JPH0731366A - Sugared formed frozen fruit having fresh flavor - Google Patents

Abstract

PURPOSE:To obtain the fruit having a fresh flavor without containing any additive such as a thickening agent or a binder by impregnating a fruit with a sugar in an amount capable of carrying out the forming or binding and forming, filling the resultant nonfluidic impregnated sugared fruit in a frame mold, forming the sugared fruit and performing the freezing treatment. CONSTITUTION:One or plural fruits are impregnated with a sugar in an amount capable of carrying out the forming or bonding and forming (a sugared glucose liquid sugar, a glucose fructose liquid sugar, etc.) and the resultant nonfluidic sugared fruits are then filled in a frame mold of an optional shape and, as necessary, pressurized to about 1-3kg/cm<2> to freely deform the sugared fruits along the frame mold or bind and deform the plural fruits. Thereby, moldings having an optional shape and weight are obtained.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は、糖を含浸させた加糖果
実を、そのまま任意の形状に接着、成型し、冷凍処理し
てなる加糖成型冷凍果実に係わる。該冷凍果実は、各種
冷菓用材料もしくは冷菓デザートとして利用することが
できる。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sweetened and molded frozen fruit obtained by directly bonding and molding sugared fruit impregnated with sugar into an arbitrary shape, followed by freezing. The frozen fruits can be used as various frozen dessert materials or frozen desserts.

【０００２】[0002]

【従来の技術】果実を食品素材として利用する方法にお
いて、とくにアイスクリーム、シャーベット、冷凍ケー
キ等の冷菓とともに使用する場合、生の果実をそのまま
あるいはスライスして前記冷菓に添えることがある。こ
の際、果実はその形状を保持するものの、共存する氷、
水、冷凍された他の材料とともに、その水分（例えば生
苺の水分：約８５〜９０重量％）が凍結し、氷のように
硬くなり、歯でかみ砕くことができなくなる。冷凍処理
した果実を用いても同様であり、またシャーベットのよ
うな系にこれを共存させると、解凍現象にともなうドリ
ップを発生し、その食感は水っぽく、軟弱になってしま
う。2. Description of the Related Art In a method of using fruits as a food material, particularly when used with frozen desserts such as ice cream, sorbet and frozen cake, raw fruits may be attached to the frozen desserts as they are or after being sliced. At this time, the fruit retains its shape, but coexisting ice,
Along with water and other frozen materials, the water content (for example, raw strawberry water content: about 85 to 90% by weight) freezes and becomes hard like ice, making it impossible for the teeth to chew. The same is true when frozen fruits are used, and when they coexist in a system such as sherbet, drip is generated due to the thawing phenomenon, and the texture becomes watery and soft.

【０００３】一方、果実の果汁を濃縮し、あるいは果肉
をクラッシュし、ピューレ、フルーツソース、ジャムの
類に加工して前記冷菓に共存させることもある。しかし
ながら、かかる果実加工品は、いずれも果実本来の形態
を喪失しており、その食感や風味も新鮮な果実のものと
はなり得なかった。かかる現状に鑑み、本発明者らは、
冷凍処理しても硬く凍結せず、適度な柔軟性を維持で
き、新鮮な生の果実の形状、食感および風味を有する冷
凍果実の製造法を見出し、先に特許出願した（特願平５
−１３９０２２号）。すなわち、果実を常圧下、加熱す
ることなく、糖水溶液中に浸漬し、冷凍することによ
り、前記特徴のある冷凍果実を製造することができる。On the other hand, the fruit juice may be concentrated or the flesh may be crushed and processed into purees, fruit sauces and jams to coexist in the frozen dessert. However, such processed fruits have lost the original form of the fruits, and their texture and flavor could not be those of fresh fruits. In view of the present situation, the present inventors have
We found a process for producing frozen fruit that is not hard and does not freeze even after freezing, maintains appropriate flexibility, and has the shape, texture and flavor of fresh raw fruit, and has previously filed a patent application (Patent application 5
139902). That is, a frozen fruit having the above characteristics can be produced by immersing the fruit in an aqueous sugar solution under normal pressure without heating and freezing.

【０００４】しかしながら、かかる方法により加糖した
果実は、その形状においてホール状（生果実の形）、ス
ライス状、ダイス状等を保持するものであるが、これら
はいずれも個々の重さ、形状は異なる。食品を大量生産
する際には、その原材料の形状や重さが一定であること
を必要とする。したがって前記冷凍果実にあっても、一
定の形状のものを得るためには個々の選別によらなけれ
ばならず、それにより収率が当然低下するという欠点が
あった。However, the fruit sweetened by such a method retains the shape of a hole (the shape of a fresh fruit), the shape of a slice, the shape of a dice or the like in its shape, and each of these has an individual weight and shape. different. When mass-producing food, it is necessary that the shape and weight of the raw materials be constant. Therefore, even in the case of the above-mentioned frozen fruits, in order to obtain ones having a certain shape, individual selection has to be carried out, which has a drawback that the yield naturally lowers.

【０００５】一方、果実を原料にして一定の形状および
重量の食品素材を製造するには、生果実をそのままある
いは単に冷凍して用いても、それらが柔軟性と接着性と
を有しないため、いわゆるゼリー製品もしくは畜肉、魚
肉練り製品のように寒天、ゼラチン、卵白、カゼイン、
大豆蛋白、デンプン等の結着剤を併用しないかぎり、そ
のように成型することは不可能である。またピューレや
ジャムに加工した果実は流動性を有するため、前記結着
剤を併用することなく成型できる点では容易であるが、
それらはもはや新鮮な生の果実本来の形態、組織、食
感、風味等のないものであり、またジャムでは冷凍処理
しても固結せず、形状を保持することができない。かく
のごとく従来の食品製造においては、一定サイズ（形状
および重量）の果実加工品を、つなぎ剤や結着剤を併用
せずに製造することは困難であり、かかる製品は市場で
はみられない。On the other hand, in order to produce a food material having a certain shape and weight from fruits as raw materials, even if fresh fruits are used as they are or simply frozen, they do not have flexibility and adhesiveness. Agar, gelatin, egg white, casein, like so-called jelly products or meat and fish paste products.
It is impossible to mold the soybean protein unless it is used in combination with a binder such as protein and starch. Further, since the fruit processed into puree or jam has fluidity, it is easy in that it can be molded without using the binder,
They no longer have the original form, texture, texture, flavor, etc. of fresh raw fruits, and they do not solidify and retain their shape when preserved with jam. Thus, in conventional food production, it is difficult to produce a processed fruit product of a certain size (shape and weight) without using a binder or a binder, and such a product cannot be found in the market. .

【０００６】[0006]

【発明が解決しようとする課題】したがって本発明は、
非流動性の加糖果実を原料とし、公知のつなぎ剤や結着
剤等の添加物を使用せず、そのままを、任意の形状であ
って、一定の形状および重量となるように加工した新鮮
な風味を有する加糖成型冷凍果実を提供することを目的
とする。Therefore, the present invention is
A non-flowing sweetened fruit as a raw material, without using known additives such as binders and binders, and as-is, processed into an arbitrary shape and a constant shape and weight. It is intended to provide a frozen sweetened molded fruit having a flavor.

【０００７】[0007]

【課題を解決するための手段】本発明の要旨は、果実を
成型または接着成型できる量の糖を少なくとも含浸させ
た１個または複数個の非流動性の加糖果実を、添加物を
併用することなく、そのまま任意の形状の型枠に詰め、
成型しまたは接着とともに成型し、冷凍処理してなる新
鮮な風味を有する加糖成型冷凍果実にある。The gist of the present invention is to use one or a plurality of non-fluidized sweetened fruits impregnated with at least an amount of sugar capable of molding or adhesively molding the fruits in combination with an additive. Instead, just put it in a formwork of any shape,
It is a sweetened, frozen fruit having a fresh flavor obtained by molding or bonding and molding and then frozen.

【０００８】本発明で使用する加糖果実は、例えば前記
特願平５−１３９０２２号に記載の方法により製造でき
るが、本発明はこれに限定されるものではない。通常、
苺、パイナップル、パパイヤ、マンゴー、マンゴスチ
ン、ドリアン、バナナ、桃（黄桃、白桃）、チェリー、
アプリコット、ナシ、ビワ、キウイ、メロン、リンゴ、
ベリー類（ブルーベリー、ラズベリー、クランベリー
等）、グレープフルーツ等の新鮮な果実（好適には苺、
メロン、ベリー類）をそのまま、または適宜に外皮、
茎、芯、種等を取り除いたもの、表面に針穴やスリット
状の傷をつけたもの、あるいはこれらを一定の形状およ
び重さにそろえる必要はなく、適当なサイズにスライス
ないしカットしたもの、もしくはそれらを冷凍処理した
ものを原料とし、冷凍果実にあっては必要に応じて解凍
処理をほどこし、または解凍処理せず、少なくとも糖を
含む水溶液中に浸漬し、しかる後に該溶液を分離、除去
して前記加糖果実を得ることができる。この加糖果実
は、常温にて、ピューレやジャムのような流動性のある
ものではなく、新鮮な生の果実本来の形態、組織、食感
および風味を有する非流動性のものである。The sweetened fruit used in the present invention can be produced, for example, by the method described in the above-mentioned Japanese Patent Application No. 5139902, but the present invention is not limited thereto. Normal,
Strawberry, pineapple, papaya, mango, mangosteen, durian, banana, peach (yellow peach, white peach), cherry,
Apricot, pear, loquat, kiwi, melon, apple,
Fresh fruits such as berries (blueberries, raspberries, cranberries, etc.), grapefruit (preferably strawberries,
(Melons, berries) as they are, or as appropriate on the hull,
Those without stems, cores, seeds, etc., those with scratches in the shape of needle holes or slits on the surface, or those that do not need to be aligned in a certain shape and weight, sliced or cut to an appropriate size, Alternatively, those obtained by freezing them are used as raw materials, and frozen fruits are thawed if necessary, or are not thawed, and are immersed in an aqueous solution containing at least sugar, and then the solution is separated and removed. Then, the above-mentioned sweetened fruit can be obtained. At room temperature, this sweetened fruit is not fluid such as puree and jam, but is non-fluid having the original form, texture, texture and flavor of fresh raw fruit.

【０００９】かかる浸漬処理条件は適宜選択でき、一般
に生果実の糖含量（例えば生苺では６〜９重量％）以上
の糖濃度の酸性ないしアルカリ性水溶液を用い、加熱し
または加熱せず、減圧、常圧もしくは加圧（例えば数kg
／cm² 程度あるいは５００〜１０００kg／cm² 以上）
下、１分〜５０時間程度処理すればよいが、新鮮な風
味、食感、組織を有する製品を得るには、加熱せず、２
０時間程度迄の浸漬処理が好ましい。また冷凍果実を解
凍すると多量のドリップ（冷凍苺の場合には２０〜３０
重量％）を生じるが、これは浸漬処理に先立ち分離して
おく必要はなく、前記水溶液中で糖成分の含浸と同時に
解凍を行ってもよい。The dipping treatment conditions can be appropriately selected. Generally, an acidic or alkaline aqueous solution having a sugar concentration higher than the sugar content of raw fruit (for example, 6 to 9% by weight of raw strawberries) is used, with or without heating, decompression, Normal pressure or pressurization (eg several kg
/ Cm ² or 500 to 1000 kg / cm ² or more)
The treatment may be performed for about 1 minute to 50 hours, but in order to obtain a product having a fresh flavor, texture and texture, it is not heated and 2
Immersion treatment for about 0 hours is preferable. If you thaw the frozen fruit, a large amount of drip (in the case of frozen strawberries, 20-30
%), Which does not need to be separated prior to the dipping treatment, and may be thawed at the same time as the impregnation of the sugar component in the aqueous solution.

【００１０】前記水溶液は、少なくとも糖成分を含有す
ることを必須とする。糖の種類としては、グルコース
（ブドウ糖）、フルクトース、ガラクトース、アラビノ
ース、キシロース等の単糖類、マルトース（麦芽糖）、
スクロース（ショ糖）、ラクトース（乳糖）等の二糖
類、マルトオリゴ糖もしくはイソマルトオリゴ糖、キシ
ロオリゴ糖等の各種オリゴ糖、多糖類ならびにそれらの
分解生成物（デキストリン、ラフィノース、スタキオー
ス等）があり、またグリセリン、ペンタエリスリトー
ル、マンニトール、ソルビトールのような多価アルコー
ルないし糖アルコール等をこれに含めることができる。
かかる糖類は１種もしくは２種以上を用い、３０〜９０
重量％好ましくは５０〜７０重量％の水溶液とする。市
販の加糖ブドウ糖液糖、ブドウ糖果糖液糖等は本発明で
好適に使用できる。It is essential that the aqueous solution contains at least a sugar component. The types of sugar include glucose (glucose), fructose, galactose, arabinose, xylose and other monosaccharides, maltose (maltose),
There are disaccharides such as sucrose (sucrose) and lactose (lactose), various oligosaccharides such as maltooligosaccharides or isomaltooligosaccharides, xylooligosaccharides, and polysaccharides and their decomposition products (dextrin, raffinose, stachyose, etc.). Polyhydric alcohols or sugar alcohols such as glycerin, pentaerythritol, mannitol, sorbitol and the like can be included therein.
Such saccharides may be used alone or in combination of two or more,
It is an aqueous solution of 50% by weight, preferably 50% by weight. Commercially available sweetened glucose syrup, glucose fructose syrup and the like can be preferably used in the present invention.

【００１１】また前記水溶液は、かかる糖類のほかに乳
酸、コハク酸、フマル酸、リンゴ酸、酒石酸、クエン酸
等の有機酸および／またはその塩（ナトリウム、カリウ
ム、カルシウムまたはマグネシウム塩）を０．１〜５重
量％好ましくは０．５〜２重量％含有せしめることが望
ましく、さらには着色料、着香料、粘度調整剤（飲用ア
ルコール類、親水性界面活性剤とくにＨＬＢが１０以上
のショ糖脂肪酸エステル）等を適宜に含有してもよい。
ここで前記有機酸および／またはその塩、とりわけ乳
酸、リンゴ酸、クエン酸および／またはその塩（ナトリ
ウム塩あるいはカリウム塩）のうちの１種もしくは２種
以上を前記糖類とともに果実に含浸させることにより、
加糖果実の柔軟性および接着性がより高まり、本発明に
おいて好ましい結果を与える。In addition to the saccharides, the aqueous solution contains an organic acid such as lactic acid, succinic acid, fumaric acid, malic acid, tartaric acid, citric acid and / or a salt thereof (sodium, potassium, calcium or magnesium salt) in an amount of 0. 1 to 5% by weight, preferably 0.5 to 2% by weight is desirable, and further, coloring agents, flavoring agents, viscosity modifiers (drinking alcohols, hydrophilic surfactants, especially sucrose fatty acids having an HLB of 10 or more). (Ester) and the like may be appropriately contained.
Here, by impregnating fruits with one or more of the above-mentioned organic acids and / or salts thereof, especially lactic acid, malic acid, citric acid and / or salts thereof (sodium salt or potassium salt), ,
The softness and adhesiveness of the sweetened fruit are further enhanced, which gives favorable results in the present invention.

【００１２】かくして得られる少なくとも糖を含浸させ
た加糖果実は、常温にて流動することなく、固型物とし
ての形状を保持し、適度な硬さがあり、柔軟性と接着性
とを有するものであり、その１個もしくは複数個を任意
の形状に成型せしめることができる。なお該加糖果実
は、前記浸漬処理によっても新鮮な生の果実の風味、組
織、食感、色調等を残存させたものが望ましく、このた
めには例えばその糖含量は１０〜５０重量％好ましくは
２０〜３０重量％、水分含量は４５〜８５重量％好まし
くは６５〜７５重量％であり、かつ硬さがレオメーター
による測定において切断荷重として０．３〜５kg（厚さ
７mm）、好ましくは０．７〜２kgであるものがよい。The thus-obtained sugar-sweetened fruit impregnated with at least sugar retains its shape as a solid without flowing at room temperature, has appropriate hardness, and has flexibility and adhesiveness. It is possible to mold one or more of them into an arbitrary shape. The sweetened fruit preferably retains the fresh raw fruit flavor, texture, texture, color and the like even after the dipping treatment. For this purpose, for example, the sugar content is preferably 10 to 50% by weight. 20 to 30% by weight, water content 45 to 85% by weight, preferably 65 to 75% by weight, and hardness of 0.3 to 5 kg (thickness 7 mm), preferably 0 as a cutting load when measured by a rheometer. It is preferably 7 to 2 kg.

【００１３】本発明では、かかる加糖果実のみを、前記
したつなぎ剤や結着剤といった添加物を成型時に何ら併
用することなく、任意の形状の型枠に詰める。型枠の形
状は任意に選択でき、例えば立方体ないし直方体状、柱
ないし棒状、平板ないしシート状、球体状、錐体状等が
あり、またそれらの横断面形状も円形、楕円形、ハート
形、菱形、角形等にすることができる。型枠の材質につ
いては特に限定されるものではなく、木、合成樹脂、金
属、布等が利用でき、またゼラチン、コラーゲン等の天
然素材を用いて膜状ないし袋状にしたもの等を適宜使用
すればよい。In the present invention, only such a sweetened fruit is packed in a mold of an arbitrary shape without using the additives such as the above-mentioned binder and binder at the time of molding. The shape of the mold can be arbitrarily selected and includes, for example, a cubic or rectangular parallelepiped shape, a pillar or rod shape, a flat plate or sheet shape, a sphere shape, a cone shape, and the like, and their cross-sectional shapes are also circular, elliptical, heart-shaped, It can be rhombic, prismatic, etc. The material of the mold is not particularly limited, and wood, synthetic resin, metal, cloth, etc. may be used, and a film or bag made of natural material such as gelatin, collagen, etc. may be used as appropriate. do it.

【００１４】かかる型枠に、１個ないし複数個の加糖果
実を自由に詰め、要すれば好ましくは０．１〜３kg／cm
² 程度に加圧すると、加糖果実はその柔軟性と接着性と
の特徴により型枠にそって自由に変形し、あるいは複数
個が結着および変形し、任意の形状と重さの成型物とな
すことができる。これに対して生の果実を同様に処理す
れば、生果実は破壊されかつ結着せず、また加糖しない
冷凍果実を同様に処理しても、氷のように硬いため変形
できず、結着もしない。仮に複数個の非加糖冷凍果実を
結着させたとしても、たやすく個別に分離されるため、
所望の形状物をつくることはできない。[0014] One or a plurality of sweetened fruits are freely packed in such a mold, and if necessary, preferably 0.1 to 3 kg / cm.
^When pressed to about ² , the sweetened fruit is freely deformed along the mold due to its flexibility and adhesiveness, or multiple pieces are bound and deformed to form a molded product of arbitrary shape and weight. You can do it. On the other hand, if the raw fruit is treated in the same way, the raw fruit is destroyed and does not bind, and even if the frozen fruit without sugar is treated in the same way, it cannot be deformed because it is hard like ice, and the binding does not occur. do not do. Even if you bind multiple unsweetened frozen fruits, they will be easily separated individually,
It is not possible to make the desired shape.

【００１５】かくして加糖果実を詰めた型枠は、そのま
ま冷凍処理、好ましくは−３０〜−４０℃程度に急速冷
凍し、その後に該型枠をはずし、必要に応じて包装等を
ほどこし、本発明の加糖成型冷凍果実を得ることができ
る。該冷凍果実は新鮮な果実の風味、組織、食感等を有
し、例えば氷のように硬く凍結することなく適度な硬さ
を有するもの、詳細な性状の例示として糖含量が１０〜
５０重量％好ましくは２０〜３０重量％、水分含量が４
５〜８５重量％好ましくは６５〜７５重量％であり、か
つ硬さがレオメーターによる測定で切断荷重として０．
３〜５kg、好ましくは０．７〜２kg（７mm厚）であるも
の等であり、冷菓とともに使用する等の冷凍状態を維持
するかぎりにおいては、成型した形状を保持し、一定の
硬さを保つ。また該冷凍果実は、刃物等で容易にスライ
スできる。Thus, the form packed with the sweetened fruits is directly frozen, preferably rapidly frozen at about -30 to -40 ° C, then the form is removed, and if necessary, the packaging and the like are provided. It is possible to obtain the frozen sugar-molded frozen fruit. The frozen fruit has a fresh fruit flavor, texture, texture, etc., and is, for example, hard like ice and has an appropriate hardness without freezing. The sugar content is 10 to 10 as an example of detailed properties.
50% by weight, preferably 20-30% by weight, water content 4
5 to 85% by weight, preferably 65 to 75% by weight, and the hardness is 0.1 as a cutting load as measured by a rheometer.
3 to 5 kg, preferably 0.7 to 2 kg (7 mm thick), etc., so long as the frozen state is maintained such as when used with frozen desserts, the molded shape is maintained and a certain hardness is maintained. . Further, the frozen fruit can be easily sliced with a knife or the like.

【００１６】[0016]

【実施例】【Example】

実施例１ 市販のダイス状（約５mm×５mm×５mm）ＩＱＦ（個別急
速冷凍、以下同じ）苺１００kgを２００リットル容器に
とり、これにブドウ糖果糖液糖〔日本食品化工（株）
製、商品名：「フジフラクトＦ−１００」、糖度（Bri
x、以下同じ）：７０、糖成分として、果糖：４２％の
ほかブドウ糖およびオリゴ糖を含む〕５０kgを添加し
た。常圧、５〜１５℃において２０時間、該液糖の含浸
処理を行った。その後、余剰の液糖水溶液（前記原料苺
の解凍現象にともない発生するドリップを含む）を分離
し除去した。液糖を含浸させた加糖苺はスチームで殺菌
処理を行った後、容器が直径３cmの球形状の鋳型を有す
るプラスチック製型枠に詰め、形を整えてから、−３０
℃の冷凍機内で急速冷凍した。一夜放置後、成型された
冷凍苺を型枠からはずし包装を行った後、冷凍庫（−１
８℃）で保管した。収量６３kg。Example 1 100 kg of commercially available die-shaped (about 5 mm x 5 mm x 5 mm) IQF (individual quick-frozen, the same applies hereinafter) strawberry was placed in a 200-liter container, and glucose-fructose syrup [Nippon Shokuhin Kako Co., Ltd.
Product name: "Fuji Fract F-100", sugar content (Bri
x, the same hereinafter): 70, and as the sugar component, fructose: 42%, glucose and oligosaccharides are included] 50 kg. The liquid sugar was impregnated at normal pressure and 5 to 15 ° C. for 20 hours. After that, the surplus liquid sugar aqueous solution (including the drip generated by the thawing phenomenon of the raw material strawberry) was separated and removed. The sweetened strawberries impregnated with liquid sugar are sterilized with steam, and then the container is packed in a plastic mold having a spherical mold with a diameter of 3 cm and the shape is adjusted to -30.
It was rapidly frozen in a freezer at ℃. After leaving it overnight, after removing the molded frozen strawberries from the formwork and packaging, freezers (-1
It was stored at 8 ° C. Yield 63kg.

【００１７】得られた加糖成型冷凍苺は、個々のダイス
状苺が十分に接着、結合した球状体であり、糖含量：２
８重量％、水分含量：６６重量％、硬さ：０．７kgであ
った（原料の生苺の糖含量：８重量％、水分含量８６重
量％、硬さ：室温で０．８kg）。なお、糖含量は屈折計
を用いて常法により測定した糖度から求め、水分含量は
試料の乾燥減量（１１０℃、３時間処理）を測定して算
出し、硬さはレオメーター（不動工業（株）製、「フー
ドレオメーターＪタイプ」）を用いて、歯形押棒アダプ
ター（刃先角度４５℃の固定刃）を使用し、冷凍庫（−
１８℃）から取り出した直後の冷凍苺または生苺を厚さ
７mmにスライスし、該スライス片をのせた試料台を６cm
／分の速度で上昇させ、該固定刃で試料が切断されると
きの荷重を測定した。また該冷凍苺は、専門パネルによ
り、新鮮な生苺との比較官能テストで評価したところ、
甘味、酸味、色調、食感、風味の点で同程度の結果とな
った。The obtained sugar-molded frozen strawberry obtained is a spherical body in which individual dice-shaped strawberries are sufficiently adhered and bonded, and the sugar content is 2
8% by weight, water content: 66% by weight, hardness: 0.7 kg (sugar content of raw material: 8% by weight, moisture content: 86% by weight, hardness: 0.8 kg at room temperature). The sugar content was determined from the sugar content measured by a conventional method using a refractometer, and the water content was calculated by measuring the loss on drying (110 ° C., 3 hours treatment) of the sample, and the hardness was calculated using a rheometer (Fudo Kogyo Co., Ltd., "Food Rheometer J type"), using a tooth-shaped push rod adapter (fixed blade with a blade edge angle of 45 ° C), and a freezer (-
Sliced frozen strawberries or raw strawberries immediately after being taken out from 18 ° C.) to a thickness of 7 mm, and a sample stand on which the sliced pieces were placed was 6 cm.
The load at which the sample was cut with the fixed blade was measured by increasing the speed at a speed of 1 / min. In addition, the frozen strawberry was evaluated by a special panel in a sensory test comparing with fresh strawberry,
Similar results were obtained in terms of sweetness, sourness, color tone, texture and flavor.

【００１８】実施例２ 市販の種々の大きさのホール状ＩＱＦ苺１００kgを２０
０リットル容器にとり、これにクエン酸を０．５重量％
含み、ｐＨ２．５に調整した果糖ブドウ糖液糖（日本食
品化工（株）製、商品名：「フジフラクトＨ−１０
０」、糖度：７５、糖成分として果糖：５５％のほかブ
ドウ糖およびオリゴ糖を含む）４０kgを添加した。常
圧、５〜１５℃において２４時間、該液糖成分等の含浸
処理を行った。その後、余剰の液糖等の水溶液（原料苺
の解凍によるドリップを含む）を分離し除去した。液糖
等を含浸させた加糖苺は、これを直径３．２cm、長さ４
０cmの円柱状となるようなソーセージ調製用ケーシング
袋に充填し包装した。これを６５〜７０℃に保った温水
バス中で３０分間殺菌処理した。Example 2 20 kg of commercially available hall-shaped IQF strawberries of various sizes were used.
Transfer to a 0 liter container and add 0.5% by weight of citric acid.
Fructose-glucose liquid sugar containing and adjusted to pH 2.5 (manufactured by Nippon Shokuhin Kako Co., Ltd., trade name: "Fuji Fract H-10"
0 ", sugar content: 75, fructose: 55% as a sugar component, and 40 kg of glucose and oligosaccharides were added. The liquid sugar component and the like were impregnated at normal pressure and 5 to 15 ° C. for 24 hours. After that, the excess aqueous solution of liquid sugar and the like (including the drip obtained by thawing the raw strawberry) was separated and removed. Sweetened strawberries impregnated with liquid sugar etc. have a diameter of 3.2 cm and a length of 4
It was filled and packaged in a sausage-preparing casing bag having a cylindrical shape of 0 cm. This was sterilized for 30 minutes in a warm water bath maintained at 65 to 70 ° C.

【００１９】次いで、冷水で３０分間冷却後、水を拭き
取り、−４０℃の急速冷凍装置に入れ冷凍した。該冷凍
苺は−１８〜−２０℃の冷凍庫に保管した。収量：６０
kg。得られた加糖成型冷凍苺は、個々のホール状苺が十
分に接着、結合した棒状物であり、糖含量：２５重量
％、水分含量：７０重量％、硬さ：０．９kg（７mm厚）
であった。また、該冷凍苺を厚さ５mmにスライスし、こ
れをアイスクリームおよびシャーベットに混ぜ食したと
ころ、いずれも違和感のない美味なものであった。Then, after cooling with cold water for 30 minutes, the water was wiped off and put in a quick-freezing device at -40 ° C for freezing. The frozen strawberries were stored in a freezer at -18 to -20 ° C. Yield: 60
kg. The obtained sweetened frozen strawberry is a rod-shaped product in which individual hole-shaped strawberries are sufficiently adhered and combined, and the sugar content is 25% by weight, the water content is 70% by weight, and the hardness is 0.9 kg (7 mm thick).
Met. When the frozen strawberries were sliced to a thickness of 5 mm and mixed with ice cream and sorbet, they were all delicious without any discomfort.

【００２０】実施例３ 完熟パイナップルを剥皮、芯抜きおよび７mm厚にスライ
スかつ四分割した後、この１０kgを、乳酸ナトリウム
０．５重量％およびクエン酸１ナトリウム０．５重量％
を含み、糖含量６５重量％（内訳はブドウ糖：６０重量
％、砂糖：５重量％）の糖水溶液（糖度：６５）１０kg
とともに高圧装置（（株）山本水圧工業所製）で１００
０kg／cm² 、室温にて１０分間加圧処理した。ついで常
圧に戻し、糖水溶液を分離して加糖パイナップルを得
た。このものは実施例１に記載の方法で測定した糖含
量：２５重量％、水分含量：７０重量％、硬さ：１．８
kgであった。この加糖パイナップルを５cm×５cm×１０
cmの角柱状のステンレス容器に詰め、一方から加圧
（１．５kg／cm² ）して形を整えた後、−３０℃の冷凍
庫で一夜放置した。収量：９．５kg。得られた加糖成型
冷凍パイナップルは、個々の塊状物が十分に接着、結合
した四角柱状であり、これを厚さ４mm、２cm角にスライ
スしてアイスクリームに混ぜて試食したところ、原料と
した完熟パイナップルの場合と同程度の色調、風味、組
織および食感を有するものであった。Example 3 A peeled pineapple was peeled, cored, sliced into 7 mm thickness and divided into four pieces, and 10 kg of this was added to 0.5% by weight of sodium lactate and 0.5% by weight of monosodium citrate.
Containing 10% of sugar aqueous solution (sugar content: 65%, glucose: 60% by weight, sugar: 5% by weight)
Together with a high pressure device (made by Yamamoto Water Pressure Co., Ltd.) 100
Pressure treatment was performed at 0 kg / cm ² and room temperature for 10 minutes. Then, the pressure was returned to normal pressure, and the sugar aqueous solution was separated to obtain a sweetened pineapple. This product had a sugar content measured by the method described in Example 1 of 25% by weight, a water content of 70% by weight, and a hardness of 1.8.
It was kg. This sweetened pineapple is 5cm x 5cm x 10
It was packed in a cm-shaped prismatic stainless container, pressed from one side (1.5 kg / cm ² ) to adjust the shape, and then left overnight in a freezer at -30 ° C. Yield: 9.5 kg. The obtained frozen pineapple with sugar formed was a quadrangular column in which individual lumps were sufficiently adhered and bonded, and sliced into 4 mm thick and 2 cm square pieces and mixed with ice cream for tasting. It had the same color tone, flavor, texture and texture as those of pineapple.

【００２１】実施例４ 市販の冷凍メロンボール（メロンを直径２cmの球形にく
り抜き冷凍したもの）１０kgを、リンゴ風０．３重量％
を含み、糖含量７０重量％のブドウ糖加糖液糖（実施例
１に記載の「フジフラクトＦ−１００」）水溶液５kg中
に、常圧下、５〜２０℃において７時間浸漬した。浸漬
処理中、水溶液の糖濃度分布をできるだけ均一にするた
め、適宜ゆるやかに攪拌した。ついで糖水溶液を分離し
て加糖メロンを得た。これは実施例１と同様の方法で測
定した糖含量：２９重量％、水分含量：７１重量％、硬
さ：１．１kg（７mm厚さ）であった。この加糖メロンを
スチームで殺菌処理した後、実施例３に記載の鋳型容器
を用い同様に処理して加糖成型冷凍メロン（収量：７k
g）を製造した。これは個々のボール状メロンが十分に
接着、結合した四角柱状であり、原料の冷凍メロンボー
ルが容易にスライスできないものであったのに対し、ナ
イフでたやすく任意の均一な厚さおよび大きさにスライ
スでき、またその色調、風味および食感は新鮮なメロン
によく似ていた。Example 4 10 kg of a commercially available frozen melon ball (a melon having a spherical shape with a diameter of 2 cm and frozen) was used in an amount of 0.3% by weight of apple.
Was dipped in 5 kg of an aqueous solution of glucose-containing liquid sugar (“Fujifructo F-100” described in Example 1) containing 70% by weight of sugar, and the mixture was immersed for 7 hours at 5 to 20 ° C. under normal pressure. During the dipping treatment, gentle stirring was performed as appropriate in order to make the sugar concentration distribution of the aqueous solution as uniform as possible. Then, the sugar aqueous solution was separated to obtain a sweetened melon. This had a sugar content of 29% by weight, a water content of 71% by weight, and a hardness of 1.1 kg (7 mm thickness) as measured in the same manner as in Example 1. This sweetened melon was sterilized with steam, and then similarly processed using the mold container described in Example 3 to form the sweetened frozen melon (yield: 7 k
g) was produced. This is a quadrangular prism in which individual ball-shaped melons are well adhered and combined, and the raw frozen melon balls could not be sliced easily, while it was easy to use a knife to make it uniform in thickness and size. It was sliced into pieces, and its color, flavor and texture were similar to those of fresh melon.

【００２２】実施例５ 生のブルーベリー１００kgを、クエン酸０．３重量％、
クエン酸２ナトリウム０．５重量％および赤ぶどうワイ
ン０．５重量％を含み、糖含量５０重量％のマルトオリ
ゴ糖水溶液（糖度：５０）４０kg中に、常圧下、室温で
１０時間浸漬した。浸漬処理中、水溶液の糖濃度分布を
できるだけ均一にするため、適宜ゆるやかに攪拌した。
ついで糖水溶液を分離して加糖ブルーベリーを得た。こ
れは実施例１と同様の方法で測定した糖含量：２０重量
％、水分含量：７０重量％、硬さ：２．０kg（７mm厚
さ）であった。この加糖ブルーベリーを実施例２に記載
のケーシング袋に充填し、同様に処理して加糖成型冷凍
ブルーベリー（収量：９３kg）を製造した。これは個々
のブルーベリーが十分に接着、結合した棒状物であり、
冷凍状態においてもナイフで容易に任意の均一な厚さ、
大きさにスライスでき、またその色調、風味および食感
は原料とした生のブルーベリーと同程度であった。この
スライス片を混合したアイスクリームは、生のブルーベ
リーを混ぜた場合のようにブルーベリーが凍結して硬く
なりすぎることがなく、違和感のない美味なものであっ
た。Example 5 100 kg of raw blueberries were added to 0.3% by weight of citric acid,
The mixture was immersed in 40 kg of an aqueous solution of maltooligosaccharide (sugar content: 50) containing 0.5% by weight of disodium citrate and 0.5% by weight of red grape wine and having a sugar content of 50% by weight under normal pressure at room temperature for 10 hours. During the dipping treatment, gentle stirring was performed as appropriate in order to make the sugar concentration distribution of the aqueous solution as uniform as possible.
Then, the sugar aqueous solution was separated to obtain a sweetened blueberry. This had a sugar content of 20% by weight, a water content of 70% by weight, and a hardness of 2.0 kg (7 mm thickness), which were measured by the same method as in Example 1. This sweetened blueberry was filled in the casing bag described in Example 2 and treated in the same manner to produce sweetened molded frozen blueberry (yield: 93 kg). This is a stick in which individual blueberries are well adhered and bonded,
Any uniform thickness, easily with a knife, even in the frozen state
It was sliced into a size, and its color tone, flavor and texture were similar to those of raw blueberry used as a raw material. The ice cream obtained by mixing the sliced pieces was delicious without any discomfort, unlike the case where raw blueberries were mixed, the blueberries did not freeze and become too hard.

【００２３】比較例１ 実施例１に記載の操作において、「フジフラクトＦ−１
００」を水で希釈して糖度：９に調整した糖水溶液を用
いる以外は同条件でダイス状ＩＱＦ苺を処理（ただし浸
漬時間：１０時間）した。該処理苺は糖含量：９重量
％、水分含量：８７重量％、硬さ：５kg（７mm厚) 超で
あった。これを実施例１と同様に型枠に詰め、成型つい
で急速冷凍処理したが、個々のダイス状苺は接着せず成
型物が得られなかった。また生苺と比べて硬すぎ、食感
の点でも異なっていた。Comparative Example 1 In the procedure described in Example 1, "Fuji Fract F-1
The dice IQF strawberry was treated under the same conditions (however, dipping time: 10 hours) except that an aqueous sugar solution prepared by diluting "00" with water to adjust the sugar content to 9 was used. The treated strawberry had a sugar content of 9% by weight, a water content of 87% by weight, and a hardness of more than 5 kg (7 mm thick). This was packed in a mold in the same manner as in Example 1, molded, and then subjected to quick-freezing treatment, but individual die-shaped strawberries were not bonded and a molded product could not be obtained. It was also too hard compared to raw strawberry and had a different texture.

【００２４】比較例２ 実施例１に記載の操作において、「フジフラクトＦ−１
００」を３００kg用い、３０時間浸漬する以外は同条件
で処理して加糖苺を得た。このものは糖含量：５３重量
％、水分含量：４０重量％、硬さ：０．２kg（７mm厚）
であった。これを実施例１と同様に型枠に詰め、成型つ
いで急速冷凍処理したところ、得られた加糖成型冷凍苺
は、−３０〜−４０℃では個々のダイス状苺が十分に接
着、結合して球状体となったが、−１８℃程度での冷凍
保管では型くずれを生じやすく、軟らかすぎ、甘味が強
すぎるなどその色調、風味、組織、食感は新鮮な生苺と
は異なっていた。Comparative Example 2 In the procedure described in Example 1, "Fuji Fract F-1
300 kg of "00" was used and treated under the same conditions except that it was immersed for 30 hours to obtain a sweetened strawberry. This product has a sugar content of 53% by weight, a water content of 40% by weight, and a hardness of 0.2 kg (7 mm thick).
Met. When this was packed in a mold in the same manner as in Example 1, molded, and then subjected to quick-freezing treatment, the obtained sugar-molded frozen strawberry was found to be sufficiently bonded and bonded with individual die-shaped strawberries at -30 to -40 ° C. Although it became a spherical body, its shape, flavor, texture and texture were different from those of fresh raw strawberry, such that it was liable to lose its shape when stored frozen at about -18 ° C, was too soft, and had too much sweetness.

【００２５】[0025]

【発明の効果】種々の形と重さの加糖果実のみを原料と
して、公知のつなぎ剤や結着剤といった添加剤を成型時
に一切併用することなく、一定の形状、寸法および重量
を有する任意の成型物となした加糖成型冷凍果実を多量
に製造することが可能となり、その形状を任意に選べる
ので、これを利用する各種冷菓製品の多様化ができ、そ
の大きさと重さが一定なものを製造できるので、前記製
品の量目の均一化がはかれ、また冷凍状態でも適度な硬
さをもち、新鮮な果実の色調、風味、組織、食感等を有
する冷凍品であるため、年間を通して必要に応じてこれ
を利用できる等の効果を奏する。EFFECTS OF THE INVENTION Only sweetened fruits of various shapes and weights are used as raw materials, and any known additives such as binders and binders are used in combination at the time of molding without any concomitant shape, size and weight. Since it is possible to produce a large amount of sweetened and molded frozen fruits that have been molded, and the shape can be arbitrarily selected, various frozen dessert products that use this can be diversified, and those with a constant size and weight can be used. Since it can be produced, the quantity of the product is uniform, and it has a suitable hardness even in the frozen state, and it is a frozen product with a fresh fruit color tone, flavor, texture, texture, etc. There is an effect that this can be used as necessary.

Claims (5)

【特許請求の範囲】[Claims] 【請求項１】 果実を成型または接着成型できる量の糖
を少なくとも含浸させた１個または複数個の非流動性の
加糖果実を、添加物を併用することなく、そのまま任意
の形状の型枠に詰め、成型しまたは接着とともに成型
し、冷凍処理してなる新鮮な風味を有する加糖成型冷凍
果実。1. One or a plurality of non-flowing sweetened fruits, which are impregnated with at least an amount of sugar capable of molding or adhesively molding fruits, are directly molded into a mold of any shape without using additives. Frozen sugar-molded frozen fruit with a fresh flavor obtained by stuffing, molding, or molding with adhesion, and freezing. 【請求項２】 加糖果実が糖と有機酸および／またはそ
の塩からなる群から選ばれる１種もしくは２種以上とを
含浸させたものである請求項１に記載の冷凍果実。2. The frozen fruit according to claim 1, wherein the sweetened fruit is impregnated with sugar and one or more kinds selected from the group consisting of organic acids and / or salts thereof. 【請求項３】 有機酸が乳酸、リンゴ酸およびクエン酸
のうちのいずれかである請求項２に記載の冷凍果実。3. The frozen fruit according to claim 2, wherein the organic acid is any one of lactic acid, malic acid and citric acid. 【請求項４】 加糖果実の糖含量が１０〜５０重量％、
水分含量が４５〜８５重量％、かつ硬さがレオメーター
による測定において切断荷重として０．３〜５kg（７mm
厚）である請求項１に記載の冷凍果実。4. The sugar content of the sweetened fruit is 10 to 50% by weight,
Moisture content is 45-85% by weight and hardness is 0.3-5 kg (7 mm
The frozen fruit according to claim 1, wherein the frozen fruit is 【請求項５】 加糖果実が加糖苺である請求項１〜４の
いずれか１項に記載の冷凍果実。5. The frozen fruit according to claim 1, wherein the sweetened fruit is sweetened strawberry.