JPS5820257B2 - Manufacturing method of solid juice - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing solid juice.

Are fruits and canola mainly eaten in solid form?
After processing such as crushing or squeezing, it is generally provided in the form of a liquid or fluid.

Natural fruits and canola have large individual differences and are uneven in size, shape, ripeness, etc., and contain inedible parts such as the epidermis, heart, and seeds, and are susceptible to contamination due to colic and insect damage. There is the inconvenience of purchasing non-edible parts.

From a mechanical perspective, liquid beverages are characterized by their continuity, homogeneity,
It has better properties than natural solid fruits, such as storage stability.

The present invention maintains the chewiness characteristic of solid foods without losing the excellent properties of liquid beverages, thereby preserving the appearance, flavor, and texture of the original natural fruit and cane.
The aim is to reproduce images without losing color tone.

Since the raw materials used in the present invention are pretreated by crushing, squeezing, etc., there are no particular requirements regarding their shape or ripeness.

Even raw materials unsuitable for raw consumption can be equally used.

You can also freely add seasoning, flavoring, and coloring as needed.

Since the product of the present invention has excellent thermal stability, the enzymatic activity can be destroyed by mechanical heat treatment and the storage stability can be increased.

In order to form a tissue structure similar to natural fruit/cannabis, it is necessary to utilize a calcium-alginate gelation reaction.

When a third substance is added to a pure calcium alginate gel, the acid residues in the alginate gel molecules are affected by the third substance, changing the range of the crystalline region, the number 2 position, etc. Interactions with substances change the properties of water molecules and calcium ions, making the physical properties of the gel extremely complex.

Fruits and canola are rich in pectin, and the presence of pectin expands the distribution of crystalline regions of alginate molecules, and a weak force acts on specific parts of the network structure, resulting in a structure similar to the complex texture of fruits and canola. Convenient for assembling food.

The amount of alginic acid (sodium salt) used is 0.5 to 3.0
%, there is almost no difference in the hardness of the product.

Calcium salts for gel formation include water-soluble calcium chloride, calcium lactate, and calcium acetate.
5.0% is desirable.

When using raw materials with low pectin content, it is necessary to add 2% or more of citrus pectin.

Citric acid, malic acid, and tartaric acid are preferred as organic acids, but if the amount added exceeds 2 to 3%, the crosslinked part of alginic acid will collapse during storage, so in the case of highly acidic foods, alginic acid gel should not be used. In order to complement it, it is desirable to use tanohleukoma in combination.

The invention is further illustrated by the following examples.

Example 500g of fresh tomatoes and 500g of 0.5% ethanol aqueous solution
After mixing and heating m1, it was crushed with an ultrasonic cell tissue disrupter, and then pureed to remove impurities such as remaining seeds and epidermis.
While heating and maintaining this extract at 50 to 60°C, 8 g of alginic acid, 15 g of citrus pectin, 7 g of corn starch, and 0.59 g of albumin were added and dissolved with stirring.

Further, 30 g of common salt, 2 g of citric acid, some koshiyo, a coloring agent (Red No. 3), and an appropriate amount of sodium glutamate were added for seasoning.

After complete homogenization, it was filled into a cylindrical container with a diameter of 4 cIrL and left at a temperature of 0 to 10°C.

After curing, it was cut into disk-shaped sections with a thickness of about 6 mm.

This was heated to about 90°C for about 10 minutes in a 3% calcium lactate solution.
After heating, it was washed with water.

40 ml of a 3% saline solution containing 0.1% calcium lactate and a small amount of vitamin C was injected into 100 g of this product and sterilized at 113-115° C. for 40 minutes by a conventional method.

The products manufactured according to the above examples have good thermal stability, storage stability,
It is useful as a new food material with excellent uniformity and the chewiness of natural fruit.

Claims (1)

[Claims] 1. Crush and strain fruits or vegetables, add alginic acid to the resulting juice, immediately cure with light in a container, remove the hardened contents from the container, slice into appropriate thickness, and soak in a calcium solution. A method for producing solid juice, characterized by vigorous heating.