JPH05344846A - Ice candy using acerola juice - Google Patents
Ice candy using acerola juiceInfo
- Publication number
- JPH05344846A JPH05344846A JP3334555A JP33455591A JPH05344846A JP H05344846 A JPH05344846 A JP H05344846A JP 3334555 A JP3334555 A JP 3334555A JP 33455591 A JP33455591 A JP 33455591A JP H05344846 A JPH05344846 A JP H05344846A
- Authority
- JP
- Japan
- Prior art keywords
- juice
- acerola
- fruit juice
- vitamin
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 title claims abstract description 26
- 235000014837 Malpighia glabra Nutrition 0.000 title claims abstract description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 20
- 241001640002 Malpighia emarginata Species 0.000 title claims abstract 9
- 235000009508 confectionery Nutrition 0.000 title abstract 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 40
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 25
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 20
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 20
- 239000011718 vitamin C Substances 0.000 claims abstract description 20
- 239000002253 acid Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 19
- 235000021185 dessert Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 6
- 230000000295 complement effect Effects 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 240000003394 Malpighia glabra Species 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 5
- 235000011850 desserts Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 4
- 240000009088 Fragaria x ananassa Species 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- 235000011430 Malus pumila Nutrition 0.000 description 3
- 235000015103 Malus silvestris Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 240000006766 Cornus mas Species 0.000 description 2
- 235000003363 Cornus mas Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明はアセロラ果汁を含んでな
る冷菓に関する。詳しくはアセロラ果汁を加えることに
より、天然のビタミンＣを豊富に含む冷菓に関する。TECHNICAL FIELD The present invention relates to a frozen dessert containing acerola fruit juice. Specifically, it relates to a frozen dessert containing abundant natural vitamin C by adding acerola fruit juice.
【０００２】[0002]
【従来の技術】従来、果汁を含んでなる冷菓としては、
ストロベリー、オレンジ、パインアップル、リンゴ、ピ
ーチ、メロン等多くのものが知られている。しかし、そ
れらに含まれるビタミンＣの量は案外に少ないものであ
る。これはコストの面から新鮮な果汁を大量に用いるこ
とが出来ないという場合もあろうが、大体が果汁そのも
のに含まれるビタミンＣが消費者の持つイメージ程には
多くないことに原因がある。2. Description of the Related Art Conventionally, as a frozen dessert containing fruit juice,
Many known are strawberry, orange, pineapple, apple, peach, melon and so on. However, the amount of vitamin C contained in them is unexpectedly low. This may be because, in terms of cost, it may not be possible to use a large amount of fresh fruit juice, but it is mostly because vitamin C contained in the fruit juice itself is not as much as the image that consumers have.
【０００３】ビタミンＣを多く含む果汁としてアセロラ
果汁が知られている。アセロラ果汁にはイチゴの約20
倍、温州みかんの約30倍のビタミンＣが含まれていると
いわれる。この特徴を消費者に訴えたアセロラ入り飲料
が幾つか知られている。しかしアセロラを用いた冷菓は
見かけない。冷菓への応用が進んでいない理由は、アセ
ロラ果汁の持つ独特の風味が必ずしも冷菓に合わない、
具体的には酸味が強く、芳醇な香り、おいしさ、ジュー
シー感に欠けることによるものと思われる。Acerola fruit juice is known as a fruit juice containing a large amount of vitamin C. Acerola juice has about 20 strawberries
It is said that it contains about 30 times more vitamin C than Wenshu mandarin oranges. There are known acerola-containing beverages that appeal to consumers for this feature. However, I don't see frozen desserts using acerola. The reason why the application to frozen desserts has not progressed is that the unique flavor of acerola juice does not necessarily match frozen desserts.
Specifically, it is thought to be due to its strong sourness, lack of rich scent, deliciousness and juiciness.
【０００４】[0004]
【発明が解決しようとする課題】アセロラ果汁に含まれ
るビタミンＣの量の多さは、果汁類のなかでも群を抜い
ており、アセロラの利用が進んでないことは、栄養学的
な面から見ても残念なことである。また、近年の消費者
は化学的に合成されたものを使用した場合よりも、天然
に存在するものを使用した場合の方を好む場合が多い。[Problems to be Solved by the Invention] The amount of vitamin C contained in acerola fruit juice is by far the highest among all fruit juices. But it's a shame. In addition, consumers in recent years often prefer to use naturally occurring ones rather than chemically synthesized ones.
【０００５】レモン果汁を酸味料として加えることは公
知であるが、レモン果汁に含まれるビタミンＣの含量は
少なく、冷菓中のビタミンＣの含量を大幅に増やすこと
は出来ない。更にレモン果汁は酸度が非常に高く、多量
に添加すると風味が著しく損ねる。我々は、アセロラの
持つ高酸味性および比較的低い呈味性に注目し、他の果
汁果肉成分を併用することにより美味でかつビタミンＣ
の豊富な冷果が可能となることを見出した。本発明は、
アセロラ果汁を含むことにより天然のビタミンＣを豊富
に含む新規で美味な冷果を開発することを目的とするも
のである。Although it is known to add lemon juice as an acidulant, the content of vitamin C contained in lemon juice is low, and the content of vitamin C in frozen dessert cannot be significantly increased. Furthermore, lemon juice has a very high acidity, and if added in a large amount, the flavor is significantly impaired. We pay attention to the high acidity and relatively low taste of acerola, and it is delicious and vitamin C by using other fruit juice pulp ingredients together.
It has been found that abundant frozen fruits can be obtained. The present invention is
The purpose of the present invention is to develop a new and delicious cold fruit containing abundant natural vitamin C by containing acerola fruit juice.
【０００６】[0006]
【課題を解決するための手段】従来の果汁を含む冷菓を
製造する場合、ミックスの甘味と酸味のバランスを好ま
しくするためにクエン酸等の有機酸を加える場合が多
い。これは加える果汁によってもたらされる酸度が不足
しているためである。これを補酸というが、この補酸を
アセロラ果汁によって行うことが出来る。ベースミック
スに目的となる風味をもたらす果汁を加え、これにアセ
ロラ果汁を上乗せして加えるか、またもとの果汁と部分
的に置き換えることによって好ましい甘味と酸味のバラ
ンスを得ることができる。冷菓の甘味と酸味の官能的バ
ランスをとることはフレーバーの発現を強化し、美味し
さの基本となるものである。これにより冷菓のビタミン
Ｃ含量を著しく高めることが出来る。さらに通常の有機
酸を用いた場合のように刺激的な風味となることはな
く、よりまろやかで好ましい風味とすることができる。When producing a conventional frozen dessert containing fruit juice, an organic acid such as citric acid is often added in order to balance the sweetness and sourness of the mix. This is due to the lack of acidity provided by the added juice. This is referred to as "complementary acid", which can be carried out with acerola juice. A preferable sweetness and acidity balance can be obtained by adding a fruit juice which brings a desired flavor to the base mix, and then adding the acerola fruit juice thereto, or by partially replacing the original juice. The sensual balance between sweetness and sourness of frozen desserts enhances the expression of flavors and is the basis of deliciousness. This can significantly increase the vitamin C content of frozen desserts. Further, it does not have an irritating flavor as in the case of using a normal organic acid, and can have a more mellow and preferable flavor.
【０００７】アセロラ果汁の添加量はベースミックスの
甘味度、風味原料として加えられる果汁果肉類、その
量、好みなどにより加減すればよいが、原料果汁分とし
てアセロラは、概ね１〜50％、好ましくは５〜30％の範
囲で用いることが出来る。添加量が原料果汁分１％以下
では補酸として不足であり、50％を越えれば酸味が過剰
となり、また最終製品にアセロラの風味が発現し好まし
くない。The amount of acerola juice added may be adjusted depending on the sweetness of the base mix, the fruit pulp added as a flavor raw material, its amount, preference, etc., but acerola as a raw material juice content is generally 1 to 50%, preferably Can be used in the range of 5 to 30%. If the added amount is less than 1% of the raw fruit juice, it is insufficient as a co-acid, and if it exceeds 50%, the sourness becomes excessive, and the acerola flavor appears in the final product, which is not preferable.
【０００８】本発明に用いるアセロラ果汁は濃縮タイプ
でもストレートタイプでも良いが、衛生的に取り扱われ
た、不純物の少ないものが好ましく、保存にあたっては
凍結したものの方がビタミンＣの残存量が多く好まし
い。併用する果汁果肉類は公知のもののなかから好みに
より選択すればよい。以下に実施例に基づき説明する。The acerola fruit juice used in the present invention may be either a concentrated type or a straight type, but it is preferably hygienicly treated and has few impurities. Frozen one is preferable for storage because the residual amount of vitamin C is large. The fruit juice pulp to be used in combination may be selected from known ones according to preference. Below, it demonstrates based on an Example.
【０００９】[0009]
（ａ）原料果汁 用いた原料果汁とそのビタミンＣ含量（分析値）を表に
示す。(A) Raw material juice The used raw material juice and its vitamin C content (analytical value) are shown in the table.
【００１０】[0010]
【表１】 （ｂ）ベースミックスの製造 用いたベースミックスの組成を表２（水物ミックス）及
び表３（クリームベース）に示す。[Table 1] (B) Manufacture of base mix The composition of the base mix used is shown in Table 2 (water mix) and Table 3 (cream base).
【００１１】[0011]
【表２】 ※ローカストビーンガム、タマリンドシードガム、グア
ーガム、結晶ぶどう糖が２：５：２：１の比率よりな
る。[Table 2] * Locust bean gum, tamarind seed gum, guar gum and crystalline glucose are in a ratio of 2: 5: 2: 1.
【００１２】各原料を秤量し、水と混合分散せしめ、湯
浴にて攪拌しながら加温する。85℃に達したら、ホモミ
キサー（特殊機化工業製）で高速にて３分間処理し、均
質機（三和機械製）により100kg/cm2 で均質にして、直
ちに流水にて５℃まで冷却した。一晩５℃で放置したの
ち、使用に供した。Each raw material is weighed, mixed and dispersed with water, and heated in a hot water bath while stirring. When it reaches 85 ℃, it is treated with a homomixer (made by Tokushu Kika Kogyo) at high speed for 3 minutes, homogenized at 100kg / cm 2 by a homogenizer (made by Sanwa Machinery), and immediately cooled to 5 ℃ with running water. did. After leaving it at 5 ° C. overnight, it was used.
【００１３】[0013]
【表３】 ※ローカストビーンガム、グアーガム、カラギーナン、
結晶ぶどう糖が５：３：１：１の比率よりなる。[Table 3] * Locust bean gum, guar gum, carrageenan,
Crystalline glucose consists of a ratio of 5: 3: 1: 1.
【００１４】水物ベースと基本的に同様に調合するが、
均質圧力は第一段150kg/cm2 、第二段50kg/cm2とした。 （ｃ）オレンジソルベの製造 試作品及び比較品のミックスの組成を表４に示す。表４
は、オレンジソルベの配合であり、水物ベースミックス
100 に対する重量％で示した。Formulation is similar to that of aquatic bases,
Homogeneous pressure first stage 150 kg / cm 2, and a second stage 50 kg / cm 2. (C) Manufacture of orange sorbet Table 4 shows the composition of the mix of the prototype and the comparative product. Table 4
Is a combination of orange sorbet and aquatic base mix
It is shown in% by weight with respect to 100.
【００１５】[0015]
【表４】 ２種の賦香したミックスをバッチ式フリーザー（源フリ
ーザー製）にてオーバーランが約30％になるようにフリ
ージングし、市販の紙カップに充填し、−30℃に硬化し
た。 （ｄ）いちごアイスクリームの製造 試作品及び比較品のミックスの組成を表５に示す。表５
は、いちごアイスクリームの配合であり、クリームベー
スミックス100 に対する重量％で示した。[Table 4] The two kinds of perfumed mixes were frozen in a batch type freezer (manufactured by Gen Freezer) so that the overrun was about 30%, filled in a commercially available paper cup, and cured at -30 ° C. (D) Production of strawberry ice cream Table 5 shows the composition of the mix of the prototype and the comparative product. Table 5
Is a formula of strawberry ice cream and is shown as a weight% based on 100 cream base mix.
【００１６】[0016]
【表５】 ２種の賦香したミックスをバッチ式フリーザー（源フリ
ーザー製）にてオーバーランが約60％になるようにフリ
ージングし、市販の紙カップに充填し、−30℃に硬化し
た。 （ｅ）リンゴアイスキャンデーの製造 試作品及び比較品のミックスの組成を表６に示す。表６
は、リンゴアイスキャンデーの配合であり、水物ベース
ミックス100 に対する重量％で示した。[Table 5] The two kinds of perfumed mixes were frozen with a batch type freezer (manufactured by Gen Freezer) so that the overrun was about 60%, filled in a commercially available paper cup, and cured at -30 ° C. (E) Manufacture of apple popsicles Table 6 shows the composition of the mix of the prototype and the comparative product. Table 6
Is a formulation of apple popsicle and is expressed as a weight percentage based on 100 aqua base mix.
【００１７】[0017]
【表６】 ２種の賦香したミックスを氷管に充填し、−30℃に冷却
して塩化カルシウムブライン液に振漬し、箸を差して硬
化した。外側を温水に漬け、抜き取り、袋詰めした。 （ｆ）風味及びビタミンＣ含量の比較 表７に各試作品と比較品の風味とビタミンＣ含量の比較
を示す。尚、風味の評価は男子５人女子５人による10点
法評価の平均とし、ビタミンＣの含量は果汁分析値より
の計算値である。[Table 6] The two flavored mixes were filled in an ice tube, cooled to -30 ° C, shaken in a calcium chloride brine solution, and set with a chopstick to cure. The outside was soaked in warm water, extracted and bagged. (F) Comparison of Flavor and Vitamin C Content Table 7 shows a comparison of the flavor and vitamin C content of each prototype and the comparative product. The evaluation of flavor is the average of 10-point method evaluation by 5 boys and 5 girls, and the content of vitamin C is a value calculated from the fruit juice analysis value.
【００１８】[0018]
【表７】 表７に示したとおり、試作品はビタミンＣを豊富に含
み、また従来公知の酸味料であるレモン果汁を用いた比
較品より風味に優れる冷菓であった。[Table 7] As shown in Table 7, the prototype was a frozen dessert that was rich in vitamin C and was superior in flavor to a comparative product using lemon juice, which was a conventionally known acidulant.
【００１９】[0019]
【発明の効果】以上述べたとおり、アセロラ果汁を補酸
として用いることにより天然のビタミンＣを豊富に含
む、新規で美味な冷菓が得られた。As described above, a novel and delicious frozen dessert containing abundant natural vitamin C was obtained by using acerola fruit juice as a complementary acid.
Claims (2)
ることにより天然のビタミンＣを豊富に含んだことを特
徴とするアセロラ果汁を用いた冷菓。1. A frozen dessert using acerola fruit juice, which is characterized by containing abundant natural vitamin C by using acerola fruit juice as a complementary acid for a sour component.
セロラ果汁を１〜50％含む請求項１記載のアセロラ果汁
を用いた冷菓。2. A frozen dessert using acerola fruit juice according to claim 1, which comprises 1 to 50% of acerola fruit juice as a raw material juice component in the formulation of the frozen dessert.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3334555A JPH05344846A (en) | 1991-11-25 | 1991-11-25 | Ice candy using acerola juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3334555A JPH05344846A (en) | 1991-11-25 | 1991-11-25 | Ice candy using acerola juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH05344846A true JPH05344846A (en) | 1993-12-27 |
Family
ID=18278717
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3334555A Pending JPH05344846A (en) | 1991-11-25 | 1991-11-25 | Ice candy using acerola juice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH05344846A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005055725A1 (en) * | 2003-12-12 | 2005-06-23 | Nichirei Foods Inc. | Bacterial growth inhibitor or bacteriostatic agent utilizing substance derived from acerola fruit |
| JP2006176454A (en) * | 2004-12-22 | 2006-07-06 | Nichirei Biosciences Inc | A novel polyphenol glycoside derived from acerola |
-
1991
- 1991-11-25 JP JP3334555A patent/JPH05344846A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005055725A1 (en) * | 2003-12-12 | 2005-06-23 | Nichirei Foods Inc. | Bacterial growth inhibitor or bacteriostatic agent utilizing substance derived from acerola fruit |
| JP4726629B2 (en) * | 2003-12-12 | 2011-07-20 | 株式会社ニチレイフーズ | Bacterial growth inhibitor or inhibitor using substances derived from acerola fruit |
| JP2006176454A (en) * | 2004-12-22 | 2006-07-06 | Nichirei Biosciences Inc | A novel polyphenol glycoside derived from acerola |
| JP4532257B2 (en) * | 2004-12-22 | 2010-08-25 | 株式会社ニチレイバイオサイエンス | A novel polyphenol glycoside derived from acerola |
| US7935673B2 (en) | 2004-12-22 | 2011-05-03 | Nichirei Biosciences, Inc. | Polyphenol glycoside isolated from acerola |
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