JP7308810B2 - Frozen fruit manufacturing method, frozen fruit and frozen cake that does not require thawing - Google Patents

Description

The present invention relates to a method for producing frozen fruit. More specifically, it relates to a method for producing frozen fruit having texture similar to that of fresh fruit after thawing. The present invention also relates to a method for producing frozen fruit that can be eaten without thawing. The present invention further provides frozen fruit that takes a short time to defrost, frozen fruit that can be eaten without defrosting, and frozen confectionery, such as frozen cake, containing such frozen fruit.

Conventionally, among cakes, cakes topped with fruit have been preferred by consumers, and it was common knowledge that these cakes use fresh fruit and are sold in a refrigerated state.

On the other hand, in recent years, various frozen foods have been manufactured to meet the consumer's desire to eat what they like when they like, and to enable transportation to remote areas and long-term storage. provides an ice cake manufactured to be eaten frozen and a cake manufactured to be thawed before eating.

The above ice cake was basically different in composition from cakes sold in a refrigerated state or cakes to be thawed before being eaten, and was similar to ice cream.

In addition, when a cake sold or stored in a frozen state is thawed, the appearance and texture of the topping fruit and the fruit contained in the cake may change, or the so-called dripping may occur and the appearance of the cake may be damaged. Therefore, it is almost impossible to provide a cake of high quality in which appearance as well as taste is an important factor.

In particular, strawberries, which are most often used in cakes, deteriorate remarkably when frozen, and there is a problem in thawing and eating them, which has been a hindrance to commercialization. Therefore, strawberries, which are also the symbol of cake, have rarely been used in frozen cakes, especially while keeping the shape of the whole fruit. Therefore, the first object of the present invention is to provide frozen fruit that retains the form and texture of fresh fruit even after freezing and thawing.

In addition, since it takes a long time to thaw a frozen cake, usually about 10 hours, for example, at a restaurant that serves cake or at home, it is thawed in advance considering the time to serve/eat the cake. For example, the thawing had to be started the day before. Even when the strawberries were frozen, they were too hard to eat immediately after being taken out of the freezer, and it took about one hour to defrost them. Once thawed, the cake cannot be frozen again, and if it is not consumed, it may be unavoidably discarded. Therefore, the second object of the present invention is to provide frozen fruit that can be thawed in a shorter time than conventionally.
A third object of the present invention is to provide frozen fruit that can be eaten without thawing.

When fruits such as strawberries are frozen, the water inside the fruit becomes ice crystals. It is thought that the self-digestion that results in a loss of taste and texture is greatly impaired, resulting in a sour taste, offensive odor, and the like.

Therefore, the present inventors have investigated how to reduce the occurrence of ice crystals when the fruit is frozen, and to suppress the quality deterioration after thawing. In addition, we also examined means for preventing deterioration in quality due to self-digestion. As a result, it was found that it is possible to obtain high-quality frozen fruit even after thawing by subjecting the fruit before freezing to a specific treatment, and it is also possible to eat it without thawing. It has been found that it is also possible to obtain frozen fruit.

That is, the present invention provides the following.
1. A method for producing frozen fruit, comprising the steps of adhering oligosaccharide powder selected from monosaccharides, disaccharides and oligosaccharides to the fruit surface, and rapidly freezing the fruit to which the oligosaccharide powder is adhered to the surface. .
2. A method according to claim 1, wherein the oligosaccharide powder is applied in the range of 1-4% relative to the weight of the fruit.
3. 3. The method according to 1 or 2 above, wherein the oligosaccharide powder is mixed with water-absorbing powder in the range of 1 to 10% and then attached to the fruit.
4. 4. The method according to any one of 1 to 3 above, comprising the step of soaking the fruit in an aqueous solution having a concentration of 50 to 70% sugar content before the step of attaching the oligosaccharide powder.
5. a step of immersing the fruit in an aqueous solution having a sugar content of 50 to 70%; a step of adhering an oligosaccharide powder selected from monosaccharides, disaccharides and oligosaccharides to the surface of the fruit; and a step of rapidly freezing the fruit. A method for producing frozen fruit, comprising:
6. 6. The method according to 4 or 5 above, which comprises the step of making a plurality of minute holes in the surface of the fruit with a needle-like instrument before the step of immersing the fruit in an aqueous solution having a sugar content of 50-70%.
7. Between the step of making a plurality of fine holes on the surface of the fruit and the step of immersing the fruit in an aqueous solution with a concentration of 50 to 70% sugar content, a small amount selected from monosaccharides, disaccharides and oligosaccharides is added to the surface of the fruit. 7. The method of claim 6, further comprising the step of applying sugar powder.
8. 8. The method according to any one of 1 to 7 above, wherein the oligosaccharide is one or more selected from the group consisting of glucose, galactose, granulated sugar and trehalose.
9. 9. The method according to any one of 3 to 8 above, wherein the water-absorbing powder is corn starch.
10. 10. The method according to any one of 1 to 9 above, wherein the fruit is strawberry, raspberry, blackberry, blueberry, apple, mandarin orange, grape, pear, peach, melon, pineapple, mango, papaya, kiwifruit or fig.
11. Frozen fruit, which in the frozen state has an indentation load measured with a rheometer of no more than 5 times that of fresh fruit.
12. 12. The frozen fruit according to 11 above, wherein the drip after thawing is less than 5% of the fruit volume.
13. 13. The frozen fruit according to 11 or 12 above, which is a strawberry.
14. A frozen confectionery containing the frozen fruit according to any one of 11 to 13 above on its surface and/or inside.
15. 15. The frozen confectionery according to 14 above, which is a cake.

According to the present invention, it is possible to produce frozen fruit that is less damaged by freezing. In addition, the present invention can provide frozen fruit that can be thawed in a short time, and frozen fruit that can be eaten without thawing.

<Method for producing frozen fruit>
The present invention comprises a step of attaching oligosaccharide powder (hereinafter sometimes referred to as "powdered sugar" in this specification) selected from monosaccharides, disaccharides, and oligosaccharides to the fruit surface; and rapidly freezing the fruit to which powdered sugar has adhered.

Fruits from which high-quality frozen fruits can be obtained by the method of the present invention are not particularly limited, but are strawberry, raspberry, blackberry, blueberry, apple, mandarin orange, grape, pear, peach, melon, pineapple, and mango. , papaya, kiwifruit or figs. The fruit is used in the same state as when it is put in the cake or topped as fresh fruit. Therefore, berries such as strawberries, raspberries, and blackberries can be frozen berries directly by the method of the present invention after removing the calyx. For other fruits, the method of the present invention is applied to the peeled fruits in the same manner as eating fresh fruits.

In addition, although the fruit used in the method of the present invention is not limited, it is preferable to select fruits that have not yet matured, that is, fruits that are too early to eat as they are. For example, in the case of strawberries, 5 to 15 mm (preferably 10 to 13 mm) from the head including the calyx is white, and by selecting strawberries that are not completely ripe and have a hard texture, ripening progresses during freezing. , the strawberries can be suitable for eating as they are after thawing or without thawing.

It is known that in some cases, up to 20% of the fruits harvested in each plot are discarded as unripe and unsuitable for eating. However, by using it in the method of the present invention, it means that even such fruits can be provided as frozen fruits that are preferred by consumers. Therefore, in the present invention, such unripened fruits can be selected and used in the method of the present invention. Utilization of fruits that have been unavoidably discarded in the past can bring about a very beneficial effect both in agriculture and in the food industry.

Since the degree of maturity of the fruit varies depending on the type and variety of the fruit, it is difficult to specify it. 5% or more, 10% or more, 20% or more, or 30% or more of the product is white, is hard to eat as it is, and has insufficient sweetness, can be preferably used in the method of the present invention. Therefore, a step of sorting out such under-ripened fruit may be incorporated into the method of the present invention. In the case of strawberries, it may include a step of selecting strawberries that are white in 5% or more, 10% or more, 20% or more, 30% or more of the fruit surface, are hard to eat as they are, and are not sweet enough.

The oligosaccharides attached to the fruit surface in the method of the present invention include those composed of 1 to 10 sugars selected from monosaccharides, disaccharides and oligosaccharides. Monosaccharides include glucose (glucose), galactose, fructose (fructose) and the like, and disaccharides include sucrose (sucrose, sugar), maltose (maltose), lactose (milk sugar), trehalose and the like. Oligosaccharides include malto-oligosaccharides such as raffinose and maltotriose, iso-malto-oligosaccharides, galacto-oligosaccharides, and fructo-oligosaccharides. As oligosaccharides, refined white sugar, granulated sugar, and brown sugar may be used.

These oligosaccharides are made to adhere to the fruit surface using powdered ones. The term "powder" refers to particles having a particle size of 40 μm to 100 μm that can be visually confirmed as powder, and the above oligosaccharides that are available in powder form can be used as they are.

The step of attaching oligosaccharides to the fruit surface is not particularly limited, and can be performed, for example, by sprinkling the oligosaccharides over the fruit placed on a flat plate. In order to attach the oligosaccharides to the entire surface of the fruit, the fruit may be rotated as appropriate. Alternatively, the fruit can be placed in a plate of oligosaccharides so that the entire surface of the fruit is coated with oligosaccharide powder.

The above steps can also be automated using suitable equipment. However, it is preferable to spray the powdered sugar from a distance of 5-10 cm from the fruit surface, as a gentle method is desirable so as not to damage the fruit.

In the method of the present invention, the above step preferably deposits powdered sugar in the range of 1-4% relative to the weight of the fruit. The amount of powdered sugar attached to the fruit can be easily confirmed by measuring the weight of the fruit before attachment and the weight of the fruit after attachment. The surface of the fruit coated with powdered sugar within the above range is not completely hidden, and has an appearance slightly covered with powdered sugar.

In the above step, although not limited, it is preferable to use a water-absorbent powder mixed with the powdered sugar in an amount of 1 to 10% by weight. In this case, it is preferable to mix powdered sugar and water-absorbing powder in the above ratio and then attach the mixture to the surface of the fruit. By combining the water-absorbing powder, the water-absorbing powder absorbs the drip that may occur after defrosting, so that the appearance can be more favorable than when the water-absorbing powder is not used. Suitable water-absorbing powders include, but are not limited to, cornstarch, potato starch, wheat flour, and obpara (trade name; paraffin finely powdered to improve water absorption). Cornstarch is particularly preferred because it is tasteless and goes well with cake.

In the method of the present invention, the step of rapidly freezing the fruit with powdered sugar attached to the surface can be performed by a quick freezing method commonly used in the art, and is not particularly limited, for example, a freezer at -30 ° C. You can definitely achieve it by putting it in for more than an hour.

By the above-described method of the present invention, it is possible to produce frozen fruit with little quality damage even after thawing, and during freezing, ripening due to self-digestion and increase in sweetness due to permeation of powdered sugar occur, making the fruit sweeter. It has been found that it is possible to produce delicious frozen fruit. For example, in strawberries, by using the method of the present invention, frozen strawberries with increased redness and sweetness and excellent appearance and taste can be provided. Although not bound by any particular principle, it is believed that the method of the present invention prevents the surface of the fruit from freezing by covering the surface of the fruit with low-molecular-weight powdered sugar.

In another aspect of the method of the present invention, a step of immersing the fruit in an aqueous solution having a sugar content of 50 to 70%, preferably 60 to 70%, is included before the step of attaching powdered sugar. can. By including this step, the sugar permeates into the inside of the fruit, making it possible to produce a frozen fruit that can be eaten without thawing. Although this aqueous solution is not limited, for example, liquids such as sorbitol, isomerized sugar (fructose glucose liquid sugar), starch syrup, syrups, honey, etc. are preferable and easy to use, but an aqueous solution of oligosaccharides is prepared and used. I don't mind. To this aqueous solution, the above oligosaccharides such as sucrose may be added in a range of 5 to 20% to further increase the sugar content.

In this step, the time for immersing the fruit in the aqueous solution is not particularly limited, but is, for example, 30 minutes to 5 hours, preferably 40 minutes to 2 hours, for example, 1 hour 30 minutes, even 1 hour. good. In the immersion, it is preferable to leave the fruit still while it is immersed in the aqueous solution so as not to damage the fruit, but in order to ensure the permeation of the sugar into the inside of the fruit, stirring and shaking may be performed as appropriate. For example, when the total immersion time is 5 hours, stirring may be performed, for example, every hour. If the total immersion time is 1 hour, stirring may be performed, for example, every 15 minutes. The stirring time should be about 15 to 30 seconds.
Stirring and shaking can be performed industrially using a tumbler with programmed stirring time and intervals.

In order to ensure that the sugar penetrates into the interior of the fruit, it is preferable to include a step of making a plurality of minute holes in the surface of the fruit with a needle-like instrument before the step of soaking. Needle-shaped devices are not particularly limited, but are made of wood, plastic, metal, glass, etc. and have a diameter of 0.5 to 3 mm, preferably a range of 1 to 2 mm, and a length of 5 to 30 cm. Pointed instruments such as bamboo skewers and metal injection needles are examples of existing ones. Also, a device (injector) used for injection in the food field may be used. However, even in this step care should be taken not to damage the fruit more than necessary.

The number of holes on the surface of the fruit is not limited, but for example, it is preferable to open the holes at ^intervals of about 3 to 5 mm, preferably at intervals of about 3 to 4 mm. It is preferable to drill a hole in the The depth of the hole should preferably reach near the center of the fruit. Therefore, it is difficult to limit the depth because it varies depending on the size of the fruit. is preferred. It is envisioned that the fruit will be drilled while it is moving in the above-described drilling step.

As described above, in the method of the present invention, in addition to the step of attaching powdered sugar, by including the step of immersing the fruit in an aqueous solution with a sugar content of 50 to 70%, the sugar penetrates into the inside of the fruit and freezes. can result in a fruit condition that is not too hard even

Therefore, in this aspect, the present invention comprises a step of immersing a fruit in an aqueous solution having a sugar content of 50 to 70%, and attaching a powder of an oligosaccharide selected from monosaccharides, disaccharides, and oligosaccharides to the surface of the fruit. and quick freezing of the fruit. In this case, the surface of the fruit taken out of the aqueous solution should be lightly wiped off, or dried and lightly dusted with powdered sugar, and then rapidly frozen.

In this embodiment, a step of adhering powdered sugar to the surface of the fruit is further included between the step of making a plurality of fine holes on the surface of the fruit and the step of immersing the fruit in an aqueous solution having a sugar content of 50 to 70%. can be done.

The frozen fruit produced by the method according to the above aspect is so soft that it can be eaten immediately after being taken out of the freezer. It enables commercialization in In addition, the frozen fruit produced by this method takes a short time to thaw. For example, in the case of strawberries, they have the same appearance, taste and texture as fresh strawberries after about 15 minutes at room temperature after being taken out of the freezer. can be

<Frozen fruit>
The present invention provides frozen fruit obtainable by the method of the present invention as described above. The frozen fruit obtained by the method of the present invention has an indentation load measured with a rheometer in a frozen state that is 5 times or less, 4 times or less, 3 times or less, or 2 times or less compared to fresh fruit. characterized by being

Here, "frozen state" refers to a state in which, for example, the core temperature is -20°C or lower by placing it in a freezer at -30°C for 1 hour or more, and immediately after taking it out of the freezer, specifically the freezer. within 10 minutes, preferably within 5 minutes after being taken out of the oven.

The rheometer for measuring the indentation load of frozen fruit is not particularly limited, but for example, FUDO RHEO METER manufactured by Rheotech Co., Ltd. can be used. In this case, it is preferable to use a toothed push rod B as a pressure-sensitive shaft (adapter). Alternatively, Rheometer CR-3000EX-S, CR-3000EX-L, COMPAC-100II, Rhetex SD-700DP, etc. manufactured by Sun Science Co., Ltd. can be used as the rheometer. It is preferable to use adapter No. 35 with a width of 1 mm, an angle of 45 degrees, a tip length of 20 mm and a total length of 90 mm. Alternatively, creep meters RE-3305S, RE2-3305C, RE2-33005C, etc. manufactured by Yamaden Co., Ltd. can be used.

The frozen fruit obtained by the method of the present invention as described above is characterized in that the drip after thawing is less than 5%, particularly preferably less than 3%, based on the volume of the fruit. Compared to strawberries frozen without being treated by the method of the present invention, the amount of drip was reduced by half to one third in the case of strawberries frozen after being treated by the method of the present invention.

Furthermore, the frozen fruit obtained by the above-described method of the present invention is characterized in that the thawing time is shortened to less than half, preferably about one-fourth, compared to the case where pre-freezing treatment is not performed. do. For example, strawberries frozen without being treated by the method of the present invention take about 60 minutes to thaw, depending on the size, while strawberries frozen after being treated by the method of the present invention take about 15 minutes. can be unzipped with

The frozen fruit of the present invention is not particularly limited, and may be, for example, strawberry, raspberry, blackberry, blueberry, apple, mandarin orange, grape, pear, peach, melon, pineapple, mango, papaya, kiwifruit or fig. In a particularly preferred embodiment, the frozen fruit of the invention is strawberry. In addition, the frozen fruit of the present invention may be a frozen whole fruit or a sliced frozen fruit. For example, in the case of strawberries, when the whole fruit is frozen, High quality is particularly noticeable. And it is possible to provide frozen strawberries that are as good as fresh strawberries in appearance and taste.

By using the frozen fruit of the present invention, it is possible to provide frozen confectionery such as shortcake that can be eaten deliciously even after thawing. In addition, it is possible to provide frozen confectionery with a short thawing time and even frozen confectionery that can be eaten without thawing.

<Frozen confectionery>
The present invention also provides a frozen fruit obtained by the above-described method of the present invention, or a frozen confectionery containing the above-described frozen fruit of the present invention on its surface and/or inside.

Frozen confectionery in the present specification includes not only ice cream and soft serve ice cream, which are conventionally eaten in a frozen state, but also cakes, cream puffs, daifuku, etc., which are conventionally eaten after thawing even if frozen, as well as chocolate-coated frozen confectionery. May also contain fruit. Here, cakes include short cakes, roll cakes, decorated cakes, etc. containing frozen fruit on the surface and/or inside.

Japanese Patent Laid-Open No. 2019-154293 discloses a whipped cream that can be eaten even in a frozen state. In addition, Japanese National Publication of International Patent Application No. 2004-522453 discloses a sponge dough that can be eaten even in a frozen state. By combining the frozen fruit of the present invention with these sponge dough and whipped cream, it is possible to provide a cake that can be eaten in a frozen state.

EXAMPLES The present invention will be further described with reference to examples below, but the present invention is not limited to these examples.

[Example 1]
Select unripe strawberries with 5-15 mm white from the head including the calyx part, wipe off the moisture on the surface, and add only granulated sugar from above (Product 1 of the present invention), or relative to the weight of granulated sugar Mixed powder (product 2 of the present invention) mixed with 5% cornstarch was sprinkled and attached. Weight measurement after application of powdered sugar confirmed the adhesion of powdered sugar or mixed powder in the range of 1-4% by weight of strawberry.

Then, the strawberries were covered with a plastic film to reduce moisture evaporation from the surface, and then placed in a freezer at -30°C for rapid freezing. As a comparative example, strawberries to which powdered sugar was not attached (comparative product) were frozen as they were. The present invention product 1, the present invention product 2, and the comparative product were each evaluated using 20 strawberries, and the same experiment was repeated 20 times. Representative results are shown below.

The frozen strawberries were placed at room temperature for 1 hour, and the conditions after thawing were observed, and the texture and taste were sensory evaluated by five expert panelists according to the evaluation criteria shown in Table 1 below. For the evaluation, the average value of each evaluation score of five panelists was obtained.

As a result, when the mixed powder of powdered sugar and cornstarch was adhered and then frozen (Product 2 of the present invention), there was almost no dripping, and the appearance and texture after thawing were similar to fresh strawberries. In addition, the strawberry tasted sweeter than fresh strawberries, and no damage due to freezing was felt. The sensory evaluation score of product 2 of the present invention was "5" for raw strawberries, but was "6", which exceeded it.

When cornstarch was not used (Product 1 of the present invention), although some dripping was observed, the appearance and texture of the strawberries were satisfactory, and the strawberries felt sweet. The evaluation point of the product 1 of the present invention was "5"

On the other hand, when frozen without the powdered sugar adhering, the shape was lost after thawing, and not only the appearance was damaged, but also the sour taste appeared, and an abnormal smell was felt. The evaluation point of the comparative product was "1".

In this example, it was confirmed that the amount of drip in both invention product 1 and invention product 2 was 1/3 or less of the comparative product.

[Example 2]
Unripe strawberries with 5 to 15 mm white from the head including the calyx part were selected, and holes were made by sticking bamboo skewers evenly from all sides. The part close to the calyx is difficult to insert into the center, so I pierced the skewer very carefully. Specifically, while rotating the strawberries by 90 degrees, skewers were inserted at intervals of 3 to 5 mm.

Next, put the treated strawberries in a sealable plastic bag with a 60% sorbitol aqueous solution and a solution containing 10% sucrose (about twice the volume of the strawberry) to spread the strawberries evenly. It was immersed to such an extent that it was immersed in the solution. The soaked strawberries were placed in a refrigerator and stored for 5 hours. During this time, the bag was shaken for about 30 seconds every hour to lightly agitate the strawberries. After that, remove the strawberries from the soaking liquid, wipe off the moisture on the surface, arrange them on a baking sheet with the pointed part facing up, sprinkle powdered sugar using a tea strainer from 5 to 10 cm above, and put it in a freezer at -30 ° C. It was quickly frozen (the product of the present invention). As a comparative product, strawberries that were quickly frozen without the above treatment were used. The product of the present invention and the comparative product were each evaluated using 20 strawberries, and the same experiment was repeated 20 times. Representative results are shown below.

Immediately after (within 5 minutes), 15 minutes, and 30 minutes after the frozen strawberries were taken out of the freezer, sensory evaluation was performed by five expert panelists according to the evaluation criteria shown in Table 2 below. For the evaluation, the average value of each evaluation score of five panelists was obtained.

Simultaneously with the sensory evaluation, the indentation load was measured for each strawberry using a FUDO RHEO METER (manufactured by Rheotech Co., Ltd.). A toothed push rod B was used as the adapter, and the load (gf) was measured at the time of pushing 10 mm at a speed of 5 cm/min. The numerical value of the indentation load in Table 2 indicates the measured value (average value) of the indentation load observed corresponding to each evaluation criterion in the sensory evaluation. Samples with a load of 700gf or less are considered to be hard enough to easily insert a fork.

As a result, the strawberries of the present invention had a sensory evaluation score of 2 immediately after being taken out of the freezer (the average value of the pushing load was about 600 gf), and it was possible to eat them even though they had not been thawed. Met. Then, 15 minutes after taking it out of the freezer, it became 3 to 4 (the average value of the pushing load was 450 to 600 gf), and 30 minutes after taking it out of the freezer, it became 4 to 5 (the average value of the pushing load was 150 to 250 gf). .

On the other hand, the comparative product was hard to eat immediately after it was taken out of the freezer (evaluation score 1, average value of pushing load was about 1100 gf), and 15 minutes after taking it out of the freezer, the evaluation score was 1.5 (the pushing load was The average value was about 850 gf), and the evaluation score 30 minutes after taking it out of the freezer was 2.5 (the average value of the pushing load was about 520 gf). had lost its shape and was in a soft state. In addition, it had a sour taste and a slight odor uncharacteristic of food.

One hour after taking it out of the freezer, the comparative product was almost thawed, and the average value of the pushing load was about 250 gf, but the shape was lost, there was no fiber feeling, and it was sour and had a strange smell. The evaluation point of the sensory evaluation was 1.

[Example 3 Shortcake]
A shortcake (15 cm No. 5 size) was produced using the inventive product 2 strawberry obtained in Example 1 and the following ingredients.

*1: Sponge dough was manufactured by a normal manufacturing method with the following mixing ratio.

*2: Whipped cream was manufactured by a normal manufacturing method with the following mixing ratio.

After 3 hours from the start of rapid freezing of the obtained shortcake, it was confirmed that the core temperature was -18 ° C or less, and then thawed. It was something that could be evaluated more than fresh strawberries.

[Example 4 ice cream cake]
A strawberry ice cream cake (15 cm No. 5 size) was produced using the strawberries of the present invention obtained in Example 2 and the following ingredients.

*2：実施例３と同じ配合のものを用いた。

*2: The same composition as in Example 3 was used.

Conventionally, ice cream cakes with strawberries on top of them cannot be eaten together with ice cream in a frozen state because the strawberries become stiff when frozen. However, in the above strawberry ice cream cake, the strawberries were soft and delicious even when frozen.

[Example 5 Strawberry Parfait]
A strawberry parfait was produced using the strawberry of the present invention obtained in Example 2 and the following materials.

*1：実施例３と同じ配合のものを用いた。

*1: The same composition as in Example 3 was used.

A strawberry parfait that can be eaten even in a frozen state could be made using the strawberry of the present invention.

The frozen fruit obtained by the method of the present invention has a short thawing time, and the appearance, taste, and texture after thawing is not inferior to fresh fruit, and is of high quality. and transport to remote locations, which could expand its use in cake manufacturing and marketing.
Frozen cakes made from frozen fruits that have a short thawing time and are of high quality even after thawing, or frozen cakes made from frozen fruits that do not require thawing, can be thawed for a long time at restaurants because only the required amount can be thawed immediately before thawing. to avoid being discarded without being consumed. In addition, consumers also like it because they can eat as much as they want when they like, with or without defrosting in a short period of time. Thus, the present invention may increase consumption of frozen fruit and frozen cakes topped with it.

Claims (12)

A step of immersing the fruit in an aqueous solution having a sugar content of 50 to 70%, a step of adhering an oligosaccharide powder selected from monosaccharides, disaccharides and oligosaccharides to the surface of the fruit , and a step of rapidly freezing the fruit. A method for producing frozen fruit, comprising: A method according to claim 1, wherein the oligosaccharide powder is applied in the range of 1-4% by weight of the fruit. 3. The method according to claim 1 or 2, wherein the oligosaccharide powder is mixed with water-absorbing powder in the range of 1 to 10% and then attached to the fruit. 4. The method according to any one of claims 1 to 3 , comprising a step of making a plurality of minute holes in the surface of the fruit with a needle-like device before the step of immersing the fruit in an aqueous solution having a sugar content of 50 to 70%. Method. Between the step of making a plurality of fine holes on the surface of the fruit and the step of immersing the fruit in an aqueous solution with a concentration of 50 to 70% sugar content, a small amount selected from monosaccharides, disaccharides and oligosaccharides is added to the surface of the fruit. 5. The method of claim 4 , further comprising the step of applying sugar powder. The method according to any one of claims 1 to 5 , wherein the oligosaccharide is one or more selected from the group consisting of glucose, galactose, granulated sugar and trehalose. The method according to any one of claims 3 to 6 , wherein the water-absorbing powder is corn starch. A method according to any one of claims 1 to 7 , wherein the fruit is strawberry, raspberry, blackberry, blueberry, apple, mandarin orange, grape, pear, peach, melon, pineapple, mango, papaya, kiwifruit or fig. Claims 1 to 8, wherein in the frozen state, the indentation load measured with a rheometer is 5 times or less compared to fresh fruit, and the drip after thawing is less than 5% of the fruit volume. Frozen fruit obtained by the method according to any one of the above . 10. Frozen fruit according to claim 9 , which is a strawberry. Frozen confectionery comprising the frozen fruit according to claim 9 or 10 on its surface and/or inside. 12. The frozen confection of claim 11 , which is a cake.