JP2018029569A - Process for producing processed fruit puree having the flavor of raw fruit puree and storage stability - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technology to produce a processed fruit puree that preserves the physical property and flavor such as color and smoothness of raw fruit puree and that can withstand ordinary temperature circulation and chilled circulation.SOLUTION: Provided is a process for producing a processed fruit puree having the flavor of raw fruit puree and storage stability and the problem is solved by a process for producing processed fruit puree including a crushing step of crushing fruit with a mixer and making it into puree and a heat sterilization step of heat sterilizing the puree at a heating temperature of 55°C and for a heating time of 60 to 90 minutes.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a processed fruit puree close to a fresh fruit puree.

  Many fruits are peeled or browned when left uncut after being cut. Examples of the fresh fruit that easily changes color include avocado, apple, pear, peach, melon, mango, blueberry, cassis, lychee, banana, pineapple, kiwi and the like. Among them, bananas are particularly difficult to preserve and process. Specifically, the peeled or cut banana flesh rapidly browns, and in particular, the pureed banana flesh rapidly changes its surface in contact with air.

  Puree bananas are stored in plastic bottles, etc., but when puree processing, ascorbic acid (Na) or heat-treated anhydrofructose (heat-treated anhydrofructose) is added. It is necessary to keep it.

  Bottle filled banana puree is unheated and must be sterilized by heating in order to distribute it at room temperature or chilled. Commercially available fruit purees, not limited to bananas, have the problem of losing the physical properties and flavor of fresh fruit purees when heat-sterilized. Therefore, the appearance of products close to fresh fruit puree is awaited in the food industry.

  By the way, when preheated at a temperature of 45 ° C. to 75 ° C. for 10 to 180 minutes in water, dilute acidic water, or sugar solution as a softening prevention for vegetables or fruits, it may be processed at high temperature and / or high pressure. A technique that can prevent softening is also known (see Patent Document 1). However, since this technique is accompanied by heating, the flavor of raw fruits is impaired.

  In addition, in a temperature range of 60 ° C. or higher and 95 ° C. or lower, vacuum-packed banana pulp as it is or after being peeled and sugar solution and banana pulp containing 50% to 80% of water-soluble sugar content. A method of performing heat treatment has been proposed (see Patent Document 2). However, this technique leaves the texture of the cut fruit and is not intended to maintain the texture and flavor of the paste.

Japanese Examined Patent Publication No. 54-107542 JP 2010-124759 A

  Fresh fruit puree requires a heat sterilization process to enable normal temperature distribution and chilled distribution. At that time, when the raw fruit puree is sterilized by heating, the original color of the fruit is changed and the appearance is deteriorated, the texture is not smooth and the texture is deteriorated, the taste is lowered, and the commercial value is impaired. On the contrary, if the heat treatment conditions are moderated with priority given to the flavor of fresh fruit puree, there was a problem that sterilization could not be performed sufficiently and it could not withstand normal temperature distribution and chilled distribution.

  Accordingly, an object of the present invention is to provide a technology for producing a fruit puree that preserves physical properties and flavors such as color and mouthfeel of fresh fruit puree and can withstand normal temperature distribution and chilled distribution.

  The present invention relates to a method for producing a processed fruit puree having the flavor and storage stability of a raw fruit puree, a crushing process for crushing the fruit into a puree, and a heat sterilization process for heat-sterilizing the puree under relatively low temperature conditions And a method for producing a processed fruit puree.

  According to the present invention, a fruit puree that can withstand normal temperature distribution and chilled distribution can be produced without damaging the taste and texture of fresh fruit puree under appropriate heat treatment conditions.

  In the embodiment of the present invention (hereinafter referred to as “this embodiment”), “fruit puree” refers to a fine net-like puree device as needed after the fruit is raw or heated and crushed with a mixer or the like. Thickened and slightly smooth semi-liquid. Some fruits do not become semi-liquid due to the difference in water content (fruit paste). However, since the preparation method is not changed, the present invention includes such a fruit paste.

  Fruits that can be used in the present embodiment are not particularly limited. For example, pomegranates such as Karin, Chugonokuna (white pears, cinnamon), pears, quince, quince, juneberry, sipova, and apples; American cherry (black) Cherry, dark cherry), apricot (apricot, apricot, apricot), ume (plum), cherries (cherry peach, sweet cherry), sumi cherry, spinosasumomo, plum (Li, acid peach), peach, mango and other fruits (Kitsu), Fig (no flower fruit), persimmon, cassis (black currant), raspberry (kimpo), kiwi fruit (kiwi), gummy (eggplant, pepper, salmon), mulberry, cranberry (white berry berry), cowberry (moss peach, Iwamomo, Hamanashi, Okamaringo), Pomegranate (Amber, Ishizuchi), Sarnashi (Sarumashi, Shirakuchi) , Kokuwa), sea buckthorn (sagi, hippofae, sea berry), gooseberry (vinegar lump, gooseberry), jujube (boiled rice), elder ume (garden plum, turtle, gourd), hascup (chromo goose skagra), bilberry, Examples include redcurrants (bunches of boric acid, red currants), grapes (sardines), blackberries, blueberries, popaus (popo, popupo, popou), pine bush raspberries, red peas, bananas, pineapples, litchis, avocados and the like. It also includes fruity vegetables such as melon, strawberries and watermelons.

  Among them, fruits that tend to be discolored or deteriorated when puree is heated, such as apples, pears, peaches, melons, mangoes, blueberries, cassis, lychees, bananas, avocados, pineapples, kiwis, etc. are preferred.

  In this embodiment, the fruit is crushed and pureed. The crushing method is not particularly limited, and generally means for purifying the fruit can be employed. For example, a mixer, a food processor, a vacuum silent cutter, etc. can be mentioned. If necessary, a fine reticulated puree device may be passed.

  Next, the obtained puree is sterilized by heating under relatively low temperature conditions. The conditions for heat sterilization in the present embodiment should be such that they do not impair the taste and texture of fresh fruit puree, and are necessary and sufficient to withstand normal temperature circulation and chilled circulation.

  The temperature of the heat sterilization can be appropriately changed depending on the heating time, but it is preferably 50 to 65 ° C., preferably 55 to 60 ° C., considering that the taste and texture of the raw fruit puree are not impaired. More preferably, the temperature is around 55 ° C.

  The heat sterilization time can be appropriately changed depending on the heating temperature, but from the viewpoint of performing sterilization sufficient to withstand normal temperature circulation and chilled circulation, it is preferably 60 to 180 minutes, and preferably 60 to 120 minutes. More preferably, it is 60 to 90 minutes.

  The relationship between the temperature and time of heat sterilization is preferably low temperature and short time to maintain the color, taste, and physical properties close to fresh fruit puree, but from the viewpoint of sufficient sterilization treatment, it is high temperature and long time. Is preferable. The optimum conditions vary depending on the type of fruit, but in the present embodiment, it is most preferable that the heating temperature is 55 ° C. and the heating time is 60 to 90 minutes.

  In the present embodiment, it is preferable to further include a step of adding ascorbic acid (Na) before the crushing step or before the heat sterilization step, from the viewpoint of suppressing browning of fruit puree.

  The amount of ascorbic acid (Na) added is not particularly limited, but is preferably 0.05 to 5% by weight, more preferably 0.3 to 3% by weight, more preferably 0.5 to 2% based on the fruit puree. More preferably, it is% by weight.

  In this embodiment, it is preferable to further include a step of adding salt before the crushing step or before the heat sterilization step in order to suppress the enzymatic action of polyphenol oxidase contained in the raw fruit.

  Although the addition amount of salt is not particularly limited, it is preferably 0.01 to 1% by weight, more preferably 0.02 to 0.5% by weight, and more preferably 0.05 to 0.5% by weight based on the weight of the fruit puree. More preferably, it is 0.2% by weight.

  In the present embodiment, it is preferable to further include a step of adding an anhydrofructose (heated AF) subjected to heat treatment before the crushing step or before the heat sterilization step, from the viewpoint of suppressing browning of fruit puree. .

  The heat-treated anhydrofructose is obtained by subjecting 1,5-D-anhydrofructose (AF) to heat treatment for 30 seconds to 100 hours, preferably in the range of 60 to 150 ° C. Heat treatment can be performed in a short time when the temperature is high, and in a long time when the sugar content and temperature are low. Preferably, the solution has a sugar concentration of 20 to 30 Brix and is 100 to 105 ° C for 1 to 3 hours.

  The amount of heating AF added is not limited. Preferably, the sugar solution containing 10 to 60% by weight of AF is heat-treated at 90 to 130 ° C. for 20 to 600 hours, and is 0.05 to 5% by weight. Further, the heating AF is not limited to shapes such as liquid, paste, and powder. Preferably, the preservative is in the form of a powder using an agate agent such as dextrin.

  In this embodiment, ascorbic acid (Na), sodium chloride, and heated AF may be added separately or simultaneously. Moreover, you may use the commercially available additive which mixed ascorbic acid (Na), salt, and heating AF. Examples of commercially available additives include Resbrown (registered trademark) P505 manufactured by Asama Kasei Co., Ltd.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.

1. Pasteurization of banana puree (1) Preparation of banana puree Using medium-ripening Filipino bananas, the bananas were peeled off to obtain about 3 kg of banana puree with a food cutter. Using a cake mixer on this banana puree, the browning inhibitor Les Brown (registered trademark) P505 (Asama Kasei Co., Ltd., heat-treated anhydrofructose 50 wt% / ascorbic acid (Na) 45 wt% / salt 5 wt% formulation) The added amount was 2%, added while sprinkling, and kneaded for 5 minutes. The obtained banana puree was filled into a 150 ml stoppered liquid container.

(2) Evaluation method The heating temperature was set to 50 ° C, 55 ° C and 60 ° C, and the heating time was set to 30 minutes, 60 minutes, 90 minutes, 120 minutes and 180 minutes. Banana puree was pasteurized in a hot water pot, and the evaluation test was conducted on each item of inoculation Escherichia coli, which is a measure of the taste, physical properties, and bactericidal effect of banana puree. As for the taste, it was evaluated whether or not the sample had a proper taste as a product after eating the sample. Regarding physical properties, the texture of puree was evaluated when a taste test was performed. The survival of Escherichia coli was determined by inoculating E. coli NBRC102203 with 1200 cells / g of banana puree and then heat sterilizing. After culturing at 37 ° C. for 24 hours, the number of surviving E. coli was observed.

(3) Results Table 1 shows the results of taste evaluation. There was a tendency for the heating temperature to be lower and the heating time to be shorter, as compared with the raw banana puree before the heat treatment, to maintain a good taste. In addition, it was found that the processed banana puree has a faint acidity due to the heat treatment, and the taste is improved as compared with the non-heated banana puree. In addition, on 60 degreeC and the heating conditions for 30 minutes, although the taste did not change with the solid substance (slice) of the banana, it deteriorated with the banana puree.

  Table 2 shows the results of physical property evaluation. The tendency was almost the same as the taste evaluation test. When the heating temperature increased and the heating time increased, the smoothness of the banana disappeared and the physical properties deteriorated.

  Table 3 shows the results of measuring the viable count of E. coli. Escherichia coli was detected at any heating time under the heating condition of 50 ° C., but E. coli can be sterilized by performing a heat treatment at 55 ° C. for 60 minutes or longer. Admitted.

  From the results of Tables 1 to 3, the taste and physical properties were not affected up to the heating condition at 55 ° C. for 90 minutes, but when treated at 55 ° C. for 120 minutes or more, the banana puree was inferior in smoothness and rough. Turned out to occur. In addition, it was also found that the taste of which a moderate acidity was obtained by heat treatment was excessively sour when the treatment was performed at 55 ° C. for 120 minutes or more, and the taste was lowered. Regarding the bactericidal effect against E. coli, heating conditions of 55 ° C., 60 minutes to 60 ° C., and 30 minutes were sufficient.

  As a comparative example with or without Les Brown (registered trademark) P505, which is an anti-browning agent, the same heating temperature and heating time as shown in Tables 1 to 3 apply to the additive-free banana puree of Les Brown (registered trademark) P505. Although the test was conducted, the taste change, the physical property change, and the bactericidal effect against Escherichia coli were almost the same as those of Les Brown (registered trademark) P505 added product.

  Regarding the degree of browning, the banana puree added with Les Brown (registered trademark) P505 did not brown at all, whereas the banana puree without added Les Brown (registered trademark) P505 browned in the part that touched the air I was waking up. Further, Les Brown (registered trademark) P505-free banana puree had a slightly darker banana puree color than Les Brown (registered trademark) P505-added banana puree.

  From the above results, it was found that the low temperature heat sterilization conditions of the processed banana puree taking into consideration the deterioration of the taste, the deterioration of physical properties and the bactericidal effect against Escherichia coli were 55 ° C. and 60 to 90 minutes. The addition of the browning inhibitor Les Brown (registered trademark) P505 also worked effectively to prevent browning.

2. Pasteurization of Avocado Paste (1) Preparation of Avocado Paste Using avocado with medium ripeness from Guatemala, avocado seeds were taken out and peeled, and then about 3 kg of avocado paste was obtained with a food cutter. The browning inhibitor Les Brown (registered trademark) P505 was added to this avocado paste using a cake mixer, added in an amount of 2% with sprinkling, and kneaded for 5 minutes. The obtained avocado paste was filled into a 150 ml stoppered liquid container.

(2) Evaluation method The heating temperature was set to 55 ° C, 60 ° C, and 65 ° C, and the heating time was set to 30 minutes, 60 minutes, 90 minutes, 120 minutes, and 180 minutes. The paste was pasteurized in a hot water pot, and the evaluation test was carried out on each item of the viability of the inoculated Escherichia coli, which is a measure of the color tone, taste, physical properties, and bactericidal effect of the processed avocado paste. The color tone was evaluated by visually observing and comparing the color tone before and after the heat treatment. As for the taste, it was evaluated whether or not the sample had a proper taste as a product after eating the sample. Regarding physical properties, the taste of the paste was evaluated when a taste test was conducted. As for the survival of Escherichia coli, E. coli NBRC102203 was inoculated into processed avocado paste at 1200 cells / g and then heat-sterilized, and after culturing at 37 ° C. for 24 hours, the number of surviving E. coli was observed.

(3) Results Table 4 shows the results of the color tone evaluation. When the heating temperature was lower and the heating time was shorter, there was a tendency to maintain a good color tone even when compared with the raw avocado paste before the heat treatment. Under the condition where the heating temperature was 65 ° C., browning was observed at any heating time.

  Table 5 shows the results of the taste evaluation. It has been found that when the heating time is 60 ° C. or less, a good taste is maintained even under a heating temperature of 65 ° C. On the other hand, under the condition of the heat treatment time of 120 minutes or more, the bitter taste of avocado was felt at any temperature condition.

  Table 6 shows the results of physical property evaluation. The tendency was almost the same as in the taste evaluation test. When the heating temperature increased and the heating time increased, the smoothness of the avocado disappeared and the physical properties deteriorated. Avocado solids (slices) did not change even when heated at 65 ° C for 30 minutes, but the paste had changed to rough physical properties, so it was assumed that avocado paste had less heat resistance than avocado slices. It was done.

  Table 7 shows the results of measuring the viable count of E. coli. Escherichia coli was detected under heating conditions at 55 ° C. for 30 minutes, but it was found that Escherichia coli can be sterilized under other heating conditions.

  From Tables 4 to 7, it was revealed that the processed avocado paste remained vivid green, the taste was hardly changed, and smooth physical properties remained under heating conditions of 60 ° C. for 60 minutes. On the other hand, under the heating conditions at 55 ° C. for 120 minutes, the green color peculiar to avocado was slightly faded, the taste was bitter, and the physical properties were inferior in smoothness. About the bactericidal effect with respect to colon_bacillus | E._coli, heating like 60 degreeC and 30 minutes or 55 degreeC and 60 minutes was sufficient like banana puree.

  As a comparative example with or without Les Brown (registered trademark) P505, which is a browning inhibitor, the same heating temperature and heating time as shown in Tables 4 to 7 can be applied to additive-free avocado paste of Les Brown (registered trademark) P505. Although the test was conducted, the taste change, the physical property change, and the bactericidal effect against Escherichia coli were almost the same as those of Les Brown (registered trademark) P505 added product.

  Regarding the degree of browning, the avocado paste to which Resbrown (registered trademark) P505 was added did not cause browning at all, whereas the avocado paste to which Resbrown (registered trademark) P505 was not added was browned at the part that touched the air I was waking up. In addition, Les Brown (registered trademark) P505-free avocado paste was inferior in green vividness compared to Les Brown (registered trademark) P505-added avocado paste.

  From the above results, it was found that the low temperature heat sterilization conditions of the processed avocado paste taking into account green fading, taste change, physical property deterioration, and bactericidal effect against E. coli were 55 ° C, 60-90 minutes or 60 ° C, 60 minutes. did. The addition of the browning inhibitor Les Brown (registered trademark) P505 was also effective in maintaining the green color of the processed avocado paste and preventing browning.

3. Pasteurization of apple puree (1) Preparation of apple puree Using apple "Fuji" from Nagano Prefecture, the apple was peeled off and about 3 kg of apple puree was obtained with a food cutter. To this apple puree, using a cake mixer, Les Brown (registered trademark) P505 was added and added in an amount of 2%, sprinkled, and kneaded for 5 minutes. The obtained apple puree was filled into a 150 ml stoppered liquid container.

(2) Evaluation method The heating temperature was set to 50 ° C, 55 ° C and 60 ° C, and the heating time was set to 30 minutes, 60 minutes, 90 minutes, 120 minutes and 180 minutes. An evaluation test was conducted on each item of the survival of the inoculated Escherichia coli, which was pasteurized in a hot water pot and was a measure of the color tone, taste, physical properties, and bactericidal effect of the processed apple puree. The color tone was evaluated by visually observing and comparing the color tone before and after the heat treatment. As for the taste, it was evaluated whether or not the sample had a proper taste as a product after eating the sample. Regarding physical properties, the taste of the paste was evaluated when a taste test was conducted. As for the survival of Escherichia coli, E. coli NBRC102203 was inoculated into apple paste at 1200 cells / g and then sterilized by heating. After culturing at 37 ° C. for 24 hours, the number of surviving Escherichia coli was observed.

(3) Results Table 8 shows the results of the color tone evaluation. In the case of processed apple puree, no browning was observed under any heating condition, and it was found that the color tone before the heat treatment was maintained.

  Table 9 shows the results of the taste evaluation. Up to the heating condition at 60 ° C. for 90 minutes, the acidity was moderately improved and the good taste was maintained as compared with the apple puree before the heat treatment. Therefore, it was assumed that apple puree is relatively stable to heat treatment as compared with the above-mentioned banana puree and avocado paste.

  Table 10 shows the results of physical property evaluation. Similar to the taste evaluation, relatively heat resistance was observed for the physical properties, but at 60 ° C for 120 minutes and 180 minutes, the thickening of the apples disappeared, and the water and moisture separated and changed to a rough physical property. .

  Table 11 shows the results of measuring the viable count of E. coli. Escherichia coli was detected at any heating time under the heating condition of 50 ° C., but E. coli can be sterilized by performing a heat treatment at 55 ° C. for 60 minutes or longer. Admitted.

  From the results shown in Tables 8 to 11, it is clear that the processed apple puree has smooth physical properties and a slight sour taste in the processed apple puree at 90 ° C. for 90 minutes. It was. On the other hand, the apple puree heated at 60 ° C. for 120 minutes was inferior in smoothness and rough. The taste was inferior because it was sour. As for the bactericidal effect against E. coli, 55 ° C., 60 minutes to 60 ° C., 30 minutes was sufficient.

  As a comparative example with and without Resbrown (registered trademark) P505, which is an anti-browning agent, the same heating temperature and heating time as shown in Tables 8 to 11 can be applied to the non-added apple puree of Resbrown (registered trademark) P505. Although the test was conducted, the taste change, the physical property change, and the bactericidal effect against Escherichia coli were almost the same as those of Les Brown (registered trademark) P505 added product. With respect to the change in color tone, the brown color change progressed in the Res Brown (registered trademark) P505 additive-free group as a whole compared to the additive group.

  Regarding the degree of browning, the processed apple puree to which Resbrown (registered trademark) P505 was added did not brown at all, whereas the apple puree to which Resbrown (registered trademark) P505 was not added had a portion touching the air. It was browning. Moreover, Les Brown (registered trademark) P505-free apple puree was inferior in color vividness compared to Les Brown (registered trademark) P505-added apple puree.

  From the above results, it was found that the conditions for low temperature heat sterilization of apple puree taking into account changes in taste, deterioration of physical properties and bactericidal effect against Escherichia coli were 55 ° C. and 60 to 90 minutes. Addition of the browning inhibitor Les Brown (registered trademark) P505 was also effective in preventing browning of processed apple puree.

  As explained above, the heat sterilization conditions of fruit puree that maintain the quality of raw fruits and are safe for food sanitation (testing for E. coli negative) from the low temperature heat sterilization test of banana puree, avocado paste, apple puree It was 55 ° C. and 60 to 90 minutes. Moreover, the combination of heat-treatment anhydrofructose, ascorbic acid (Na), and salt showed a synergistic effect from the viewpoint of preventing browning and discoloration.

  A similar test was performed on pears, peaches, melons, pineapples, kiwis, etc., and the most appropriate heat sterilization conditions were 55 ° C. and 60 to 90 minutes.

Claims (8)

A method for producing processed fruit puree having the flavor and storage stability of raw fruit puree,
Crushing process to crush and puree the fruit;
A heat sterilization step of heat sterilizing the puree under relatively low temperature conditions;
Process for the production of processed fruit puree.   The manufacturing method of the processed fruit puree of Claim 1 whose temperature of the said heat sterilization is 50-65 degreeC.   The manufacturing method of the processed fruit puree of Claim 1 or 2 whose time of the said heat sterilization is 60 to 180 minutes.   Furthermore, the manufacturing method of the processed fruit puree of any one of Claims 1-3 which has the process of adding ascorbic acid (Na) before the said crushing process or the said heat-sterilization process.   Furthermore, the manufacturing method of the processed fruit puree of any one of Claims 1-4 which has the process of adding the anhydrofructose which heat-processed before the said crushing process or the said heat-sterilization process.   Furthermore, the manufacturing method of the processed fruit puree of any one of Claims 1-5 which has the process of adding salt before the said crushing process or the said heat-sterilization process.   Furthermore, before the said crushing process or the said heat-sterilization process, it has the process of adding the anhydrofructose which performed heat processing, ascorbic acid (Na), and sodium chloride of any one of Claims 1-3. Process for producing processed fruit puree.   The said fruit is at least 1 sort (s) selected from the group which consists of an apple, a pear, a peach, a melon, a mango, a blueberry, a cassis, a lychee, a banana, an avocado, a pineapple, and a kiwi. A method for producing a processed fruit puree as described in 1.