JP5874207B2 - Pasty food - Google Patents
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本発明は、果実酒の搾り滓又は果実の搾り滓を利用したペースト状食品とその製造方法に関する。 TECHNICAL FIELD The present invention relates to a paste-like food using a fruit sake pomace or a fruit pomace and a method for producing the same.
葡萄酒等の果実酒の搾り滓の利用方法として、搾り滓をそのまま１ヶ月程度アルコール発酵させて飼料とすること（特許文献１）、搾り滓を乾燥及び破砕して食用粉末とすること（特許文献２）、搾り滓を圧搾して得た液体に糖分を加えて糖質非アルコール性発酵酵素を培養し、その培養液をパンの製造に使用すること（特許文献３）などがある。しかしながら、特許文献１の飼料は食品素材として利用できるものではなく、特許文献２の食用粉末は単なるぶどう果実の皮や種の再利用であって、果実酒の風味を備えておらず、特許文献３の培養液はパンの製造などの極めて限定的な用途でしか使用することができない。 As a method of using the squeezed koji of fruit wine such as sake, the squeezed koji is alcohol-fermented for about one month to make a feed (Patent Document 1), and the squeezed koji is dried and crushed into an edible powder (Patent Document) 2) Adding sugar to the liquid obtained by squeezing the squeezed cultivated saccharide non-alcoholic fermentation enzyme and using the culture solution for bread production (Patent Document 3). However, the feed of Patent Document 1 cannot be used as a food material, and the edible powder of Patent Document 2 is merely reuse of grape skins and seeds and does not have the flavor of fruit wine. The culture solution of 3 can only be used for extremely limited applications such as bread production.
これに対し、本発明者は、果実酒醸造後の搾り滓を粗く破砕した後に種子や茎を除去し、得られた破砕物をワイン酵母でアルコール発酵することにより、ワインの風味と色合いを備えたペースト状の食品を得ることを提案した（特許文献４）。 On the other hand, the present inventor removes seeds and stems after roughly crushing the squeezed koji after brewing the fruit liquor, and fermenting the resulting crushed material with wine yeast to provide the flavor and color of wine. Proposed to obtain a paste-like food (Patent Document 4).
本発明は、果実酒の搾汁滓を用いて、果実酒の風味と色合いを備えたペースト状食品を、特許文献４に記載の方法よりも低コストで得られるようにし、かつ、搾り滓の利用度合いをさらに高めることを目的とする。 The present invention allows a paste-like food having a fruit wine flavor and color to be obtained at a lower cost than the method described in Patent Document 4 using a fruit wine squeezed rice cake, and The purpose is to further increase the degree of use.
本発明者は、(i)果実酒の搾汁滓を破砕後アルコール発酵しなくても、搾汁滓の乾燥物に果実酒を添加し、破砕するか、あるいは搾汁滓の乾燥破砕物に果実酒を添加すると、搾汁滓の乾燥物が有するペクチンにより搾汁滓と果実酒の混合物との粘度が増し、その場合に破砕物が特定の平均粒径を有すると果実由来の具材感を有し、果実酒の香味と色合いも有するペースト状食品を得られること、(ii)搾汁滓を予め乾燥することで、搾汁滓における雑菌の繁殖が抑制されるので搾汁滓の保管が容易となり、ペースト状食品の製造コストを低下できること、(iii)果実酒の搾汁滓に代えて果汁の搾汁滓を使用し、果実酒に代えて果汁を添加すると、斬新な食感で果実由来の具材感と果汁の香味と色合いを有し、かつノンアルコール食品としてペースト状食品を得られること、を見出した。 The present inventor (i) adds fruit wine to the dried squeezed rice cake and crushes it, or crushes the dried squeezed rice cake, When fruit wine is added, the viscosity of the mixture of the juice lees and the fruit liquor increases due to the pectin contained in the dried lees from the juice. And (ii) by pre-drying the squeezed rice cake, so that the propagation of miscellaneous bacteria in the squeezed rice cake is suppressed, so that the squeezed rice cake is stored. And (iii) use fruit juice squeezed instead of fruit liquor and add fruit juice instead of fruit liquor to create a fresh texture. It has a fruity texture, fruit juice flavor and color, and is a non-alcoholic paste. Can be obtained the goods, it was found.
即ち、本発明は、果実酒の搾汁滓又は果実の搾汁滓の乾燥破砕物と、果実酒又は果汁が混合されてなるペースト状食品であって、ペースト状食品中の破砕物の平均粒径が0.5ｍｍ以下で、ペースト状食品中の水分含量が50〜80wt％であるペースト状食品を提供する。 That is, the present invention is a paste-like food obtained by mixing a fruit wine squeezed koji or fruit squeezed koji and a fruit liquor or fruit juice, wherein the average particle size of the crushed product in the paste-like food Provided is a pasty food product having a diameter of 0.5 mm or less and a moisture content in the pasty food product of 50 to 80 wt%.
また、本発明は、上述のペースト状食品の第１の製造方法として、果実酒の搾汁滓又は果実の搾汁滓の乾燥物を果実酒又は果汁と混合し、破砕し、破砕物の平均粒径0.5ｍｍ以下のペースト状とするペースト状食品の製造方法を提供し、また、第２の製造方法として、果実酒の搾汁滓又は果実の搾汁滓の乾燥物を破砕し、破砕物と果実酒又は果汁とを混合し、破砕物の平均粒径0.5ｍｍ以下のペースト状とするペースト状食品の製造方法を提供する。 Moreover, this invention is mixing the fruit liquor squeezed rice cake or the dried product of the fruit squeezed rice cake with fruit liquor or fruit juice as a 1st manufacturing method of the above-mentioned paste-form foodstuff, crushing, and average of crushed material A method for producing a paste-like food having a particle size of 0.5 mm or less is provided, and as a second production method, a fruit liquor squeezed koji or a dried fruit koji koji is crushed and crushed. And a fruit liquor or fruit juice are mixed to provide a method for producing a paste-like food having a crushed product having a mean particle size of 0.5 mm or less.
本発明のペースト状食品は、果実酒の搾汁滓又は果汁の搾汁滓の乾燥物を使用して製造することができるので、乾燥前の果実酒の搾汁滓又は果汁の搾汁滓を使用する場合に比してして搾汁滓に雑菌が繁殖しにくく、酸化防止も図ることができるので、常温で長期保存することが可能となり、また、搾汁滓が乾燥により軽量化するので取り扱い性も向上し、搾汁滓を原料とするペースト状食品の製造コストを低下させることができる。 Since the paste-like food of the present invention can be produced by using a dried product of a fruit sake juice cake or a fruit juice juice cake, a fruit wine juice cake or a fruit juice juice cake before drying is used. Compared to the use, miscellaneous bacteria are less likely to propagate in the squeezed lees and can be protected against oxidation, so it can be stored at room temperature for a long time, and the squeezed lees are lightened by drying. The handleability is also improved, and the production cost of pasty foods made from squeezed koji can be reduced.
また、果実酒の搾汁滓や果汁の搾汁滓の乾燥破砕物は、果実酒又は果実の香味が無いか、又は殆ど感じられないが、本発明のペースト状食品によれば果実酒又は果汁の香味を復元することができ、しかも破砕物は適度な粒径を有しており、果実酒の搾汁滓又は果汁の搾汁滓自体が有するペクチンにより粘度が増すので、本発明のペースト状食品は、香味と色合いと粒度と粘度の点から、斬新で果実由来の具材感のあるペースト状食品となる。 In addition, the dried crushed product of the fruit liquor squeezed fruit juice or fruit juice squeezed fruit juice has no or almost no flavor of the fruit liquor or fruit, but according to the paste-like food of the present invention, the fruit liquor or fruit juice In addition, the crushed material has an appropriate particle size, and the viscosity increases due to the pectin contained in the fruit wine squeezed koji or the fruit juice squeezed knead itself. From the viewpoint of flavor, color, particle size, and viscosity, the food becomes a pasty food with a fresh and fruity texture.
したがって、本発明のペースト状食品は、果実酒の風味を付与するために種々の食品に添加されていた果実酒の代替品として、あるいはジャム、トッピング、フルーツソースなどの主材料として、その他種々の食品の副材料として、広範に使用することができる。 Therefore, the paste-like food of the present invention is used as a substitute for fruit wine added to various foods to impart the flavor of fruit wine, or as a main material such as jam, topping, fruit sauce, and other various foods. It can be used widely as a food auxiliary material.
さらに、果実酒の搾汁滓又は果汁の搾汁滓として、種を含有したままの搾汁滓を使用すると、搾汁滓の廃棄率をより一層低減させ、かつ搾汁滓からの異物の選別が容易となり、極めて低コストに製造できる。また、種を含有したままの搾汁滓を使用した本発明のペースト状食品は、果実酒や果汁には含まれない種由来のプロアントシアニジン等の抗酸化物質を多く含有し、機能性食品としても有用となる。 Furthermore, when using the squeezed lees that contain seeds as the squeezed lees for fruit sake or the squeezed juice for fruit juices, the waste rate of the squeezed lees is further reduced, and foreign substances are separated from the squeezed lees. And can be manufactured at extremely low cost. In addition, the paste-like food of the present invention using the squeezed rice cake containing the seeds contains a large amount of antioxidants such as proanthocyanidins derived from seeds that are not contained in the fruit liquor or fruit juice. Will also be useful.
以下、図面を参照しつつ、本発明を詳細に説明する。
図１Ａは、本発明のペースト状食品の第１の製造方法の基本的な工程図であり、図２Ｂは、本発明のペースト状食品の第２の製造方法の基本的な工程図である。
Hereinafter, the present invention will be described in detail with reference to the drawings.
FIG. 1A is a basic process diagram of the first manufacturing method of the pasty food of the present invention, and FIG. 2B is a basic process diagram of the second manufacturing method of the pasty food of the present invention.
第１の製造方法においても、第２の製造方法においても、まず、果実酒の搾汁滓又は果実の搾汁滓を乾燥させる。ここで、果実酒の搾汁滓としては、赤ワイン、ブルーベリー酒、ユズ酒等の果実酒の製造過程で生じる搾汁滓を使用することができる。また、果実の搾汁滓としては、ブドウ、ブルーベリー、ユズ、スダチ、シークワーサー等の果実の搾汁過程で生じる搾汁滓を使用することができる。これらの搾汁滓は、通常、梗、枝、茎、果皮、種等を含み、従来、種や茎などが取り除かれて使用されていた（特許文献４）。これに対し、本実施例では、まず、目視により虫などの異物を選別除去する。また、当該搾汁滓の提供元となるワイナリー等が備える選別機の種類によって、枝や梗などが大量に含まれるため、必要に応じて篩等を用いて枝や梗なども除去する。一方、果皮、茎などはそのまま搾汁滓に含有させる。 In both the first production method and the second production method, the fruit juice squeezed koji or the fruit squeezed koji is first dried. Here, as the squeezed lees of fruit liquor, squeezed lees produced in the process of producing fruit liquors such as red wine, blueberry liquor and yuzu liquor can be used. Moreover, as a fruit squeezed squeeze, a squeeze squeeze produced in a fruit squeezing process such as grape, blueberry, yuzu, sudachi, shikwasa and the like can be used. These squeezed rice bran usually contains infarcts, branches, stems, pericarps, seeds, and the like, and conventionally, seeds and stems have been removed (Patent Document 4). In contrast, in this embodiment, first, foreign matters such as insects are sorted and removed by visual inspection. In addition, depending on the type of sorter provided in the winery or the like serving as the source of the squeezed rice cake, a large amount of branches and infarcts are included. Therefore, if necessary, the branches and infarcts are removed using a sieve or the like. On the other hand, fruit peels, stems, etc. are contained as they are in the juice cake.
搾汁滓が赤ワインや葡萄の搾汁滓である場合、種は、当該搾汁滓の提供元となるワイナリーが備える選別機の種類によっても、搾汁滓の元となる果実の種類によっても、搾汁滓中の含有量が大きく異なるので、破砕前に篩により種の含有量を所定量に調整する。この場合、種の含有量は、好ましくは1〜10wt％、より好ましくは2〜5wt％である。種の含有量をこの範囲とすることにより、種に含まれるポリフェノール等の有効成分を本発明のペースト状食品に含有させつつ、渋みが感じられず、果実酒の風味あるいは果実の風味も損なわれないようにすることができる。 When the squeezed lees are red wine or squeezed pomace, the seeds can be selected according to the type of the sorter provided in the winery that is the source of the squeezed lees, or the type of fruit that is the source of the pomace, Since the content in the squeezed lees varies greatly, the content of the seed is adjusted to a predetermined amount with a sieve before crushing. In this case, the seed content is preferably 1 to 10 wt%, more preferably 2 to 5 wt%. By making the content of the seed within this range, while containing an active ingredient such as polyphenol contained in the seed in the paste-like food of the present invention, no astringency is felt, and the flavor of the fruit wine or the flavor of the fruit is also impaired. Can not be.
搾汁滓が柑橘系果実の搾汁滓である場合、ペースト状食品の香味の点から、種は除去することが好ましい。 When the squeezed rice cake is a citrus fruit squeezed rice cake, it is preferable to remove the seed from the point of flavor of the pasty food.
第１の製造方法による場合でも、第２の製造方法による場合でも、搾汁滓の乾燥は、搾汁滓を常温保存しても酸化防止と菌類の繁殖抑制を図れる程度に乾燥すればよく、当初の水分含量が70〜90wt％程度の搾汁滓を、好ましくは水分量15wt%以下、より好ましくは水分量6〜8wt％とする。そのため、果実酒の搾汁滓でも果実の搾汁滓でも、例えば、天日干しを行う場合、10月では1週間程度、12月では10〜14日程度乾燥させる。この天日干しにより水分含量を20wt％程度まで低下させることができるので、さらに人工乾燥を行い、水分含量6〜8wt％程度まで低下させる。乾燥方法として、天日干しを行うことにより、フリーズドライ等を行う場合に比して低コストで乾燥させることができる。 Even in the case of the first production method or the second production method, the dried koji koji may be dried to such an extent that antioxidant and fungal growth suppression can be achieved even if the koji koji is stored at room temperature. The squeeze cake having an initial moisture content of about 70 to 90 wt% is preferably set to a moisture content of 15 wt% or less, more preferably 6 to 8 wt%. Therefore, for example, when sun-dried in fruit juice squeezed straw or fruit squeezed straw, it is dried for about one week in October and about 10 to 14 days in December. Since the moisture content can be reduced to about 20 wt% by this sun drying, further artificial drying is performed to reduce the moisture content to about 6 to 8 wt%. As a drying method, it is possible to dry at a lower cost by performing sun-drying than when performing freeze-drying or the like.
なお、乾燥に伴い、果実酒の搾汁滓に含まれていたアルコール分も低減するが、搾汁滓に残存する水分にはアルコール分も残存する。 In addition, although alcohol content contained in the squeezed lees of fruit liquor also reduces with drying, the alcohol content also remains in the water | moisture content which remains in the squeezed lees.
搾汁滓の乾燥により搾汁滓では酸化や雑菌の繁殖が抑制されるので、格別の冷凍設備などを使用することなく、搾汁滓をペースト状食品へ加工するときまで常温保存することが可能となる。また、乾燥により軽量化するので、保管地から加工工場への輸送も容易となる。 Oxidation and propagation of various bacteria are suppressed by drying the squeezed rice cake, so it can be stored at room temperature until the squeezed rice cake is processed into a paste-like food without using special refrigeration equipment. It becomes. Moreover, since it is reduced in weight by drying, the transportation from a storage place to a processing factory becomes easy.
本発明の第１の製造方法では、果実酒の搾汁滓又は果実の搾汁滓の乾燥後、まず、その乾燥物に果実酒を混合し、搾汁滓に果実酒の香味と色合いを復元させる。あるいは同様に、搾汁滓の乾燥物に果汁を混合して搾汁滓に果汁の香味と色合いを復元させる。そして、果実酒又は果汁の香味と色合いの復元後、果実酒又は果汁との混合物を破砕する。なお、果実酒又は果汁の香味と色合いの復元に、果実酒と果汁を混合して用いても良い。また、本発明のペースト状食品として、アルコールフリーの食品を得る場合には、果実の搾汁滓の乾燥物を果汁で復元することが好ましい。 In the first production method of the present invention, after drying the fruit sake juice lees or fruit juice lees, first, the fruit liquor is mixed with the dried product, and the flavor and color of the fruit liquor are restored to the juice lees. Let Or similarly, fruit juice is mixed with the dried material of a squeezed rice cake, and the flavor and color of a fruit juice are restored to a squeezed sage. Then, after restoring the flavor and color of the fruit liquor or fruit juice, the mixture with the fruit liquor or fruit juice is crushed. In addition, you may mix and use fruit liquor and fruit juice for restoration of the flavor and color of fruit liquor or fruit juice. Moreover, when obtaining an alcohol-free food as the paste-like food of the present invention, it is preferable to restore the dried product of the fruit squeezed rice cake with fruit juice.
乾燥物の復元に使用する果実酒又は果汁の液量としては、水分含量が60〜80wt％となるようにすることが好ましい。 The amount of fruit liquor or fruit juice used for reconstitution of the dried product is preferably such that the water content is 60 to 80 wt%.
復元後の破砕は、破砕物の平均粒径0.5ｍｍ以下、好ましくは0.1〜0.3ｍｍとなるように行う。これにより、ざらつかず、かつ、果実由来の具材感を有するジャム様の食感のペースト状物を得ることができる。これに対し粒径が大きすぎると食感にざらつきが感じられ、反対に過度に微細に破砕すると、果実由来の具材感が損なわれ、飲料のような食感となる。
なお、本発明において、平均粒径はレーザ回折式粒度分布測定装置等により計測することができる。
The crushing after restoration is performed so that the average particle size of the crushed material is 0.5 mm or less, preferably 0.1 to 0.3 mm. Thereby, it is possible to obtain a jam-like texture-like paste that is not rough and has a fruit-derived texture. On the other hand, if the particle size is too large, the texture is felt, and on the contrary, if the particle size is excessively crushed, the fruit-derived material texture is impaired, resulting in a beverage-like texture.
In the present invention, the average particle diameter can be measured by a laser diffraction particle size distribution measuring device or the like.
破砕処理により、搾汁滓の乾燥物と、果実酒又は果汁との混合物は、搾汁滓由来のペクチンにより、硬めのフルーツジャムと同程度の粘度のペースト状となる。 By the crushing process, the mixture of the dried squeezed koji and the fruit liquor or fruit juice becomes a paste with a viscosity comparable to that of the hard fruit jam due to the pectin derived from the squeezed koji.
破砕処理は、搾汁滓の乾燥物と、果実酒又は果汁との混合物を、まず、カッター式破砕機で平均粒径10ｍｍ以下程度に破砕し、次いで粉砕ミルで破砕して平均粒径0.5ｍｍ以下、好ましくは0.1〜0.3ｍｍにすることが好ましい。このような破砕は、カッターミキサー、ミクロカッター、高速石臼型製粉機、ハンマーミル等を使用して行うことができ、微細カットに加えてすりつぶしを行うことが好ましい。なお、破砕物を上述の粒径に調整することにより、破砕機による破砕後に裏ごしを行うことは不要となる。 In the crushing process, a mixture of dried squeezed rice cake and fruit liquor or fruit juice is first crushed to a mean particle size of about 10 mm or less with a cutter crusher, and then crushed with a crushing mill to a mean particle size of 0.5 mm. Hereinafter, it is preferably 0.1 to 0.3 mm. Such crushing can be performed using a cutter mixer, a micro cutter, a high-speed millstone mill, a hammer mill, or the like, and it is preferable to perform grinding in addition to fine cutting. It should be noted that by adjusting the crushed material to the above-mentioned particle size, it is not necessary to perform scouring after crushing by a crusher.
一方、本発明の第２の製造方法では、図１Ｂに示すように、果実酒の搾汁滓又は果実の搾汁滓の乾燥後、まず、乾燥物を破砕処理して乾燥破砕物を得、次いで乾燥破砕物と果実酒又は果汁とを混合して乾燥破砕物に果実酒又は果汁の香味と色合いを復元させると共に、混合物をペースト状にする。この場合も復元に、果実酒と果汁を混合して用いてもよい。また、本発明のペースト状食品として、アルコールフリーの食品を得る場合には、果実の搾汁滓の乾燥破砕物を果汁で復元することが好ましい。 On the other hand, in the second production method of the present invention, as shown in FIG. 1B, after drying the fruit sake squeezed rice cake or the fruit squeezed rice cake, first, the dried product is crushed to obtain a dried crushed product, Next, the dried crushed product and fruit wine or fruit juice are mixed to restore the flavor and color of the fruit wine or fruit juice to the dried crushed product, and the mixture is made into a paste. In this case, fruit wine and fruit juice may be mixed and used for restoration. Moreover, when obtaining an alcohol-free food as the pasty food of the present invention, it is preferable to restore a dried crushed product of a fruit juice cake with fruit juice.
第２の製造方法において、乾燥破砕物の粒度は、第１の製造方法による復元物の破砕と同様に平均粒径0.5ｍｍ以下、好ましくは0.1〜0.3ｍｍとする。乾燥破砕物に果実酒又は果樹を混合する前と混合した後とで破砕物の粒径は殆ど変わらないからである。ただし、第２の製造方法では、乾燥物を破砕するので、第１の製造方法よりも破砕に要する時間を短縮することができる。したがって、製法的には、復元物を破砕する第１の方法よりも、乾燥物を破砕する第２の方法が好ましい。 In the second production method, the particle size of the dried crushed material is set to an average particle size of 0.5 mm or less, preferably 0.1 to 0.3 mm, similarly to the crushed material obtained by the first production method. This is because the particle size of the crushed material hardly changes between before and after mixing the fruit wine or fruit tree with the dried crushed material. However, since the dried product is crushed in the second manufacturing method, the time required for crushing can be shortened compared to the first manufacturing method. Therefore, in terms of manufacturing, the second method for crushing the dried product is preferable to the first method for crushing the restored product.
また、第２の製造方法において、果実酒又は果汁の香味と色合いの復元に使用する果実酒又は果汁の液量は、前述の第１の製造方法と同様に、混合物における水分量が60〜80wt％となるようにすることが好ましい。 In the second production method, the amount of the fruit liquor or fruit juice used to restore the flavor and color of the fruit liquor or fruit juice is 60 to 80 wt% in the same manner as in the first production method described above. % Is preferable.
本発明のペースト状食品には、第１、第２のいずれの製造方法による場合でも、必要に応じて、糖類等を適宜含有することができる。 In the pasty food of the present invention, saccharides and the like can be appropriately contained as required, regardless of whether the first or second production method is used.
本発明のペースト状食品は、個包装容器に充填密封し、ボイル殺菌することが好ましい。これにより常温でより長期の保存が可能となる。殺菌処理したものを、冷凍保存してもよい。本発明のペースト状食品は冷凍耐性に優れるので、冷凍後に解凍すると、速やかに冷凍前のペースト状となる。 The pasty food of the present invention is preferably filled and sealed in individual packaging containers and sterilized by boiling. Thereby, long-term storage at room temperature becomes possible. The sterilized product may be stored frozen. Since the paste-like food of the present invention is excellent in freezing resistance, when it is thawed after freezing, it quickly becomes a paste before freezing.
本発明のペースト状食品において、搾汁滓の乾燥物の復元に果実酒を使用したものは、従来、種々の食品に果実酒の風味を付与するために用いられている果実酒の代替品として使用することができる。また、搾汁滓の乾燥物の復元に果汁を使用した本発明のペースト状食品は、従来、種々の食品に果実の風味を付与するために用いられている果物ペースト又はジャムの代替品として使用することができる。この場合、本発明のペースト状食品は極めて低コストで製造できるため、果実酒あるいは果実の風味が付与された食品の製造コストを低下させることができる。 In the pasty food of the present invention, the one using fruit sake for the restoration of the dried product of the squeezed koji is a substitute for fruit sake that has been conventionally used to impart the flavor of fruit wine to various foods. Can be used. In addition, the paste-like food of the present invention using fruit juice for the restoration of the dried product of the squeezed lees is used as an alternative to the fruit paste or jam conventionally used to impart fruit flavors to various foods. can do. In this case, since the paste-like food of the present invention can be produced at a very low cost, the production cost of the food with fruit wine or fruit flavor can be reduced.
また、本発明のペースト状食品は、果実酒又は果汁の香味と色合いを備え、かつペースト状であるため、ジャム、トッピング、フルーツソースなどの主材料として、その他種々の食品の副材料や調味料などとして、広範に使用することができる。 Further, since the paste-like food of the present invention has a flavor and color of fruit liquor or fruit juice and is in the form of a paste, as a main material such as jam, topping, fruit sauce, etc., other various food auxiliary materials and seasonings As such, it can be used widely.
加えて、本発明のペースト状食品で使用する果実酒又は果汁の搾汁滓の破砕物に、搾汁滓に本来的に含まれる種の破砕物が含まれる場合には、本発明のペースト状食品は、搾汁滓に由来するポリフェノールを含有すると共に、種由来の抗酸化物質であって、果実酒には含まれていないプロアントシアニジン等を多く含有する。したがって、本発明のペースト状食品は、機能性食品としても有用となる。 In addition, when the crushed material of the fruit liquor or fruit juice squeezed used in the paste-like food of the present invention contains a crushed material of the seeds originally contained in the squeezed coffee, the paste of the present invention Foods contain polyphenols derived from squeezed lees and contain a large amount of proanthocyanidins that are seed-derived antioxidants and are not contained in fruit wine. Therefore, the pasty food of the present invention is also useful as a functional food.
以下、実施例に基づいて本発明を具体的に説明する。
実施例１
果実酒搾汁滓として、ベリーＡから製造した赤ワインの搾り滓20ｋｇ（水分85wt％、固形分15wt%）を用意した。この果実酒搾汁滓には、果皮、種、果肉等が含まれていた。
Hereinafter, the present invention will be specifically described based on examples.
Example 1
20 kg of red wine produced from berry A (water content: 85 wt%, solid content: 15 wt%) was prepared as a fruit sake juice lees. The fruit sake squeezed lees contained pericarp, seeds, flesh and the like.
この果実酒搾汁滓20ｋｇを山梨県北部で12月20日から1月10日までの快晴の21日間の天日干しにより、水分量20wt％に乾燥した。次に、破砕機としてカッターミキサー（ホバート社）を使用し、5分間破砕し、さらに、微粉砕ミキサーで連続破砕して平均粒径0.1ｍｍの乾燥破砕物を得た。 20 kg of this fruit wine squeezed rice cake was dried in the northern part of Yamanashi Prefecture to 20 wt% by sun-drying for 21 days from December 20th to January 10th. Next, a cutter mixer (Hobart) was used as a crusher, crushed for 5 minutes, and further continuously crushed with a fine crushing mixer to obtain a dry crushed product having an average particle size of 0.1 mm.
次に、乾燥破砕物1000ｇに赤ワインを1000ｇと果汁1000gを加えて撹拌し、実施例のペースト状食品を得た。得られたペースト状食品のアルコール度数は、6％であり、果実酒の風味と色合いを有していた。また、果実由来の具材感を有する高粘度のジャム様で、滑らかな食感を有し、渋みが感じられなかった。 Next, 1000 g of red wine and 1000 g of fruit juice were added to 1000 g of the dried crushed material and stirred to obtain a pasty food of the example. The alcohol content of the obtained pasty food was 6%, and had the flavor and color of fruit wine. Moreover, it was a high-viscosity jam like fruit-derived ingredients, had a smooth texture, and did not feel astringency.
このペースト状食品を個包装用の袋に充填密封し、30分間ボイル殺菌し、冷凍した。
冷凍保管12ヶ月後に解凍したところ、冷凍前と同様にペースト状で、果実酒の風味と色合いを有するジャム様のものとなった。
This pasty food was filled and sealed in a bag for individual packaging, boiled for 30 minutes, and frozen.
When thawed after 12 months of freezing storage, it became a paste-like jam similar to that before freezing, and had a fruit-like flavor and color.
実施例２
実施例１と同様にして赤ワインの絞り滓の乾燥物を得、これに赤ワイン1000ｇ、果汁1000gを加えて赤ワインの香味と色味を復元した。次いで、破砕機で5分間破砕し、さらに、微粉砕ミキサーで連続破砕して平均粒径0.1ｍｍのペースト状の破砕物を得た。
Example 2
In the same manner as in Example 1, a red wine squeezed koji was obtained, and 1000 g of red wine and 1000 g of fruit juice were added thereto to restore the flavor and color of the red wine. Next, the mixture was crushed with a crusher for 5 minutes and further crushed continuously with a fine pulverizing mixer to obtain a paste-like crushed product having an average particle size of 0.1 mm.
このペースト状食品を個包装用の袋に充填密封し、30分間ボイル殺菌し、冷凍した。
冷凍保管12ヶ月後に解凍したところ、冷凍前と同様にペースト状で、果実酒の風味と色合いを有するジャム様のものとなった。
This pasty food was filled and sealed in a bag for individual packaging, boiled for 30 minutes, and frozen.
When thawed after 12 months of freezing storage, it became a paste-like jam similar to that before freezing, and had a fruit-like flavor and color.
比較例１
実施例１において、乾燥破砕物の平均粒径を0.01ｍｍとする以外は実施例１を繰り返した。得られたペースト状食品のアルコール度数は12％であり、果実酒の風味と色合いを有していたが、果実由来の具材感がなく、糊様で飲料のような食感となっていた。
Comparative Example 1
In Example 1, Example 1 was repeated except that the average particle size of the dried crushed material was 0.01 mm. The alcohol content of the obtained pasty food was 12%, and it had the flavor and color of fruit wine, but there was no fruit-derived ingredients, and it was a paste-like texture like a beverage .
比較例２
実施例１において、乾燥破砕物の平均粒径を1ｍｍとする以外は実施例１を繰り返した。得られたペースト状食品のアルコール度数は12％であり、果実酒の風味と色合いを有していたが、ざらつきが強く、渋みも感じられた。
Comparative Example 2
In Example 1, Example 1 was repeated except that the average particle size of the dried crushed material was 1 mm. The resulting pasty food had an alcohol content of 12% and had the flavor and color of fruit wine, but was rough and felt astringent.
Claims (7)
。 The method for producing a paste-like food according to claim 4 or 5, wherein the crushed material has an average particle size of 0.1 to 0.3 mm.
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