JP7506505B2 - Packaged frozen food composition - Google Patents
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- JP7506505B2 JP7506505B2 JP2020058091A JP2020058091A JP7506505B2 JP 7506505 B2 JP7506505 B2 JP 7506505B2 JP 2020058091 A JP2020058091 A JP 2020058091A JP 2020058091 A JP2020058091 A JP 2020058091A JP 7506505 B2 JP7506505 B2 JP 7506505B2
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- 239000000203 mixture Substances 0.000 title claims description 94
- 235000013611 frozen food Nutrition 0.000 title claims description 91
- 239000007788 liquid Substances 0.000 claims description 96
- 229920001277 pectin Polymers 0.000 claims description 57
- 239000001814 pectin Substances 0.000 claims description 55
- 235000010987 pectin Nutrition 0.000 claims description 55
- 239000007787 solid Substances 0.000 claims description 54
- 235000013399 edible fruits Nutrition 0.000 claims description 39
- 235000013311 vegetables Nutrition 0.000 claims description 35
- 229920001202 Inulin Polymers 0.000 claims description 22
- 239000004615 ingredient Substances 0.000 claims description 22
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 22
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- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
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- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
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- Packages (AREA)
- Confectionery (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Description
特許法第３０条第２項適用 販売日 令和１年８月５日 販売した場所 株式会社セブン－イレブン・ジャパンの直営店舗および加盟店舗のうち関東地区西東京エリア（資料１「店舗一覧表」参照）Article 30, Paragraph 2 of the Patent Act applies. Date of sale: August 5, 2019 Place of sale: Seven-Eleven Japan Co., Ltd.'s directly managed stores and affiliated stores in the Kanto region, West Tokyo area (see Document 1, "Store List")
本発明は、容器入り冷凍食品組成物に関する。 The present invention relates to a containerized frozen food composition.
果肉を含むシャーベットが従来知られている。例えば、特許文献１には、果物の皮からなる容器内に冷凍状のシャーベットを含む冷菓が記載されている。また、近年、冷菓が注出口を備えるパウチに入っているパウチ入り冷菓が知られている。 Sherbets containing fruit pulp have been known in the past. For example, Patent Document 1 describes a frozen dessert containing frozen sherbet in a container made of fruit skin. In addition, in recent years, a pouched frozen dessert in which the frozen dessert is contained in a pouch equipped with a pouring outlet has become known.
しかしながら、冷菓を注出口の口径が小さい容器に入れたものは、注出口から冷菓を絞り出し難いものが多い。よって、注出口を有する容器に充填されている冷菓の絞り出し易さについては改善の余地がある。また、食品であるため、絞り出し易さと味とを両立させる必要がある。 However, when frozen desserts are placed in containers with a small diameter spout, it is often difficult to squeeze the dessert out of the spout. Therefore, there is room for improvement in the ease of squeezing frozen desserts filled into containers with a spout. Also, because it is a food product, it is necessary to balance ease of squeezing with good taste.
そこで、本発明の一態様は、揉み解し易いことにより容器の注出口から絞り出し易く、かつ味が良好な容器入り冷凍食品組成物を提供することを目的とする。
Therefore, one aspect of the present invention aims to provide a packaged frozen food composition that is easy to knead and therefore easy to squeeze out of the spout of the container, and that has a good taste.
本発明者等は、上記目的を達成すべく鋭意研究を重ねた。その結果、冷凍食品組成物が液部を含み、液部が特定量のイヌリンを含み、かつペクチンを含まないか特定量含むことにより、容器内の冷凍食品組成物が揉み解し易く、かつ味が良好になることを見出し、本発明を完成するに至った。 The inventors of the present invention have conducted extensive research to achieve the above object. As a result, they have discovered that a frozen food composition containing a liquid portion, a specific amount of inulin, and no or a specific amount of pectin makes the frozen food composition in the container easier to knead and has a good taste, and have completed the present invention.
すなわち、本発明は、
（１）冷凍食品組成物が容器に格納されている、容器入り冷凍食品組成物であって、前記容器は、注出口を備え、前記冷凍食品組成物を格納する部位が可撓性を有し、前記冷凍食品組成物は、常温のときに液体である液部を含み、前記液部が、イヌリンを２．０質量％以上、１６．０質量％以下の濃度で含み、かつ、ペクチンを含まないか１．０質量％未満の濃度で含むことを特徴とする、容器入り冷凍食品組成物、
（２）前記液部が前記ペクチンを含み、前記ペクチンがＬＭペクチンであることを特徴とする、（１）の容器入り冷凍食品組成物、
（３）前記液部が、前記ペクチンを０．９質量％以下の濃度で含むことを特徴とする、（１）又は（２）の容器入り冷凍食品組成物、
（４）前記液部の初期弾性率が５．５Ｎ／ｍ２以下であり、前記液部の初期弾性率は、前記液部と前記液部以外の成分とに分け、解凍した前記液部を内径３５ｍｍ、高さ１０ｍｍのテフロン（登録商標）製リングに充填し、－２５℃の凍結庫で一晩凍結処理して作製した円柱状の試料を当該リングから取り出した後、－２０℃で１時間静置して、当該－２０℃の環境から取り出した直後に、気温２０℃の環境下で、テクスチャーアナライザー及び直径０．５インチの円柱状プランジャーを用いて、測定速度２ｍｍ／ｓｅｃ、圧縮歪率５０％の条件で、当該試料の底面に対して垂直となるように前記プランジャーを貫入させて測定されることを特徴とする、（１）～（３）のいずれか１つの容器入り冷凍食品組成物、
（５）前記液部は、果汁及び野菜汁からなる群より選ばれる少なくとも１つをさらに含むことを特徴とする、（１）～（４）のいずれか１つの容器入り冷凍食品組成物、
（６）常温のときに固体である成分をさらに含むことを特徴とする、（１）～（５）のいずれか１つの容器入り冷凍食品組成物、
（７）前記常温のときに固体である成分は、果肉及び固形の野菜からなる群より選ばれる少なくとも１つであることを特徴とする、（６）の容器入り冷凍食品組成物、
（８）前記注出口の最小径（内径）が、１０ｍｍ以上、３０ｍｍ以下であることを特徴とする、（１）～（７）のいずれか１つの容器入り冷凍食品組成物、である。
That is, the present invention provides
(1) A container-packed frozen food composition, in which a frozen food composition is stored in a container, the container having a pouring outlet and a flexible portion for storing the frozen food composition, the frozen food composition including a liquid portion that is liquid at room temperature, the liquid portion including inulin at a concentration of 2.0% by mass or more and 16.0% by mass or less, and including no pectin or at a concentration of less than 1.0% by mass;
(2) The container-packed frozen food composition according to (1), characterized in that the liquid portion contains the pectin, and the pectin is LM pectin.
(3) The container-packed frozen food composition according to (1) or (2), characterized in that the liquid portion contains the pectin at a concentration of 0.9% by mass or less.
(4) A container-packed frozen food composition according to any one of (1) to (3), characterized in that the initial elastic modulus of the liquid portion is 5.5 N/ m2 or less, and the initial elastic modulus of the liquid portion is measured by separating the liquid portion from a component other than the liquid portion, filling the thawed liquid portion into a Teflon (registered trademark) ring having an inner diameter of 35 mm and a height of 10 mm, freezing the liquid portion overnight in a freezer at -25°C, removing a cylindrical sample from the ring, leaving it at -20°C for 1 hour, and immediately after removing it from the -20°C environment, using a texture analyzer and a cylindrical plunger having a diameter of 0.5 inches, in an environment at an air temperature of 20°C, at a measurement speed of 2 mm/sec and a compression strain rate of 50%, by inserting the plunger perpendicular to the bottom surface of the sample.
(5) The container-packed frozen food composition according to any one of (1) to (4), characterized in that the liquid portion further contains at least one selected from the group consisting of fruit juice and vegetable juice.
(6) A container-packed frozen food composition according to any one of (1) to (5), further comprising a component that is solid at room temperature;
(7) The container-packed frozen food composition according to (6), wherein the component that is solid at room temperature is at least one selected from the group consisting of fruit pulp and solid vegetables.
(8) A container-packed frozen food composition according to any one of (1) to (7), characterized in that the minimum diameter (inner diameter) of the spout is 10 mm or more and 30 mm or less.
本発明の一態様によれば、容器の注出口から容易に絞り出し易く、かつ味が良好な容器入り冷凍食品組成物を提供することができる。したがって、容器入り冷凍食品組成物の更なる需要拡大が期待できる。 According to one aspect of the present invention, it is possible to provide a packaged frozen food composition that is easy to squeeze out of the spout of the container and has a good taste. Therefore, it is expected that the demand for packaged frozen food compositions will further increase.
以下本発明を詳細に説明する。なお、本発明において、格別に断らない限り、単に「％」と記載されている場合は「質量％」を、「部」は「質量部」を意味する。 The present invention will be described in detail below. In the present invention, unless otherwise specified, "%" simply means "% by mass" and "parts" means "parts by mass."
＜本発明の容器入り冷凍食品組成物の特徴＞
本発明の一態様に係る容器入り冷凍食品組成物は、冷凍食品組成物が容器に格納されている、容器入り冷凍食品組成物であって、前記容器は、注出口を備え、前記冷凍食品組成物を格納する部位が可撓性を有し、前記冷凍食品組成物は、常温のときに液体である液部を含み、前記液部が、イヌリンを２．０質量％以上、１６．０質量％以下の濃度で含み、かつ、ペクチンを含まないか１．０質量％未満の濃度で含む。本発明の一態様によれば、冷凍食品組成物を容器の注出口から容易に絞り出し易く、かつ冷凍食品組成物の味を良好にすることができる。例えば、本発明の一態様によれば、凍結している冷凍食品組成物を揉み解し易くすることができるので、容器から冷凍食品組成物を容易に絞り出すことができる。
<Characteristics of the containerized frozen food composition of the present invention>
A containerized frozen food composition according to one embodiment of the present invention is a containerized frozen food composition, in which the frozen food composition is stored in a container, the container has a spout, and the portion storing the frozen food composition is flexible, and the frozen food composition includes a liquid portion that is liquid at room temperature, and the liquid portion includes inulin at a concentration of 2.0% by mass or more and 16.0% by mass or less, and does not include pectin or includes pectin at a concentration of less than 1.0% by mass. According to one embodiment of the present invention, the frozen food composition can be easily squeezed out from the spout of the container, and the taste of the frozen food composition can be improved. For example, according to one embodiment of the present invention, the frozen frozen food composition can be easily kneaded and disintegrated, so that the frozen food composition can be easily squeezed out of the container.
＜冷凍食品組成物の態様＞
本発明において冷凍食品組成物は、冷凍されている飲食用の組成物を意図する。冷凍食品組成物の態様としては、例えば、冷菓が挙げられ、冷菓としては、例えば、アイスクリーム、シャーベットが挙げられる。シャーベットとは液体を凍結させた冷菓を意図するが、後述する果肉、固形の野菜等の固体の成分が含まれていてもよい。
<Embodiments of Frozen Food Composition>
In the present invention, the frozen food composition refers to a composition for eating or drinking that is frozen. Examples of the frozen food composition include frozen desserts, such as ice cream and sherbet. Sherbet refers to a frozen dessert made by freezing a liquid, but it may also contain solid ingredients such as fruit pulp and solid vegetables, which will be described later.
＜液部＞
本発明の一態様に係る容器入り冷凍食品組成物は常温（２０℃）のときに液体である液部を含む。「液部」は常温で静置すると融けて液体となる成分を意味し、冷凍食品組成物として提供される態様において液部は凍結している。
<Liquid part>
The containerized frozen food composition according to one embodiment of the present invention contains a liquid portion that is liquid at room temperature (20° C.). The "liquid portion" refers to a component that melts and becomes liquid when left to stand at room temperature, and in the embodiment provided as a frozen food composition, the liquid portion is frozen.
＜液部の含有量＞
本発明の一態様に係る容器入り冷凍食品組成物に含まれる液部の含有量は、当該容器入り冷凍食品組成物の潰しやすさの観点から、好ましくは２０質量％以上、より好ましくは４０質量％以上である。また、本発明において、果肉及び固形の野菜等の常温のときに固体である成分を含有する態様において、容器に冷凍食品組成物の内容物を充填するときに当該成分を均一に充填する観点、及び喫食時の当該成分の味わい及び食感を良好にする観点から、好ましくは６０質量％以下、より好ましくは５０質量％以下である。
<Liquid content>
The content of the liquid portion in the containerized frozen food composition according to one embodiment of the present invention is preferably 20% by mass or more, more preferably 40% by mass or more, from the viewpoint of ease of crushing the containerized frozen food composition. In addition, in an embodiment of the present invention that contains ingredients that are solid at room temperature, such as fruit pulp and solid vegetables, the content is preferably 60% by mass or less, more preferably 50% by mass or less, from the viewpoint of uniformly filling the ingredients when filling the contents of the frozen food composition into a container and from the viewpoint of improving the taste and texture of the ingredients when eaten.
＜果汁・野菜汁＞
本発明の一態様に係る容器入り冷凍食品組成物において、液部は、果物及び／又は野菜の味わいを与える観点から、果汁及び野菜汁のうち少なくとも一方を含むことがより好ましい。例えば、果物又は野菜を常法により搾汁した搾汁液、濃縮液、及びこれらの希釈液等が挙げられる。果汁の原料としての果実としては、例えば、柑橘類、ベリー類、白桃、リンゴ、ナシ、バナナ、マンゴー、モモ、パイナップル、ブドウ、メロン、キウイ、サクランボ等が挙げられる。柑橘類としては、例えば、グレープフルーツ、レモン、ミカン、オレンジ等が挙げられる。ベリー類としては、例えば、イチゴ、ブルーベリー、ラズベリー等が挙げられる。野菜汁の原料の野菜としては、ニンジン、トマト等が挙げられる。本発明の一態様に係る容器入り冷凍食品組成物に含まれる果汁及び野菜汁は、１種類でもよく、２種類以上でもよい。
<Fruit juice/vegetable juice>
In the container-packed frozen food composition according to one embodiment of the present invention, the liquid portion preferably contains at least one of fruit juice and vegetable juice from the viewpoint of imparting a taste of fruit and/or vegetable. Examples of the liquid include juice obtained by squeezing fruit or vegetables by a conventional method, concentrated liquid, and dilutions thereof. Examples of fruits as raw materials for fruit juice include citrus fruits, berries, white peaches, apples, pears, bananas, mangoes, peaches, pineapples, grapes, melons, kiwis, cherries, and the like. Examples of citrus fruits include grapefruit, lemons, mandarins, oranges, and the like. Examples of berries include strawberries, blueberries, raspberries, and the like. Examples of raw vegetables for vegetable juice include carrots and tomatoes. The container-packed frozen food composition according to one embodiment of the present invention may contain one type of fruit juice or vegetable juice, or two or more types of fruit juice or vegetable juice.
＜果汁・野菜汁の含有量＞
液部に含まれる果汁及び野菜汁（ストレート換算）の含有量は、果物及び野菜の味わいをより効果的に与える観点から、液部の質量に対して、好ましくは１０質量％以上であり、より好ましくは２０質量％以上である。また、風味の観点から、好ましくは１００質量％以下であり、より好ましくは５０質量％以下である。
<Fruit juice and vegetable juice content>
The content of fruit juice and vegetable juice (in straight form) in the liquid portion is preferably 10% by mass or more, more preferably 20% by mass or more, based on the mass of the liquid portion, from the viewpoint of more effectively imparting the taste of fruits and vegetables, and is preferably 100% by mass or less, more preferably 50% by mass or less, from the viewpoint of flavor.
＜初期弾性率＞
液部の初期弾性率は、揉み解して絞り出し易い観点から、好ましくは５．７Ｎ／ｍ２以下であり、より好ましくは５．５Ｎ／ｍ２以下であり、さらに好ましくは５．３Ｎ／ｍ２以下である。また、液部の初期弾性率の下限値は特に限定されず、揉み解し易さの観点から低ければ低いほどよいが、例えば、０．０１Ｎ／ｍ２以上である。０．０１Ｎ／ｍ２以上であることにより、容器から果肉等よりも先に液部が出てしまうこと（液走り）を防ぐことができる。
<Initial elastic modulus>
The initial elastic modulus of the liquid portion is preferably 5.7 N/ m2 or less, more preferably 5.5 N/ m2 or less, and even more preferably 5.3 N/ m2 or less, from the viewpoint of ease of kneading and squeezing out. The lower limit of the initial elastic modulus of the liquid portion is not particularly limited, and the lower the better from the viewpoint of ease of kneading, but is, for example, 0.01 N/ m2 or more. By having the initial elastic modulus of 0.01 N/ m2 or more, it is possible to prevent the liquid portion from coming out of the container before the fruit pulp or the like (liquid running).
＜初期弾性率の測定方法＞
液部の初期弾性率の測定方法は、一般的な測定方法を用いるとよく、例えば、テクスチャーアナライザーを用いて測定することができる。冷凍食品組成物が、後述する、常温のときに固体である成分を含むときは、冷凍されている状態の液部を分けて初期弾性率を測定してもよい。
<Method for measuring initial elastic modulus>
The initial elastic modulus of the liquid portion may be measured by a general method, for example, by using a texture analyzer. When the frozen food composition contains a component that is solid at room temperature, as described below, the liquid portion in the frozen state may be separated and the initial elastic modulus may be measured.
具体的には、液部の初期弾性率は、次の通り測定される。まず、冷凍食品組成物が、常温において固体である成分等の液部以外の成分を含むときは、液部と当該液部以外の成分とに分ける。次に、解凍した液部を内径３５ｍｍ、高さ１０ｍｍのテフロン（登録商標）製リングに充填し、－２５℃の凍結庫で一晩凍結処理して円柱状の試料を作製する。次に、当該試料を当該リングから取り出した後、－２０℃で１時間静置する。その後、当該－２０℃の環境から取り出した直後に、気温２０℃の環境下で、テクスチャーアナライザー及び直径０．５インチの円柱状プランジャーを用いて、測定速度２ｍｍ／ｓｅｃ、圧縮歪率５０％の条件で、当該試料の底面に対して垂直となるようにプランジャーを貫入させて測定する。テクスチャーアナライザーとして、ＴＡ．ＸＴ Ｐｌｕｓ（Ｓｔａｂｌｅ Ｍｉｃｒｏ Ｓｙｓｔｅｍｓ社製）が使用される。 Specifically, the initial elastic modulus of the liquid portion is measured as follows. First, when the frozen food composition contains components other than the liquid portion, such as components that are solid at room temperature, the liquid portion is separated from the components other than the liquid portion. Next, the thawed liquid portion is filled into a Teflon (registered trademark) ring with an inner diameter of 35 mm and a height of 10 mm, and frozen overnight in a freezer at -25°C to prepare a cylindrical sample. Next, the sample is removed from the ring and left to stand at -20°C for 1 hour. Then, immediately after removing the sample from the -20°C environment, the sample is measured in an environment at an air temperature of 20°C by inserting the plunger perpendicular to the bottom surface of the sample using a texture analyzer and a cylindrical plunger with a diameter of 0.5 inches at a measurement speed of 2 mm/sec and a compression strain rate of 50%. A TA.XT Plus (manufactured by Stable Micro Systems) is used as the texture analyzer.
＜液部の糖度＞
液部の糖度は、揉み解し易さの観点から、好ましくは５％以上であり、より好ましくは１０％以上である。また、液部の糖度は、風味の観点から、好ましくは３０％以下であり、より好ましくは２０％以下である。液部の糖度とは、本発明の一態様に係る容器入り冷凍食品組成物を冷凍させる前の内容物の液部について測定した糖度である。
<Sugar content of liquid part>
The sugar content of the liquid portion is preferably 5% or more, more preferably 10% or more, from the viewpoint of ease of kneading. Also, the sugar content of the liquid portion is preferably 30% or less, more preferably 20% or less, from the viewpoint of flavor. The sugar content of the liquid portion is the sugar content measured for the liquid portion of the contents of the containerized frozen food composition according to one embodiment of the present invention before freezing.
＜液部の糖度の測定方法＞
液部の糖度の測定方法は、一般的な測定方法を用いるとよく、具体的には、糖度計を用いる。糖度計としては、例えば、手持屈折計（アタゴ社製）等を用いることができる。
<Method for measuring sugar content of liquid>
The sugar content of the liquid portion can be measured by a general method, specifically, by using a saccharometer, such as a handheld refractometer (manufactured by Atago Co., Ltd.).
＜イヌリンの含有量＞
液部は、イヌリンを２．０質量％以上、１６．０質量％以下の濃度で含む。液部に含まれるイヌリンの含有量が２．０質量％未満であると、冷凍食品組成物を揉み解し難くなり、容器の注出口から内容物を絞り出し難くなる。喫食者が冷凍食品組成物を注出口から直接喫食するためには、解凍状態が進んでから、例えば冷凍庫から取り出してから長時間経過してからでないと容器の注出口から内容物を絞り出すことができない。また、液部に含まれるイヌリンの濃度が１６．０質量％超であると、冷凍食品組成物の味が悪くなる。なお、イヌリンは水溶性であるため、液部は溶解しているイヌリンを含む。
<Inulin content>
The liquid portion contains inulin at a concentration of 2.0% by mass or more and 16.0% by mass or less. If the content of inulin contained in the liquid portion is less than 2.0% by mass, it becomes difficult to knead the frozen food composition and to squeeze the contents out of the spout of the container. In order for a consumer to eat the frozen food composition directly from the spout, the contents cannot be squeezed out of the spout of the container until the thawing state has progressed, for example, until a long time has passed since the frozen food composition was taken out of the freezer. In addition, if the concentration of inulin contained in the liquid portion is more than 16.0% by mass, the taste of the frozen food composition becomes poor. Note that since inulin is water-soluble, the liquid portion contains dissolved inulin.
また、本発明の一態様に係る容器入り冷凍食品組成物は、後述の通り、果肉、固形の野菜等の常温のときに固体である成分を含み得る。当該態様において、液部に含まれるイヌリンの濃度が２．０質量％未満であると、冷凍食品組成物を揉み解し難くなることにより、果肉及び固形の野菜の少なくとも一方を柔らかくすることができないため、果肉及び固形の野菜の少なくとも一方も注出口から絞り出し難くなる。換言すれば、本発明の一態様は、冷凍食品組成物を揉み解し易いことにより、常温のときに固体である成分が入っていても、当該成分を揉み解し易く、注出口から絞り出し易い。 In addition, as described below, the containerized frozen food composition according to one embodiment of the present invention may contain ingredients that are solid at room temperature, such as fruit pulp and solid vegetables. In this embodiment, if the concentration of inulin contained in the liquid portion is less than 2.0% by mass, the frozen food composition becomes difficult to knead, and at least one of the fruit pulp and solid vegetables cannot be softened, and at least one of the fruit pulp and solid vegetables also becomes difficult to squeeze out from the spout. In other words, in one embodiment of the present invention, the frozen food composition is easy to knead, so that even if it contains ingredients that are solid at room temperature, the ingredients are easy to knead and easy to squeeze out from the spout.
＜イヌリンの好ましい含有量＞
液部に含まれるイヌリンの濃度は、容器の注出口からより容易に内容物を絞り出すことができ、口当たりを滑らかにする観点から、好ましくは２．０質量％以上であり、より好ましくは４．０質量％以上である。また、当該濃度は、味をより良好にする観点から、液部の総質量に対して、好ましくは１２．０質量％以下であり、より好ましくは１０．０質量％以下である。
<Preferable inulin content>
The concentration of inulin contained in the liquid portion is preferably 2.0% by mass or more, more preferably 4.0% by mass or more, from the viewpoint of making the contents easier to squeeze out from the spout of the container and making the mouthfeel smooth. Also, from the viewpoint of improving the taste, the concentration is preferably 12.0% by mass or less, more preferably 10.0% by mass or less, based on the total mass of the liquid portion.
＜ペクチンの含有量＞
液部は、ペクチンを含まないか、１．０質量％未満の濃度で含む。ペクチンの濃度が１．０質量％以上であると、冷凍食品組成物の味が悪くなる。なお、ペクチンは水溶性であるため、液部は溶解しているペクチンを含む。
<Pectin content>
The liquid portion contains no pectin or contains it at a concentration of less than 1.0% by mass. If the pectin concentration is 1.0% by mass or more, the taste of the frozen food composition becomes poor. Since pectin is water-soluble, the liquid portion contains dissolved pectin.
本発明の一態様において、液部はペクチンを含むことがより好ましい。液部がペクチンを１．０質量％未満の濃度で含むことにより、常温のときに固体である成分を含む場合、当該固体の成分の液部内での分散性が良くなる。これにより、冷凍食品組成物の生産効率が向上する。つまり、各容器に冷凍食品組成物の内容物を充填する場合、予め大きなタンク等に、冷凍食品組成物の容器複数個分の材料を格納し、各容器に充填することが考えられる。しかし、当該分散性が悪いとタンク内で固体の成分が沈殿し、各容器に充填し難くなる。本発明の一態様はペクチンを液部の１．０質量％未満の濃度で含むことで、当該分散性が良好になり、各容器に充填し易くなる。 In one aspect of the present invention, it is more preferable that the liquid portion contains pectin. By containing pectin at a concentration of less than 1.0% by mass in the liquid portion, when the liquid portion contains a component that is solid at room temperature, the dispersibility of the solid component in the liquid portion is improved. This improves the production efficiency of the frozen food composition. In other words, when filling each container with the contents of the frozen food composition, it is possible to store the ingredients for multiple containers of the frozen food composition in a large tank or the like in advance and fill each container. However, if the dispersibility is poor, the solid components will precipitate in the tank, making it difficult to fill each container. In one aspect of the present invention, by containing pectin at a concentration of less than 1.0% by mass in the liquid portion, the dispersibility is improved and it becomes easier to fill each container.
＜ペクチンの好ましい含有量＞
液部に含まれるペクチンの含有量は、液部中における果肉及び固形の野菜の少なくとも一方の分散性を良好にする観点から、好ましくは０．１質量％以上であり、より好ましくは０．２質量％以上である。また、当該含有量は、絞り出し易さ、味を良好にする観点から、好ましくは０．９質量％以下であり、より好ましくは０．８質量％以下である。
<Preferable content of pectin>
The content of pectin in the liquid portion is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, from the viewpoint of improving the dispersibility of at least one of the pulp and the solid vegetable in the liquid portion, and is preferably 0.9% by mass or less, more preferably 0.8% by mass or less, from the viewpoint of easiness of squeezing and improving the taste.
＜ペクチンの種類＞
液部に含まれるペクチンは、ＬＭペクチン（ローメトキシペクチン）であっても、ＨＭペクチン（ハイメトキシペクチン）であってもよい。ＬＭペクチンとは、ＤＥ値（エステル化度）が５０％以下のペクチンをいい、ＨＭペクチンとは、エステル化度が５０％超のペクチンをいう。ＬＭペクチンとしては、例えば、ＳＬＥＮＤＩＤ（登録商標）Ｓｐｅｃｉａｌｉｔｙ Ｐｅｃｔｉｎ １００－Ｊ（三晶株式会社製）、ＧＲＩＮＤＳＴＥＤ（登録商標）Ｐｅｃｔｉｎ ＬＣ－８１０（Ｄｕｐｏｎｔ製）、ＧＲＩＮＤＳＴＥＤ（登録商標）Ｐｅｃｔｉｎ ＬＣ－７１０（Ｄｕｐｏｎｔ製）等が挙げられる。ＨＭペクチンとしては、例えば、ＤＤ ｓｌｏｗ ｓｅｔ（三晶株式会社製）、ＡＰＡ１０２、ＡＰＡ１０３（Ｙａｎｔａｉ Ａｎｄｒｅ Ｐｅｃｔｉｎ ｃｏ製）等が挙げられる。フレーバーリリース及び口当たりをより良好にする観点から、ペクチンはＬＭペクチンであることが好ましい。
<Types of pectin>
The pectin contained in the liquid portion may be LM pectin (low methoxy pectin) or HM pectin (high methoxy pectin). LM pectin refers to pectin with a DE value (degree of esterification) of 50% or less, and HM pectin refers to pectin with a degree of esterification of more than 50%. Examples of LM pectin include SLENDID (registered trademark) Speciality Pectin 100-J (manufactured by Sansho Co., Ltd.), GRINDSTED (registered trademark) Pectin LC-810 (manufactured by Dupont), and GRINDSTED (registered trademark) Pectin LC-710 (manufactured by Dupont). Examples of HM pectin include DD slow set (manufactured by Sansho Co., Ltd.), APA102, APA103 (manufactured by Yantai Andre Pectin Co., Ltd.), and the like. From the standpoint of better flavor release and mouthfeel, it is preferred that the pectin is a LM pectin.
＜液部のその他の成分＞
液部は、イヌリン、ペクチン、果汁及び野菜汁とは異なる、常温（２０℃）のときに液体である成分を含んでもよい。当該成分としては、例えば、水、乳製品、茶類、果汁及び野菜汁以外の青果物からの抽出物等が挙げられる。水は、その他の成分の濃度、味の濃さ等を調整する観点から用いてもよい。また、常温のときに液体である成分に、常温のときに液体である成分以外の別の成分が溶解又は分散していてもよい。当該別の成分としては、例えば、調味料（例えば、砂糖等）、酸味料（例えば、クエン酸、酒石酸、乳酸等）、呈味料（例えば、グルタミン酸ソーダ等）等が挙げられる。
<Other components of the liquid part>
The liquid portion may contain a component that is liquid at room temperature (20° C.) other than inulin, pectin, fruit juice, and vegetable juice. Examples of such components include water, dairy products, teas, and extracts from fruits and vegetables other than fruit juice and vegetable juice. Water may be used from the viewpoint of adjusting the concentration and flavor intensity of other components. In addition, another component other than the component that is liquid at room temperature may be dissolved or dispersed in the component that is liquid at room temperature. Examples of such another component include seasonings (e.g., sugar, etc.), acidulants (e.g., citric acid, tartaric acid, lactic acid, etc.), and flavor enhancers (e.g., monosodium glutamate, etc.).
＜常温のときに固体である成分＞
本発明の一態様に係る容器入り冷凍食品組成物は、常温（２０℃）のときに固体である成分を含むことがより好ましい。「常温のときに固体である成分」とは常温で静置しても融けずに固体のままである成分をいう。常温のときに固体である成分は冷凍食品組成物として提供される場面においても固体である。本発明の一態様によれば、常温のときに固体である成分が入っていても、当該成分を揉み解し易いので、注出口から固体の成分を絞り出し易い。従来の技術では、喫食者が、パウチからそのまま直接喫食するためには、注出口から内容物を絞り出すために、果肉等の固体の成分を配合させないことが多い。果肉等を配合するためには、喫食前に喫食者が内容物をパウチの外から揉み解し、適度に柔らかくしてから喫食する必要がある。しかし、本発明の一態様においては、果肉等の固体の成分が入っていても、注出口から固体の成分を絞り出し易い。
<Ingredients that are solid at room temperature>
It is more preferable that the container-packed frozen food composition according to one embodiment of the present invention contains an ingredient that is solid at room temperature (20° C.). The term "ingredient that is solid at room temperature" refers to an ingredient that does not melt and remains solid even when left to stand at room temperature. The ingredient that is solid at room temperature is also solid when it is provided as a frozen food composition. According to one embodiment of the present invention, even if an ingredient that is solid at room temperature is included, the ingredient is easy to knead, so that the solid ingredient is easy to squeeze out from the spout. In the conventional technology, in order for the eater to eat directly from the pouch as it is, solid ingredients such as fruit pulp are often not mixed in order to squeeze the contents out from the spout. In order to mix fruit pulp, etc., the eater needs to knead the contents from the outside of the pouch before eating to soften them appropriately before eating. However, in one embodiment of the present invention, even if a solid ingredient such as fruit pulp is included, the solid ingredient is easy to squeeze out from the spout.
＜果肉・固形の野菜＞
本発明の一態様に係る容器入り冷凍食品組成物は、常温のときに固体である成分の一態様として、果肉及び固形の野菜のうち少なくとも一方を含むことが好ましい。本発明によれば、冷凍食品組成物を揉み解し易くなることにより、果肉及び固形の野菜も揉み解し易くなり、注出口から出やすい形状に容易にすることができる。よって、果肉及び野菜の風味、食感も容易に味わえる冷凍食品組成物を提供することができる。なお、本明細書において「固形の野菜」とは、一定の形状を有する固体の野菜であり、野菜汁のように流動性を有するように処理されていない状態の野菜を意味する。
<Fruit pulp and solid vegetables>
The containerized frozen food composition according to one embodiment of the present invention preferably contains at least one of fruit pulp and solid vegetables as one embodiment of a component that is solid at room temperature. According to the present invention, the frozen food composition is easily kneaded, so that the fruit pulp and solid vegetables are also easily kneaded, and can be easily formed into a shape that is easy to dispense from the spout. Thus, a frozen food composition can be provided that allows easy enjoyment of the flavor and texture of the fruit pulp and vegetables. In this specification, "solid vegetables" refers to solid vegetables having a certain shape, and vegetables that have not been processed to have fluidity like vegetable juice.
＜果肉・野菜の種類＞
本発明の一態様に係る容器入り冷凍食品組成物に含まれる果肉及び固形の野菜の種類は、特に限定されず、例えば、果汁及び野菜汁の原料として列挙したものを挙げることができる。果肉及び固形の野菜は、生の果物及び野菜であってもよいし、生の果肉及び野菜に乾燥処理、糖浸漬処理等の加工を施したものであってもよい。本発明の一態様に係る容器入り冷凍食品組成物に含まれる果肉及び固形の野菜は、１種類でもよく、２種類以上でもよい。また、本発明の一態様に係る容器入り冷凍食品組成物に含まれる果肉及び固形の野菜と、果汁及び野菜汁の原料である果物及び野菜の種類は、同じであってもよく、異なってもよい。
<Types of fruit and vegetable pulp>
The types of fruit pulp and solid vegetables contained in the container-packed frozen food composition according to one embodiment of the present invention are not particularly limited, and may include, for example, those listed as raw materials for fruit juice and vegetable juice. The fruit pulp and solid vegetables may be raw fruits and vegetables, or raw fruit pulp and vegetables that have been subjected to processing such as drying and sugar soaking. The fruit pulp and solid vegetables contained in the container-packed frozen food composition according to one embodiment of the present invention may be one type, or two or more types. In addition, the types of the fruit pulp and solid vegetables contained in the container-packed frozen food composition according to one embodiment of the present invention and the fruits and vegetables that are raw materials for the fruit juice and vegetable juice may be the same or different.
＜果肉・固形の野菜の形状＞
本発明の一態様に係る容器入り冷凍食品組成物に含まれる果肉及び固形の野菜の形状は特に限定されず、例えば、原料の果物、野菜の形状に応じて適宜設定してもよい。例えば、柑橘類の場合、冷凍食品組成物に包含させる果肉は、一房そのままの形状としてもよい。
<Shape of fruit pulp and solid vegetables>
The shape of the pulp and solid vegetables contained in the container-packed frozen food composition according to one embodiment of the present invention is not particularly limited, and may be appropriately set according to the shape of the raw fruit and vegetable. For example, in the case of citrus fruits, the pulp contained in the frozen food composition may be in the shape of a whole bunch.
＜果肉・固形の野菜の大きさ＞
本発明の一態様に係る容器入り冷凍食品組成物に含まれる果肉及び固形の野菜の大きさは、適宜設定すればよい。例えば、当該大きさは、容器の注出口の大きさ、目的とする食感、果肉及び野菜の種類等に応じて設定すればよい。容器の注出口から容易に絞り出すことができる観点から、揉み解すことによって注出口を通過可能になる大きさであることが好ましく、揉み解さなくても注出口を通過可能である大きさであることがより好ましい。
<Size of fruit pulp and solid vegetables>
The size of the pulp and solid vegetables contained in the container-packed frozen food composition according to one embodiment of the present invention may be appropriately set. For example, the size may be set according to the size of the spout of the container, the desired texture, the type of pulp and vegetables, etc. From the viewpoint of being easily squeezed out from the spout of the container, the size is preferably such that it can pass through the spout by being kneaded, and more preferably such that it can pass through the spout without being kneaded.
＜果肉・固形の野菜の含有量＞
本発明の一態様に係る容器入り冷凍食品組成物に含まれる果肉及び固形の野菜の含有量（生換算）は、容器に冷凍食品組成物の内容物を充填するときに果肉及び固形の野菜の少なくとも一方を均一に充填する観点、及び喫食時の果物及び野菜の味わい及び食感をより良好にする観点から、好ましくは４０質量％以上であり、より好ましくは５０質量％以上である。また、容器入り冷凍食品組成物の潰しやすさの観点から、次の範囲が好ましい。つまり、好ましくは８０質量％以下であり、より好ましくは６０質量％以下である。
<Content of pulp and solid vegetables>
The content (in terms of fresh fruit) of the fruit pulp and solid vegetables contained in the container-packed frozen food composition according to one embodiment of the present invention is preferably 40% by mass or more, more preferably 50% by mass or more, from the viewpoint of uniformly packing at least one of the fruit pulp and solid vegetables when the contents of the frozen food composition are packed into the container, and from the viewpoint of improving the taste and texture of the fruit and vegetables when eaten. Also, from the viewpoint of the ease of crushing the container-packed frozen food composition, the following range is preferred. That is, it is preferably 80% by mass or less, more preferably 60% by mass or less.
＜常温のときに固体であるその他の成分＞
本発明の一態様に係る容器入り冷凍食品組成物は、前述した果肉及び固形の野菜以外の、常温（２０℃）のときに固体である成分を含んでもよい。例えば、果肉及び野菜とは異なる青果類、菓子類、穀物類、豆類等が挙げられる。
<Other ingredients that are solid at room temperature>
The containerized frozen food composition according to one embodiment of the present invention may contain components that are solid at room temperature (20° C.) other than the above-mentioned fruit pulp and solid vegetables. Examples of such components include fruits and vegetables other than fruit pulp and vegetables, confectioneries, grains, beans, etc.
＜容器の構造＞
本発明の一態様に係る容器入り冷凍食品組成物に用いる容器は、注出口を備え、冷凍食品組成物を格納する部位が可撓性を有していればよい。以下、冷凍食品組成物を格納する部位を容器の「本体」ともいう。例えば、本発明における容器は、冷凍食品組成物を格納する本体に注出口が設けられたものが挙げられる。より具体的には、本発明における容器は、注出口が本体とは別体に設けられ、当該注出口が本体に取り付けられている構造でもよく、本体自体の一部が注出口となる構造でもよい。本体と別体に設けられた注出口が本体に取り付けられている構造の容器の例として、スパウトパウチが挙げられる。また、本体の一部が注出口となる構造の場合、袋（本体）の一部を切断することで注出口を設ける構造が挙げられる。当該構造の場合、注出口を形成するためのミシン目を袋に設けておいてもよい。
<Container structure>
The container used for the container-packed frozen food composition according to one embodiment of the present invention may have a spout and the portion storing the frozen food composition may be flexible. Hereinafter, the portion storing the frozen food composition is also referred to as the "main body" of the container. For example, the container in the present invention may be one in which a spout is provided in the main body storing the frozen food composition. More specifically, the container in the present invention may have a structure in which the spout is provided separately from the main body and the spout is attached to the main body, or a structure in which a part of the main body itself serves as the spout. An example of a container having a structure in which a spout provided separately from the main body is attached to the main body is a spout pouch. In addition, in the case of a structure in which a part of the main body serves as the spout, a structure in which the spout is provided by cutting a part of the bag (main body) may be mentioned. In this structure, a perforation for forming the spout may be provided in the bag.
＜容器の材料＞
本発明における容器の材料は特に限定されず、冷凍食品組成物が入っている部位が可撓性を有していればよい。可撓性を持たすための容器の材料としては、例えば、ＰＥＴ（ポリエチレンテレフタレート）、ＰＰ（ポリプロピレン）、ＰＥ（ポリエチレン）、ナイロン等が挙げられる。
<Container material>
The material of the container in the present invention is not particularly limited as long as the part containing the frozen food composition has flexibility. Examples of materials for the container that can provide flexibility include PET (polyethylene terephthalate), PP (polypropylene), PE (polyethylene), nylon, etc.
＜注出口の最小径＞
本発明の一態様に係る容器入り冷凍食品組成物に用いる容器の注出口の最小径（内径）は、果肉及び／又は固形の野菜が含まれていても、容器の注出口から内容物をより容易に絞り出すことができる観点から、次の範囲が好ましい。つまり、好ましくは１０ｍｍ以上であり、より好ましくは１５ｍｍ以上である。また、喫食者が口に咥え易い観点から、好ましくは３０ｍｍ以下であり、より好ましくは２０ｍｍ以下である。なお、本明細書において注出口の径について記載する場合、特に断りのない限り内径を意図する。
<Minimum diameter of pouring outlet>
The minimum diameter (inner diameter) of the spout of the container used in the container-packed frozen food composition according to one embodiment of the present invention is preferably in the following range, from the viewpoint of making it easier to squeeze out the contents from the spout of the container even when fruit pulp and/or solid vegetables are contained. That is, it is preferably 10 mm or more, more preferably 15 mm or more. Also, from the viewpoint of making it easier for the eater to hold in his/her mouth, it is preferably 30 mm or less, more preferably 20 mm or less. In addition, when the diameter of the spout is described in this specification, the inner diameter is intended unless otherwise specified.
＜注出口の形状＞
本発明の一態様に係る容器入り冷凍食品組成物に用いる容器の注出口の開口面の輪郭は特に限定されない。例えば、円、楕円、雫型、多角形等が挙げられる。どのような形状であっても本発明によれば、容器の内容物を容易に絞り出すことができる。
<Shape of spout>
The outline of the opening of the spout of the container used in the container-packed frozen food composition according to one embodiment of the present invention is not particularly limited. Examples include a circle, an ellipse, a teardrop shape, a polygon, etc. Regardless of the shape, the present invention allows the contents of the container to be easily squeezed out.
＜容器入り冷凍食品組成物の製造方法＞
本発明の一態様に係る容器入り冷凍食品組成物の製造方法は特に限定されず、例えば、各成分を混合したり溶解させたりして、容器に封入して凍結させればよい。
<Method of manufacturing a container-packed frozen food composition>
There are no particular limitations on the method for producing the containerized frozen food composition according to one embodiment of the present invention. For example, the components may be mixed or dissolved, sealed in a container, and then frozen.
＜封入工程＞
冷凍食品組成物の各成分を容器に封入する工程では、前述した全ての成分を予め混合や溶解したものを封入してもよく、一部の成分は、他の成分と予め混合せずに、容器に封入した後に、他の成分と混合されてもよい。例えば、果肉や固形の野菜は、他の成分とは別に容器に加えられてもよい。また、本体とは別体の注出口を本体に取り付ける構造の容器を採用する場合は、注出口を付ける前の容器に全ての成分を封入した後に、容器を密封するときに注出口を取り付けてもよい。
<Encapsulation process>
In the process of sealing each component of the frozen food composition in a container, all of the above-mentioned components may be mixed or dissolved in advance and then sealed, or some components may be mixed with other components after being sealed in a container without being mixed with other components in advance. For example, fruit pulp and solid vegetables may be added to the container separately from other components. In addition, when using a container with a structure in which a separate spout is attached to the main body, all of the components may be sealed in the container before the spout is attached, and then the spout may be attached when the container is sealed.
＜凍結工程＞
冷凍食品組成物の全ての成分が格納された容器を凍結する工程における、凍結方法及び凍結条件は特に限定されず、従来公知の方法を適宜採用すればよい。
<Freezing process>
In the step of freezing the container in which all the ingredients of the frozen food composition are stored, the freezing method and freezing conditions are not particularly limited, and any conventionally known method may be appropriately adopted.
＜保存条件＞
また、凍結工程後に引き続いて、凍結状態が維持されるように保存してもよい。保存方法は従来公知の方法を適宜採用すればよい。
<Storage conditions>
After the freezing step, the mixture may be stored so as to maintain the frozen state.
以下、本発明について、実施例、比較例及び試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 The present invention will be specifically described below based on examples, comparative examples, and test examples. Note that the present invention is not limited to these.
［実施例１］
表１に示す配合で、果汁（レモン、リンゴ、ブドウ、グアバ）、食物繊維、及び清水をミキサーへ投入し、５分間撹拌を行なった。その後、果肉としてグレープフルーツ（少なくとも１辺が１５ｍｍ以下の直方体状）、及び撹拌した混合物を表１に示す配合で混合してスパウトパウチに入れた。口径（内径）１５ｍｍの注出口を取り付けつつ、スパウトパウチに封をした後、８０℃で３０分間加熱し、－３０℃で２４時間冷凍することによって、スパウトパウチ入りシャーベット状食品を作製した。なお、スパウトパウチの材質は、本体がＰＥ・ＰＰ、注出口がＰＰである。また、本体の厚さは０．１ｍｍである。また、表１において、果汁濃度はストレート換算である。
[Example 1]
Fruit juice (lemon, apple, grape, guava), dietary fiber, and fresh water were put into a mixer in the proportions shown in Table 1, and mixed for 5 minutes. Grapefruit (cuboid shape with at least one side of 15 mm or less) was used as fruit pulp, and the mixed mixture was mixed in the proportions shown in Table 1 and placed in a spout pouch. After a spout outlet with an opening diameter (inner diameter) of 15 mm was attached and the spout pouch was sealed, it was heated at 80°C for 30 minutes and frozen at -30°C for 24 hours to produce a sherbet-like food in a spout pouch. The spout pouch was made of PE/PP for the main body and PP for the spout outlet. The thickness of the main body was 0.1 mm. In Table 1, the fruit juice concentration is calculated as straight juice.
［実施例２～５、及び比較例１、２］
実施例２～４、及び比較例１、２において、表１に示す配合量にした以外は実施例１と同様にしてスパウトパウチ入りシャーベット状食品を作製した。実施例５において、果肉としてオレンジ（最長部の長さ：１５ｍｍ）を用い、表１に示す配合量にした以外は実施例１と同様にしてスパウトパウチ入りシャーベット状食品を作製した。
[Examples 2 to 5 and Comparative Examples 1 and 2]
In Examples 2 to 4 and Comparative Examples 1 and 2, sherbet-like foods in spout pouches were prepared in the same manner as in Example 1, except that the blending amounts shown in Table 1 were used. In Example 5, orange pulp (length of longest part: 15 mm) was used as the fruit pulp, and sherbet-like foods in spout pouches were prepared in the same manner as in Example 1, except that the blending amounts shown in Table 1 were used.
［実施例６、及び比較例３～５］
実施例６において、表２、３に示す配合量で、食物繊維としてイヌリン、及びＬＭペクチン（ＳＬＥＮＤＩＤ Ｓｐｅｃｉａｌｉｔｙ Ｐｅｃｔｉｎ １００－Ｊ（三晶株式会社製））を併用した以外は、実施例１と同様にしてスパウトパウチ入りシャーベット状食品を作製した。比較例３～５において、食物繊維の種類を表２に示すものに変更した以外は実施例６と同様にしてスパウトパウチ入りシャーベット状食品を作製した。なお、比較例３のシトラスファイバーは一部不溶性であるので、「液部における食物繊維の濃度（質量％）」は、食物繊維と液部との総質量に対する食物繊維の割合（質量％）を示している。
[Example 6 and Comparative Examples 3 to 5]
In Example 6, a sherbet-like food in a spout pouch was prepared in the same manner as in Example 1, except that inulin and LM pectin (SLENDID Speciality Pectin 100-J (manufactured by Sansho Corporation)) were used in combination as dietary fiber in the amounts shown in Tables 2 and 3. In Comparative Examples 3 to 5, a sherbet-like food in a spout pouch was prepared in the same manner as in Example 6, except that the type of dietary fiber was changed to that shown in Table 2. Note that since the citrus fiber in Comparative Example 3 was partially insoluble, the "concentration (mass %) of dietary fiber in the liquid portion" indicates the ratio (mass %) of dietary fiber to the total mass of the dietary fiber and the liquid portion.
［実施例７～１０、及び比較例６］
実施例７～１０、及び比較例６において、イヌリン及びＳＬＥＮＤＩＤ Ｓｐｅｃｉａｌｉｔｙ Ｐｅｃｔｉｎ １００－Ｊの配合量を表３に示す配合量にした以外は実施例６と同様にしてスパウトパウチ入りシャーベット状食品を作製した。
[Examples 7 to 10 and Comparative Example 6]
In Examples 7 to 10 and Comparative Example 6, sherbet-like foods in spout pouches were prepared in the same manner as in Example 6, except that the blending amounts of inulin and SLENDID Speciality Pectin 100-J were changed to the blending amounts shown in Table 3.
［実施例１１、１２、及び比較例７］
実施例１１、１２、及び比較例７において、それぞれペクチンとしてＬＭペクチンであるＧＲＩＮＤＳＴＥＤ（登録商標）Ｐｅｃｔｉｎ ＬＣ－８１０（Ｄｕｐｏｎｔ製）を用い、イヌリン及びＬＣ－８１０の配合量を表４に示す配合量にした以外は実施例６と同様にしてスパウトパウチ入りシャーベット状食品を作製した。
[Examples 11 and 12, and Comparative Example 7]
In Examples 11 and 12, and Comparative Example 7, LM pectin GRINDSTED (registered trademark) Pectin LC-810 (manufactured by Dupont) was used as the pectin, and sherbet-like foods in spout pouches were prepared in the same manner as in Example 6, except that the amounts of inulin and LC-810 were as shown in Table 4.
［実施例１３、１４、及び比較例８］
実施例１３、１４、及び比較例８において、それぞれペクチンとしてＨＭペクチンであるＡＰＡ１０２（Ｙａｎｔａｉ Ａｎｄｒｅ Ｐｅｃｔｉｎ ｃｏ製）を用い、イヌリン及びＡＰＡ１０２の配合量を表５に示す配合量にした以外は実施例６と同様にしてスパウトパウチ入りシャーベット状食品を作製した。
[Examples 13 and 14, and Comparative Example 8]
In Examples 13 and 14, and Comparative Example 8, a sherbet-like food in a spout pouch was prepared in the same manner as in Example 6, except that HM pectin APA102 (manufactured by Yantai Andre Pectin Co.) was used as the pectin, and the amounts of inulin and APA102 were set to the amounts shown in Table 5.
＜官能評価＞
各実施例及び比較例の容器入りシャーベット状食品を冷凍庫から取り出して揉み解し、スパウトパウチから内容物を絞り出した。各スパウトパウチ入りシャーベット状食品の注出口からの内容物の絞り出し易さを、下記評価基準により評価した。また、各スパウトパウチ入りシャーベット状食品の味、フレーバーリリース、口当たりを下記評価基準により評価した。
<Sensory evaluation>
The container-packed sherbet-like foods of each Example and Comparative Example were taken out of the freezer, kneaded, and the contents were squeezed out of the spout pouch. The ease of squeezing the contents out of the spout-pouched sherbet-like foods was evaluated according to the following criteria. The taste, flavor release, and mouthfeel of each spout-pouched sherbet-like food were also evaluated according to the following criteria.
＜絞り出し易さの評価基準＞
◎：非常に容易に絞り出せた。
○：◎より劣るが、容易に絞り出せた。
×：容易に絞り出すことは困難であった。
<Evaluation criteria for ease of squeezing>
A: Very easy to squeeze out.
◯: Inferior to ◯, but easily squeezed out.
×: It was difficult to squeeze out easily.
＜味の評価基準＞
◎：非常に果物の味わいが感じられ、非常に美味しかった。
○：◎より劣るが、果物の味わいが感じられ、美味しかった。
×：果物以外の味が感じられ、不味かった。
<Taste evaluation criteria>
◎: The fruit flavor was very strong and it was delicious.
○: Inferior to ◎, but had a fruity taste and was delicious.
×: Tastes other than fruit were detectable and it was unpleasant.
＜フレーバーリリースの評価基準＞
＋＋＋：果実フレーバーが大変強かった。
＋＋：＋＋＋より劣るが、果実フレーバーが強かった。
＋：＋＋より劣るが、果実フレーバーがあった。
－：果実フレーバーのマスキングが強い。
<Flavor release evaluation criteria>
+++: Very strong fruit flavor.
++: Inferior to +++, but had a strong fruit flavor.
+: Less than ++, but had a fruit flavor.
-: Strong masking of fruit flavors.
＜口当たりの評価基準＞
＋＋＋：口当たりが非常に滑らかであった。
＋＋：＋＋＋より劣るが、口当たりが滑らかであった。
＋：＋＋より劣るが、口当たりが滑らかであった。
－：口当たりが滑らかでなかった。
<Evaluation criteria for mouthfeel>
+++: The texture was very smooth.
++: Inferior to +++, but had a smooth mouthfeel.
+: Inferior to ++, but had a smooth mouthfeel.
- The texture was not smooth.
＜分散性の評価＞
液部中の果肉の分散性を、以下の評価基準により評価した。
<Evaluation of Dispersibility>
The dispersibility of the fruit pulp in the liquid portion was evaluated according to the following criteria.
＜分散性の評価基準＞
＋＋＋：最初から最後まで液部と果肉とが非常に均一に分散した状態で充填することができた。
＋＋：＋＋＋より劣るが、最初から最後まで液部と果肉とが均一に分散した状態で充填することができた。
＋：＋＋より劣るが、最初から最後まで液部と果肉とが分散した状態で充填することができた。
－：充填するときに、液部と果肉とが偏った状態であった。
<Evaluation Criteria for Dispersibility>
+++: The liquid and fruit pulp were able to be filled in a very uniformly dispersed state from start to finish.
++: Inferior to +++, but the liquid and pulp were able to be filled in a uniformly dispersed state from start to finish.
+: Inferior to ++, but the liquid and pulp were able to be dispersed throughout the filling.
-: When filling, the liquid portion and the pulp were unevenly distributed.
＜初期弾性率の測定＞
シャーベット状食品の液部の初期弾性率は次の通り測定した。まず、容器入りシャーベット状食品の容器表面を切断して内容物を取り出し、果肉部と液部とに分けた。次に、解凍した液部を内径３５ｍｍ、高さ１０ｍｍのテフロン（登録商標）製リングに充填し、－２５℃の凍結庫で一晩凍結処理して円柱状の試料を作製した。リングから試料を取り出した後、－２０℃で１時間静置後、当該－２０℃の環境から取り出した直後に、気温２０℃の環境下で、テクスチャーアナライザー及び直径０．５インチの円柱状プランジャー（型番:Ｐ／０．５Ｒ）を用いて、測定速度２ｍｍ／ｓｅｃ、圧縮歪率５０％の条件で、当該試料の底面に対して垂直となるようにプランジャーを貫入させて測定に供した。テクスチャーアナライザーＴＡ．ＸＴ Ｐｌｕｓ（Ｓｔａｂｌｅ Ｍｉｃｒｏ Ｓｙｓｔｅｍｓ社製）を用いて測定した。
<Measurement of initial elastic modulus>
The initial elastic modulus of the liquid part of the sherbet-like food was measured as follows. First, the container surface of the sherbet-like food in a container was cut to remove the contents, and the contents were separated into a pulp part and a liquid part. Next, the thawed liquid part was filled into a Teflon (registered trademark) ring with an inner diameter of 35 mm and a height of 10 mm, and frozen overnight in a freezer at -25°C to prepare a cylindrical sample. After removing the sample from the ring, it was left to stand at -20°C for 1 hour, and immediately after removing it from the -20°C environment, it was subjected to measurement in an environment of 20°C air temperature by penetrating the plunger perpendicular to the bottom surface of the sample using a texture analyzer and a cylindrical plunger (model number: P/0.5R) with a diameter of 0.5 inches at a measurement speed of 2 mm/sec and a compression strain rate of 50%. The measurement was performed using a texture analyzer TA.XT Plus (manufactured by Stable Micro Systems).
＜糖度の測定＞
冷凍前の液部の糖度を、手持屈折計（アタゴ社製）を用いて測定した。
<Sugar content measurement>
The sugar content of the liquid portion before freezing was measured using a handheld refractometer (manufactured by Atago Co., Ltd.).
＜評価及び測定の結果＞
各評価及び測定の結果を表１～５に示す。
<Evaluation and measurement results>
The results of each evaluation and measurement are shown in Tables 1 to 5.
表１～５に示すように、液部が、イヌリンを２．０質量％以上、１６．０質量％以下の濃度で含み、かつ、ペクチンを含まないか１．０質量％未満含むことで、スパウトパウチ内の内容物を絞り出しやすく、かつ、味が良好であることが示された。これにより、喫食者は注出口から良好な味の冷凍食品組成物を直接経口摂取しやすいことが示された。 As shown in Tables 1 to 5, when the liquid portion contains inulin at a concentration of 2.0% by mass or more and 16.0% by mass or less, and contains no pectin or less than 1.0% by mass, it is shown that the contents in the spout pouch are easy to squeeze out and have a good taste. This shows that the consumer can easily orally ingest the good-tasting frozen food composition directly from the spout.
より詳細には、表１から、液部が、イヌリンを２．０質量％以上、１６．０質量％以下の濃度で含み、かつ、ペクチンを含まないものは、スパウトパウチ内の内容物を絞り出しやすく、かつ、味が良好であることが示された。 More specifically, Table 1 shows that when the liquid portion contains inulin at a concentration of 2.0% by mass or more and 16.0% by mass or less and does not contain pectin, the contents in the spout pouch are easy to squeeze out and have a good taste.
表２から、食物繊維としてシトラスファイバーを用いた比較例３は、揉み解しやすさの目安である初期弾性率が２１．９３Ｎ／ｍ２と高く、とても揉み解せるものではなかった。食物繊維としてグルコマンナンを用いた比較例４は、初期弾性率が高いのみならず、いわゆるコンニャク臭がつき、自然な果汁含有食品とはいえなかった。食物繊維としたペクチンのみを用いた比較例５は、初期弾性率が１１．０５Ｎ／ｍ２と高く、かつ味が好ましくなかった。また、比較例５は、マスキング効果によりフレーバーリリースが低下し、ペクチン特有のぬめり感が生じた。 From Table 2, Comparative Example 3, which used citrus fiber as dietary fiber, had a high initial elastic modulus of 21.93 N/ m2 , which is an indicator of ease of kneading, and was not easy to knead. Comparative Example 4, which used glucomannan as dietary fiber, not only had a high initial elastic modulus, but also had a so-called konjac odor, and could not be said to be a natural fruit juice-containing food. Comparative Example 5, which used only pectin as dietary fiber, had a high initial elastic modulus of 11.05 N/ m2 and an unfavorable taste. In addition, Comparative Example 5 had a reduced flavor release due to the masking effect, and a slimy feeling specific to pectin was produced.
表３～５から、液部が、イヌリンを２．０質量％以上、１６．０質量％以下の濃度で含み、かつ、ペクチンを含まないか、０．９質量％以下の濃度であるとき、初期弾性率が問題なく、味も良い冷凍食品組成物が得られることが示された。液部における食物繊維濃度６質量％のうち、ペクチンが０質量％～０．９質量％、イヌリンが５．１質量％～６.０質量％の範囲であると、初期弾性率が問題なく、味も良い冷凍食品組成物が得られることが示されたともいえる。また、特に、実施例１１～１４から、ＬＭペクチンを用いたとき、ＨＭペクチンを用いたときよりもフレーバーリリース、味、及び分散性のバランスが良くなることが示された。 Tables 3 to 5 show that when the liquid portion contains inulin at a concentration of 2.0% by mass or more and 16.0% by mass or less, and contains no pectin or a concentration of 0.9% by mass or less, a frozen food composition with good initial elastic modulus and good taste can be obtained. It can also be said that when the dietary fiber concentration in the liquid portion is 6% by mass, the pectin is in the range of 0% to 0.9% by mass, and the inulin is in the range of 5.1% to 6.0% by mass, a frozen food composition with good initial elastic modulus and good taste can be obtained. Furthermore, in particular, Examples 11 to 14 show that when LM pectin is used, the balance of flavor release, taste, and dispersibility is better than when HM pectin is used.
［実施例１５、１６］
果肉量をそれぞれ４０質量％、７５質量％にした以外は実施例３と同様にしてスパウトパウチ入りシャーベット状食品を作製した（それぞれ実施例１５、１６）。次に、当該シャーベット状食品について、前述の官能評価を行なった。その結果、実施例１５、１６の絞り出し易さ、味、フレーバーリリース、口あたりは、いずれも実施例３と同じ評価となった。
[Examples 15 and 16]
Spout pouched sherbet-like foods were prepared in the same manner as in Example 3, except that the amount of fruit pulp was 40% by mass and 75% by mass, respectively (Examples 15 and 16, respectively). Next, the above-mentioned sensory evaluation was carried out on the sherbet-like foods. As a result, the ease of squeezing, taste, flavor release, and mouthfeel of Examples 15 and 16 were all evaluated to be the same as those of Example 3.
Claims (5)
前記容器は、注出口を備え、前記冷凍食品組成物を格納する部位が可撓性を有し、
前記冷凍食品組成物は、常温のときに液体である液部を含み、
前記液部が、イヌリンを２．０質量％以上、１６．０質量％以下の濃度で含み、かつ、ペクチンを含まないか１．０質量％未満の濃度で含み、果汁及び野菜汁からなる群より選ばれる少なくとも１つをさらに含み、
前記冷凍食品組成物は、常温のときに固体である成分をさらに含み、
前記常温のときに固体である成分は、果肉及び固形の野菜からなる群より選ばれる少なくとも１つであることを特徴とする、
容器入り冷凍食品組成物。 A packaged frozen food composition, comprising a container containing the frozen food composition,
The container has a spout and a flexible portion for storing the frozen food composition.
The frozen food composition comprises a liquid portion that is liquid at room temperature,
The liquid portion contains inulin at a concentration of 2.0% by mass or more and 16.0% by mass or less, and is free of pectin or contains it at a concentration of less than 1.0% by mass, and further contains at least one selected from the group consisting of fruit juice and vegetable juice;
The frozen food composition further comprises an ingredient that is solid at room temperature,
The component that is solid at room temperature is at least one selected from the group consisting of fruit pulp and solid vegetables.
A packaged frozen food composition.
前記ペクチンがＬＭペクチンであることを特徴とする、
請求項１に記載の容器入り冷凍食品組成物。 The liquid portion contains the pectin,
The pectin is LM pectin.
The containerized frozen food composition according to claim 1.
請求項１又は２に記載の容器入り冷凍食品組成物。 The liquid portion contains the pectin at a concentration of 0.9% by mass or less.
The containerized frozen food composition according to claim 1 or 2.
前記液部の初期弾性率は、前記液部と前記液部以外の成分とに分け、解凍した前記液部を内径３５ｍｍ、高さ１０ｍｍのテフロン（登録商標）製リングに充填し、－２５℃の凍結庫で一晩凍結処理して作製した円柱状の試料を当該リングから取り出した後、－２０℃で１時間静置して、当該－２０℃の環境から取り出した直後に、気温２０℃の環境下で、テクスチャーアナライザー及び直径０．５インチの円柱状プランジャーを用いて、測定速度２ｍｍ／ｓｅｃ、圧縮歪率５０％の条件で、当該試料の底面に対して垂直となるように前記プランジャーを貫入させて測定されることを特徴とする、
請求項１～３のいずれか１項に記載の容器入り冷凍食品組成物。 The initial elastic modulus of the liquid portion is 5.5 N/ m2 or less,
The initial elastic modulus of the liquid portion is measured by separating the liquid portion from components other than the liquid portion, filling the thawed liquid portion into a Teflon (registered trademark) ring having an inner diameter of 35 mm and a height of 10 mm, freezing the liquid portion overnight in a freezer at -25°C, and then removing a cylindrical sample from the ring, leaving it at -20°C for 1 hour, and immediately after removing it from the -20°C environment, in an environment at an air temperature of 20°C, using a texture analyzer and a cylindrical plunger having a diameter of 0.5 inches, the plunger is inserted perpendicularly to the bottom surface of the sample at a measurement speed of 2 mm/sec and a compression strain rate of 50%.
The containerized frozen food composition according to any one of claims 1 to 3.
請求項１～４のいずれか１項に記載の容器入り冷凍食品組成物。
The minimum diameter (inner diameter) of the pouring outlet is 10 mm or more and 30 mm or less.
The containerized frozen food composition according to any one of claims 1 to 4 .
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