JPS6236162A - Prevention of hardening of raisin - Google Patents
Prevention of hardening of raisinInfo
- Publication number
- JPS6236162A JPS6236162A JP60174832A JP17483285A JPS6236162A JP S6236162 A JPS6236162 A JP S6236162A JP 60174832 A JP60174832 A JP 60174832A JP 17483285 A JP17483285 A JP 17483285A JP S6236162 A JPS6236162 A JP S6236162A
- Authority
- JP
- Japan
- Prior art keywords
- raisins
- aqueous solution
- hlb
- sugar
- sucrose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、レーズン（乾ぶどう）の硬化防止法に関する
。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for preventing hardening of raisins (dried grapes).
一般に、レーズンは容器内に密封して保存しても、次第
に硬（なり、食味が低下してしまう。Generally, even if raisins are stored in a sealed container, they will gradually become hard and lose their flavor.
そのため、従来種々の方法が考えられてきた。Therefore, various methods have been considered in the past.
例えば、特公昭５３−２８４９５号の方法によればレー
ズンを加熱された弱酸性水溶液で処理し次に温水又は熱
水により洗滌した後脱水し、さらに可食性多価アルコー
ル保湿剤で処理し、水洗した後乾燥して、レーズンの硬
化を防止する。For example, according to the method disclosed in Japanese Patent Publication No. 53-28495, raisins are treated with a heated weakly acidic aqueous solution, then washed with warm or hot water, dehydrated, further treated with an edible polyhydric alcohol humectant, and washed with water. After that, dry it to prevent the raisins from hardening.
この方法では、弱酸性水溶液として、例えば燐酸、塩酸
及び硫酸のような鉱酸及びクエン酸、リンゴ酸、アジピ
ン酸及びフマール酸のような有機酸が示されているが、
レーズンの食味等の品質保持のため水洗を充分に行ない
脱水する必要がある。そして、保湿剤処理後にもレーズ
ンを水洗し、次に乾燥する必要がある。したがって工程
が複雑であり、乾燥自体も水分が多いため手間とコスト
がかかるものであった。In this method, mineral acids such as phosphoric acid, hydrochloric acid and sulfuric acid, and organic acids such as citric acid, malic acid, adipic acid and fumaric acid are shown as weakly acidic aqueous solutions.
In order to maintain the quality of raisins, including their taste, it is necessary to thoroughly wash them with water and dehydrate them. After the moisturizer treatment, the raisins also need to be washed with water and then dried. Therefore, the process is complicated, and the drying process itself is laborious and costly due to the high moisture content.
本発明はレーズンの硬化防止、すなわちレーズンを長期
間保存してもその品質を保持し、製造工程が簡単でしか
もエネルギーコストの低い方法に関する。The present invention relates to a method for preventing hardening of raisins, that is, a method that maintains the quality of raisins even when stored for a long period of time, has a simple manufacturing process, and has low energy costs.
すなわち、本発明はレーズンをＨＬＢ ８〜２０の乳化
剤と糖類との水溶液により処理することよりなるレーズ
ンの硬化防止法である。That is, the present invention is a method for preventing hardening of raisins, which comprises treating raisins with an aqueous solution of an emulsifier having an HLB of 8 to 20 and a sugar.
本発明方法は、まずレーズンをＨＬＢ ８〜２０の乳化
剤と糖類との水溶液により処理する。乳化剤としては、
食品に使用可能なものでＨＬＢＯ値が８〜２０好ましく
は１４〜２０を有するものが挙げられる。これらの乳化
剤の例としては、グリセリン脂肪酸エステル、ショ糖脂
肪酸エステル、ソルビタン脂肪酸エステル、大豆リン脂
質、プロピレングリコール脂肪酸エステル等があり、好
ましいものとしてはショ糖脂肪酸エステル例えばショ糖
モノパルミチン酸エステルまたはシ ′ヨ循モノステア
リン酸エステルがある。用いられる乳化剤の量は、乳化
剤の種類にエリ多少異るが、その水溶液の濃度として０
．６〜５重ｆ％（以下チと云う）好ましくは０．５〜３
チである。また用いられる糖類としては、単糖類及び多
糖類またはこれらの混合物が挙げられる。好ましい糖類
の例としては、グルコース、フラクトース、ンルボース
、ショ糖、マルトース、ラクトース、ペクチン、デキス
トリン、水浴性でん粉、還元でん粉加水分解物などがあ
げられ、その中でグルコース、フラクトース、ンヨ据、
マルトース、ラクトース、還元でん粉加水分解？！７（
例えば糖組成中の三糖類が２０〜８０％のもの）がさら
に好ましい。糖類の使用量は、その水溶液の濃度として
３５〜８５チ好ましくは４０〜８０％である。In the method of the present invention, raisins are first treated with an aqueous solution of an emulsifier and sugar having an HLB of 8 to 20. As an emulsifier,
Examples include those that can be used in foods and have an HLBO value of 8 to 20, preferably 14 to 20. Examples of these emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, soybean phospholipids, propylene glycol fatty acid esters, etc. Preferable ones include sucrose fatty acid esters such as sucrose monopalmitic acid esters or silyl fatty acid esters. There is a cyclic monostearate ester. The amount of emulsifier used varies somewhat depending on the type of emulsifier, but the concentration of the aqueous solution is 0.
．． 6 to 5 weight f% (hereinafter referred to as "chi") preferably 0.5 to 3
It is Chi. The saccharides used include monosaccharides, polysaccharides, or mixtures thereof. Examples of preferred saccharides include glucose, fructose, lactose, sucrose, maltose, lactose, pectin, dextrin, bath starch, and reduced starch hydrolysates, among which glucose, fructose, lactose,
Maltose, lactose, reduced starch hydrolysis? ! 7(
For example, those containing 20 to 80% trisaccharide in the sugar composition are more preferable. The amount of saccharides used is preferably 40 to 80% in terms of the concentration of the aqueous solution.
糖類の使用量がこの範囲より少いと、レーズンへの糖類
の吸収および付着量が少ないため硬化防止の効果が少な
く、またレーズンの水分が３０チ以上となり腐敗が生じ
易い。If the amount of sugar used is less than this range, the amount of sugar absorbed into and attached to the raisins will be small, so the effect of preventing hardening will be low, and the moisture content of the raisins will be more than 30%, making them likely to rot.
この水溶液での処理方法としては、例えばレーズンを該
水溶液に浸漬するかまたはレーズンに該水溶液を噴霧す
ればよい。浸漬を行なう場合、浸漬時間は温度により多
少異なるが、室温（２０℃）で１０時間以上、１１０℃
で５〜３０分間である。As a method of treatment with this aqueous solution, for example, raisins may be immersed in the aqueous solution or the raisins may be sprayed with the aqueous solution. When immersing, the immersion time will vary slightly depending on the temperature, but for at least 10 hours at room temperature (20°C), at 110°C
It takes 5 to 30 minutes.
処理後のレーズンの水分量は、食感、貯蔵性などの点か
ら２０〜３０％であることが重要である。該水分量の調
整は、糖類水溶液の濃度調整や水切りまたは軽い乾燥な
どにより適宜性なえばよい。なお、ＨＬＢ ８〜２０の
乳化剤と糖類との水溶液により処理されたレーズンの水
分量は、用いられる糖類水溶液の濃度により変化する。It is important that the moisture content of the raisins after treatment is 20 to 30% from the viewpoint of texture, storage stability, etc. The moisture content may be adjusted as appropriate by adjusting the concentration of the aqueous saccharide solution, draining water, or lightly drying. Note that the water content of raisins treated with an aqueous solution of an emulsifier and saccharide having an HLB of 8 to 20 changes depending on the concentration of the saccharide aqueous solution used.
糖濃度が７５〜８［］Ｓ程度であると、得られたレーズ
ンの水分は処理前のそれと殆ど同一となり、乾燥する必
要がない。When the sugar concentration is about 75 to 8[]S, the moisture content of the obtained raisins is almost the same as that before treatment, and there is no need to dry them.
本発明方法によって得られるレーズンは、従来に比べて
長期間保存してもその柔らかさが保持され、しかも腐敗
しない。さらに本発明方法ンよ従来法に比べて製造工程
が簡単であり、しかもエネルギーコストの低い方法であ
る。Raisins obtained by the method of the present invention retain their softness even when stored for a longer period of time than conventional methods, and do not spoil. Furthermore, the method of the present invention has a simpler manufacturing process and lower energy costs than conventional methods.
次に実施例を示す。 Next, examples will be shown.
実施例 １
市販の乾燥レーズン（水分２０％）を、１００℃に熱し
た＃度６０％のショ糖及び濃度０．５％のショ糖モノパ
ルミチン酸エステル（ＨＬＢ １６ ）の混合水浴液に
６分間浸漬した。Example 1 Commercially available dried raisins (moisture 20%) were heated to 100°C and placed in a mixed water bath solution of 60% sucrose and 0.5% sucrose monopalmitate (HLB 16 ) for 6 minutes. Soaked.
浸漬後、レーズンを取り出し、充分に水を切り冷却し、
所望のレーズン（水分６０％）を得た。After soaking, remove the raisins, drain thoroughly and cool.
The desired raisins (60% moisture) were obtained.
実施例 ２
市販の乾燥レーズン（水分２０チ）を、１５℃で濃度が
７５％のフラクトース・グルコースの混合液糖及び濃度
が２チのショ糖モノステアリン酸エステル（ＨＬＢ１４
）の混合水溶液に２０時間浸漬した。Example 2 Commercially available dried raisins (moisture 20 t) were mixed with a fructose-glucose mixture sugar with a concentration of 75% and sucrose monostearate (HLB 14) with a concentration of 2 t at 15°C.
) was immersed in a mixed aqueous solution for 20 hours.
浸漬後、レーズンを取り出し、充分に水切りをして所望
のレーズン（水分２２ｔｓ）を得た。After soaking, the raisins were taken out and drained thoroughly to obtain desired raisins (water content: 22 ts).
実施例 ３
市販の乾燥レーズン（水分２０％）を、１５℃で濃度が
７０％の還元でん粉加水分解物及び濃度が１チのソルビ
タンモノラウリル酸エステル（ＨＬＢ ８ ）の混合水
溶液に２０時間浸漬した。Example 3 Commercially available dried raisins (moisture 20%) were immersed for 20 hours at 15° C. in a mixed aqueous solution of reduced starch hydrolyzate with a concentration of 70% and sorbitan monolaurate (HLB 8 ) with a concentration of 1. .
浸漬後、レーズンを取り出し、充分に水切りをして、所
望のレーズン（水分２５％）を得た。After soaking, the raisins were taken out and drained thoroughly to obtain desired raisins (moisture content: 25%).
なお、用いた還元でん粉加水分解物は、その組成が単糖
類５〜１５チ、三糖類３５〜４５％、三糖類１０〜２０
チ及び四糖類以上３０〜４０％のものである。The composition of the reduced starch hydrolyzate used was 5-15% monosaccharides, 35-45% trisaccharides, and 10-20% trisaccharides.
It contains 30 to 40% of di- and tetrasaccharides.
実施例 ４
濃度が７０％の還元でん粉加水分解物及び磯度が１％の
大豆レシチン（ＨＬＢ１２）の混合水溶液１重量部（以
下部と云う）に市販乾燥レーズン（水分２０％）１５部
を加えて、両者を充分に混合し、レーズンの表面を被覆
して、所望のレーズン（水分２０チ）を得た。Example 4 15 parts of commercially available dried raisins (moisture 20%) were added to 1 part by weight (hereinafter referred to as parts) of a mixed aqueous solution of reduced starch hydrolyzate with a concentration of 70% and soybean lecithin (HLB12) with a hardness of 1%. The two were thoroughly mixed and the surfaces of the raisins were coated to obtain the desired raisins (moisture content: 20 g).
試験例 １
実施例１で得たレーズンを密封容器に入れ、約４５℃で
貯蔵した。Test Example 1 The raisins obtained in Example 1 were placed in a sealed container and stored at about 45°C.
一方、比較として未処理のレーズンも同様に貯蔵した。On the other hand, untreated raisins were also stored in the same manner for comparison.
・ξネラーテストによれば、本発明方法により処理され
たレーズンは、２箇月経過しても柔らかさを失わなかっ
たが、比較の未処理レーズンは、１週間後に既に硬くな
り、実用に適さなかった。・According to the ξNeller test, the raisins treated by the method of the present invention did not lose their softness even after two months, but the comparative untreated raisins had already become hard after one week, making them unsuitable for practical use. Ta.
試験例 ２
実施例２で得たレーズンを密封容器に入れ、約４５℃で
貯蔵した。Test Example 2 The raisins obtained in Example 2 were placed in a sealed container and stored at about 45°C.
一方、比較としてショ糖モノステアリン酸エステルを用
いない以外は実施例２と同様に処理したレーズンを同様
に貯蔵した。On the other hand, as a comparison, raisins treated in the same manner as in Example 2 except that sucrose monostearate was not used were stored in the same manner.
ノ々ネラーテストによれば、°本発明方法によって処理
されたレーズンは、２箇月経っても柔らかな歯ごたえを
保持したが、比較のレーズンは１週間後に既に硬（なり
実用に適さなかった。According to the Nonoeller test, the raisins treated by the method of the present invention retained their soft texture even after two months, but the comparative raisins became hard after one week and were not suitable for practical use.
へ験例 ３
実施例３で得たレーズン１０部を水分５％の小麦フレー
ク１００部に加え、密封容器に入れ室温及び約４５℃で
貯蔵した。Experimental Example 3 10 parts of the raisins obtained in Example 3 were added to 100 parts of wheat flakes with a moisture content of 5%, and the mixture was stored in a sealed container at room temperature and about 45°C.
一方、比較としてソルビタンモノラウリル酸エステルを
加えない以外は実施例３と同様に処理したレーズンを同
様に貯蔵した。On the other hand, for comparison, raisins treated in the same manner as in Example 3 except that sorbitan monolaurate was not added were stored in the same manner.
本発明方法で処理されたレーズンは、室温で６箇月以上
、約４５℃で２箇月以上パネラーテストで柔らかな食感
を保持したが、比較のレーズンは室温で３箇月、約４５
℃で１箇月で硬（なり、実用に適さなかった。The raisins treated by the method of the present invention retained their soft texture in a panel test for more than 6 months at room temperature and for more than 2 months at about 45°C, while the comparative raisins maintained their soft texture for more than 3 months at room temperature and about 45°C.
It became hard after one month at ℃ and was not suitable for practical use.
試験例 ４
実施例４で得られたレーズンを密封容器に入れ、室温で
２０時間以上放置した。次いでこのレーズン１部を水分
５−の小麦フレーク１０部に加えて密封容器に入れ貯蔵
した。Test Example 4 The raisins obtained in Example 4 were placed in a sealed container and left at room temperature for 20 hours or more. Next, 1 part of the raisins was added to 10 parts of wheat flakes with a moisture content of 5-5, and the mixture was stored in a sealed container.
比較として、未処理のレーズンを同様に貯蔵した。For comparison, untreated raisins were stored similarly.
本発明方法により処理されたレーズンは、約６箇月後の
パネラ−テストにおいても、充分な柔らかさを保ち好評
であったが、比較の未処理レーズンは約３箇月目に硬く
なり、不評であった。The raisins treated by the method of the present invention remained sufficiently soft even in a panel test after about 6 months and were well received, but untreated raisins for comparison became hard after about 3 months and were unpopular. Ta.
Claims (1)
より処理することよりなるレーズンの硬化防止法。A method for preventing hardening of raisins, which comprises treating raisins with an aqueous solution of an emulsifier and sugar having an HLB of 8 to 20.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60174832A JPH0671411B2 (en) | 1985-08-08 | 1985-08-08 | How to prevent raisins from hardening |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60174832A JPH0671411B2 (en) | 1985-08-08 | 1985-08-08 | How to prevent raisins from hardening |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6236162A true JPS6236162A (en) | 1987-02-17 |
| JPH0671411B2 JPH0671411B2 (en) | 1994-09-14 |
Family
ID=15985436
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60174832A Expired - Lifetime JPH0671411B2 (en) | 1985-08-08 | 1985-08-08 | How to prevent raisins from hardening |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0671411B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4961943A (en) * | 1990-01-22 | 1990-10-09 | Nabisco Brands, Inc. | Process of preparing cereal-coated dried fruit |
-
1985
- 1985-08-08 JP JP60174832A patent/JPH0671411B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4961943A (en) * | 1990-01-22 | 1990-10-09 | Nabisco Brands, Inc. | Process of preparing cereal-coated dried fruit |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0671411B2 (en) | 1994-09-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |