JP4410616B2 - Gold kiwi fruit pulp containing processed food - Google Patents

Description

The present invention relates to a processed food containing gold kiwi fruit pulp. More specifically, the gold kiwi fruit having improved flavor, taste, flavor, texture, appearance, etc., which is prepared by cutting the maturity-controlled gold kiwi fruit into an appropriate size and then storing it frozen and storing the frozen preserved food. It relates to processed food containing fruit pulp.

  In order to improve flavor and texture, processed pulp products may be blended with frozen confectionery foods such as yogurt and ice cream, dessert foods, bread and confectionery. Such processed pulp products are usually produced by adding sugars, stabilizers, fragrances and the like to a product obtained by cutting the pulp into dice. In recent years, gold kiwi fruit (for example, Zespri Gold: trade name manufactured by Zespri) has been widely consumed for raw consumption. When using gold kiwi fruit with the appropriate ripeness for raw food as a raw material for processed foods, the fruit flesh collapses at the stage of cutting processing, and processed food containing gold kiwi fruit pulp with improved texture, appearance, etc. It was difficult to get.

  When blending gold kiwifruit pulp into processed foods, blending with young pulp immediately after harvesting produces a bluish flavor and a hard texture, making it impossible to obtain good processed foods. In addition, if fruit pulp ripened to a degree of ripeness suitable for raw food is added after harvesting, the pulp collapses during processing, and a processed food with a good texture cannot be obtained. In addition, the presence of pulp in processed foods will be lost. An object of the present invention is to provide a processed food containing gold kiwi fruit that does not cause pulp collapse during pulp cutting and has excellent flavor, taste, texture, appearance, and the like.

The present invention adds gold kiwi fruit after harvest so that the average hardness is 0.9 to 1.6 kg / cm ² , the sugar content is 13 degrees or more, and the hue is a hue angle of 100 ° to 103 °. A gold kiwi fruit pulp processed food characterized in that a gold kiwi fruit pulp whose maturity at the time of ripening is cut into an appropriate size and then frozen and stored is contained.

The frozen pulp used in the present invention, after being cut to an appropriate size size for example processed foods, Ru der those frozen.

  The present invention further provides a frozen confectionery food or a yogurt containing the processed pulp food.

  ADVANTAGE OF THE INVENTION According to this invention, the processed food of gold kiwi fruit pulp which maintained the flavor and texture of a pulp in a favorable state, and maintained the presence of a pulp in a favorable state is provided. According to the present invention, after the skin is peeled, the pulp part cut into an appropriate size can be frozen to facilitate subsequent transportation, storage, and processing into processed foods.

Gold kiwi fruit is a fruit that has been cultivated from New Zealand and developed from New Zealand. Kiwifruit, including gold kiwifruit, is harvested at a sugar level of about 6 and then ripened until it is suitable for raw consumption. Kiwifruit is fruit vitamin C, vitamin E, dietary fiber, potassium, various nutrients such as calcium are valued as a food that contains well-balanced.

In the present invention, an appropriate hardness is 0.9 to 1.6 kg / cm ² as measured by a penetrometer (manufactured by Wilson (Italy), trade name Penetrometer FT011 type). For raw food, a hardness of 0.5 kg / cm ² or less is suitable. In the present invention, the hardness is selected in an appropriate range, it is possible to prevent the collapse of the pulp during the processing process and to satisfy the texture when blended into the processed food. On the other hand, if the hardness exceeds 1.6 kg / cm ² , the acidity is so strong that it is not suitable for blending. As a penetrometer, use a 7.9mm diameter plunger, peel the side of gold kiwifruit to a thickness of 1mm, apply the plunger to the peeled part, and then the plunger is 10mm deep Measure the pressure when it penetrates for 2 seconds. Next, the opposite side of the peeled portion was measured in the same manner, and the average value of both was taken as the average hardness. The hardness was expressed as a load value per 1 cm ² .

  The sugar content measured with a saccharimeter suitable for the present invention is 13 degrees or more. This is the value adopted as a result of examination as the sugar content for optimally exerting the flavor of gold kiwifruit in processed foods.

The hue suitable for the present invention is a hue angle of 100 ° to 103 °. Hue angle is h in the so-called Lch color system, and represents the hue angle. The a-axis (red index: horizontal axis) in the Lab color system is 0 °, and counterclockwise from here. For example, 90 ° represents the yellow direction, and 180 ° represents the green direction. The hue angle (h) can be obtained by the following formula using the a value and the b value measured with a color difference meter.
h = tan ^-1 (b / a)
The measurement part for measuring the hue angle (hue angle) is a pulp part between the seed part and the skin part of the half-cut gold kiwi fruit. The measurement can also be performed by comparing and contrasting the color sample of which the hue angle (hue angle) has been measured in advance with the pulp part of the gold kiwi fruit.

  The present invention makes it possible to cut the ripening degree of gold kiwi fruit into an appropriate size for processed foods by blending the three requirements of average hardness, sugar content and color tone into appropriate ranges, and is blended It succeeded in making gold kiwi fruit fully present, taste and texture.

  Although the size of the cut is somewhat different depending on the processed food, it is usually a dice having a side of 3 mm to 20 mm.

  In the production of frozen gold kiwi fruit processed meat foods, it is preferable to mix various additives, for example, by adding and mixing sugar, thickener, fragrance, acidulant, colorant, water, etc. Obtainable.

  Examples of sugars include sugars such as sugar, isomerized sugar, glucose, fructose, lactose and maltose; oligosaccharides such as fructooligosaccharide and maltooligosaccharide; maltitol, sorbitol, xylitol, lactitol, palatinit, reduced starch saccharified product, etc. Mention may be made of sugar alcohols. These can be used alone or in combination of two or more. The mixing ratio of the saccharide is not particularly limited, and varies depending on the type of saccharide to be used, the desired sweetness level, etc. and cannot be generally described. Usually, it is 5 to 40% by weight, preferably 10 to 30% by weight, with respect to the processed gold kiwi fruit pulp.

  Examples of the thickener include pectin, xanthan gum, locust bean gum, guar gum, tamarind gum, corn starch and the like. These may be used alone or in combination of two or more. The blending ratio of the thickener is not particularly limited, and varies depending on the type of the thickener to be used, the desired viscosity, etc., and cannot be generally stated. Usually, it is 0.1 to 5% by weight, preferably 0.2 to 1% by weight with respect to the processed processed gold kiwi fruit pulp.

  1 illustrates one embodiment of the present invention. 50 to 75 wt% of frozen gold kiwifruit pulp (cut edible portion into 1 cm square), 5 to 45 wt% of sugar, 0.1 to 5 wt% of thickener, Add and mix 0.1 to 0.5% by weight of acidulant and 15 to 25% by weight of water, and heat at 85 to 98 ° C., preferably 90 to 95 ° C. for 1 to 30 minutes, preferably 3 to 15 minutes. After processing and heat sterilization, adding a fragrance | flavor and filling a container, the processed food of gold kiwi fruit pulp with few fruit collapses and the flavor and the external appearance improved.

Example 1
After slicing the edible portion of gold kiwifruit to a thickness of 10 mm that meets the requirements of an average hardness of 1.3 kg / cm ² , a sugar content of 13 degrees or more, and a hue angle of 100 ° to 103 °, it is stored frozen. 600 parts by weight of gold kiwi fruit cut into 10 mm dies were prepared. This was mixed with 200 parts by weight of sugar and 190 parts by weight of water. Furthermore, 5 parts by weight of thickening polysaccharide (guar gum) and 1 part by weight of acidulant (citric acid) were added and sterilized by heating at 90 to 95 ° C. for 10 minutes. After cooling this to 30 degreeC, 4 weight part of fragrance | flavors were added, and 1000 weight part (invention product) of pulp containing processed food was obtained.

Comparative Example 1
Gold kiwi fruit having an average hardness of 1.7 kg / cm ² , a sugar content of 12 °, and a hue angle of 104 ° was prepared in the same manner as in Example 1, and 1000 parts by weight of processed food containing pulp ( A comparative product 1) was obtained.

Comparative Example 2
Gold kiwi fruit having an average hardness of 0.8 kg / cm ² , a sugar content of 17 °, and a hue angle of 99 ° was prepared in the same manner as in Example 1, and 1000 parts by weight of processed food containing pulp ( A comparative product 2) was obtained.

300 g of the product of the present invention, comparative product 1 and comparative product 2 were mixed with 700 g of yogurt. The taste, texture, and presence of the pulp of this food were subjected to sensory evaluation by 10 panelists. Table 1 shows the average evaluation results of 10 panelists. The evaluation criteria for each evaluation are shown below (Evaluation criteria)
Flavor: ○ ... good, x ... poor texture: ○ ... moderate texture of kiwi, good, x ... too soft or hard texture, presence of bad pulp: ○ ... fruit presence, x ... no presence of pulp

As Table 1 shows, the product of the present invention was markedly superior to the comparative product in flavor, texture, and presence of pulp. On the other hand, Comparative Product 1 in which the hardness, sugar content and hue angle of the pulp were outside the scope of the present invention was not preferable because of the presence of the pulp, but the taste was poor and the texture was firm. Also comparative product 2 Hardness you and the hue angle of the flesh is outside the scope of the present invention, the flavor was good, mouthfeel is not felt, also there in the presence unattractive without any product of flesh It was.

Claims (4)

After cutting the kiwi fruit pulp, which has an average hardness of 0.9 to 1.6 kg / cm ² , a sugar content of 13 degrees or more, and a maturity controlled so that the color tone becomes a hue angle of 100 ° to 103 ° into an appropriate size A processed gold kiwi fruit pulp processed food, which is stored frozen and contains the frozen preserved pulp. The processed processed food of gold kiwi fruit pulp according to claim 1, wherein the frozen preserved pulp is further cut and contained. A frozen confectionery food comprising the processed gold kiwi fruit pulp processed food according to claim 1. A yogurt comprising the processed gold kiwi fruit pulp processed food according to claim 1.