JP4000173B1 - Syrup for fruit preparation - Google Patents

Abstract

The present invention provides a preparation syrup that suppresses shrinkage of a fruit during a processing step or a preparation during storage, and is excellent in dispersibility of the fruit in the syrup. Furthermore, the present invention provides a method for inhibiting fruit shrinkage, which can inhibit fruit shrinkage in syrup, and contains rice starch in a syrup for fruit preparation.
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Description

  The present invention relates to a fruit preparation syrup used when processing fruit in a solution containing sugar or other solids. More specifically, the present invention relates to a fruit preparation syrup in which shrinkage (shrinkage) of a fruit during processing or storage is suppressed and the dispersibility of the fruit in the syrup is excellent.

  Fruit preparation is processed fruit in a solution containing sugar and other solids (hereinafter referred to as “syrup”). When fruit is added to yogurt, ice cream, beverages, etc. It is a processed fruit food used in place of fruit. The syrup used for these fruit preparations has been imparted with an appropriate viscosity in order to improve the dispersibility of the fruit in the syrup and the mixability with foods such as yogurt and ice cream. .

  For example, Patent Document 1 describes that aloe mesophyll-containing processed products used for yogurt and the like contain corn starch. On the other hand, Patent Document 2 discloses a jam-like food containing raw fruit pulp and a thickener, and starch is disclosed as a thickener. However, Patent Documents 1 and 2 have no description of using a specific starch such as rice starch, although there are descriptions of corn starch, wheat starch, corn starch, waxy corn starch and the like. Furthermore, the jam-like food in Patent Document 2 is characterized by maintaining a jam-like viscosity by appropriate moisture movement from the pulp, and is not intended to suppress the shrinkage of the pulp. Are different. In addition, when starch other than rice starch such as corn starch or waxy corn starch is used, when the fruit is processed in the prepared fruit preparation syrup, the moisture in the fruit moves to the syrup side and the fruit shrinks (shrinks). And the texture of the fruit is impaired, the transferred moisture lowers the viscosity of the syrup, the dispersibility of the fruit decreases, and the workability when added to foods such as yogurt is deteriorated. .

  On the other hand, Patent Document 3 describes a fruit preparation characterized by using native gellan gum as a stabilizer. Although starch is disclosed as a kind of combined stabilizer, a specific starch such as rice starch is disclosed. There is no description or suggestion that the use of can suppress fruit shrinkage. Furthermore, when native gellan gum is used alone, it can give a viscosity that maintains the dispersibility of the fruit with a small addition amount, but the syrup viscosity greatly fluctuates due to a slight difference in the addition amount. It was difficult to adjust the viscosity and handling was not easy.

JP 2004-248612 A Japanese Unexamined Patent Publication No. 59-192045 Japanese Patent Laid-Open No. 2006-221940

  The present invention has been developed in view of such circumstances, and provides a fruit preparation syrup in which shrinking of a fruit during processing or storage is suppressed and the dispersibility of the fruit in the syrup is excellent. With the goal.

  The present inventor has conducted extensive research in view of the above-mentioned problems of the prior art. By including rice starch in the syrup for fruit preparation, it is possible to reduce the shrinkage of the fruit in the processing step and during preparation during storage. The present invention has been found by providing a syrup for preparation which can be suppressed and has excellent dispersibility of fruits in syrup.

The present invention relates to a fruit preparation syrup having the following aspects, and a method for inhibiting shrinkage of fruit in the preparation syrup;
Item 1. A fruit preparation syrup characterized by containing rice starch.
Item 2. Item 2. The fruit preparation syrup according to Item 1, wherein the amount of rice starch added is 0.1 to 5.0% by weight.
Item 3. A method for inhibiting shrinkage of fruit during fruit preparation, wherein the syrup for fruit preparation contains rice starch.

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a syrup for preparation that suppresses shrinkage of fruits during processing steps or preparation during storage and that is excellent in dispersibility of fruits in syrup. Furthermore, it is possible to provide a fruit shrinkage suppressing method for suppressing fruit shrinkage in syrup.

  The fruit preparation syrup of the present invention is characterized by containing rice starch. The rice starch used in the present invention may be glutinous rice, raw raw starch derived from glutinous rice, or processed starch that has been subjected to chemical and physical treatment, but is preferably processed or modified starch derived from glutinous rice.

The degree of processing and chemical modification is not particularly limited, and is widely used, for example, in the food industry, and its manufacturing method is also a known method (for example, Reference 1: “Specific Usage of Processed Starch” Food Technology Processing Vol. 18 No3 pp.30-35 (1998); reference 2: Handbook of Water Soluble Gums and Resines, RLDavidson (Ed), Mc Grawhill, Inc., NY, 1890; ref 3: Starch Chemistry and Technology, 2 nd ed Whistler et al. (Ed), Academic Press, Inc., Orlando, 1984; Reference 4: Modified Starch: Properties and Uses, Wurzburg, OB, CRC Press, Inc., Florida, 1986, etc.) It can be illustrated. Among them, it is preferable to use rice starch that has been subjected to chemical treatment.

  The amount of rice starch added is 0.1 to 5.0% by weight, preferably 0.5 to 4.0% by weight, more preferably 1.5 to 3.5% by weight, based on the syrup for fruit preparation. %. The rice starch used in the present invention is commercially available, and examples thereof include maple made by Matsutani Chemical Co., Ltd., NOVATION8300 made by NSC Japan.

  Furthermore, it is preferable to use native gellan gum and / or deacylated gellan gum in combination with the syrup for fruit preparation of the present invention.

Gellan gum used in the present invention is a fermented polysaccharide produced by Sphingomonas elodea , and native gellan gum is 1-3 linked glucose, 1-4 linked glucuronic acid, 1-4 linked glucose and 1-4 bound A linear high-molecular-weight polysaccharide consisting of 4 molecules of rhamnose, consisting of 1-bonded glucose with 1 residue of glyceryl and 1 part of acetyl group on average per 1 unit It has one carboxyl group residue per structural unit. Further, deacylated gellan gum is a linear polymer composed of 4 molecules of 1-3 bonded glucose, 1-4 bonded glucuronic acid, 1-4 bonded glucose and 1-4 bonded rhamnose. It is a polysaccharide and has one carboxyl group residue per configuration.

  Commercially available products of native gellan gum include Kelcogel [Trademark: CP Kelco] LT-100, Kelcogel [Same] HM and Kelcogel [Same] HT manufactured by San-Ei Gen FFI Co., Ltd. be able to. Examples of commercially available products of deacylated gellan gum include Gelup [trademark] KS and Kelcogel [same] manufactured by San-Ei Gen FFI Co., Ltd.

  Here, by using native gellan gum as a polysaccharide used in combination with rice starch, it is possible to suppress the fruit shrinkage more remarkably, and the texture is smooth while maintaining the high dispersibility of the fruit, and the flavor release is Good fruit preparation syrup. When rice starch and native gellan gum are used in combination, the amount of rice starch and native gellan gum added to the syrup for fruit preparation is 0.1 to 5.0% by weight of rice starch, preferably 0%, respectively. 0.5 to 3.5 wt%, more preferably 1.5 to 3.0 wt%, native gellan gum 0.01 to 0.2 wt%, preferably 0.04 to 0.15 wt%, more preferably A suitable example is 0.06 to 0.1% by weight.

  Moreover, the dispersibility of the fruit in a syrup is further improved by using the microgel obtained using deacylated gellan gum in addition to rice starch for the syrup for fruit preparation. As a method for producing a microgel using deacylated gellan gum, a method in which a stabilizer containing a deacylated gellan gum and a salt are dissolved by heating and stirring, and then the solution is cooled to 40 ° C. or lower, preferably 30 ° C. or lower. I can do it. Next, the gel is pulverized. The gel may be cooled while being stirred and pulverized at the same time as the gelation, or the gel may be pulverized by stirring after cooling. Although it is a degree of comminution, it is usually stirred for 5 to 30 minutes at 500 to 3000 rpm (rotation) using a propeller stirrer or an ultra-high speed multi stirrer used when dissolving the raw material in water. For example, after the gel is set, the gel may be ground with a pulverizer or the like.

  Moreover, you may employ | adopt an ultra high temperature heat processing method (UHT) as a method of cooling, stirring. UHT is used for heat sterilization of liquid products such as milk, and is generally maintained at 110 to 140 ° C. in a heating unit and then cooled to 55 to 75 ° C. in a cooling unit. Then, a microgel is obtained by making the temperature at the time of cooling into about 5-40 degreeC lower than usual.

  In a fruit preparation syrup that normally uses a thickener, if it is left in a hot place exposed to the outside air in summer, the product temperature of the syrup will rise and the dispersibility of the fruit may decrease due to a decrease in viscosity. However, by including the microgel obtained by the above method in the syrup, the dispersibility of the fruit in the syrup is not lowered due to a temperature change.

  Moreover, as a salt required in order to prepare a microgel, cations, such as a calcium salt, a magnesium salt, a sodium salt, can be mentioned, Preferably it is a calcium salt. Examples of calcium salts include calcium lactate, calcium chloride, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium gluconate, calcium carbonate, calcium citrate, calcium hydroxide, calcium pantothenate, pyrophosphate It can be used in the form of water-soluble calcium salts such as calcium dihydrogen and calcium sulfate, or it can be used in the form of animal and vegetable milks such as milk and soy milk, and these dairy products. The addition amount of the salt can be appropriately adjusted depending on the type of gellan gum used and the addition amount of gellan gum. For example, when calcium lactate is added as a calcium salt, the addition amount to the syrup part is 0.03 to 0.3. A weight% can be illustrated.

  The amount of rice starch and deacylated gellan gum added to the syrup for fruit preparation is 0.1 to 5.0% by weight of rice starch, preferably 0.5 to 3.5% by weight, More preferably 1.5 to 3.0% by weight, deacylated gellan gum 0.05 to 1.0% by weight, preferably 0.07 to 0.5% by weight, more preferably 0.08 to 0.2% by weight. % Can be cited as a suitable example. Furthermore, when rice starch, native gellan gum, and deacylated gellan gum are used in combination, the rice starch content is 0.1 to 5.0% by weight, preferably 0.5 to 3.5% by weight, respectively. Preferably 1.5 to 3.0 wt%, native gellan gum 0.01 to 0.2 wt%, preferably 0.04 to 0.15 wt%, more preferably 0.06 to 0.1 wt%, Deacyl gellan gum is preferably added in an amount of 0.01 to 0.8% by weight, preferably 0.03 to 0.4% by weight, and more preferably 0.05 to 0.15% by weight.

  Moreover, the syrup for fruit preparation should be used by arbitrarily adjusting the water-soluble solid content (Brix) to 5 to 50% by weight, preferably 15 to 45% by weight, more preferably 20 to 40% by weight. Is desirable. The water-soluble solid content can be adjusted by adding an edible water-soluble solid content. As a general water-soluble solid content component, a saccharide can be exemplified, but the present invention is not limited to this and is used. be able to.

  Sugars include sugar, fructose, glucose, lactose, starch syrup, reduced starch syrup, fructose glucose sugar, honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylooligosaccharide, Use sugars such as gentio-oligosaccharides, nigerooligosaccharides, theande-oligosaccharides, soybean oligosaccharides, trehalose, sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar-binding starch syrup (coupling sugar), etc. I can do it. If the sugar alone is not enough, sweeteners such as alpartame, acesulfame potassium, sucralose, thaumatin, aritem, neotame, licorice extract (glycyrrhizin), saccharin, sodium saccharin, stevia extract, stevia powder, etc. May be added.

  And as a preparation method of the syrup for fruit preparation containing rice starch and native gellan gum and / or deacyl gellan gum as needed, various methods can be used without being specifically limited. Specifically, rice starch, native gellan gum if necessary, and deacylated gellan gum mixed with powder to syrup for fruit preparation, and once heated and dissolved in water to syrup For example, a method of mixing with a saccharide in advance and then adding to water and dissolving by heating can be mentioned. In addition, when using a micro gel of deacylated gellan gum, rice starch, deacyl gellan gum and a syrup in which salt is dissolved by heating are cooled while stirring, a method of stirring after cooling, rice starch, deacylated gellan gum Various methods can be used, such as a method of adding a salt after cooling and dissolving the heated syrup, and a method of adding a microgel prepared in advance into the syrup.

  The fruit preparation syrup can be appropriately adjusted depending on the final food to be applied and the required dispersibility, but preferably has a viscosity of 2500 to 8000 mPa · s, more preferably 4000 to 7500 mPa · s. It is preferable to adjust. Moreover, after mixing with a fruit, it is preferable to adjust to a viscosity of 1500 to 4500 mPa · s, more preferably 2000 to 3500 mPa · s.

  And by adding a fruit to the syrup for fruit preparation, the shrinkage of the fruit in a syrup is suppressed, and the fruit preparation which is excellent in the dispersibility of a fruit and is easy to handle can be provided. In addition, as a fruit, what was cut into the appropriate size can be used, and a commercially available fruit canned food can also be used simply. There are no particular restrictions on the type of fruit, and you can use a variety of fruits. Various fruits such as apples, persimmons, pears, apricots, plums, bananas, cherries, kiwi fruits and apricots can be mentioned. Among them, the syrup for fruit preparation of the present invention remarkably reduces the shrinkage of fruit during preparation during processing and storage even for fruits that are relatively susceptible to shrink such as grapes, tangerines, blueberries, peaches and aloe. Can be suppressed.

  The mixing ratio of syrup and fruit prepared in the present invention is not particularly limited, but syrup: fruit = 10: 90 to 90:10, preferably 70:30 to 15:85, more preferably 60:40 to 20:80.

  Furthermore, examples of the auxiliary material for the syrup for fruit preparation of the present invention include a fragrance, a pigment, a sour agent, a flavor adjuster, an antioxidant and the like. You may add minerals, such as iron, magnesium, phosphorus, potassium, vitamins, etc. as needed.

  Moreover, this invention provides the shrinkage | contraction method of the fruit in the processing process and the fruit preparation in preservation | save. As described above, this suppression method can be carried out by adding rice starch to a syrup for fruit preparation. And as a method of adding rice starch to the syrup for fruit preparation, the above-mentioned method can be taken.

Hereinafter, the content of the present invention will be specifically described with reference to the following examples, comparative examples and the like, but the present invention is not limited thereto. Unless otherwise stated, “parts” means “% by weight”.
". Those marked with “*” in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd., and “*” marks in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd.

Example 1: Fruit preparation (grape)
A syrup for fruit preparation was prepared according to the formulation shown in Table 1 below. Specifically, sugar, glutinous rice starch, and native gellan gum were added to water, and the mixture was stirred and mixed at 80 ° C. for 10 minutes. The pH was adjusted to 3.8 using a 50% citric acid solution, the total amount was corrected, and a syrup for fruit preparation was prepared. On the other hand, as a comparative example, a syrup for fruit preparation was prepared in the same manner as in Example 1 except that modified starch derived from sago palm was used instead of glutinous rice starch (Comparative Example 1).

  50 parts of grape pulp were added to 50 parts of each prepared syrup for fruit preparation, mixed and sterilized at 85 ° C. for 30 minutes to prepare fruit preparations. The prepared fruit preparation was stored at room temperature (25 ° C.) for 1 week, and the shrinkage rate and dispersibility of the fruit pulp during the fruit preparation were evaluated. The shrinkage inhibition rate of the pulp was calculated by shrinkage inhibition rate (%) = (fruit pulp weight during preparation (g) / initial fruit pulp weight added to preparation (g)) × 100. The results are shown in Table 1.

Note 1) “Momiji” (trade name) manufactured by Matsutani Chemical Industry Co., Ltd. was used.
Note 2) The product name “GBD-39” manufactured by Nippon NSC Co., Ltd. was used.
Note 3) Kelcogel HM * was used.

  By preparing a fruit preparation using a fruit preparation syrup containing rice starch and native gellan gum, the shrinkage of grape flesh in the syrup can be remarkably suppressed, and the dispersibility of the grape flesh can also be reduced. Excellent fruit preparation. On the other hand, when the syrup for fruit preparation containing the starch derived from sago palm as the starch is used, the shrinkage of the grape fruit cannot be sufficiently suppressed, and the texture of the grape fruit is impaired. Furthermore, in the fruit preparation of Comparative Example 1, the grape fruit tended to settle over time.

Examples 2 and 3: Fruit preparation (mandarin orange, aloe)
A syrup for fruit preparation was prepared according to the formulation shown in Table 2 below. Specifically, sugar, glutinous rice starch, and native gellan gum were added to water, and the mixture was stirred and mixed at 80 ° C. for 10 minutes. The pH was adjusted to 3.9 using citric acid and trisodium citrate, the total amount was corrected, and a syrup for fruit preparation was prepared. 50 parts of each fruit pulp is added to 50 parts of each prepared syrup for fruit preparation, mixed, sterilized at 85 ° C. for 30 minutes, and stored at room temperature (25 ° C.) for 1 month, and the fruit in fruit preparation The shrinkage inhibition rate of the pulp was evaluated. On the other hand, as a comparative example, a fruit preparation was prepared in the same manner as in Examples 2 and 3 except that glutinous rice starch and xanthan gum and guar gum were used instead of native gellan gum (Comparative Examples 2 and 3). The results are shown in Table 2.

  By preparing a fruit preparation using a fruit preparation syrup (Example 2, Example 3) containing rice starch and native gellan gum, compared with Comparative Example 2 and Comparative Example 3, mandarin orange in syrup The aloe shrinkage could be suppressed. Furthermore, the fruit preparations prepared in Examples 2 and 3 were fruit preparations with good flavor release and good mouth-melting, despite the high dispersibility of tangerines and aloe.

Examples 4, 5: Fruit preparation (blueberry, peach)
A syrup for fruit preparation was prepared according to the formulation shown in Table 3 below. Specifically, sugar, glutinous rice starch, and native gellan gum were added to water, and the mixture was stirred and mixed at 80 ° C. for 10 minutes. The pH was adjusted to 3.9 using citric acid and trisodium citrate, the total amount was corrected, and a syrup for fruit preparation was prepared. 50 parts of each fruit pulp is added to 50 parts of each prepared syrup for fruit preparation, mixed, sterilized at 85 ° C. for 30 minutes, stored at room temperature (25 ° C.) for 1 month, and fruit in fruit preparation The shrinkage inhibition rate of the pulp was evaluated.

  By preparing a fruit preparation using a fruit preparation syrup containing rice starch and native gellan gum (Examples 4 and 5), the fruit pulp is excellent in dispersibility even in long-term storage for one month, and Fruit preparation with reduced shrinkage of fruit pulp.

Example 6: Fruit preparation (aloe)
In 85% of the formulation shown in Table 4 below, sugar, rice starch, native gellan gum, deacylated gellan gum, and trisodium citrate are added and stirred and dissolved at 80 ° C. for 10 minutes. Until cooled. While stirring the resulting solution at 2000 rpm with a propeller stirrer, a solution prepared by dissolving citric acid and calcium lactate in the remaining 15% water in advance and adjusting to 20 ° C. was added little by little to obtain a microgel. . Aloe mesophyll was added and heat sterilized at 85 ° C. for 30 minutes to prepare a fruit preparation (Example 6).

Note 4) Kelcogel * was used.

The prepared fruit preparation with aloe of Example 6 was a fruit preparation in which the aloe shrinkage was remarkably suppressed and the texture specific to aloe mesophyll was maintained even after long-term storage for 1 month. Furthermore, by adding the deacylated gellan gum microgel, the dispersibility of the aloe mesophyll during preparation was greatly enhanced, resulting in a fruit preparation with excellent workability.

  According to the present invention, shrinkage of fruit during processing and storage can be suppressed, and a fruit preparation excellent in dispersibility of fruit in syrup can be provided.

Claims (3)

A fruit preparation syrup characterized by containing rice starch. The syrup for fruit preparation of Claim 1 whose addition amount of rice starch is 0.1 to 5.0 weight%. A method for inhibiting shrinkage of fruit during fruit preparation, wherein the syrup for fruit preparation contains rice starch.