冷凍イチゴ加工品は、長径方向に半分に切断されたものであり、かつ、その切断面が測定テーブルに接した状態で該測定テーブル上に載せて測定される)。 (A) Using a device that can measure the load of a substance by linear motion, using a needle-like plunger with a root diameter of 2 mm, a compression speed of 1 mm / second, and a clearance defined by the following formula (1) as 75% The load of the processed frozen strawberry product at a product temperature of −18 ° C. is 100 to 1000 g, preferably 100 to 500 g (here, the processed frozen strawberry product to be measured is half in the major axis direction). And is measured by placing it on the measurement table in a state where the cut surface is in contact with the measurement table).
(B)直線運動により物質の荷重を測定できる装置を用いて、アングル30°のくさび型プランジャーを用い、圧縮速度10mm/秒とし、かつ下記式(1)で規定されるクリアランスを20%とする条件にて測定される、品温10℃に解凍した冷凍イチゴ加工品の荷重が900〜2000g、好ましくは100〜500gである(ここで、測定対象の前記冷凍イチゴ加工品は、ホール状であり、かつ、長径方向が測定テーブルと水平となるように該測定テーブル上に載せて測定される)。 (B) Using a device that can measure the load of a substance by linear motion, using a wedge plunger with an angle of 30 °, a compression speed of 10 mm / sec, and a clearance defined by the following formula (1) as 20% The load of the frozen strawberry processed product thawed at 10 ° C. is 900 to 2000 g, preferably 100 to 500 g (where the frozen strawberry processed product to be measured is in a hole shape) And is measured on the measurement table so that the major axis direction is horizontal to the measurement table).
(C)糖度が25〜50度である。 (C) The sugar content is 25 to 50 degrees.
クリアランス(%)=〔(冷凍イチゴ加工品の高さ−プランジャーの移動距離)/冷凍イチゴ加工品の高さ〕×100 ・・・・・(1)
なお、上記(A)及び(B)において、「長径方向」とは、果実(冷凍イチゴ加工品)のヘタの中心から果実の尖端への方向をいう。
Clearance (%) = [(height of frozen strawberry processed product−movement distance of plunger) / height of frozen strawberry processed product] × 100 (1)
In the above (A) and (B), the “major axis direction” refers to the direction from the center of the fruit (frozen strawberry processed product) to the tip of the fruit.
また、上記式(1)において、「冷凍イチゴ加工品の高さ」とは、測定装置の測定テーブルの上面からイチゴの最大高さまでの距離を意味し、「プランジャーの移動距離」とは、測定装置の測定テーブルの上面と垂直方向におけるプランジャーの移動距離を意味する。 In the above formula (1), “the height of the processed frozen strawberry product” means the distance from the upper surface of the measurement table of the measuring device to the maximum height of the strawberry, and “the movement distance of the plunger” It means the movement distance of the plunger in the direction perpendicular to the upper surface of the measurement table of the measuring device.
本実施形態に係る冷凍イチゴ加工品によれば、上記(A)〜(C)を満たすことにより、冷凍状態において、生の果実のような食感(すなわち、瑞々しく、適度な硬さを有する食感)を有する。 According to the frozen strawberry processed product according to the present embodiment, by satisfying the above (A) to (C), in the frozen state, a texture like a fresh fruit (that is, fresh and moderate hardness) Have a texture).
本実施形態に係る冷凍イチゴ加工品は、上述した冷凍果実加工品の製造方法によって製造が可能である。 The frozen strawberry processed product according to this embodiment can be manufactured by the above-described method for manufacturing a frozen fruit processed product.
2.1.(A)
本実施形態に係る冷凍イチゴ加工品において、上記(A)における「品温−18℃の冷凍イチゴ加工品の荷重が100〜1000gである」ことは、冷凍状態(品温−18℃)で食べることができる程度の硬さであることを意味する。すなわち、上記(A)における荷重は、冷凍状態で冷凍イチゴ加工品を食する場合を想定して測定される値である。ここで、−18℃という温度は、冷凍加工食品の管理温度が−18℃以下に設定されていることによる。
2.1. (A)
In the processed frozen strawberry product according to the present embodiment, the fact that “the load of the processed frozen strawberry product at −18 ° C. is 100 to 1000 g” in (A) above is eaten in a frozen state (product temperature −18 ° C.). It means that it is hard enough. That is, the load in the above (A) is a value measured on the assumption that the processed frozen strawberry product is eaten in a frozen state. Here, the temperature of −18 ° C. is because the management temperature of the frozen processed food is set to −18 ° C. or lower.
上記荷重が100g未満である場合、軟らかすぎて食感が悪く、一方、1000gを超えると、硬すぎて食べるのが困難である。 If the load is less than 100 g, the texture is too soft and the texture is poor, while if it exceeds 1000 g, it is too hard to eat.
なお、上記(A)における荷重は、後述する実施例記載の方法によって測定することができる。 In addition, the load in said (A) can be measured by the method of the Example description later mentioned.
また、品温−18℃の冷凍イチゴ加工品をホール状のまま測定テーブル上に載せて測定しようとすると、該冷凍イチゴ加工品は冷凍状態にあるため、表面が滑らかであり、測定テーブル上を滑りやすい。このため、上記(A)において、長径方向に半分に切断された冷凍イチゴ加工品を測定対象とし、かつ、その切断面が測定テーブルに接した状態で冷凍イチゴ加工品を該測定テーブル上に載せて荷重を測定することにより、測定時にプランジャーが測定対象に触れた際に、該冷凍イチゴ加工品が測定テーブル上を移動するのを防止することができる。これにより、安定した測定を行うことができる。 In addition, when a frozen strawberry processed product having a product temperature of −18 ° C. is placed in a hole shape on a measurement table for measurement, the frozen strawberry processed product is in a frozen state, so the surface is smooth and Slippery. For this reason, in (A) above, the frozen strawberry processed product cut in half in the major axis direction is the measurement object, and the frozen strawberry processed product is placed on the measurement table in a state where the cut surface is in contact with the measurement table. By measuring the load, it is possible to prevent the processed frozen strawberry product from moving on the measurement table when the plunger touches the measurement object during measurement. Thereby, stable measurement can be performed.
2.2.(B)
本実施形態に係る冷凍イチゴ加工品において、上記(A)における「品温10℃に解凍した冷凍イチゴ加工品の荷重が900〜2000g」ことは、口の中で溶けたとき(品温10℃)に、果肉の組織がしっかりしていて歯切れのある生の果実のような食感であることを意味する。すなわち、上記(B)における荷重は、冷凍イチゴ加工品を冷凍状態で食して口の中で溶けた場合を想定して測定される値である。ここで、10℃という温度は、冷凍加工食品がほぼ全て口の中で溶けた状態である温度である。
2.2. (B)
In the frozen strawberry processed product according to the present embodiment, the fact that “the load of the frozen strawberry processed product thawed at 10 ° C. in the product (A)” is 900 to 2000 g when melted in the mouth (product temperature 10 ° C. ) Means that the texture of the pulp is firm and crisp like a crisp raw fruit. That is, the load in (B) is a value measured assuming that the frozen strawberry processed product is eaten in a frozen state and melted in the mouth. Here, the temperature of 10 ° C. is a temperature at which almost all the frozen processed food is melted in the mouth.
上記荷重が900〜2000gであることにより、冷凍状態の冷凍イチゴ加工品を食べて口の中で溶けた場合に生イチゴの食感に近い適度な食感となる。 When the load is 900 to 2000 g, when a frozen frozen strawberry processed product is eaten and melted in the mouth, an appropriate texture close to that of raw strawberry is obtained.
なお、上記(B)における荷重は、後述する実施例記載の方法によって測定することができる。 In addition, the load in said (B) can be measured by the method of the Example description later mentioned.
また、上記(B)において、測定対象の冷凍イチゴ加工品は品温10℃であるため、品温−18℃の冷凍イチゴ加工品と比較して、表面の滑らかさが低い。このため、上記(B)において、測定対象の冷凍イチゴ加工品がホール状であっても、測定テーブル上で安定した測定を行うことができる。 Moreover, in the said (B), since the frozen strawberry processed goods of a measuring object are 10 degreeC of article | item temperature, compared with the frozen strawberry processed goods of article | item temperature -18 degreeC, the surface smoothness is low. For this reason, in (B) above, stable measurement can be performed on the measurement table even if the processed frozen strawberry product has a hole shape.
2.3.(C)
本実施形態に係る冷凍イチゴ加工品の糖度は25〜50度、好ましくは25〜40度である。生のイチゴの糖度は一般に7〜15度程度であり、本実施形態に係る冷凍イチゴ加工品は、糖度を生のイチゴよりも高い範囲(25〜50度)に調整されている。
2.3. (C)
The sugar content of the frozen strawberry processed product according to the present embodiment is 25 to 50 degrees, preferably 25 to 40 degrees. The sugar content of raw strawberries is generally about 7 to 15 degrees, and the processed frozen strawberry product according to the present embodiment has a sugar content adjusted to a range higher than that of raw strawberries (25 to 50 degrees).
本発明において、糖度は市販の糖度計(例えば、手持屈折計((株)アタゴ製))によって測定することができる。 In the present invention, the sugar content can be measured by a commercially available sugar content meter (for example, a hand-held refractometer (manufactured by Atago Co., Ltd.)).
本実施形態に係る冷凍イチゴ加工品によれば、糖度を25〜50度、好ましくは25〜40度とすることにより、冷凍状態において、冷凍状態において、適度な硬さが維持されて、生のイチゴに近い良好な食感を有することができる。 According to the frozen strawberry processed product according to this embodiment, by setting the sugar content to 25 to 50 degrees, preferably 25 to 40 degrees, moderate hardness is maintained in the frozen state in the frozen state, It can have a good texture close to that of strawberries.
2.4.用途
本実施形態に係る冷凍イチゴ加工品は、冷凍状態で様々な食品に用いることができる。
2.4. Applications The frozen strawberry processed product according to the present embodiment can be used for various foods in a frozen state.
本実施形態に係る冷凍イチゴ加工品は、例えば冷菓に好適に用いることができる。冷菓としては、例えば、JAS(日本農林規格)でアイスクリーム(乳固形分15%以上、乳脂肪分8%以上)、アイスミルク(乳固形分8%以上、乳脂肪分3%以上)、ラクトアイス(乳固形分3%以上、乳脂肪分規定なし)とされるアイスクリーム類、及び氷菓と呼ばれるアイスキャンデー、かき氷、かち割り氷、シャーベットなどが挙げられる。 The frozen strawberry processed product according to the present embodiment can be suitably used for, for example, frozen desserts. As frozen desserts, for example, ice cream (milk solid content 15% or more, milk fat content 8% or more), ice milk (milk solid content 8% or more, milk fat content 3% or more), lact ice Ice creams (milk solid content of 3% or more, milk fat content not specified), ice candy called ice confectionery, shaved ice, cracked ice, sherbet and the like can be mentioned.
冷菓への使用方法としては、例えば、冷菓の中に含有させたり、冷菓の上にトッピングしたりして用いる方法が挙げられる。 Examples of the method of using the frozen dessert include a method of using it in the frozen dessert or topping the frozen dessert.
あるいは、本実施形態に係る冷凍イチゴ加工品は、解凍後に食する冷凍ケーキ等に用いてよく、また、本実施形態に係る冷凍イチゴ加工品を解凍した後、様々な食品に用いてもよい。例えば、本実施形態に係る冷凍イチゴ加工品をケーキのトッピング用途として、イチゴソース又はイチゴジャムの原料として用いることもできる。 Alternatively, the frozen strawberry processed product according to the present embodiment may be used for a frozen cake or the like to be eaten after thawing, or may be used for various foods after thawing the frozen strawberry processed product according to the present embodiment. For example, the frozen strawberry processed product according to the present embodiment can be used as a raw material for strawberry sauce or strawberry jam as a topping application for cakes.
3.実施例
以下、実施例によって本発明をさらに詳細に説明するが、本発明は実施例に限定されない。
3. Examples Hereinafter, the present invention will be described in more detail by way of examples. However, the present invention is not limited to the examples.
3.1.実施例1(冷凍イチゴ加工品の調製)
3.1.1.原料果実の処理
果実として生のイチゴ(糖度10度)(原料)を用意した。この生のイチゴを水洗いした後、ヘタを包丁でカットして取り除いた。糖度は生のイチゴを押しつぶして粉砕し、その粉砕物について手持屈折計MASTER α((株)アタゴ製)を用いて測定した。
3.1. Example 1 (Preparation of processed frozen strawberry products)
3.1.1. Raw fruit treatment Raw strawberry (sugar content 10 degrees) (raw material) was prepared as a fruit. The raw strawberries were washed with water, and then the cuts were removed with a knife. The sugar content was crushed by crushing raw strawberries, and the pulverized product was measured using a hand-held refractometer MASTER α (manufactured by Atago Co., Ltd.).
3.1.2.冷凍イチゴ加工品の製造
まず、PME含有水溶液を調製した。つまり、撹拌タンクに、ショ糖12部及び清水87部、更に、PMEを投入して撹拌混合して、糖度が12度のペクチンエステラーゼ(PME)含有水溶液を調製した。PMEの投入量は、後述する浸漬処理において、イチゴ100gに対して50P.E.U.となるようにした。
3.1.2. Manufacture of frozen strawberry processed product First, a PME-containing aqueous solution was prepared. That is, 12 parts of sucrose and 87 parts of fresh water and further PME were added to the stirring tank and mixed by stirring to prepare a pectinesterase (PME) -containing aqueous solution having a sugar content of 12 degrees. The amount of PME input was 50 P. per 100 g of strawberries in the immersion treatment described below. E. U. It was made to become.
次に、減圧処理タンク(反応系)にPME含有水溶液100部及び生のイチゴ100部を投入し、タンク内を75mmHgに減圧した後、10分間保持して減圧処理した。なお、減圧処理中、イチゴはPME含有水溶液中に完全に浸漬されていた。減圧処理後、ザルでイチゴとPME水溶液とを分離し、イチゴをPME水溶液から取り出した。 Next, 100 parts of the PME-containing aqueous solution and 100 parts of raw strawberries were put into a reduced pressure treatment tank (reaction system), the inside of the tank was decompressed to 75 mmHg, and then decompressed by holding for 10 minutes. During the decompression process, the strawberry was completely immersed in the aqueous solution containing PME. After the decompression treatment, the strawberry and the PME aqueous solution were separated by a colander, and the strawberry was taken out from the PME aqueous solution.
続いて、二重釜に糖度65度の糖含有水溶液(ショ糖65部と清水35部を混合したもの)100部と前記減圧処理後のイチゴ100部とを投入して、イチゴを糖含有水溶液に浸漬した。加温を開始し、品温90℃になるまで加熱した。品温90℃に達温した後、加温された糖含有水溶液及びイチゴを二重釜から容器に移し、10℃の冷蔵庫で保管し浸漬処理を継続した。浸漬開始から10時間後、ザルでイチゴと糖液を分離して、イチゴを糖含有水溶液から取り出した。 Subsequently, 100 parts of a sugar-containing aqueous solution having a sugar content of 65 degrees (mixed with 65 parts of sucrose and 35 parts of fresh water) and 100 parts of the strawberry after the reduced pressure treatment are added to the double pot, and the strawberry is added to the sugar-containing aqueous solution. Soaked in. Heating was started and heated until the product temperature reached 90 ° C. After reaching the product temperature of 90 ° C., the heated sugar-containing aqueous solution and strawberry were transferred from the double kettle to a container and stored in a refrigerator at 10 ° C. to continue the immersion treatment. Ten hours after the start of soaking, the strawberry and sugar solution were separated in a colander, and the strawberry was taken out of the sugar-containing aqueous solution.
更に、凍結機を用いて、−30℃、風速2〜3m/sの条件で前記浸漬処理後のイチゴを凍結させて、冷凍イチゴ加工品を製造した。なお、PME含有水溶液及び糖含有水溶液の糖度は、手持屈折計MASTER α((株)アタゴ製)により測定した。 Furthermore, using the freezer, the strawberry after the said immersion process was frozen on the conditions of -30 degreeC and the wind speed of 2-3 m / s, and the frozen strawberry processed goods were manufactured. The sugar content of the PME-containing aqueous solution and the sugar-containing aqueous solution was measured with a handheld refractometer MASTER α (manufactured by Atago Co., Ltd.).
3.2.実施例2(冷凍リンゴ加工品の調製)
果実として、皮を剥いて芯を取り除き、3cm角にカットした生のリンゴ(原料)を用意した。この生のリンゴの糖度は8度であった。実施例1において、果実としてこの生リンゴを用い、更に、PME含有水溶液の糖度を12度に調整した他は実施例1と同様にして、冷凍リンゴ加工品を製造した。
3.2. Example 2 (Preparation of processed frozen apples)
A raw apple (raw material) cut into a 3 cm square was peeled off as a fruit to remove the core. The sugar content of this raw apple was 8 degrees. In Example 1, a processed frozen apple was produced in the same manner as in Example 1 except that this raw apple was used as a fruit and the sugar content of the PME-containing aqueous solution was adjusted to 12 degrees.
3.3.実施例3(冷凍桃加工品の調製)
果実として、皮を剥いて種を取り除き、3cm角にカットした生の桃(原料)を用意した。この生の桃の糖度は15度であった。実施例1において、果実としてこの桃を用い、更に、PME含有水溶液の糖度を18度に調整した他は実施例1と同様にして、冷凍桃加工品を製造した。
3.3. Example 3 (Preparation of frozen peach processed product)
As a fruit, a raw peach (raw material) was prepared by peeling the skin, removing the seeds, and cutting into 3 cm square. The sugar content of this raw peach was 15 degrees. A processed frozen peach product was produced in the same manner as in Example 1 except that this peach was used as a fruit in Example 1 and the sugar content of the PME-containing aqueous solution was adjusted to 18 degrees.
3.4.実施例4(冷凍イチゴ加工品の調製)
糖度40度の糖含有水溶液を使用したこと以外は実施例1と同様の方法にて、冷凍イチゴ加工品を製造した。
3.4. Example 4 (Preparation of frozen strawberry processed product)
A processed frozen strawberry product was produced in the same manner as in Example 1 except that a sugar-containing aqueous solution having a sugar content of 40 degrees was used.
3.5.試験例1
3.5.1.荷重の測定
本試験例においては、荷重を以下の条件で測定した。
3.5. Test example 1
3.5.1. Measurement of load In this test example, the load was measured under the following conditions.
(測定機器)
荷重の測定は、テクスチャーアナライザー(TA.XT plus)及び温度コントロールキャビネット(TC/LN2)を用いて行った。また、果実の品温は、果肉の表面から約5mm程度の位置に温度熱伝対を設置して測定された。
(measuring equipment)
The load was measured using a texture analyzer (TA.XT plus) and a temperature control cabinet (TC / LN2). Moreover, the product temperature of the fruit was measured by installing a thermocouple at a position of about 5 mm from the surface of the pulp.
また、品温−18℃の冷凍果実加工品の荷重((A)で規定される荷重)を測定するためのプランジャーとして、2 mm diameter Stainless Steel Needle probe(SMS社製)を使用し、品温10℃の冷凍果実加工品の荷重((B)で規定される荷重)を測定するためのプランジャーとして、A/WEG Fracture Wedge Set Upper wedge 30mm width angle 30°(SMS社製)を使用した。 In addition, a 2 mm diameter Stainless Steel Needle probe (manufactured by SMS) is used as a plunger for measuring the load (the load specified in (A)) of a frozen fruit processed product at a product temperature of -18 ° C. A / WEG Fracture Wedge Set Upper wedge 30mm width angle 30 ° (manufactured by SMS) was used as a plunger for measuring the load (the load specified in (B)) of the processed frozen fruit product at a temperature of 10 ° C. .
(測定用サンプルの調製方法)
品温−18℃の冷凍果実加工品の荷重の測定用サンプルは、測定時にサンプルがプランジャーに触れて移動するのを防ぐため、冷凍果実加工品の長径方向に包丁で半分に切断して調製された。また、該測定用サンプルは、半分に切断して生じた切断面が測定テーブルに接した状態で該測定テーブル上に載せて、荷重が測定された。
(Measurement sample preparation method)
Samples for measuring the load of frozen processed fruit products at -18 ° C are prepared by cutting the frozen fruit processed product in half with a knife in order to prevent the sample from touching the plunger during movement. It was done. The measurement sample was placed on the measurement table in a state where the cut surface produced by cutting in half was in contact with the measurement table, and the load was measured.
また、品温10℃の冷凍果実加工品の荷重の測定用サンプルは、果実をホール状のまま使用し、長径方向が測定テーブルと水平となるように測定テーブルに載せて荷重が測定された。 In addition, the sample for measuring the load of a frozen fruit processed product having a product temperature of 10 ° C. was used while the fruit was used in a hole shape, and the load was measured by placing it on the measurement table so that the major axis direction was parallel to the measurement table.
3.5.2.糖度
本試験例において、冷凍果実加工品の糖度は品温10℃の冷凍果実加工品を押しつぶして粉砕し、その粉砕物について手持屈折計MASTER α((株)アタゴ製)を用いて測定した。
3.5.2. Sugar content In this test example, the sugar content of the frozen fruit processed product was measured by crushing and pulverizing the frozen fruit processed product having a product temperature of 10 ° C., and measuring the pulverized product using a handheld refractometer MASTER α (manufactured by Atago Co., Ltd.).
3.5.3.評価結果
実施例1乃至3で得られた冷凍果実加工品について以下の評価を行った結果を表1に示す。
3.5.3. Evaluation results Table 1 shows the results of the following evaluations on the processed frozen fruit products obtained in Examples 1 to 3.
表1の結果から、実施例1〜3の冷凍果実加工品は、冷凍状態(−18℃)で食べたときの食感が良好であることが理解できる。 From the results of Table 1, it can be understood that the processed frozen fruit products of Examples 1 to 3 have a good texture when eaten in a frozen state (−18 ° C.).
3.6.試験例2
PME含有水溶液へのイチゴの浸漬処理及び糖含有水溶液へのイチゴの浸漬処理の有無が、製品(冷凍イチゴ加工品)におよぼす影響を調べるために以下の試験を行った。つまり、上記実施例1で使用した生のイチゴ(原料)を用いて、下記表2に示すように処理工程を変えて冷凍イチゴ加工品を製造した。得られたイチゴ加工品について、上記試験例1に記載された方法を用いて糖度及び荷重を測定した(荷重の測定において、品温はそれぞれ−18℃±0.2℃、10℃±0.2℃の範囲に調整した)。
3.6. Test example 2
The following tests were conducted in order to examine the effects of the strawberry dipping treatment in the PME-containing aqueous solution and the strawberry dipping treatment in the sugar-containing aqueous solution on the product (frozen strawberry processed product). That is, using the raw strawberry (raw material) used in Example 1, the processed strawberry product was produced by changing the treatment process as shown in Table 2 below. About the obtained processed strawberry product, the sugar content and the load were measured using the method described in Test Example 1 (in the measurement of the load, the product temperatures were −18 ° C. ± 0.2 ° C., 10 ° C. ± 0. Adjusted to a range of 2 ° C).
また、得られたイチゴ加工品の冷凍状態(−18℃)で食べた時の食感について評価した結果を表2に示す。 Table 2 shows the results of evaluating the texture when the processed strawberry product was eaten in a frozen state (−18 ° C.).
表2の結果から、実施例1の冷凍果実加工品は、上記(A)〜(C)を満たすことにより、冷凍状態(−18℃)で食べたときの食感が良好であることが理解できる。 From the results in Table 2, it is understood that the processed frozen fruit product of Example 1 has a good texture when eaten in a frozen state (−18 ° C.) by satisfying the above (A) to (C). it can.
3.7.試験例3
イチゴにおいて、糖度(冷凍イチゴ加工品)が製品におよぼす影響を調べるために以下の試験を行った。つまり、上記実施例1で使用した生のイチゴ(原料)において、下記表3に示すように糖液の糖度を変えて冷凍イチゴ加工品を製造した。得られた冷凍イチゴ加工品について、糖度及び荷重を測定した(荷重の測定において、品温はそれぞれ−18℃±0.2℃、10℃±0.2℃の範囲に調整した)。また、得られた冷凍イチゴ加工品の冷凍状態(−18℃)で食べた時の食感について評価した。
3.7. Test example 3
In order to investigate the effect of sugar content (processed frozen strawberry product) on strawberries, the following tests were conducted. That is, in the raw strawberry (raw material) used in Example 1 above, processed frozen strawberry products were produced by changing the sugar content of the sugar solution as shown in Table 3 below. About the obtained frozen strawberry processed goods, the sugar content and the load were measured (in the measurement of the load, the product temperature was adjusted to the range of −18 ° C. ± 0.2 ° C. and 10 ° C. ± 0.2 ° C., respectively). Moreover, the food texture when eating in the frozen state (-18 degreeC) of the obtained frozen strawberry processed product was evaluated.
表3の結果から、実施例4の冷凍果実加工品は、上記(A)〜(C)を満たすことにより、冷凍状態(−18℃)で食べたときの食感が良好であることが理解できる。 From the results of Table 3, it is understood that the frozen fruit processed product of Example 4 has a good texture when eaten in a frozen state (−18 ° C.) by satisfying the above (A) to (C). it can.
3.8.比較例5
実施例1において、PME含有水溶液にショ糖を配合しなかった他は、実施例1と同様にして、冷凍イチゴ加工品を製造した(使用したPME含有水溶液の糖度:1度未満)。得られた冷凍イチゴ加工品の糖度は35度、−18℃における荷重は120g、10℃における荷重は850gであった。本比較例の冷凍イチゴ加工品を冷凍状態で食べたときの食感は、歯切れが無く食感が悪かった。
3.8. Comparative Example 5
In Example 1, a processed frozen strawberry product was produced in the same manner as in Example 1 except that sucrose was not added to the PME-containing aqueous solution (the sugar content of the used PME-containing aqueous solution was less than 1 degree). The obtained frozen strawberry processed product had a sugar content of 35 ° C., a load at −18 ° C. of 120 g, and a load at 10 ° C. of 850 g. The texture when the frozen strawberry processed product of this comparative example was eaten in a frozen state was crisp and poor in texture.
3.9.比較例6
実施例5において、PME含有水溶液へのイチゴの浸漬処理を行わなかった他は、実施例5と同様にして、冷凍イチゴ加工品を製造した。得られた冷凍イチゴ加工品の糖度は30度、−18℃における荷重は300g、10℃における荷重は810gであった。本比較例の冷凍イチゴ加工品を冷凍状態で食べたときの食感は、歯切れが無く食感が悪かった。
3.9. Comparative Example 6
In Example 5, a processed frozen strawberry product was produced in the same manner as in Example 5 except that the strawberry was not immersed in the PME-containing aqueous solution. The obtained frozen strawberry processed product had a sugar content of 30 ° C., the load at −18 ° C. was 300 g, and the load at 10 ° C. was 810 g. The texture when the frozen strawberry processed product of this comparative example was eaten in a frozen state was crisp and poor in texture.
3.10.比較例7
実施例1において、減圧処理を行わなかった他は同様にして、冷凍果実加工品を調製した。得られた冷凍果実加工品は、比較例1と同様に、冷凍状態で食べたときの食感は、やわらかすぎて食感が悪かった。
3.10. Comparative Example 7
A processed frozen fruit product was prepared in the same manner as in Example 1 except that the reduced pressure treatment was not performed. As in Comparative Example 1, the obtained frozen fruit processed product had a poor texture when eaten in a frozen state.
3.11.比較例8
実施例1において、糖度が果実の糖度の3倍のPME含有水溶液を使用してPME処理をした他は同様にして、冷凍果実加工品を調製した。得られた冷凍果実加工品は、冷凍状態で食べたときの食感は、生イチゴと異なる好ましくない食感であった。
3.11. Comparative Example 8
A processed frozen fruit product was prepared in the same manner as in Example 1 except that the PME treatment was performed using a PME-containing aqueous solution having a sugar content three times that of the fruit. The obtained processed frozen fruit product had an unpleasant texture when eaten in a frozen state, which was different from that of fresh strawberries.
3.12.実施例7(アイスクリームの調製)
実施例1で得られた冷凍イチゴ加工品を用いて、アイスクリームを調製した。つまり、まず、均質機に、牛乳63.5部、生クリーム15部、グラニュー糖15部、粉乳5部、乳化安定剤1部及びイチゴフレーバー0.5部を投入して均質化処理した。次いで、品温が85℃になるまで加熱して殺菌を行った後冷却し、アイスクリームミックスを得た。得られたアイスクリームミックスをアイスクリーマーでフリージングを行った後、このアイスクリームミックス100gと実施例1で得た冷凍イチゴ加工品1個を容器に充填し、イチゴ風味のアイスクリームを得た。
3.12. Example 7 (Preparation of ice cream)
Ice cream was prepared using the processed frozen strawberry product obtained in Example 1. That is, first, 63.5 parts of milk, 15 parts of fresh cream, 15 parts of granulated sugar, 5 parts of milk powder, 1 part of an emulsion stabilizer and 0.5 part of strawberry flavor were put into a homogenizer and homogenized. Next, the product was sterilized by heating until the product temperature reached 85 ° C. and then cooled to obtain an ice cream mix. After freezing the obtained ice cream mix with an ice creamer, 100 g of this ice cream mix and one processed frozen strawberry product obtained in Example 1 were filled in a container to obtain a strawberry flavored ice cream.
得られたイチゴ風味のアイスクリームは、冷凍イチゴ加工品が生のイチゴのような歯切れのよい良好な食感であり、大変好ましかった。 The obtained strawberry-flavored ice cream was very preferable because the frozen strawberry processed product had a crisp and good texture like a fresh strawberry.
Claims (2)
前記ペクチンエステラーゼ含有水溶液から前記果実を取り出した後、該果実の品温が1〜95℃となるように該果実を糖含有水溶液に浸漬して該果実の糖度を25〜50度に調整する工程と、
前記糖含有水溶液から前記果実を取り出した後、該果実を凍結する工程と、
を含む、冷凍果実加工品の製造方法。 A step of depressurizing the reaction system containing the pectinesterase-containing aqueous solution at 1 to 650 mmHg for 3 minutes to 24 hours in a state where the fruit is immersed in a pectinesterase-containing aqueous solution having a sugar content of 1 to 2 times the sugar content of the fruit;
After the fruit is taken out from the pectinesterase-containing aqueous solution, the step of adjusting the sugar content of the fruit to 25 to 50 degrees by immersing the fruit in a sugar-containing aqueous solution so that the product temperature of the fruit is 1 to 95 ° C When,
Removing the fruit from the sugar-containing aqueous solution and then freezing the fruit;
A method for producing a processed frozen fruit product.
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