JP6144524B2 - Processed fruit in container and method for producing the same - Google Patents
Processed fruit in container and method for producing the same Download PDFInfo
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- JP6144524B2 JP6144524B2 JP2013078259A JP2013078259A JP6144524B2 JP 6144524 B2 JP6144524 B2 JP 6144524B2 JP 2013078259 A JP2013078259 A JP 2013078259A JP 2013078259 A JP2013078259 A JP 2013078259A JP 6144524 B2 JP6144524 B2 JP 6144524B2
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- 235000013399 edible fruits Nutrition 0.000 title claims description 49
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 235000021028 berry Nutrition 0.000 claims description 81
- 235000015067 sauces Nutrition 0.000 claims description 80
- 235000013569 fruit product Nutrition 0.000 claims description 50
- 235000000346 sugar Nutrition 0.000 claims description 28
- 150000004676 glycans Chemical class 0.000 claims description 11
- 229920001282 polysaccharide Polymers 0.000 claims description 11
- 239000005017 polysaccharide Substances 0.000 claims description 11
- 230000008719 thickening Effects 0.000 claims description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 9
- 239000011575 calcium Substances 0.000 claims description 9
- 229910052791 calcium Inorganic materials 0.000 claims description 9
- 239000000047 product Substances 0.000 description 50
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 229920001277 pectin Polymers 0.000 description 10
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- 240000001717 Vaccinium macrocarpon Species 0.000 description 8
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- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 7
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 7
- 229960005069 calcium Drugs 0.000 description 7
- 235000004634 cranberry Nutrition 0.000 description 7
- 235000021552 granulated sugar Nutrition 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000003204 osmotic effect Effects 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 4
- 239000001527 calcium lactate Substances 0.000 description 4
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- 239000002994 raw material Substances 0.000 description 4
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 241000208422 Rhododendron Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000021029 blackberry Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
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- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
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- 239000012466 permeate Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 230000036558 skin tension Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
本発明は、クランベリー等の外種皮付きベリー及びソースを含有するフルーツ加工品において、外種皮付きベリーが、果肉部にソースが浸透し、皮部に弾けるようなハリを有している容器詰めフルーツ加工品に関する。 The present invention relates to a fruit processed product containing a seed berry with an outer seed coat such as cranberry and a sauce, and the berry with an outer seed coat has a tension that allows the sauce to penetrate into the flesh part and flip it to the skin part. Regarding processed products.
フルーツ加工品は、フルーツに含まれるビタミンやポリフェノール等の豊富な栄養を摂取し易いように、様々な加工品が開発されている。特に、流動性とトッピング性を兼ね備えた、果実及びソースを含有するジャム等のフルーツ加工品が人気を博している。 As for processed fruit products, various processed products have been developed so that abundant nutrients such as vitamins and polyphenols contained in the fruit can be easily ingested. In particular, processed fruit products such as jam containing fruit and sauce, which have both fluidity and topping property, are gaining popularity.
ところで、ジャムは、果実に砂糖等を加えた混合液に、天然物である果実の殺菌と、果肉に砂糖等の風味を浸透させる調理の目的で、加熱濃縮処理を施すフルーツ加工品である。その果実は、一般的に完全に煮崩れており、クランベリーのような外種皮付きベリーを配合したフルーツ加工品において、ベリーの皮部に弾けるようなハリを有したものを提供しようとすれば、技術的に大変困難であった。そこで、本発明者らは、ジャム同様に果肉部にソースが浸透し、かつ、ジャムとは異なり皮部に弾けるようなハリを有し、さらに、簡便に用いられるよう１つの容器に詰められた容器詰めフルーツ加工品の開発を検討することにした。 By the way, jam is a processed fruit product that is subjected to heat concentration treatment for the purpose of sterilizing natural fruit and infiltrating the flavor of sugar or the like into the mixed liquid obtained by adding sugar or the like to the fruit. The fruit is generally completely boiled, and in a processed fruit product containing a berry with an outer seed coat such as cranberry, if you try to provide a fruit with a tension that can flip on the skin of the berry, It was very difficult technically. Therefore, the present inventors, like jam, penetrated into the pulp part, and unlike jam, have a firmness that can be flipped to the skin, and further packed in one container for easy use. We decided to study the development of processed fruit products in containers.
果実及びソースを含有するフルーツ加工品に関する技術として、第１の果物と、別の第２の果物の果汁入り糖液を用意し、両者を合わせて浸透圧をかけることで、複数の果実の風味を合わせ持つフルーツ加工品を調製する方法が提案されている（特許文献１）。しかしながら、当該技術は、皮部にハリを持たせたまま果肉部にソースを浸透させる本発明の課題解決に対し、最適な手段とは言い難かった。 As a technology related to processed fruit products containing fruits and sauces, prepare the sugar solution containing fruit juice of the first fruit and another second fruit, and apply osmotic pressure by combining them to add flavor of multiple fruits. There has been proposed a method for preparing a processed fruit product having both (Patent Document 1). However, this technique is not an optimal means for solving the problem of the present invention in which the sauce is infiltrated into the pulp part while keeping the skin part firm.
本発明は、上記の背景技術を鑑みて、外種皮付きベリー及びソースを含有する容器詰めフルーツ加工品において、丸ごと皮に覆われたベリーが、果肉部にソースが浸透し、皮部に弾けるようなハリを有している容器詰めフルーツ加工品を提供することにある。 In view of the above-mentioned background art, the present invention is such that in a processed fruit-packed product containing a berry with an outer seed coat and a sauce, the whole berry covered with the skin penetrates into the flesh part so that the sauce penetrates the skin part The object is to provide a processed fruit product in a container having a good tension.
本発明者らが、上記課題を解決するために鋭意研究を重ねた結果、外種皮付きベリー及びソースを含有するフルーツ加工品において、特定の配合及び温度調製を行ったならば、意外にも、丸ごと皮に覆われたベリーが、果肉部にソースが浸透し、皮部に弾けるようなハリを有していることに想到し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have surprisingly achieved a specific blending and temperature adjustment in a processed fruit product containing a berry with an outer seed coat and a sauce. It was conceived that the whole berry covered with the skin had a tension that the sauce penetrated into the flesh part and could be flipped into the skin part, and the present invention was completed.
すなわち、本発明の容器詰めフルーツ加工品は、
（１）外種皮付きベリー及びソースを含有する容器詰めフルーツ加工品において、
前記外種皮付きベリーの果肉部にソースが浸透しており、
ソースが浸漬した外種皮付きベリーの突き刺し強度が１５〜３０ｇであり、
前記ソースが、増粘多糖類を配合し、かつ、粘度０．５〜５Pa・s（品温２０℃）、糖度２１〜４５％である、
容器詰めフルーツ加工品、
(２)外種皮付きベリー及びソースを含有する容器詰めフルーツ加工品の製造方法において、
前記外種皮付きベリー及びソースの比率が２：８〜８：２であり、
前記ソースが、増粘多糖類を配合し、かつ、粘度０．５〜５Pa・s（品温２０℃）、糖度２１〜４５％であり、
品温−２０〜−２℃の外種皮付きベリーと品温６５〜９０℃のソースとを接触せしめる、
容器詰めフルーツ加工品の製造方法、
である。
That is, the container-packed fruit processed product of the present invention is
(1) In a processed fruit product in a container containing a berry with an outer seed coat and a sauce,
Sauce penetrates into the pulp of the outer seed coat berry,
The piercing strength of the berry with outer seed coat in which the sauce is immersed is 15-30 g,
The sauce contains a thickening polysaccharide and has a viscosity of 0.5 to 5 Pa · s (product temperature 20 ° C.) and a sugar content of 21 to 45%.
Processed fruit in container,
(2) In a method for producing a processed fruit product in a container containing a berry with an outer seed coat and a sauce,
The ratio of the outer seed coat berry and sauce is 2: 8 to 8: 2.
The sauce contains a thickening polysaccharide, and has a viscosity of 0.5 to 5 Pa · s (product temperature 20 ° C.) and a sugar content of 21 to 45%.
Bring berry with outer seed coat of product temperature -20 to -2 ° C and sauce of product temperature 65 to 90 ° C,
Manufacturing method of processed fruit in container,
It is.
本発明によれば、外種皮付きベリー及びソースを含有する容器詰めフルーツ加工品において、丸ごと皮に覆われたベリーが、果肉部にソースが浸透し、皮部に弾けるようなハリを有している容器詰めフルーツ加工品を提供することができる。これにより、フルーツ加工品市場及びこれを配合した加工食品市場のさらなる拡大が期待できる。 According to the present invention, in a processed fruit-packed product containing a berry with an outer seed coat and a sauce, the berry covered with the whole skin has a firmness that allows the sauce to penetrate into the flesh part and flip into the skin part. Can provide processed fruit products. This can be expected to further expand the market for processed fruit products and the market for processed foods containing these.
以下、本発明の容器詰めフルーツ加工品を詳述する。なお、本発明において「％」は「質量／容量％」を、「部」は「質量部」を意味する。 Hereinafter, the container-packed fruit processed product of the present invention will be described in detail. In the present invention, “%” means “mass / volume%”, and “part” means “part by mass”.
〈発明の特徴〉
本発明の容器詰めフルーツ加工品は、ジャム同様に果肉部にソースが浸透し、かつ、ジャムとは異なり皮部に弾けるようなハリを有している。本発明の容器詰めフルーツ加工品は、外種皮付きベリー及びソースを含有する。前記ソースは、増粘多糖類を配合し、フルーツ加工品の状態で粘度０．５〜５Pa・s、糖度２１〜４５％に調整されてなり、前記外種皮付きベリーの果肉部にソースが浸透しており、ソースが浸漬した外種皮付きベリーの突き刺し強度が１５〜３０ｇであることを特徴とする。
<Characteristics of the invention>
The processed fruit in a container of the present invention has a firmness that allows the sauce to penetrate into the pulp part like a jam, and unlike the jam, it can flip into the skin part. The packaged fruit processed product of the present invention contains a berry with an outer seed coat and a sauce. The sauce contains thickening polysaccharides and is adjusted to a viscosity of 0.5 to 5 Pa · s and a sugar content of 21 to 45% in the processed fruit product. The sauce penetrates into the pulp of the berry with outer seed coat. The piercing strength of the berry with an outer seed coat dipped in the sauce is 15 to 30 g.
〈外種皮付きベリー〉
外種皮付きベリーとは、ツツジ目のクランベリーやブルーベリー、バラ目のブラックベリー、ラズベリー、ボイセンベリー等を指す。なお、イチゴの場合に食用として供されている部分は、雄蕊、雌蕊、花弁、萼片等が付く花托であり、外種皮付きベリーではない。生の外種皮付きベリーの突き刺し強度は、３０〜１００ｇ程度を示す。そして、生の外種皮付きベリーのうち、本発明の容器詰めフルーツ加工品に使用した際に、皮部を破裂させずに用いることができるものは、突き刺し強度４０〜８０ｇ程度のものとなる。
<Berry with outer seed coat>
Berry with outer seed coat refers to azalea cranberries and blueberries, rose eyes blackberries, raspberries, boysenberries and the like. In the case of strawberries, the portion used for food is a floret with a male pod, a female pod, a petal, a cocoon piece, etc., and is not a berry with an outer seed coat. The piercing strength of berries with raw outer seed coat is about 30 to 100 g. And among the berries with raw outer seed coats, those that can be used without rupturing the skin part when used in the container-packed fruit processed product of the present invention have a piercing strength of about 40 to 80 g.
〈突き刺し強度〉
本発明の容器詰めフルーツ加工品は、外種皮付きベリーの皮部に弾けるようなハリを有する。皮部の弾けるようなハリとは、必ずしも生の外種皮付きベリーのハリを指すものではなく、消費者が皮部の弾けるようなハリを想起する状態を指す。本発明で言う皮部の弾けるようなハリとは、外種皮付きベリーの種類によらず、突き刺し強度で１５〜３０ｇの範囲を指し、消費者の嗜好解析に基づいて求められたものである。本発明の容器詰めフルーツ加工品における外種皮付きベリーの突き刺し強度は、１５〜３０ｇであり、１８〜２８ｇとするとよい。突き刺し強度が前記範囲より低いと、外種皮付きベリー本来のハリが弱いと評価されてしまう。前記範囲より高いと、外種皮付きのまま嚥下することがためらわれ、食味を損ねてしまう場合がある。
<Puncture strength>
The container-processed fruit processed product of the present invention has a firmness that can be repelled on the skin of a berry with an outer seed coat. The elasticity of the skin is not necessarily the same as that of the berry with a raw outer seed skin, but refers to the state in which the consumer recalls the elasticity of the skin. According to the present invention, the crispness of the skin part refers to a range of 15 to 30 g in terms of puncture strength, regardless of the type of berry with outer seed coat, and is determined based on consumer preference analysis. The piercing strength of the berry with outer seed coat in the processed fruit packaged product of the present invention is 15 to 30 g, and is preferably 18 to 28 g. If the piercing strength is lower than the above range, it is evaluated that the original tension of the berry with outer seed coat is weak. If it is higher than the above range, the user may hesitate to swallow with an outer seed coat, which may impair the taste.
〈フルーツ加工品調製前後における、突き刺し強度の変化〉
本発明の容器詰めフルーツ加工品は、生の外種皮付きベリーと比べ突き刺し強度が低くなる。本発明において、容器詰めフルーツ加工品中の外種皮付きベリーの突き刺し強度は、生の外種皮付きベリーと比べ、５〜６０ｇ低くするとよく、さらに１０〜５０ｇ低くとするとよい。
<Change in piercing strength before and after the preparation of processed fruit products>
The processed fruit product in a container of the present invention has a low piercing strength as compared with a raw berry with a seed coat. In the present invention, the piercing strength of the berry with outer seed coat in the processed fruit product of the container is preferably 5 to 60 g lower than that of the raw berry with outer seed coat, and more preferably 10 to 50 g lower.
〈突き刺し強度の測定〉
突き刺し強度の測定は、以下の手順で行った。まず、容器詰めフルーツ加工品から外種皮付きベリーを取り出した。取り出した外種皮付きベリーを品温１０±２℃に温度調整後、テクスチャーアナライザー（Stable Micro Systems社製）を用いて、半径２ｍｍのプランジャーを２ｍｍ／秒で押し込み、皮部が破裂する限界値を測定した。
<Measurement of piercing strength>
The puncture strength was measured according to the following procedure. First, berries with outer seed coats were taken out from processed fruit products in containers. After adjusting the temperature of the extracted berry with outer seed coat to 10 ± 2 ° C, use a texture analyzer (Stable Micro Systems) to push the plunger with a radius of 2 mm at 2 mm / sec. Was measured.
〈果肉部へのソースの浸透〉
本発明の容器詰めフルーツ加工品における外種皮付きベリーは、果肉部にソースが浸透している。具体的には、フルーツ加工品中の外種皮付きベリーのみを喫食し味をみることで、外種皮付きベリーへのソースの浸透の有無を理解することができる。また、糖度計を用いて、フルーツ加工品調製前後の糖度の変化を指標にすることもできる。具体的には、例えば、糖度１０％の外種皮付きのクランベリーを用いてフルーツ加工品を調製し、得られたフルーツ加工品中の外種皮付きクランベリーの糖度が１２％に変化していれば、果肉部にソースが浸透していると理解できる。
<Penetration of sauce into the pulp>
In the berry with outer seed coat in the processed fruit packaged product of the present invention, the sauce penetrates into the pulp part. Specifically, by eating only the berry with outer seed coat in the processed fruit product and tasting the taste, the presence or absence of the penetration of the source into the berry with outer seed coat can be understood. In addition, a change in sugar content before and after the preparation of processed fruit products can be used as an index using a sugar content meter. Specifically, for example, if a processed fruit product is prepared using a cranberry with an outer seed coat having a sugar content of 10%, and the sugar content of the cranberry with an outer seed coat in the obtained fruit processed product is changed to 12%, It can be understood that the sauce penetrates into the pulp part.
〈ソース〉
前述した皮部のハリの効果と、果肉部へのソース浸透効果とを発現せしめるため、本発明の容器詰めフルーツ加工品のソース部は、増粘多糖類を配合し、フルーツ加工品の状態で粘度０．５〜５Pa・sであり、糖度２１〜４５％に調整する。本発明の容器詰めフルーツ加工品におけるソースは、特に限定されず、例えば砂糖、酸味料、香料等を配合し、適宜好みのフレーバーとなるように調整すれば良い。
<Source>
In order to express the above-described skin elasticity and the effect of the source penetration into the pulp part, the source part of the container-packed fruit processed product of the present invention contains a thickening polysaccharide in the state of the processed fruit product. The viscosity is 0.5 to 5 Pa · s, and the sugar content is adjusted to 21 to 45%. The sauce in the processed fruit packaged product of the present invention is not particularly limited, and for example, sugar, acidulant, fragrance and the like may be blended and appropriately adjusted so as to have a favorite flavor.
〈増粘多糖類〉
本発明の容器詰めフルーツ加工品に用いる増粘多糖類は、特に限定されず、例えば、キサンタンガム、タマリンドシードガム、ローカストビーンガム、ジェランガム、グアーガム、ペクチン、寒天等が挙げられる。特に、果実部とソース部の風味の一体感が得られ易いことから、寒天及びペクチンを配合することが好ましい。
<Thickening polysaccharide>
The polysaccharide thickener used for the processed fruit product of the present invention is not particularly limited, and examples thereof include xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, pectin, and agar. In particular, it is preferable to add agar and pectin because the unity of the flavor of the fruit part and the sauce part is easily obtained.
〈ソース部の粘度〉
本発明におけるソース部の粘度は、増粘多糖類を配合して調整し、品温２０℃において、粘度０．５〜５Ｐa・sであり、１〜３Pa・sとするとよい。粘度が前記範囲より低いと、ソース部が外種皮付きベリーと十分に絡み合わず、果肉部にソースが浸透し難い。前記範囲より高いと、浸透圧が十分に働かず、果肉部にソースが浸透し難い。増粘多糖類は、ソース部が前述の粘度となれば特に限定されない。
<Viscosity of source part>
The viscosity of the source part in the present invention is adjusted by blending a thickening polysaccharide, and at a product temperature of 20 ° C., the viscosity is 0.5 to 5 Pa · s, preferably 1 to 3 Pa · s. When the viscosity is lower than the above range, the sauce part does not sufficiently entangle with the berry with outer seed coat, and the sauce hardly penetrates into the pulp part. When it is higher than the above range, the osmotic pressure does not work sufficiently, and the sauce hardly penetrates into the pulp part. A thickening polysaccharide will not be specifically limited if a source part becomes the above-mentioned viscosity.
〈ソース部の糖度〉
本発明におけるソース部の糖度は、外種皮付きベリー全般の糖度にあたる５〜２０％を上回る、２１〜４５％に調整されている。本発明におけるソース部の糖度が、外種皮付きベリーの糖度を上回ることで、浸透圧が働き、果皮部を通じて果肉部へのソースの浸透が進むようになる。ソース部の糖度は、２３〜４１％とするとよく、さらに２５〜３６％とするとよい。ソース部の糖度が前記範囲より低いと、浸透圧が十分に働かず、果肉部にソースが浸透し難い。前記範囲より高いと、浸透圧が高くなり過ぎ、外種皮付きベリーの皮部が破裂してしまう場合がある。
<Sugar content of the sauce>
The sugar content of the sauce part in the present invention is adjusted to 21 to 45%, which exceeds 5 to 20% corresponding to the sugar content of berries with outer seed coats. When the sugar content of the sauce part in the present invention exceeds the sugar content of the berry with outer seed coat, the osmotic pressure works, and the penetration of the source into the flesh part proceeds through the fruit skin part. The sugar content of the source part is preferably 23 to 41%, and more preferably 25 to 36%. When the sugar content of the sauce part is lower than the above range, the osmotic pressure does not work sufficiently, and the sauce hardly penetrates into the pulp part. If it is higher than the above range, the osmotic pressure becomes too high, and the skin of the berry with outer seed coat may burst.
〈ソース部のカルシウム濃度〉
本発明におけるソース部は、０．０１〜０．１％のカルシウムを配合することで、外種皮に含まれるペクチンとカルシウムの反応を用い、果皮部の天然の網目構造を補強することができる。これにより、さらに皮部のハリと果肉部へのソースの浸透効果が高まるため好ましい。カルシウム濃度は、０．０１２〜０．０５％とするとよく、さらに０．０２〜０．０４％とするとよい。カルシウム濃度が前記範囲より低いと、ベリーの皮部が十分に補強されず、破裂してしまう場合がある。前記範囲より高いと、配合量の増加に応じて効果が得られず経済的でない。
<Calcium concentration in the source part>
The source part in the present invention can reinforce the natural network structure of the pericarp using the reaction of pectin and calcium contained in the outer seed coat by blending 0.01 to 0.1% calcium. Thereby, since the penetration | permeation effect of the sauce to the firmness and skin part of a skin part increases further, it is preferable. The calcium concentration is preferably 0.012 to 0.05%, and more preferably 0.02 to 0.04%. If the calcium concentration is lower than the above range, the berry skin may not be sufficiently reinforced and may burst. If it is higher than the above range, the effect cannot be obtained according to the increase of the blending amount, which is not economical.
〈外種皮付きベリー及びソースの接触品温〉
本発明の製造方法において、品温−２０〜−２℃の外種皮付きベリーと品温６５〜９０℃のソースとを接触せしめる。本発明の容器詰めフルーツ加工品は、前記ソース部を用い、前記品温でソース部と外種皮付きベリーを接触せしめることで、はじめて丸ごと皮に覆われたベリーが、皮部に弾けるようなハリを有し、かつ、果肉部にソースが浸透しているフルーツ加工品を調製することができている。本発明の製造方法において、外種皮付きベリーの品温は、−１８〜−３℃とするとよく、さらに−１５〜−５℃とするとよい。品温が前記範囲より低いと、果肉部へのソースの浸透が不十分となる場合がある。前記範囲より高いと、ソースと接触せしめた際に、果皮部の天然の網目構造が崩壊してしまう場合がある。一方、ソースの品温は、６５〜９０℃とするとよく、さらに７０〜８５℃とするとよい。品温が前記範囲より低いと、果肉部へのソースの浸透が不十分となる場合がある。前記範囲より高いと、外種皮付きベリーと接触せしめた際に、果皮部の天然の網目構造が崩壊してしまう場合がある。
<Contact temperature of berry and sauce with outer seed coat>
In the production method of the present invention, a berry with an outer seed coat at a product temperature of -20 to -2 ° C and a sauce at a product temperature of 65 to 90 ° C are brought into contact with each other. The processed fruit stuffed product of the present invention uses the above-mentioned sauce part, and the berry covered with the whole skin for the first time can be repelled on the skin part by bringing the sauce part into contact with the berry with outer seed coat at the product temperature. And a processed fruit product in which the sauce penetrates into the pulp part can be prepared. In the production method of the present invention, the temperature of the berry with outer seed coat is preferably −18 to −3 ° C., and more preferably −15 to −5 ° C. When the product temperature is lower than the above range, the penetration of the sauce into the pulp part may be insufficient. If it is higher than the above range, the natural network structure of the pericarp may be destroyed when brought into contact with the source. On the other hand, the product temperature of the sauce is preferably 65 to 90 ° C, and more preferably 70 to 85 ° C. When the product temperature is lower than the above range, the penetration of the sauce into the pulp part may be insufficient. If it is higher than the above range, the natural mesh structure of the pericarp may be disrupted when brought into contact with the berry with outer seed coat.
〈外種皮付きベリー及びソースの比率〉
本発明の容器詰めフルーツ加工品において、外種皮付きベリー及びソースの比率は、特に限定されず、外種皮付きベリーの皮部の弾けるようなハリと、外種皮付きベリーとソースの風味の一体感が得られる比率であればよい。具体的には、２：８〜８：２とするとよく、さらに３：７〜７：３とするとよい。
<Ratio of berry and sauce with outer seed coat>
In the processed fruit packaged product of the present invention, the ratio of the berry with the outer seed coat and the sauce is not particularly limited, and the sense of unity between the crispness of the skin of the berry with the outer seed coat and the flavor of the berry with the outer seed coat and the sauce It is sufficient that the ratio is obtained. Specifically, it may be set to 2: 8 to 8: 2, and may be set to 3: 7 to 7: 3.
〈その他原料〉
本発明の容器詰めフルーツ加工品は、上述の原料を配合する他に本発明の効果を損なわない範囲で食品に通常用いられている各種原料を適宜選択し含有させることができる。例えば、馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦澱粉、米澱粉、これらの澱粉をアルファ化、架橋等の処理を施した加工澱粉、ならびに湿熱処理澱粉等の澱粉類、クエン酸、乳酸、レモン果汁等の酸味材、食塩、砂糖等の各種調味料、リキュール等の酒類、香辛料、着色料、香料等が挙げられる。
<Other raw materials>
The packaged fruit product of the present invention can contain various raw materials that are usually used in foods as long as the effects of the present invention are not impaired, in addition to the above-mentioned raw materials. For example, potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to alpha, cross-linking, etc., and starches such as wet heat-treated starch, citric acid, lactic acid, lemon juice, etc. Various sour materials such as salt, salt and sugar, alcoholic beverages such as liqueurs, spices, coloring agents, and fragrances.
〈容器詰めフルーツ加工品の製造方法〉
本発明の容器詰めフルーツ加工品の代表的な製造方法を挙げる。ただし、本発明の製造方法はこれに限定されるものではない。まず、寒天等の増粘多糖類、グラニュ糖等の糖類、その他乳酸カルシウム等のカルシウム原料を配合し、常法に則り、粘度０．５〜５Ｐａ・ｓ、糖度２１〜４５％のソース部を調製する。ソース部は、ニーダー等の加熱撹拌装置を用いて品温６５〜９０℃になるように加温処理を施しておく。一方、外種皮付きベリーは、外種皮付きのクランベリーを用意し、外種皮が破れないように注意を払いながら品温−２０〜−２℃となるように冷凍処理を施しておく。最後に、前述の品温６５〜９０℃のソース部と、品温−２０〜−２℃の果実部とを、外種皮が破れないように注意を払いながら、質量比で１：１となるように混合後、２００ｇ容のポリエチレン袋に２００ｇずつ充填密封し、本発明の容器詰めフルーツ加工品を調製した。
<Manufacturing method of processed fruit in container>
The typical manufacturing method of the container-packed fruit processed goods of this invention is given. However, the production method of the present invention is not limited to this. First, a thickening polysaccharide such as agar, saccharides such as granulated sugar, and other calcium raw materials such as calcium lactate are blended, and according to a conventional method, a source part having a viscosity of 0.5 to 5 Pa · s and a sugar content of 21 to 45% is added. Prepare. The source part is heated to a product temperature of 65 to 90 ° C. using a heating and stirring device such as a kneader. On the other hand, for the berry with outer seed coat, a cranberry with an outer seed coat is prepared and subjected to a freezing treatment so that the product temperature becomes −20 to −2 ° C. while paying attention not to break the outer seed coat. Finally, the mass ratio is 1: 1 while paying attention so that the outer seed coat does not break the source part of the product temperature of 65 to 90 ° C. and the fruit part of the product temperature of −20 to −2 ° C. After mixing as described above, 200 g each was filled and sealed in a 200 g polyethylene bag, and the container-packed fruit processed product of the present invention was prepared.
以下、本発明の容器詰めフルーツ加工品について、実施例および比較例ならびに試験例にもとづき具体的に説明する。なお、本発明は、これらの実施例に限定するものではない。 Hereinafter, the processed fruit product in a container of the present invention will be specifically described based on Examples, Comparative Examples, and Test Examples. The present invention is not limited to these examples.
［実施例１］
まず、ペクチン０．１％、寒天０．２％、グラニュ糖６％、乳酸カルシウム０．１％（カルシウム換算０．０２％）、クエン酸０．３％及び清水３３．３％を配合し、常法に則り、粘度３Ｐａ・ｓ、糖度２５％のソース部を調製した。ソース部は、ニーダーを用いて品温６５℃になるように加温処理を施した。一方、外種皮付きのクランベリーを用意し、外種皮が破れないように注意を払いながら品温−２０〜−２℃になるように冷凍処理を施した。最後に、前述の品温６５℃のソース部と、品温−５℃の果実部とを、外種皮が破れないように注意を払いながら、質量比で１：１となるように混合後、２００ｇ容のポリエチレン袋に２００ｇずつ充填密封し、本発明の容器詰めフルーツ加工品を調製した。
[Example 1]
First, pectin 0.1%, agar 0.2%, granulated sugar 6%, calcium lactate 0.1% (calcium conversion 0.02%), citric acid 0.3% and fresh water 33.3%, According to a conventional method, a source part having a viscosity of 3 Pa · s and a sugar content of 25% was prepared. The source part was heated to a product temperature of 65 ° C. using a kneader. On the other hand, a cranberry with an outer seed coat was prepared and subjected to a freezing treatment so that the product temperature would be −20 to −2 ° C. while paying attention not to break the outer seed coat. Finally, after mixing the sauce part with the above-mentioned product temperature of 65 ° C. and the fruit part with the product temperature of −5 ° C. so as not to break the outer seed coat so that the mass ratio becomes 1: 1, A 200 g polyethylene bag was filled and sealed at a rate of 200 g to prepare a processed fruit product in a container of the present invention.
［試験例１］
実施例１に準じて、果実部とソース部の接触品温が、本発明の効果に及ぼす影響を調べるため、Ｎｏ．１〜４の容器詰めフルーツ加工品を調製し、下記基準に従って評価を行った。
[Test Example 1]
In order to examine the influence of the contact product temperature between the fruit part and the source part on the effect of the present invention, in accordance with Example 1, 1-4 processed fruit products in a container were prepared and evaluated according to the following criteria.
［官能評価基準］
Ａ：外種皮付きベリーが、果肉部にソースが浸透し、皮部に弾けるようなハリを有していて、風味に非常に優れている。
Ｂ：外種皮付きベリーが、果肉部にソースが浸透し、皮部に弾けるようなハリを有していて、ソースとの風味の一体感に優れている。
Ｃ：皮部のハリ、又は、ソースの浸透のいずれか又は両方に劣り、設計品位を損ねている。
[Sensory evaluation criteria]
A: The berry with outer seed coat has a firmness that allows the sauce to penetrate into the flesh part and flips to the skin part, and has a very excellent flavor.
B: The berry with outer seed coat has a firmness that allows the sauce to permeate into the flesh part and flips to the skin part, and is excellent in a sense of unity with the sauce.
C: It is inferior to either or both of the skin tension and the penetration of the source, and the design quality is impaired.
［実施例３］
ペクチン０．１％及び寒天０．２％を、ペクチン０．０５％及び寒天０．１％に置換えた以外は実施例１に準じて、本発明の容器詰めフルーツ加工品を調製した。粘度は１Ｐａ・ｓとなった。得られた容器詰めフルーツ加工品は、外種皮付きベリーが、本発明の性状を有し、ソースとの風味の一体感に優れていた。
[Example 3]
A processed fruit product in a container of the present invention was prepared in the same manner as in Example 1 except that 0.1% pectin and 0.2% agar were replaced with 0.05% pectin and 0.1% agar. The viscosity was 1 Pa · s. In the obtained processed fruit product in a container, the berry with outer seed coat had the properties of the present invention and was excellent in the sense of unity of flavor with the sauce.
［実施例４］
グラニュ糖６％をグラニュ糖１６％に置換えた以外は実施例１に準じて、本発明の容器詰めフルーツ加工品を調製した。糖度（ＢＲＩＸ）は３６度となった。得られた容器詰めフルーツ加工品は、外種皮付きベリーが、本発明の性状を有し、ソースとの風味の一体感に優れていた。
[Example 4]
A container-packed fruit processed product of the present invention was prepared according to Example 1 except that 6% of granulated sugar was replaced with 16% of granulated sugar. The sugar content (BRIX) was 36 degrees. In the obtained processed fruit product in a container, the berry with outer seed coat had the properties of the present invention and was excellent in the sense of unity of flavor with the sauce.
［比較例３］
ペクチン０．１％及び寒天０．２％を、ペクチン０．０５％に置換えた以外は実施例１に準じて、容器詰めフルーツ加工品を調製した。粘度は０．３Ｐａ・ｓとなった。得られた容器詰めフルーツ加工品は、外種皮付きベリーが、本発明の性状を有さず、ソースとの風味の一体感に劣っていた。
[Comparative Example 3]
A packaged fruit processed product was prepared in the same manner as in Example 1 except that 0.1% pectin and 0.2% agar were replaced with 0.05% pectin. The viscosity was 0.3 Pa · s. In the obtained processed fruit product in a container, the berry with outer seed coat did not have the properties of the present invention, and the sense of unity with the sauce was inferior.
［比較例４］
ペクチン０．１％及び寒天０．２％を、ペクチン０．３％及び寒天０．３％に置換えた以外は実施例１に準じて、容器詰めフルーツ加工品を調製した。粘度は７Ｐａ・ｓとなった。得られた容器詰めフルーツ加工品は、外種皮付きベリーが、本発明の性状を有さず、ソースとの風味の一体感に劣っていた。
[Comparative Example 4]
A processed fruit product packaged in a container was prepared in the same manner as in Example 1 except that 0.1% pectin and 0.2% agar were replaced with 0.3% pectin and 0.3% agar. The viscosity was 7 Pa · s. In the obtained processed fruit product in a container, the berry with outer seed coat did not have the properties of the present invention, and the sense of unity with the sauce was inferior.
［比較例５］
グラニュ糖を清水に置換えた以外は実施例１に準じて、本発明の容器詰めフルーツ加工品を調製した。糖度（ＢＲＩＸ）は１８度となった。得られた容器詰めフルーツ加工品は、外種皮付きベリーが、本発明の性状を有さず、ソースとの風味の一体感に劣っていた。
[Comparative Example 5]
A container-packed fruit processed product of the present invention was prepared according to Example 1 except that granulated sugar was replaced with fresh water. The sugar content (BRIX) was 18 degrees. In the obtained processed fruit product in a container, the berry with outer seed coat did not have the properties of the present invention, and the sense of unity with the sauce was inferior.
［比較例６］
グラニュ糖６％をグラニュ糖３０％に置換えた以外は実施例１に準じて、本発明の容器詰めフルーツ加工品を調製した。糖度（ＢＲＩＸ）は４８度となった。得られた容器詰めフルーツ加工品は、外種皮付きベリーが、本発明の性状を有さず、ソースとの風味の一体感に劣っていた。
[Comparative Example 6]
A container-packed fruit processed product of the present invention was prepared according to Example 1 except that 6% of granulated sugar was replaced with 30% of granulated sugar. The sugar content (BRIX) was 48 degrees. In the obtained processed fruit product in a container, the berry with outer seed coat did not have the properties of the present invention, and the sense of unity with the sauce was inferior.
前記実施例１〜４及び比較例１〜６の結果より、品温−２０〜−２℃の外種皮付きベリーと品温６５〜９０℃のソースとを接触せしめること、ソースに増粘多糖類を配合し、粘度０．５〜５Pa・s、糖度２１〜４５％に調整すること、そして、これらを組合せ用いることで、はじめて皮部に弾けるようなハリを有し、かつ、外種皮付きベリーの果肉部にソースが浸透している容器詰めフルーツ加工品が得られることが分かった。 From the results of Examples 1 to 4 and Comparative Examples 1 to 6, a berry with an outer seed coat at a product temperature of -20 to -2 ° C and a sauce at a product temperature of 65 to 90 ° C are brought into contact with each other. , Having a viscosity of 0.5 to 5 Pa · s, adjusting the sugar content to 21 to 45%, and using these in combination, it has a firmness that can be repelled on the skin for the first time, and has a berry with an outer seed coat. It was found that a processed fruit product in a container in which the sauce penetrated into the pulp part of the fruit was obtained.
［実施例５］
乳酸カルシウム０．１％を０．２％に置換えた以外は実施例１に準じて、本発明の容器詰めフルーツ加工品を調製した。得られた容器詰めフルーツ加工品は、外種皮付きベリーが、本発明の性状を有し、ソースとの風味の一体感に優れていた。
[Example 5]
A container-packed fruit processed product of the present invention was prepared in the same manner as in Example 1 except that 0.1% of calcium lactate was replaced with 0.2%. In the obtained processed fruit product in a container, the berry with outer seed coat had the properties of the present invention and was excellent in the sense of unity of flavor with the sauce.
［実施例６］
乳酸カルシウムを清水に置換えた以外は実施例４に準じて、本発明の容器詰めフルーツ加工品を調製した。得られた容器詰めフルーツ加工品は、外種皮付きベリーが、本発明の性状を有し、ソースとの風味の一体感に優れていた。また、実施例５及び６を比較評価した場合、外種皮付きベリーの皮部の弾けるようなハリを有する点で、実施例４の方がより優れていた。
[Example 6]
A containerized fruit processed product of the present invention was prepared according to Example 4 except that calcium lactate was replaced with fresh water. In the obtained processed fruit product in a container, the berry with outer seed coat had the properties of the present invention and was excellent in the sense of unity of flavor with the sauce. Moreover, when Example 5 and 6 were compared and evaluated, the direction of Example 4 was more excellent at the point which has the firmness which can peel the skin part of the berry with an external seed skin.
［実施例７］
クランベリーをボイセンベリーに置換えた以外は実施例１に準じて、本発明の容器詰めフルーツ加工品を調製した。得られた容器詰めフルーツ加工品は、外種皮付きベリーが、本発明の性状を有し、ソースとの風味の一体感に優れていた。
[Example 7]
A processed fruit product in a container of the present invention was prepared in the same manner as in Example 1 except that cranberry was replaced with Boysenberry. In the obtained processed fruit product in a container, the berry with outer seed coat had the properties of the present invention and was excellent in the sense of unity of flavor with the sauce.
［実施例８］
前記外種皮付きベリー及びソースの比率を１：１から１：３に変更した以外は、実施例１に準じて本発明の容器詰めフルーツ加工品を調製した。得られた容器詰めフルーツ加工品は、外種皮付きベリーが、本発明の性状を有し、ソースとの風味の一体感に優れていた。
[Example 8]
The container-packed fruit processed product of this invention was prepared according to Example 1 except having changed the ratio of the said berry with an outer seed coat | cover and sauce from 1: 1 to 1: 3. In the obtained processed fruit product in a container, the berry with outer seed coat had the properties of the present invention and was excellent in the sense of unity of flavor with the sauce.
［実施例９］
前記外種皮付きベリー及びソースの比率を１：１から３：１に変更した以外は、実施例１に準じて本発明の容器詰めフルーツ加工品を調製した。得られた容器詰めフルーツ加工品は、外種皮付きベリーが、本発明の性状を有し、ソースとの風味の一体感に優れていた。
[Example 9]
A container-packed fruit processed product of the present invention was prepared according to Example 1 except that the ratio of the berry with external seed coat and the sauce was changed from 1: 1 to 3: 1. In the obtained processed fruit product in a container, the berry with outer seed coat had the properties of the present invention and was excellent in the sense of unity of flavor with the sauce.
［比較例７］
前記外種皮付きベリー及びソースの比率を１：１から１：５に変更した以外は、実施例１に準じて、本発明の容器詰めフルーツ加工品を調製した。得られた容器詰めフルーツ加工品は、外種皮付きベリーが、本発明の性状を有さず、ソースとの風味の一体感に劣っていた。
[Comparative Example 7]
A container-packed fruit processed product of the present invention was prepared in the same manner as in Example 1 except that the ratio of the berry with an outer seed coat and the sauce was changed from 1: 1 to 1: 5. In the obtained processed fruit product in a container, the berry with outer seed coat did not have the properties of the present invention, and the sense of unity with the sauce was inferior.
［比較例８］
前記外種皮付きベリー及びソースの比率を１：１から５：１に変更した以外は、実施例１に準じて、本発明の容器詰めフルーツ加工品を調製した。得られた容器詰めフルーツ加工品は、外種皮付きベリーが、本発明の性状を有さず、ソースとの風味の一体感に劣っていた。
[Comparative Example 8]
A container-packed fruit processed product of the present invention was prepared in the same manner as in Example 1 except that the ratio of the berry with outer seed coat and the sauce was changed from 1: 1 to 5: 1. In the obtained processed fruit product in a container, the berry with outer seed coat did not have the properties of the present invention, and the sense of unity with the sauce was inferior.
Claims (4)
前記外種皮付きベリーの果肉部にソースが浸透しており、
ソースが浸漬した外種皮付きベリーの突き刺し強度が１５〜３０ｇであり、
前記ソースが、増粘多糖類を配合し、かつ、粘度０．５〜５Pa・s（品温２０℃）、糖度２１〜４５％である、
容器詰めフルーツ加工品。 In processed fruit products in containers containing berries with outer seed coat and sauce,
Sauce penetrates into the pulp of the outer seed coat berry,
The piercing strength of the berry with outer seed coat in which the sauce is immersed is 15-30 g,
The sauce contains a thickening polysaccharide and has a viscosity of 0.5 to 5 Pa · s (product temperature 20 ° C.) and a sugar content of 21 to 45%.
Processed fruit products in containers.
さらに０．０１〜０．１％のカルシウムを配合する、Furthermore, 0.01 to 0.1% calcium is blended,
容器詰めフルーツ加工品。Processed fruit products in containers.
前記外種皮付きベリー及びソースの比率が２：８〜８：２であり、
前記ソースが、増粘多糖類を配合し、かつ、粘度０．５〜５Pa・s（品温２０℃）、糖度２１〜４５％であり、
品温−２０〜−２℃の外種皮付きベリーと品温６５〜９０℃のソースとを接触せしめる、
容器詰めフルーツ加工品の製造方法。 In the method for producing a container-packed fruit processed product containing berry with outer seed coat and sauce,
The ratio of the outer seed coat berry and sauce is 2: 8 to 8: 2.
The sauce contains a thickening polysaccharide, and has a viscosity of 0.5 to 5 Pa · s (product temperature 20 ° C.) and a sugar content of 21 to 45%.
Bring berry with outer seed coat of product temperature -20 to -2 ° C and sauce of product temperature 65 to 90 ° C,
A method for producing containerized fruit products.
さらに０．０１〜０．１％のカルシウムを配合する、Furthermore, 0.01 to 0.1% calcium is blended,
容器詰めフルーツ加工品の製造方法。A method for producing containerized fruit products.
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| JP2002027939A (en) * | 2000-07-13 | 2002-01-29 | Kato Bihoen Honpo:Kk | Cranberry processed food and method for cooking and processing cranberry |
| JP4342130B2 (en) * | 2001-09-28 | 2009-10-14 | 六甲バター株式会社 | Method for producing fruit sauce-like substance |
| 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 |
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