Food containing grated fruit and / or grated vegetable

Abstract

To provide an innovative packaged food containing grated fruit and / or grated vegetable that comprises a grated base material of fruit or vegetable, demonstrates fruit-equivalent sweetness, features consistency and texture for direct eating, and permits savoring of the fruit's natural taste.SOLUTION: The present invention is a packaged grated fruit and / or grated vegetable-containing food that uses grated fruit and / or grated vegetable, fruit puree, and fruit juice as raw materials, wherein (1) the B-type viscosity is 500 to 6000 mPa s, and (2) the Brix is 8 to 16.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged grated fruit and / or grated vegetable containing food product. [Background technology]

[0002] Fruits and vegetables are rich in vitamins, minerals, and dietary fiber and have high nutritional value. Fruits in particular have a good balance of sweetness from fructose and the like and sourness from citric acid, malic acid, etc., and are preferably eaten for breakfast, as a snack, or as a dessert. Therefore, in response to the demand for easy consumption of fruit not only at home but also outside, food and beverage products containing only fruit ingredients (Patent Documents 1 to 3) have been developed and sold.

[0003] Among these foods and beverages, foods made from grated fruit are sold as fruit foods with a taste and nutrient content as close as possible to the original fruit. While they have a texture unique to the ingredient and are consumed as desserts or topping sauces, grated fruit alone is not suitable for consumption because it is too viscous and contains too much solid content, such as fiber and pulp, which adversely affects the texture, such as mouthfeel, tongue feel, and throat feel, making it difficult to swallow. Furthermore, because grated fruit alone is not sweet enough, sugar is sometimes added, but this emphasizes the sweetness of the sugar rather than the natural sweetness of the fruit, making it unsuitable for consumption because it differs from the original flavor of the fruit.

[0004] On the other hand, various types of spout-pouch packaged jelly drinks (Patent Document 4) are available on the market, which can be easily consumed when you are busy or to satisfy a light hunger. Because they are jelly drinks, a gelling agent must be used to enhance the texture, and even if they contain fruit juice, the amount is not enough to give a noticeable fruity taste. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2001-333727 [Patent Document 2] Patent No. 2912790 [Patent Document 3] Patent No. 7026708 [Patent Document 4] Patent No. 6762110 Summary of the Invention [Problem to be solved by the invention]

[0006] Incorporating grated fruits and vegetables into foods can impart the flavor and texture characteristic of fruits and vegetables. However, foods made solely from grated fruits and vegetables may lack the appropriate sweetness. Therefore, sugar is added to adjust the sweetness to a moderate level. However, this emphasizes the specific sweetness of sugar rather than the sweetness of the fruit or vegetable, making them unsuitable for consumption as is. Furthermore, the texture is perceived differently when eating and drinking. Unlike eating, when drinking, food must be poured down the throat, so a certain degree of fluidity is required, and lack of fluidity can make it difficult to swallow. In particular, when suctioning with a spout pouch or straw, if the food is too thick or contains too much grated fiber or pulp, the suction path can easily become clogged, making it difficult to suction. Furthermore, most fruit-flavored foods that are consumed by suction, such as foods and beverages in spout pouch containers, contain little fruit juice or are made thicker using gelling agents or thickeners to improve the mouthfeel when consumed, and do not contain enough grated ingredients to impart the flavor and texture of fruits or vegetables.

[0007] The present invention aims to provide a novel food containing grated fruit and / or vegetables that contains a large amount of grated fruit and / or vegetable ingredients, and thus maintains the flavor and texture of eating fruit, etc., while having a moderate sweetness and a thickness and texture that allows eating directly, allowing the taste of the fruit itself to be enjoyed. Another object of the present invention is to provide a packaged food product that contains fruits and / or vegetables, and that contains concentrated ingredients and is formulated at 100% or more in terms of straight fruit, and that has a sweetness, texture, and thickness suitable for suction and consumption from a spout pouch or the like, allowing the enjoyment of the sweetness and texture of real fruit that cannot be achieved with fruit juice or jelly. [Means for solving the problem]

[0008] The inventors discovered that by blending grated raw material with two fruit-derived raw materials that differ in sweetness and thickness from the grated raw material to adjust the sweetness and thickness of the food, without using raw materials other than fruit or vegetable raw materials that have a thickening effect or sweetening materials (sugar, sweeteners, etc.), it is possible to obtain a food that allows the enjoyment of the taste of the fruit itself while fully maintaining the flavor and texture unique to the grated raw material, and this led to the completion of the present invention.

[0009] The present invention relates to the containerized grated fruit- or vegetable-containing food products described in [1] to [4] below, or the production methods thereof described in [5] and [6]. [1] A packaged grated fruit and / or grated vegetable-containing food product made from grated fruit and / or grated vegetables, fruit puree, and fruit juice, characterized in that (1) the B-type viscosity is 500 to 6000 mPa·s, and (2) the Brix is 8 to 16. [2] The food product according to [1] above, containing 20 to 80% by weight of grated fruit and / or grated vegetables. [3] The food product according to [1] or [2] above, which contains 3 to 50% by weight of fruit and / or vegetable solid matter with a pore size of 1.0 mm or more. [4] The food product according to any one of [1] to [3] above, wherein the container is a spout pouch or has a straw. [5] A method for producing a packaged grated fruit and / or vegetable-containing food, comprising blending grated fruit and / or grated vegetables with fruit puree and fruit juice, adjusting the B-type viscosity to 500-6000 mPa·s and the Brix to 8-16, and filling the mixture into a container. [6] The method according to [5] above, wherein the fruit puree and fruit juice are blended so that the grated fruit and / or grated vegetable accounts for 20 to 80% by weight. [Effects of the Invention]

[0010] Reducing the amount of grated raw material also reduces the solid content, resulting in a weaker texture and a reduced sweetness. In the present invention, fruit juice and fruit puree are blended to impart appropriate sweetness and thickness, allowing the enjoyment of the fruit's original flavor, and providing a novel food and drink that is easier to prepare than cut fruit and gives the same satisfaction as eating fresh fruit. In addition to the amount of solids, the sensation of texture also changes depending on the time the solids remain in the mouth. If only the amount of solids is reduced, the texture will be weakened. However, in the present invention, by blending fruit puree to increase the thickness, the time the solids remain in the mouth is extended, and the flavor and texture can be maintained by adjusting the liquid viscosity even if the amount of solids is reduced.

[0011] Furthermore, the sweetness is added with fruit juice to adjust the overall sweetness, so it has the sweetness and texture of real fruit that cannot be achieved with juice or jelly, and the sweetness and thickness are adjusted to be suitable for sucking and drinking from a spout pouch, etc., so it can be easily consumed with one hand from the container. Not only can you enjoy the taste of the fruit itself and get the same satisfaction as eating fruit, but because it is made from 100% fruits and vegetables and contains no added sugar, it is rich in dietary fiber and vitamin C, helping to promote good health. DETAILED DESCRIPTION OF THE INVENTION

[0012] The container-packed food containing grated fruit or vegetables of the present invention is a food or drink containing grated fruit or vegetables that can be taken out of the container and eaten as is, allowing the user to enjoy the taste of the fruit itself. When the container is a spout pouch, the food or drink can be eaten directly from the container.

[0013] Any type of fruit or vegetable can be used as the raw material for grated fruit or vegetable, as long as it can be eaten raw. Typical examples of fruits and vegetables for grating, fruit puree, and fruit juice include peaches, apples, pineapples, mangoes, bananas, mandarins, grapefruits, tomatoes, and carrots. Other examples include grapes, strawberries, pears, Japanese pears, plums, guavas, watermelons, cherries, American cherries, apricots, pomegranates, lychees, persimmons, melons, lemons, kiwis, blueberries, cranberries, avocados, broccoli, celery, spinach, radishes, onions, and corn.

[0014] The term "grated raw material" used in the present invention refers to a fruit or vegetable raw material that has been roughly crushed and grated so that the pulp and fiber remain as a texture. This crushing process can be carried out using a pulper, comitroller, dicer, or the like. Furthermore, in the grated state, the particle size distribution in straight Bx (Brix) or standard Bx is such that 10% by weight or more of the grains have an opening of 1.0 mm or more. Straight Bx is the Bx of non-concentrated (straight) ingredients, and standard Bx is the Bx of concentrated ingredients before concentration. For fruit, standard Bx is specified in Appendix 3 of the Japanese Agricultural Standards for Fruit Drinks. For tomatoes, the Japanese Agricultural Standards for Tomato Processed Products specifies a standard of 4.5% for tomato juice (unsalted soluble solids).

[0015] The fruit puree of the present invention refers to a smooth, flowable product obtained by crushing and straining fruit, for example, by crushing fruit in a mixer or the like and then passing the crushed fruit through a fine mesh puree tool. Furthermore, this smooth, fluid property means that in the particle size distribution in straight Bx or standard Bx, particles with openings of 1.0 mm or larger account for less than 10% by weight, and the B-type viscosity in standard Bx is 50 mPa·s or larger.

[0016] The fruit juice of the present invention refers to a juice-like substance obtained by crushing, squeezing or straining fruit. Furthermore, this juice-like product has a Brookfield viscosity of less than 50 mPa·s at standard Bx. The grated fruit, fruit puree, and fruit juice may be of the same or different species. If they are of the same species, the taste will be similar to that of fresh fruit, while if they are of different species, the sweetness and texture of a mixed fruit can be enjoyed.

[0017] The grated fruit and vegetable-containing food of the present invention is produced by blending fruit puree and fruit juice so that the grated fruit and / or vegetable content is approximately 20 to 80% by weight. The amounts of fruit puree and fruit juice to be blended are adjusted so that the final product has a B-type viscosity of 500 to 6000 mPa s and a Brix of 8 to 16. It is also preferable to adjust the amounts of grated fruit, fruit puree, and fruit juice so that the particle size distribution of the final product contains 3 to 50% by weight of particles with openings of 1.0 mm or more, and it is even more preferable to adjust the sediment weight ratio of the final product to 10 to 40% by weight.

[0018] The amounts of fruit puree and fruit juice blended with the grated fruit and / or vegetables to adjust the B-type viscosity and Brix of the grated fruit and vegetable-containing food to the desired ranges vary depending on the type and amount of grated fruit and vegetable, and the type of fruit used to make the fruit puree and fruit juice. Generally, the grated fruit and vegetable-containing food is blended with 2 to 50% by weight of fruit puree and 1 to 25% by weight of fruit juice. Furthermore, the content in the grated fruit and vegetable-containing food of the present invention refers to the content and blending ratio when the entire product, including grated fruit and / or vegetables, vegetable and fruit ingredients consisting of fruit puree and fruit juice, water, and other ingredients, is taken as 100% by weight.

[0019] The method for measuring particle size distribution in the present invention is as follows: 100 g of water is added to 50 g of a specimen, the mixture is mixed thoroughly, and the mixture is slowly poured onto a sieve with 1.0 mm openings so that the mixture is evenly distributed over the entire surface of the sieve. Then, approximately 2 L of water is poured into the sieve, the sieve is tilted to drain the water, the weight of the sample remaining on the sieve is measured, and the measured value is divided by the total weight of the specimen to obtain a ratio, which is used as the particle size distribution. The precipitate weight ratio is measured by weighing the tare weight of the centrifuge tube (A), placing the sample in the tube, and weighing it to a total of 130 g. Then, using a high-speed refrigerated centrifuge ("Suprema21" manufactured by Tomy Seiko Co., Ltd.), centrifugation is performed at 18680 G, 4°C, and 30 minutes. After centrifugation, the centrifuge tube is slowly tilted to discard the supernatant, then inverted for approximately 3 minutes to remove the supernatant. The weight (B) of the precipitate remaining in the centrifuge tube, including the tare weight, is then measured. The sample weight (130-A) and the precipitate weight (B) are calculated, and the precipitate weight is divided by the sample weight to obtain the precipitate weight ratio (% by weight).

[0020] The grated fruit and vegetable-containing food of the present invention has a B-type viscosity at 20°C of 500 to 6000 mPa·s, preferably 1500 to 4000 mPa·s. If the B-type viscosity is less than 500 mPa·s, the consistency is insufficient, resulting in a stronger fruit juice feel and a less fruity texture. If the B-type viscosity is more than 6000 mPa·s, the consistency is too strong, making it unsuitable for suction and consumption through a spout pouch. The B-type viscosity is mainly adjusted by adding fruit puree. The Brookfield viscosity is measured using a Brookfield viscometer (TV-10, manufactured by Toki Sangyo Co., Ltd.) at a rotation speed of 12 rpm for 50 seconds (120 seconds for grated raw materials).

[0021] The Brix (Bx) of the grated fruit and vegetable-containing food of the present invention is preferably adjusted to 8 to 16, which is the same as or slightly sweeter than the sweetness of fresh fruit, depending on the type of fruit used. Brix is adjusted mainly by the monosaccharides in the fruit juice, such as fructose and glucose. In the present invention, Brix refers to the concentration of soluble solids in a solution, and Brix can generally be measured using a commercially available saccharometer.

[0022] The grated fruit and vegetable-containing foods of the present invention are obtained from fruits or vegetables, are labeled as "100% fruit" or "100% vegetables, fruit," contain concentrated ingredients, and preferably contain 100% or more of the raw ingredients. If necessary, additives such as water or an acidulant such as citric acid to make the food similar to the original fresh fruit, one or more antioxidants for color correction, e.g., vitamin C or enzyme-treated rutin, coloring agents, and flavoring agents may be added.

[0023] The B-type viscosity and Brix are adjusted, and additives are added if necessary to the grated fruit and vegetable-containing food, which is then heat sterilized and then sealed and filled into containers. Any container can be used for filling, such as a can, a PET container, a glass bottle, a plastic cup, or a spout pouch, but a container with a straw or a spout pouch that allows the food to be sucked out and consumed is preferred.

[0024] Spout pouch containers are economical packaging containers that are resealable with a spout (pouring opening), and can accommodate not only liquids but also semi-solids. Foods packed in spout pouches can be easily consumed by compressing the container body and sucking the spout. Furthermore, the ease of suctioning the contents varies depending on the diameter of the spout, so a diameter of 4 to 12 mm is preferred.

[0025] The conditions for heat sterilization of foods containing grated fruit and vegetables are necessary and sufficient to preserve the taste and texture of the fresh fruit and to ensure that the food can withstand distribution at room temperature. Therefore, heat sterilization is carried out at a temperature of 90°C to 120°C for 3 to 90 seconds, for example, at a temperature of 95°C for 60 seconds. The food thus heat sterilized is then sealed and packed into a container.

[0026] In the present specification, the symbol "to" between numerical values means a value that includes the numerical values before and after it, and means a value that is equal to or greater than the preceding numerical value and equal to or less than the following numerical value. The present invention will be specifically explained below based on test examples consisting of examples and comparative examples, but the present invention is not limited to the following test examples in any way. In addition, all "%" in the test examples means "% by weight." [Example]

[0027] <Measuring equipment> In the examples, the following measuring equipment was used. Brix (Bx): Digital Refractometer Rx-5000α (Atago) B-type viscosity: B-type viscometer TV-10 (Toki Sangyo Co., Ltd.)

[0028] [Test 1] [Setting evaluation criteria for each sensory evaluation item] <Preliminary test for evaluation criteria> To set the evaluation criteria, several fruits were selected for each of the grated raw materials, fruit juice, and fruit puree, and the Brix, B-type viscosity, particle size distribution, and sedimentation weight ratio of each were measured. The results are shown in Tables 1 to 3.

[0029] [Table 1]

[0030] [Table 2]

[0031] [Table 3]

[0032] Based on the measurement results in Tables 1 to 3, the respective reference products shown in Tables 4 to 6 below were set to set the evaluation criteria. [Table 4]

[0033] [Table 5]

[0034] [Table 6]

[0035] <Evaluation method> "Evaluation Panel" An analytical sensory evaluation panel (three members, A to C, with training periods ranging from 3 to 17 years) with expertise in evaluating fruits and vegetables was used to conduct evaluation training for each evaluation item. Specifically, the characteristics of the evaluation items were discussed and refined among the panelists to ensure that each panelist had a common understanding. In addition, to ensure the validity of the sensory test, the panel was trained using several evaluation samples, and the reproducibility of the evaluations by each panelist was confirmed. After this evaluation training, the panel evaluated the evaluation samples of each test product.

[0036] "Evaluation items" The evaluation items are the following three items. Grated texture: Ease of suction from the spout and solid concentration If it's too strong: difficult to drink, too heavy If it's too weak: not satisfying Sweetness: The sweetness felt when eating from a spout pouch If it's too sweet: difficult to drink, too heavy If it's too weak: not satisfying Thickness: Ease of suction from the spout and richness If it's too strong: difficult to drink, too heavy If it's too weak: not satisfying

[0037] <Setting evaluation criteria> Grated texture When the grated raw material standard products (1) to (4) are three points 3: Just the right strength for eating from a spout pouch 2: Slightly too strong or too weak to eat from a spout pouch 1: Too strong or too weak to eat from a spout pouch ·sweetness When the standard fruit juice products (5) to (7) are assigned 3 points 3: Just the right sweetness to eat from a spout pouch 2: Slightly sweet or weak to be consumed from a spout pouch 1: Too sweet or weak to eat from a spout pouch

[0038] Thickness When the standard fruit puree products (8) to (10) are given a score of 3 3: Just the right strength for eating from a spout pouch 2: Slightly too strong or too weak to eat from a spout pouch 1: Too strong or too weak to eat from a spout pouch <Evaluation> The evaluation was on a three-point scale from 1 to 3, and the average score of the three panelists was used as the evaluation for each item. The passing criteria were that the average score of the three panelists in the overall evaluation, which was the sum of the evaluations of each item by each panel, was 7 points or more, and the average score for each item was not less than 2 points.

[0039] [Test 2] [Formulations, analytical values, and sensory evaluation of grated fruits or vegetables, fruit juices, and fruit purees (Part 1)] Apple (Formulation 1) or pineapple (Formulation 2) shown in Table 1 was used as the grated fruit, and carrot (Formulation 3) or tomato (Formulation 4) shown in Table 1 was used as the grated vegetable. Each grated fruit or vegetable was blended with one of the fruit juices shown in Table 2 and one of the fruit purees shown in Table 3 to produce grated fruit- or vegetable-containing foods (Formulations 1-4 to 6, 2-4 to 6, 3-4 to 6, 4-4 to 6). For comparison, we also produced foods containing only grated ingredients (formulas 1-1, 2-1, 3-1, 4-1), foods containing grated ingredients blended with fruit juice (formulas 1-2, 2-2, 3-2, 4-2), and foods containing grated ingredients blended with fruit puree (formulas 1-3, 2-3, 3-3, 4-3). The Brix, Brookfield viscosity, particle size distribution, and sediment weight ratio of each formulation were measured, and a sensory evaluation of each formulation was carried out according to the above-mentioned evaluation method. The details and results of Test 2 (Part 1) are shown in Tables 7 to 10 (Table 7: Grated fruit is apple, Table 8: Grated fruit is pineapple, Table 9: Grated vegetable is carrot, Table 10: Grated vegetable is tomato).

[0040] 1. Apple [Table 7]

[0041] 2. Pineapple [Table 8]

[0042] 3. Carrot [Table 9]

[0043] 4. Tomato [Table 10]

[0044] By blending grated ingredients with fruit juice and fruit puree and adjusting the B-type viscosity to 500-6000 mPa·s and the Brix to 8-16, it was possible to achieve a grated texture, sweetness, and thickness that closely resembled those of the grated ingredients, the sweetness of fruit juice, and the thickness of fruit puree. By blending grated ingredients with fruit juice and fruit puree, a food product was obtained that had the sweetness and texture of real fruit and allowed customers to enjoy the taste of the fruit itself. Even if the B-type viscosity is 500-6000 mPa·s and the Brix is 8-16, the overall evaluation of the sensory test does not meet the pass standard for grated raw material alone, a combination of grated raw material and fruit juice, and a combination of grated raw material and fruit puree.

[0045] [Formulations, analytical values, and sensory evaluation of grated fruits or vegetables, fruit juices, and fruit purees (Part 2)] The grated fruit used was a blend of apple and pineapple (formulas 5-1 to 5-3) shown in Table 1, or the grated vegetable used was a blend of carrot and tomato (formulas 5-4 to 5-6) shown in Table 1. Each blend of grated raw material was blended with one of the fruit juices shown in Table 2 and one of the fruit purees shown in Table 3 to produce foods containing grated fruit or vegetables (formulas 5-1 to 5-6). For each formulation, Brix, B-type viscosity, particle size distribution, and sediment weight ratio were measured, and a sensory evaluation of each formulation was carried out according to the evaluation method described above. The details and results of Test 2 (Part 2) are shown in Table 11.

[0046] [Table 11]

[0047] Even when the grated ingredients were a blend of fruits and vegetables, the grated texture, sweetness, and thickness were all highly rated. These results show that blends are equally effective not only for grated ingredients, but also for fruit juices and fruit purees.

[0048] [Test 3] [Tests comparing with existing products] Commercially available grated fruit products in pouches or spout pouches were measured for Brix, B-type viscosity, particle size distribution, and sediment weight ratio, and sensory evaluation was also conducted according to the evaluation methods described above. The details and results of Test 3 are shown in Table 12.

[0049] [Table 12]

[0050] Commercially available grated fruit products contain only grated fruit or a combination of grated fruit and fruit juice, but do not contain fruit puree. Some also contain sugar, and their sensory evaluations do not meet the standards for acceptance in the present invention.

Claims

1. Made from grated fruit and / or grated vegetables, fruit puree, and fruit juice; (1) The Brookfield viscosity is 500 to 6000 mPa s; (2) Brix is 8 to 16; A containerized grated fruit and / or grated vegetable-containing food product, characterized in that:

2. 2. The food product of claim 1, which contains 20 to 80% by weight of grated fruit and / or grated vegetables.

3. 2. The food product according to claim 1, which contains 3 to 50% by weight of fruit and / or vegetable solid matter having a pore size of 1.0 mm or more.

4. 4. The food product according to claim 1, wherein the container is a spout pouch or a container with a straw.

5. A method for producing a containerized grated fruit and / or grated vegetable-containing food, the method comprising blending the grated fruit and / or grated vegetable with fruit puree and fruit juice, adjusting the B-type viscosity to 500 to 6000 mPa·s and the Brix to 8 to 16, and filling the mixture into a container.

6. 6. The method of claim 5, wherein the fruit puree and fruit juice are blended so that the grated fruit and / or grated vegetable accounts for 20 to 80% by weight.

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