JPS6066962A - Production of packaged fruit pulp frozen in bag - Google Patents

Abstract

PURPOSE:To provide the titled product giving frozen fruit juice drink having the most desirable taste without necessitating too much labor, by setting the optimum condition for drink in the preparation of a bagged fruit pulp from frozen fruit. CONSTITUTION:The pulp of the fruit such as orange, pineapple, strawberry, melon, etc. is sliced or cut to small pieces, and packaged in vacuum together with a syrup prepared by mixing a sweetener such as sucrose, glucose, aspartame, etc., an acidulant such as citric acid, malic acid, sodium fumarate, etc., and optionally, a flavor, a colorant, etc. The packaged fruit is frozen to obtain the objective product. The syrup is prepared so as to give a drink having a sweetness of 10-15 and acidity of 0.15-0.35% at a concentration corresponding to the fruit juice content of 20-25%, and having a ratio of the sweetness to the acidity of 35-50 for common fruit and 90-95 for the fruit pulp having low acidity.

Description

【発明の詳細な説明】 一般に市販されている凍結果実を原料として家庭用のミ
キサー類により懸濁した採果ジュー状の即席飲料として
供する場合、消費者は餘泪な手間を要せずに味覚が最も
のぞましい状態に調製されることを期待するが、基本的
な量的基準がないため一般にはこの要求を完全にみたす
ことは不可能である。DETAILED DESCRIPTION OF THE INVENTION When a commercially available frozen fruit is used as a raw material and served as an instant beverage in the form of fruit juice suspended in a household mixer, consumers can enjoy the taste without much effort. Although it is hoped that the chemical will be prepared in the most desirable state, it is generally impossible to completely satisfy this requirement due to the lack of basic quantitative standards.

このため、採果のサイズ、添加シランプ量を合理的に調
整し、使用方法も規制する必要がある久このような基準
となる処方の設定とこれに準拠した製法は未だ確立され
ていない。本発明は、採果を原料とする果肉袋詰包装品
が飲料として使用される場合の最適条件を設定し、この
制限範囲において果肉袋詰凍結包装品を製造する方法を
提案した。For this reason, it is necessary to rationally adjust the fruit size and the amount of added syrup, and to regulate the method of use.The setting of a standard prescription and the manufacturing method based on this have not yet been established. The present invention proposes a method of setting optimal conditions when a packed fruit pulp bag made from harvested fruit is used as a beverage, and producing a frozen packaged fruit pulp bag within this limited range.

以下、本発明について詳細に説明する。The present invention will be explained in detail below.

本発明に使用する原料果実は生鮮果汁としても賞味され
うるミカン、パイン、イチゴ、メロンなも凍結保存中に
は充分な色とテクスチャーを保つことのできる果実類で
ある。それらのある種のものはフレーバーの消失、褪色
などを伴うものもあるが、ミキサー処理をする飲料とし
ては少量の着色料、若番）１を添加することによってこ
れを補うことがｆｉｊ能でちる。したがってブランチン
グのような前処理は不要で、へ夕取シ、剥皮、芯抜きな
どののち果肉を摘出し、ミキサーに細分投入できる程度
のサイズに分割することが主な前処理工程となる。The raw material fruits used in the present invention are fruits that can maintain sufficient color and texture during frozen storage, such as mandarin oranges, pineapples, strawberries, and melons, which can also be enjoyed as fresh fruit juice. Some of these products are accompanied by loss of flavor and fading of color, but for beverages that undergo mixer processing, it is possible to compensate for this by adding a small amount of coloring agent. . Therefore, pretreatment such as blanching is not necessary, and the main pretreatment process is to remove the pulp after peeling, peeling, and core removal, and to divide the fruit into pieces that can be fed into a mixer.

細分化した果肉はガス透過性の低い合成樹脂製の袋に一
定量ずつ詰めるが、この工程以前に果肉を予備凍結する
こともある。この場合の凍結は通常個別凍結（ＩＱＦ）
が適用され、凍結の迅速化と品質劣化防止と最終凍結作
業の軽減に有効である。The finely divided pulp is packed in fixed amounts into synthetic resin bags with low gas permeability, but the pulp is sometimes pre-frozen before this step. In this case, freezing is usually individual freezing (IQF).
is applied, and is effective in speeding up freezing, preventing quality deterioration, and reducing final freezing work.

そのほかエアプラスト凍結も適用できる。In addition, airplast freezing can also be applied.

果肉の袋詰量は１回分のミキサー充填に適した量とし、
引続き袋に注入する７ラノプ量を含めた内容量は、市販
されているミキサー内容量の約３分の１と見積って大体
４００〜５００２として取扱われている。The amount of pulp packed in a bag is suitable for one batch of mixer filling.
The internal capacity, including the amount of 7 ranops to be poured into the bag, is estimated to be about one-third of the internal capacity of commercially available mixers, and is handled as approximately 400 to 5,002 kg.

シラツブは甘味と清涼感をあたえることが望ましく、し
たがって甘味料と共に酸味料を加え、しかも果実の品種
に適した味覚を助長することが望捷しい。甘味料には、
しょ糖、ぶどう糖などの天然甘味料のほか、アスパルテ
ームのような合成甘味料もあわせて使用することができ
る。また酸味料には、クエン酸、リンゴ酸などの有機酸
のほか第１リン酸や穏やかな酸味をもつフマール酸すト
リウムのような酸性塩類も使用できる。It is desirable that the fruit has a sweet taste and a refreshing feeling, and therefore, it is desirable to add an acidulant along with a sweetener to promote a taste suitable for the variety of the fruit. For sweeteners,
In addition to natural sweeteners such as sucrose and glucose, synthetic sweeteners such as aspartame can also be used. In addition to organic acids such as citric acid and malic acid, monophosphoric acid and acid salts such as thorium fumarate having a mild sour taste can also be used as the acidulant.

シラツブには、さらに、されやかな果実特有の色をあた
えるため少量の着色料と、香味を補強するだめのエツセ
ンス、すなわち若番料も添加することがある。また、凍
結果肉が保存中に褪色ないし褐変するのを防ぐため、少
量のニリンルピン酸のような酸化防止剤を添加すること
も可能である。In addition, a small amount of coloring agent is sometimes added to the white fruit to give it the unique, delicate color of the fruit, and an essence, or young number agent, is sometimes added to enhance the flavor. It is also possible to add a small amount of an antioxidant such as nilinlupic acid to the frozen meat to prevent it from fading or turning brown during storage.

７ランプ添加石は果肉の半量を目安にし、包装内で果肉
がシラツブによって表面を包まれることによって褪色な
いし褐変から保護されることを考慮する。包装内の抜気
をすれば更に好条件が得られる。製品めした製品は注意
深くゾールし、袋ごとに凍結する。The amount of stone added with 7 lamps should be half the amount of the fruit pulp, and it should be taken into consideration that the surface of the fruit pulp is covered by the silt inside the packaging, which protects it from fading or browning. Even better conditions can be obtained by venting the inside of the package. The finished product is carefully solved and frozen in bags.

果肉袋詰凍結包装品の製造仕様は消費者のジュース製造
条件と飲用条件の最適とみられるものを１回分のミキサ
ー充填に適した果肉の袋詰量は消費者が果汁を喫飲して
果肉が豊富に含有すると感じる量に基いて設定した。こ
のような量をめるため、果肉量を１０〜８０％の５段階
に区分してオレンジジュースの懸濁物試料を作製し、２
０〜２５才の男女各２０名のパネルによりジュース中の
果肉量が豊富と判断される最低濃度試料を選出すること
により、下記の結果を得た。The production specifications for frozen packaged fruit pulp bags are those that are considered to be optimal for the consumer's juice production and drinking conditions. It was set based on the amount that is felt to be abundant. In order to measure this amount, orange juice suspension samples were prepared by dividing the pulp amount into 5 levels from 10% to 80%.
A panel of 20 men and women aged 0 to 25 years old selected the lowest concentration sample that was judged to have an abundant amount of pulp in the juice, and the following results were obtained.

果肉濃度（％）　１０　１５２０２５８０「しきい値」
評価人数　２９１４１２３この結果から２０〜２５％の
果肉量が妥当であることを確認した。即ち、１回分１６
００ＣＯの容量のミキサーに対して果肉量を３２０〜４
００２に設定することになる。Pulp concentration (%) 10 15202580 "Threshold"
Number of evaluators: 2914123 From these results, it was confirmed that a pulp content of 20 to 25% is appropriate. i.e. 16 servings
For a mixer with a capacity of 00 CO, the amount of pulp is 320~4
It will be set to 002.

本発明の凍結包装品内容物をミキサーに移したのち適当
景の砂糖と水を加えて内容量を１６００ＣＯにする場合
、消費者の好みに応じた砂糖補充量にもとづいて平均的
な値を設定する必要がある。この条件を得るため、天然
のオレンジジュースを使用して・１〜１６％の砂糖を添
加し果肉量がそれぞれ２０％を含むように調製した４段
階の試料を用意し、砂糖添加量（％）　４８］２ｊ６ 最適甘味試料評価人数　８１６１０６ 以上の結果は個人差が相当あり一概に判定できないが荷
重平均をめれば −（４ｘ８＋８ｘ１６−＋１２ｘｌＯ＋ｌ６ｘ６）−、
−４０＝　９．４％となる。即ち、１６００ＧＯに対し
ては約１５０２の砂糖を加えることを基準仕様とするこ
とが妥当であることを認めた。なお、果肉自体の持つ糖
度はミキサー内ではほぼ５倍に希釈されるので実用上で
は糖度に関しては上記の添加砂糖量が支配約２なる。When the contents of the frozen packaged product of the present invention are transferred to a mixer and then an appropriate amount of sugar and water are added to bring the content to 1,600 CO, an average value is set based on the amount of sugar replenishment according to the consumer's preference. There is a need to. In order to obtain this condition, four samples were prepared using natural orange juice and 1 to 16% sugar was added, each containing 20% pulp, and the amount of added sugar (%) was prepared. 48] 2j6 Optimal sweetness sample evaluation number of people 816106 The above results cannot be definitively determined as there are considerable individual differences, but if we take the weighted average - (4x8 + 8x16 - + 12xlO + l6x6) -,
-40=9.4%. In other words, it was recognized that it is appropriate to add about 1502 grams of sugar to 1600 GO as the standard specification. Note that the sugar content of the fruit pulp itself is diluted approximately five times in the mixer, so in practice, the sugar content is dominated by the amount of added sugar of about 2.

次にジュースの甘味と清涼感を最適にするためには七味
度、酸味度の各々の値ならびにその比率即ち糖酸比を設
定することを必要とした。このため無果汁で砂糖とクエ
ン酸のみを含有しその含有比率の異なるモデルシラツブ
をＩＯ試料調製し、前記のパネルにおいて好ましいと思
われる糖酸比を官能検査によりめた。この糖含量として
は常用される上下限とみられる１０．１５％の二濃度と
し、これに酸濃度０．０５〜０．４５％の５段階を組合
わせて１０段１＠の試料を得た。得られる糖酸比は下表
の如くであった。Next, in order to optimize the sweetness and refreshing sensation of the juice, it was necessary to set the respective values of seven-tasting degree and sourness degree, as well as their ratio, that is, the sugar-acid ratio. For this reason, IO samples were prepared from model syrups containing only sugar and citric acid without fruit juice and with different content ratios, and the sugar-acid ratios considered preferable in the above panel were determined through sensory testing. The sugar content was set at two concentrations of 10.15%, which are considered to be the upper and lower limits commonly used, and this was combined with five levels of acid concentration from 0.05 to 0.45% to obtain 10-stage samples. The resulting sugar-acid ratios were as shown in the table below.

採点法の評点の尺度は、甘すぎる・・・・＋２．稍甘い
・・・・＋１・適当・・・・０・稍酸味・・・・−１・
酸味が強い・・、・−２の５段階とした。ノ（ネルの評
価の平均値から下表に示す値を得た。The scoring system is too lenient...+2. Slightly sweet...+1, Fair...0, Slightly sour...-1.
There were 5 levels: strong sourness, -2. The values shown in the table below were obtained from the average evaluation values of the flannel.

以上の結果から評価値０の伺近においては近似的に関係
式 ％式％） が得られる。即ち評価値±０．５の範囲内では糖酸化３
０〜５０が好ましいという結果が得られた。したがって
酸度は０．１５〜０．３５付近が実用的な基準になりう
ろことを確認した。From the above results, in the vicinity of the evaluation value 0, the relational expression % expression %) can be obtained approximately. In other words, within the range of evaluation value ±0.5, sugar oxidation 3
The results showed that 0 to 50 is preferable. Therefore, it was confirmed that the practical standard for acidity would be around 0.15 to 0.35.

本発明の対象となる原料果実の酸度は０．７〜０．９％
のものが多く、シたがって飲料としての最終調製時には
５倍に希釈されて０，１５〜Ｑ、２５％の酸度を保有す
る。したがって例外的なメロンのような酸味の少ない果
実では上記酸味分を差引いて調製されることが本来の味
覚を反映させるものと見られる。したがって糖酸比は９
０〜９５に修正して設定するのが妥当である。The acidity of the raw material fruit targeted by the present invention is 0.7 to 0.9%
Therefore, when it is finally prepared as a beverage, it is diluted five times and has an acidity of 0.15 to Q.25%. Therefore, for exceptional fruits with low acidity, such as melons, it is considered that the original taste is reflected in the preparation by subtracting the above-mentioned sourness. Therefore, the sugar acid ratio is 9
It is appropriate to modify the value to between 0 and 95.

／ラップ調整時の糖および酸は上記の飲用時の糖酸比に
基いて決定することができる。各種の甘味料は甘味度を
考慮して砂糖に換算することが可能であり、酸味料もク
エン酸に換算して酸味度をめることが可能である。混合
添加物相互において緩衝作用があるため、試行錯誤によ
る微調整は必要であるが、大局的には製造方法の基準に
なるべき設定東件でちる。/Sugar and acid at the time of adjusting the wrap can be determined based on the sugar-acid ratio at the time of drinking mentioned above. Various sweeteners can be converted into sugar taking into consideration the degree of sweetness, and acidulants can also be converted into citric acid to reduce the degree of acidity. Since the mixed additives have a buffering effect on each other, fine adjustments through trial and error are necessary, but overall, the settings are consistent with what should become the standard for manufacturing methods.

次に本発明の製造方法による実施例を示す。Next, examples using the manufacturing method of the present invention will be shown.

実施例二メロンジュース製造用凍結包装品果肉濃度１２
．８８Ｘ、果肉酸度０．１’０６　Ｘのプリンスメロン
を洗滌、剥皮、種子を取除き、６〜８つ割に切断する。Example 2 Frozen packaged product for producing melon juice Pulp density 12
．． 88X, pulp acidity 0.1'06X prince melon is washed, peeled, seeds are removed, and cut into 6 to 8 pieces.

種子部分は別にあつめ、そこから液汁を回収する。果肉
は３５０２を秤量しポリエチレン製の袋に結める。Collect the seeds separately and collect the sap from them. Weigh 3502 pieces of fruit pulp and tie it in a polyethylene bag.

次にこの袋に１６ｏｆの調製されたシラツブをカロえる
。下記の甘味料、酸味料、着色料、若番料ならびに回収
液汁を加え、水を加えて重量の調整を１テう０ 添加物　添加量（＋（ｉ０ｆ当り） 上白糖　３．６１ 酵素法ブドー糖　１６．０ アスパルテーム　１．６ クエン酸　１．０８ リンゴ酸　１．０ フマール酸ナトリウム　０．３ 着香料、着色料　微量 種子部分より回収した液汁　若干量 上記凍結包装品（１袋内容物５１ｏｒ　）を凍結保存す
るＯ 上記包装品の内容物をミキサーに移し、砂糖１５（Ｈと
水を加えて１６００ＧＯにする。このようにして得られ
たメロンジュースの特性について下露己の実測値が得ら
れた。Next, pour 16 of the prepared Shirasu into this bag. Add the following sweeteners, acidulants, coloring agents, young number additives, and recovered liquid juice, add water and adjust the weight by 1 t. Sugar 16.0 Aspartame 1.6 Citric acid 1.08 Malic acid 1.0 Sodium fumarate 0.3 Flavoring agent, coloring agent A small amount of liquid juice collected from the seed portion A small amount of the above frozen packaged product (1 bag contents 51 or) Transfer the contents of the above packaged product to a mixer and add sugar 15 (H) and water to make 1600 GO.The actual measured values of the characteristics of the melon juice thus obtained were obtained. .

果汁率２０．８％、甘味度１４．０（糖度１２，７ＢＸ
）。Fruit juice percentage 20.8%, sweetness 14.0 (sugar content 12.7BX)
).

酸度０．＋５．　甘味度／酸度９３．８手続補正書 昭和＋２イ；“Ｌ月ｚｌ　Ｉ（ 特許庁長官若杉和夫殿 （ｑ、デ許庁審査官　殿） １、事件の表示 昭和５８年　特許願第１７４２００号 ２、発明和綴廿の名称　果肉袋詰凍結包装品の製造方法
第　夫頁 ３、補■二をする者 事件との関係　才Ｆ４．ｆ出願人Acidity 0. +5. Sweetness/Acidity 93.8 Procedural Amendment Showa + 2 I; L Month zl I (Mr. Kazuo Wakasugi, Commissioner of the Patent Office (q, Examiner of the Patent Office) 1. Indication of the case 1982 Patent Application No. 174200 2 , Name of the invention Japanese binding company Method for manufacturing frozen packaged fruit pulp bags Page 3, Supplementary Part 2 Relationship to the case F4.f Applicant

Claims (1)

【特許請求の範囲】 １、果実よシ採取した果肉部分をスライスないし小片状
に切断し、果肉の種類によって消費者の飲用条件を設定
することにょシ添加物量を調整したシラツブと共に抜気
包装し凍結してなる採果製品で、使用時には袋内容物を
ミキサーに移し適当量の砂糖と水を加えて、果肉を豊富
に懸濁含有する採果シ−ス飲料が得られる果肉袋詰凍結
包装品の製造方法。 ２、しよ糖、ぶどう糖、アスパルテームなどからなる甘
味料と、クエン酸、リンゴ酸、フマール酸ナトリウムな
どからなる酸味料を含み、かつ着香刺、着色料などを適
宜加えて調整してなる特許請求の範囲第１項記載のシラ
ツブ。 ３、飲料調整時に、果汁率２０〜２５％相当の濃度にオ
イテ甘味度１０〜１５、酸度０．１５〜０．８５Ｘｆ、
かつ一般果肉に対しては甘味度と酸味度の比率が３５〜
５０、酸味の少ない果肉に対しては９０〜９５が得られ
る特許請求の範囲第１項記載の消費者の飲用条件。[Scope of Claims] 1. Pulp collected from the fruit is sliced or cut into small pieces, and air-ventilated packaging is carried out together with a pulp containing an adjusted amount of additives to set drinking conditions for consumers depending on the type of pulp. This is a fruit product made by freezing the fruit, and when used, the contents of the bag are transferred to a mixer and an appropriate amount of sugar and water are added to obtain a fruit sheath drink containing a rich suspension of fruit pulp. Method of manufacturing packaged goods. 2. A patent containing a sweetener consisting of sucrose, glucose, aspartame, etc., and an acidulant consisting of citric acid, malic acid, sodium fumarate, etc., and adjusted by adding flavoring agents, coloring agents, etc. as appropriate. The syllabi according to claim 1. 3. When preparing the beverage, add oite to a concentration equivalent to 20-25% fruit juice, sweetness level 10-15, acidity 0.15-0.85Xf,
And for general fruit pulp, the ratio of sweetness and acidity is 35 ~
50, and 90 to 95 for fruit pulp with little acidity, according to claim 1.