JP5543321B2 - Method for producing food containing plant material - Google Patents

Description

  This invention is invention regarding the method for manufacturing the foodstuff containing the plant raw material which has a preferable physical property.

  Foods containing plant materials such as fruits are provided in the form of gel foods such as jelly and are generally tasted.

  Patent Document 1 discloses a method for producing an acidic gel-like dessert containing fruit. This method comprises at least a low methoxyl pectin, a saccharide, an organic acid, and an organic acid salt, and, if necessary, a dessert composition in which fruits and the like are added, citric acid as the organic acid and sodium citrate as the organic acid salt The citric acid and the sodium citrate in a weight ratio of 1: 1 to 1.5, and the dessert composition is adjusted to a pH of 3.8 to 4.3 and sealed. This is a method for producing an acidic gel-like dessert characterized by adding a foundation material containing calcium such as milk after heat treatment.

Japanese Patent Publication No.59-4104

  When food is produced industrially, heat treatment for sterilization is necessary. When heat-treating foods containing plant materials, there is a problem in that the texture of the plant materials collapses and a texture close to that of raw plant materials cannot be imparted.

  When the pH value of the food is 4.6 or more, it is necessary to perform high-temperature heat treatment (retort treatment) at a temperature exceeding 100 ° C. In the high-temperature heat treatment, the tendency of the plant raw material tissue to collapse is remarkable. Moreover, although the low pH foodstuff can perform the low temperature heat processing at the temperature of 100 degrees C or less like patent document 1, even if it is a low temperature heat processing, the same problem still exists.

  The above-mentioned patent document 1 belongs to the applicant of the present invention and is well known, and describes that banana can be used as a plant material. However, when the above dessert is manufactured by adding bananas, the bananas are extremely softened and become a poor texture that is remarkably different from the raw ones, even though the desserts are processed at a low temperature.

  As a result of repeated studies to solve the above-mentioned new problems, the present inventors have surprisingly found that when the dessert is produced using a dried banana, the banana is preferably equivalent to a raw one. I found it to be a texture. At the same time, a raw material mixture containing at least an acid, a dried plant raw material, and water and having a pH adjusted to 3.6 to 4.3 is sealed in a container, and is obtained by low-temperature heat treatment at a temperature of 100 ° C. or lower. As a result, the present inventors have found that the food texture of the plant material at the time of eating becomes a preferable texture that can be felt when eating the raw plant material, and has completed the present invention. That is, the present invention includes the following inventions.

(1) A step of containing and sealing a raw material mixture containing acid, dried plant raw material, and water adjusted to pH 3.6 to 4.3 in a container, and the raw material mixture sealed in the container The manufacturing method of the foodstuff containing a plant raw material characterized by including the process of heat-processing at the temperature of 100 degrees C or less.
(2) The method for producing a food according to (1), wherein the dried plant material is one or more selected from dried bananas, dried apples, dried strawberries, dried melons, dried strawberries, dried grapes, and dried prunes.
(3) The method for producing a food according to (1) or (2), wherein the raw material mixture further contains a thickener and / or a gelling agent.
(4) The food according to (3), wherein the thickening agent and / or the gelling agent is low methoxyl pectin, and the food is eaten after being mixed with a material containing calcium and / or magnesium. Manufacturing method.
(5) The method for producing a food according to (4), wherein the acid is citric acid and lactic acid.
(6) The method for producing a food according to (4) or (5), wherein the raw material mixture further contains sodium citrate.

  The plant raw material in the foodstuff manufactured by the method of this invention exhibits the preferable food texture which is felt when eating a raw plant raw material at the time of eating.

  In the present invention, the dried plant material is obtained by drying edible plant materials such as fruits and vegetables. Preferred plant materials include bananas, apples, strawberries, melons, strawberries, grapes, prunes and the like. As plant materials, bananas and fruit vegetables are preferable, and bananas are particularly preferable. Since banana has a soft flesh tissue, the conventional food production method has a problem that the tissue collapse is particularly severe. However, this problem can be solved by using a dried banana in the method of the present invention. The drying method is not particularly limited, and plant raw materials dried by various methods such as hot air drying, reduced pressure drying, freeze drying, and oil drying can be used. Plant materials dried by hot air drying and reduced pressure drying are particularly suitable. The blending amount of the dried plant raw material is not particularly limited and can be appropriately adjusted according to the form of the target food. Typically, the weight of the dried plant raw material is based on the total weight of the raw material mixture. 1 to 20% by weight, more preferably 3 to 15% by weight.

  The dried plant material is selected and peeled according to a conventional method, then dried and cut into an appropriate size. The size of the dried plant material is preferably cut so that the longest diameter of each piece is about 5 to 15 mm. In the production of the dried plant material, a bleaching agent or a flesh binding inhibitor such as starch or powdered sugar can be used as necessary. Pre-drying can also be performed before cutting.

  The acid is not particularly limited as long as it is an acid acceptable for foods, but is preferably an organic acid such as citric acid, lactic acid, malic acid, tartaric acid, phytic acid, and phosphoric acid.

  The method of the present invention is characterized in that the raw material mixture before heat treatment has a pH value (referring to a pH value at 25 ° C., hereinafter the same) of 3.6 to 4.3. When the pH value is greater than 4.3 (especially greater than 4.6), heat treatment at a temperature exceeding 100 ° C. is required for sterilization, and the physical properties of the plant material are not maintained. is there. A pH value smaller than 3.6 is not preferable because the acidity during eating is strong.

  The heat treatment conditions are not particularly limited as long as the treatment is performed at 100 ° C. or less, but preferably at 80 to 95 ° C. for 15 to 30 minutes.

  The container in which the raw material mixture is stored is not particularly limited as long as it is a container that can be sealed and can be heat-treated in a sealed state, but typically a synthetic resin pouch or can Bottles, plastic bottles, etc.

  The raw material mixture may further include a thickener and / or a gelling agent depending on the form of the food to be produced. Examples of foods that require the addition of thickeners and / or gelling agents include dessert bases and jellies. Examples of the thickener and / or gelling agent include low methoxyl pectin, high methoxyl pectin, carrageenan, gelatin, agar, locust bean gum, xanthan gum, guar gum, gellan gum and the like. Generally, a thickener is a substance that has the ability to increase the viscosity in a sol state, and a gelling agent is a substance that has the ability to change from a sol to a gel.

  A raw material mixture containing the above acid, dried plant raw material, and water, and optionally containing a thickener and / or a gelling agent and having a pH adjusted to 3.6 to 4.3 is contained in a container and sealed. The foodstuff containing a plant raw material is manufactured by the structure containing the process and the process heat-processed at the temperature of 100 degrees C or less in the state which sealed the raw material mixture in the container.

  The form of the food produced by the method of the present invention is not limited to the above, and various forms such as plant materials in containers, dessert foods such as gel-like desserts, jelly, pudding, mousse, bavaroa and their bases can do.

  Specifically, it is produced by heat-treating a raw material mixture containing low methoxyl pectin, acid, dried plant raw material, and water adjusted to pH 3.6 to 4.3 at a temperature of 100 ° C. or lower. The food is usually fluid or gel, but when mixed with a material containing calcium (milk, etc.) and / or magnesium (bittern, etc.), it forms a gel suitable for dessert food. To do. When the pH of the raw material mixture is 3.6 to 4.3, preferably 3.8 to 4.3, a gel-like material after mixing with the calcium-containing material is a preferable physical property. In addition to milk, processed milk, milk drinks, skim milk, condensed milk, powdered milk, dairy products, soy milk, and the like can be used as the calcium-containing material.

  The low methoxyl pectin used for the production of the food is methoxyl pectin having an esterification degree of 50% or less, preferably 25 to 40%.

  The gel-like product obtained by combining the food produced by the method of the present invention and the raw material containing calcium and / or magnesium has a pH value increased to about 5.5. Surprisingly, the inventors of the present invention have a plant material in a gel-like product whose pH value is increased by adding a calcium-containing material such as milk when lactic acid and citric acid are combined as acids in the raw material mixture. It was found that the sour taste of the product was suppressed and the harmonious and good flavor was obtained. This effect is a particularly preferable effect when using plant raw materials such as bananas, which are not preferred to have a sour taste. The weight ratio of citric acid to lactic acid is preferably citric acid: lactic acid = 1: 0.2-5.

  It is preferable that the raw material mixture adjusted to pH 3.6 to 4.3 containing low methoxyl pectin, acid, dried plant raw material, and water further contains sodium citrate. By combining the acid and sodium citrate, a refreshing acidity and a soft and mellow texture are imparted to the low methoxyl pectin gel. In this case, citric acid is preferably used as the acid. It is preferable to mix | blend a citric acid and sodium citrate so that it may become citric acid: sodium citrate = 1: 1-1.5 by weight ratio. When a raw material mixture containing low methoxyl pectin containing citric acid and sodium citrate at this ratio is heat treated and mixed with milk, the protein in the milk gels with low methoxyl pectin and calcium. The desired gel can be obtained (see Patent Document 1).

  The acid, specifically citric acid, lactic acid and the like, and sodium citrate can be used in appropriate amounts so that the pH of the raw material mixture is adjusted to 3.6 to 4.3.

  When other thickener and / or gelling agent such as carrageenan is used as the thickener and / or gelling agent, the food produced by the method of the present invention can be in the form of jelly or the like.

  In the raw material mixture, other components acceptable as food can be appropriately blended as necessary. Examples of other components include normal food ingredients such as sugars, fragrances, pigments, liqueurs, fruit juices, purees, and chocolates.

Example 1
Dry banana (5-7mm dice), LM pectin (low methoxyl pectin, thickener and / or gelling agent), granulated sugar, trisodium citrate, lactic acid, citric acid, flavor, dye, The water residue was mixed to obtain 100 parts by weight of a dessert base. The pH of this base was 4.2. As a dried banana, after sorting and peeling according to a conventional method, it was dried with hot air and cut into a 5-7 mm die shape. The dried banana contains a small amount of powdered sugar for preventing flesh binding.

  Next, the dessert base was filled and sealed in a synthetic resin pouch to make a dessert base in a container, and immersed in hot water at 95 ° C. for 20 minutes for heat sterilization treatment. Thereafter, the base was cooled to room temperature.

  The dessert base after cooling was added to 100 parts by weight of milk at 5 ° C. and stirred with a spoon for about 20 seconds to obtain 200 parts by weight of milk dessert. The pH of this milk dessert was 6.5.

  The banana in the milk dessert had a good texture equivalent to that of the raw banana, and no unpleasant acidity was felt. The milk dessert had a good taste matched with a banana with a refreshing acidity and a neutral flavor, and it had a good mouthfeel along with the banana.

Furthermore, the texture and acidity of the pulp were sensory evaluated. Evaluation was performed in five stages. The evaluation criteria are as follows. The texture of the banana pulp was evaluated on a five-point scale of 5 (very good), 4 (good), 3 (normal), 2 (bad), and 1 (very bad). The sourness of banana pulp is 5 (no acidity at all), 4 (not feeling acidity), 3 (feeling acidity), 2 (feeling sourness strongly), 1 (feeling very strong acidity) A five-step evaluation was performed.
The results of the evaluation are shown in Table 1.

Example 2
A dessert base and a milk dessert were prepared according to the same formulation and procedure as in Example 1 except that lactic acid was not used and replaced with an equal weight of citric acid.

  Compared to Example 1, a difference was observed in the flavors of banana and milk dessert. The texture of the banana pulp was very good as in Example 1.

Comparative Examples 1-2
Instead of the dried banana, a fresh banana (Comparative Example 1) or a frozen banana (Comparative Example 2) was used. In consideration of the difference in water content from the dried banana, the same as in Example 1 except that the blending amount of raw banana, frozen banana and water was adjusted appropriately so that the blending amount in terms of dried banana was equivalent. A dessert base and milk dessert were prepared according to

  Compared to Example 1, differences were observed in the texture and flavor of the banana. The raw bananas melted and disappeared with the original texture of bananas, and the yield was low and there was a problem. Frozen bananas had problems with low texture and low yield.

Comparative Example 3
A dessert base and a milk dessert were prepared according to the same composition and procedure as in Example 1 except that the conditions of 120 ° C. and 20 minutes were used as the heat sterilization treatment conditions.

  Compared to Example 1, the banana melted, and the difference was recognized in that the original texture was lost and the yield was low.

Example 3
The ingredients of Example 3 listed in Table 1 containing dried apples, carrageenan as a thickener and / or gelling agent, and other materials were heated and mixed, and filled and sealed in a cup container. After filling the container, it was immersed in hot water at 95 ° C. for 20 minutes and subjected to heat sterilization treatment. After the heat sterilization treatment, the mixture was cooled and refrigerated to prepare a jelly in a cup container. The dried apple was selected according to a conventional method, then dried with hot air and cut into a 5-7 mm die shape. The dried apple contains a small amount of starch and powdered sugar for preventing flesh binding.
When this jelly was eaten, the texture of the apple was good and the flavor of the jelly was also good.

Comparative Example 4
Instead of dried apples, apples pickled in syrup were used. In consideration of the difference in water content with dried apples, the same as in Example 3 except that the amount of syrup-capped apple and water was appropriately adjusted so that the amount of apple-dried amount was equivalent. According to the formulation and procedure, a jelly in a cup container was prepared. Compared with Example 3, the apples melted, and the difference was recognized in that the original texture was lost and the yield was low.

Claims (6)

  A step of containing and sealing a raw material mixture having an acid, a dried plant raw material, and water adjusted to pH 3.6 to 4.3 in a container, and 100 ° C. or less in a state where the raw material mixture is sealed in the container The manufacturing method of the foodstuff containing a plant raw material characterized by including the process of heat-processing at the temperature of.   The method for producing a food according to claim 1, wherein the dried plant material is one or more selected from dried bananas, dried apples, dried strawberries, dried melons, dried strawberries, dried grapes, and dried prunes.   The manufacturing method of the foodstuff of Claim 1 or 2 with which a raw material mixture further contains a thickener and / or a gelatinizer.   The method for producing a food according to claim 3, wherein the thickener and / or the gelling agent is low methoxyl pectin, and the food is a food that is eaten after being mixed with a material containing calcium and / or magnesium. .   The method for producing a food product according to claim 4, wherein the acid is citric acid and lactic acid.   The manufacturing method of the foodstuff of Claim 4 or 5 with which a raw material mixture further contains sodium citrate.