JP2004173559A - Viscous guava fruit processed food product, method for producing the same and use thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a wholly new viscous guava fruit processed food product in which unique flavor and fragrance derived from guava fruits are enjoyed, to provide a method for producing the same and a use thereof. <P>SOLUTION: The viscous guava fruit processed food product comprises the guava fruit as a main component and has ≥25 Brix. The processed food product is produced by preparing concentrated guava fruit juice, adding seasoning such as citric acid, malic acid, to the concentrated guava fruit juice and heating the juice while stirring until Brix reaches ≥25. Otherwise, the method comprises preparing concentrated guava fruit juice, hydrolyzing the concentrated guava fruit juice with cellulase or pectinase, adding the seasoning to the resultant juice and heating the juice while stirring until Brix reaches ≥25. The viscous guava fruit processed food product is sprinkled on various kinds of food products to be used. <P>COPYRIGHT: (C)2004,JPO

Description

【００１５】
表１の結果から、無添加品は粘度が０．６３Ｐａ・ｓで、クエン酸添加品は粘度が０．６６Ｐａ・ｓで、リンゴ酸添加品は粘度が０．６９Ｐａ・ｓであるので、クエン酸やリンゴ酸の添加により、粘度が高まっていることがわかる。また、クエン酸添加品やリンゴ酸添加品について、味や香りの官能評価を行ったところ、無添加品と同様、グアバ果実由来の独特の香りや味がしたことも確認している。したがって、クエン酸やリンゴ酸といった酸味料を用いれば、グアバ果実由来の独特の味や香りを損なわずに、より高粘度に調節された粘稠状グアバ加工食品が得られることがわかる。
【００１６】
（第２の方法）
図２に示すように、まず、グアバ果実を洗浄、選別したのち、破砕し、さらに裏ごし処理、種子除去処理を行う。ついで、速やかにペクチナーゼ等の分解酵素の失活や滅菌を行うための処理（例えば、８５℃以上で数分から２０分間程度）を行う。こうして、グアバ果実の可食部からなるグアバ果汁を得る。つづいて、得られたグアバ果汁を常圧下で加熱濃縮し、Ｂｒｉｘ２０程度の濃縮グアバ果汁を作製する。つぎに、濃縮グアバ果汁に対し、セルラーゼおよびペクチナーゼのうちの少なくとも１種の加水分解酵素を用いて、高分子のセルロースやペクチンを加水分解する。そして、濃縮グアバ果汁に対し、各種の調味料を適量添加し、混合しながら加熱（濃縮）する。このようにして、Ｂｒｉｘが２５以上、好ましくは３０〜４０の範囲に設定された粘稠状グアバ加工食品が得られる。
なお、濃縮過程（グアバ果実からグアバ果汁を経て濃縮グアバ果汁を得る過程）において、取り扱い性を高める（例えば調味料を均一に混合する）ために、加水分解酵素を用いて粘度調節（低粘度化）を行ってもよい。
【００１７】
ここで、セルラーゼ、ペクチナーゼを用いた粘度調節についての実験結果を下記の表２に示す。表２において、セルラーゼ処理品は、濃縮グアバ果汁（１０％加糖品、Ｂｒｉｘ２１、ｐＨ３．０、酸度０．７２％）にセルラーゼ（ＧＯＤＯＴＣＤ−Ｈ）を０．０５％添加し５５℃で１時間の条件で処理した後、８０℃で５分間の失活処理し、その後Ｂｒｉｘが３０程度まで常圧下で混合しながら加熱（濃縮）し、品温が２５℃となるよう放冷したものである。ペクチナーゼ処理品は、ペクチナーゼ（Ｐｅｃｔｉｎａｓｅ−ＧＯＤＯ）を０．０５％添加し５０℃で１時間の条件で処理した他は、セルラーゼ処理品と同様にして調製したものである。酵素混合処理品は、セルラーゼおよびペクチナーゼをそれぞれ０．０５％ずつ添加し５０℃で１時間の条件で処理した他は、セルラーゼ処理品と同様にして調製したものである。そして、無添加品は、加水分解酵素を添加せず、濃縮グアバ果汁をそのままＢｒｉｘが３０程度まで常圧下で混合しながら加熱（濃縮）したのち品温が２５℃となるよう放冷したものである。
【００１８】
【表２】

【００１９】
表２の結果から、無添加品は粘度が０．６３Ｐａ・ｓで、セルラーゼ処理品は粘度が０．５１Ｐａ・ｓで、ペクチナーゼ処理品は粘度が０．４５Ｐａ・ｓで、酵素混合処理品は粘度が０．３６Ｐａ・ｓであるので、セルラーゼやペクチナーゼによって、粘度が低くなっていることがわかる。また、セルラーゼ処理品、ペクチナーゼ処理品、酵素混合処理品について、味や香りの官能評価を行ったところ、無添加品と同様、グアバ果実由来の独特の味や香りがしたことも確認している。したがって、セルラーゼやペクチナーゼといった加水分解酵素を用いれば、グアバ果実由来の独特の味や香りを損なわずに、より低粘度に調節された粘稠状グアバ加工食品が得られることがわかる。
【００２０】
上記した第１および第２の方法により得られる粘稠状グアバ加工食品は、良好な食感を備えた食品の提供、各種の食品にからませて食することが可能な食品の提供等の観点から、その粘度が０．３〜２．０Ｐａ・ｓの範囲に設定されていることが好ましく、特に好ましくは０．５〜１．２Ｐａ・ｓの範囲である。
【００２１】
そして、得られた粘稠状グアバ加工食品は、そのまま食してもよいが、野菜やフライ物等の各種の食品にかけて用いると、これらに粘稠状グアバ加工食品がからみついて新たな味や香りを付与できるので、より一層、消費者に豊かな食文化を提供できる。
【００２２】
（その他の事項）
なお、上記ではグアバ果実を用いて製造する場合を説明したが、これに限定するものではなく、市販のＢｒｉｘ２０程度の濃縮グアバ果汁（濃縮グアバパルプ）や１０％加糖濃縮グアバ果汁（加糖濃縮グアバパルプ）を用いてもよい。これらを用いた場合は、砂糖等の添加量を適宜調整するのは勿論である。
また、上記では分解酵素失活や滅菌のための処理を種子除去処理後に行う場合を説明したが、破砕後すぐに行うようにしても差し支えない。
【００２３】
つぎに、本発明の粘稠状グアバ加工食品の一例である、いわゆるグアバケチャップを製造する実施例をあげて本発明について具体的に説明する。
（実施例１）
まず、常法に従い、洗浄した完熟グアバ果実を剥皮し粉砕した。ついで、得られた粉砕物に対し、家庭用ジューサーを用いて、裏ごし処理と種子除去処理を行った。つづいて、得られた液状物を速やかに８５℃以上に加熱し、原料由来の酵素の失活、微生物の滅菌を行ってグアバパルプ（グアバ果汁）を得た。その後、グアバパルプを常圧下で加熱濃縮し、Ｂｒｉｘ２０程度のグアバパルプ濃縮物（濃縮グアバ果汁）を得た。そして、得られたグアバパルプ濃縮物１００ｇに対し、砂糖１０ｇ、食塩２．９ｇ、香辛料食酢抽出物１０．１７ｇ、ニンニク・タマネギ抽出物３．２ｇ、リンゴ酸０．５ｇを加えて、Ｂｒｉｘが３０以上になるまで混合しながら加熱（濃縮）した。なお、香辛料食酢抽出物は、桂皮０．３ｇ、丁字０．３ｇ、白胡椒０．８ｇおよび唐辛子０．３ｇのそれぞれの微粉末を８０ｇの食酢に混濁して冷暗所で一夜放置することにより作製したものである。また、ニンニク・タマネギ抽出物は、ニンニク粉砕物２ｇとタマネギ粉砕物３０ｇに対して３２ｇの水を加えながら加熱調理した後に木綿布でろ過することにより作製したものである。このようにして、粘稠状グアバ加工食品としてのグアバケチャップを製造した。
【００２４】
このようにして得られたグアバケチャップは、グアバ果実由来の甘みが感じられ、良好であった。また、Ｂｒｉｘ３０程度のトマトケチャップは酸味料（リンゴ酸、アスコルビン酸、クエン酸）が約４〜６％程度含まれているが、このグアバケチャップはリンゴ酸含有量が０．５７％で、アスコルビン酸含有量が０．０７％で、クエン酸含有量が０．２１％であったので、酸味については少し弱かった。さらに、粘度は０．５９Ｐａ・ｓであったので、Ｂｒｉｘ３０程度のトマトケチャップ（０．６０〜０．６３Ｐａ・ｓ程度）よりやや低い傾向であった。また、香りは、グアバ果実由来の良好な果実臭を伴う芳香を呈していた。そして、色合いは、グアバ果実由来の柔らかい桃色を呈していた。
【００２５】
（実施例２）
まず、１０％加糖した濃縮グアバパルプ（リンゴ酸含有量０．１９％、アスコルビン酸含有量０．２６％、クエン酸含有量０．９１％）を準備し、これを常圧下で加熱濃縮し、Ｂｒｉｘ２５程度のグアバパルプ濃縮物（濃縮グアバ果汁）を得た。ついで、得られたグアバパルプ濃縮物１００ｇに対し、食塩１．７ｇ、香辛料食酢抽出物８．１６ｇ、ニンニク・タマネギ抽出物５．６４ｇ、クエン酸０．５ｇを加えてＢｒｉｘが３０以上になるまで混合しながら加熱（濃縮）した。
なお、香辛料食酢抽出物は、桂皮０．３ｇ、丁字０．３ｇ、白胡椒０．５ｇ、黒胡椒０．２ｇおよび唐辛子０．３ｇのそれぞれの微粉末を１００ｇの食酢に混濁して冷暗所で一夜放置することにより作製したものである。また、ニンニク・タマネギ抽出物は、ニンニク粉砕物６．４ｇとタマネギ粉砕物５０ｇに対して５６．４ｇの水を加えながら加熱調理した後に木綿布でろ過することにより作製したものである。このようにして、粘稠状グアバ加工食品としてのグアバケチャップを製造した。
【００２６】
このようにして得られたグアバケチャップは、実施例１と同様、良好な味、香り、色であったが、クエン酸を添加したので、若干酸味が強く、粘度もやや高かった。なお、アスコルビン酸含有量は０．０７％で、クエン酸含有量は２．５％であり、リンゴ酸は検出されなかった。
【００２７】
（グアバケチャップに関連するその他の事項）
上記において、ニンニクおよびタマネギのペーストあるいは加熱抽出物は、ニンニクとタマネギの配合割合が１：８〜１：１５程度であるものが好ましい。なお、このものは、例えば、ニンニク、タマネギを細砕あるいはペースト化したのちに等倍から重量比２倍程度加水し、さらに加熱調理し、その後、ろ過するか、あるいはろ過せずに得られる。
また、香辛料食酢抽出物は、例えば、桂皮、丁字、白胡椒、唐辛子の配合割合を３：３：７：３〜３：３：８：３程度とし、これらの微粉末あるいはアルコール抽出物を食酢に混合して一昼夜程度冷暗所にて静置して得られるものを用いることが好ましい。
グアバケチャップを製造する場合には、各種の調味料の添加量は、以下のような範囲に設定されていることが好ましい。すなわち、食塩は原材料の総量に対して１〜３％の範囲で用いることが好ましく、糖類は原材料の総量に対して２〜１０％の範囲で用いることが好ましい。また、ニンニクおよびタマネギのペーストあるいは加熱抽出物は原材料の総量に対して２〜５％の範囲、香辛料は原材料の総量に対して０．１〜０．２％の範囲で用いることが好ましい。
【００２８】
【発明の効果】
以上のように、請求項１記載の粘稠状グアバ加工食品によれば、グアバ果実由来の独特の味や香りが活かされた従来に全くない新規な食品を提供できるので、消費者の食文化を豊かなものにすることができる。また、グアバ果実の消費拡大に寄与できるという利点もある。そして、粘度が０．３〜２．０Ｐａ・ｓの範囲に設定されている場合には、適度な粘度であるので、口内に嫌な食感が残ることなく、食するのに適したものとなる。
【００２９】
請求項３記載の粘稠状グアバ加工食品の製造方法によれば、グアバ果実由来の独特の味や香りが活かされた粘稠状グアバ加工食品が得られる。そして、この製造方法において、調味料としてリンゴ酸およびクエン酸のうち少なくとも一種の酸味料を含んでいるものを用いた場合には、グアバ果実由来の独特の味や香りが活かされた、より高粘度に調節された粘稠状グアバ加工食品が得られる。
【００３０】
請求項５記載の粘稠状グアバ加工食品の製造方法によれば、グアバ果実由来の独特の味や香りが活かされた、より低粘度に調節された粘稠状グアバ加工食品が得られる。
【００３１】
そして、請求項６記載の粘稠状グアバ加工食品の使用方法によれば、野菜、フライ物等の各種の食品にかけて食することができるので、グアバ果実由来の独特の味や香りを他の食品とともに楽しむことができ、その結果として消費者の食文化を豊かなものにすることができる。
【図面の簡単な説明】
【図１】本発明の粘稠状グアバ加工食品の製造方法の一例（第１の方法）の手順を示すフロー図である。
【図２】本発明の粘稠状グアバ加工食品の製造方法の他の例（第２の方法）の手順を示すフロー図である。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a completely novel viscous processed guava processed food which can enjoy a unique taste and aroma derived from guava fruit, a method for producing the same, and a method for using the same.
[0002]
[Prior art]
Guava (scientific name: Psidium guayava Linn.) Is a fruit tree native to tropical America, and is said to have good yield and quality even in tropical and subtropical areas where there is winter. In Okinawa Prefecture, guava tea using guava leaves having an α-amylase inhibitory active substance has been popular as a garden tree, and has recently been attracting attention because of its demand as a diet beverage.
[0003]
[Problems to be solved by the invention]
However, although guava leaves are often used, guava fruits are only sold as guava juice, concentrated guava pulp (including sweetened ones) of about Brix 20 for producing the guava juice, or fresh fruit. Therefore, development of a new food which can ingest abundant nutrients (tannin, vitamin, pectin, etc.) in guava fruit and enjoy a unique taste and aroma derived from guava fruit is desired. Also, in recent years, with the diversification of food culture and the shortening of the cycle of various foods being rapidly advanced, it is very important to provide new processed foods in accordance with consumer preferences.
[0004]
The present invention has been made in view of such circumstances, and provides a completely novel viscous guava processed food that can enjoy a unique taste and aroma derived from guava fruit, a method for producing the same, and a method for using the same. With that purpose.
[0005]
[Means for Solving the Problems]
The present inventors have intensively studied to develop a new processed food using guava fruit. In the process, (1) the unique flavor of the guava fruit is not impaired by heating, (2) the heating odor is not significantly generated, (3) the color of the guava fruit does not fade by heating, (4) Guava fruit was found to have relatively high sugar and pectin contents. Therefore, when various seasonings were added to concentrated guava juice obtained from guava fruit and boiled down, or boiled down after enzymatic treatment, the unique taste, aroma and color tone derived from guava fruit were utilized. Further, the present inventors have found that a viscous processed food which can realize a texture and the like according to consumer's taste can be obtained, and have completed the present invention.
[0006]
The processed viscous guava food of the present invention is characterized in that the main component is guava fruit and Brix is 25 or more (Claim 1). This viscous guava processed food contains guava fruit as its main component, making use of its unique flavor and aroma, and has a Brix of 25 or more. It is difficult to breed. In addition, since it is in a muddy state, it can be used for eating various foods. For these reasons, the viscous guava processed food of the present invention is a novel processed food that has never existed before. And since the color is a soft pink color derived from guava fruit in a muddy state, when a known seasoning is added in an appropriate amount, a processed food similar to tomato ketchup (in other words, guava ketchup) can be provided. There is also an advantage that such a novel viscous guava processed food can contribute to an increase in consumption of guava fruit.
In the above processed viscous guava processed food, it is preferable that the viscosity is set in a range of 0.3 to 2.0 Pa · s (Claim 2). When the content is within such a range, the viscosity is appropriate, and therefore, it is suitable for eating without leaving an unpleasant texture in the mouth. In addition, when eating with various foods, it is possible to enjoy both the taste and aroma unique to guava fruit and the taste and aroma of various foods themselves, with moderate entanglement.
[0007]
The first method for producing a viscous processed guava food of the present invention is a method for producing the above processed viscous guava processed food, wherein a concentrated guava juice is prepared, and a seasoning is added to the concentrated guava juice. Then, the mixture is heated while being mixed until Brix becomes 25 or more (claim 3). In this case, a viscous processed guava food is obtained in which the unique taste and aroma of the guava fruit are utilized.
And in the said manufacturing method, when the said seasoning contains at least 1 sort of sourness of a citric acid and a malic acid (Claim 4), the unique flavor and aroma derived from guava fruit are utilized. Further, a viscous guava processed food having a higher viscosity can be obtained.
[0008]
The second method for producing a viscous guava processed food according to the present invention is a method for producing the above-mentioned viscous guava processed food, wherein concentrated guava juice is prepared, and the concentrated guava juice is subjected to cellulase and pectinase. After performing a hydrolysis treatment using at least one hydrolase among them, a seasoning is added, and the mixture is heated while mixing until Brix becomes 25 or more (claim 5). In this case, a viscous guava processed food which is adjusted to a lower viscosity and utilizes a unique taste and aroma derived from guava fruit is obtained.
[0009]
The method for using the processed viscous guava food of the present invention is characterized in that the above-mentioned processed viscous guava food is applied to various foods and used (claim 6). According to the above structure, various foods such as vegetables and fried foods can be eaten, so that the unique taste and aroma of guava fruit can be enjoyed together with other foods. Can be enriched.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described.
The guava fruit used in the present invention is desirably used after pulverizing and then removing seeds and husks from the viewpoint of taste and aroma, but may be used without removing seeds and the like. The guava fruit is preferably contained in the range of 50 to 95% by weight (hereinafter abbreviated as "%") based on the whole viscous guava processed food, and particularly preferably in the range of 70 to 90%. It is. If it is contained within such a range, it will surely be a food utilizing the unique taste and aroma derived from guava fruit.
In addition to guava fruit, known seasonings such as salt, sugars, spices, and color tone improvers may be used to adjust the taste and aroma according to the taste of the dishes. As a result, it is possible to provide a food having a unique taste and aroma derived from guava fruit, as well as other tastes and aromas. In addition, sugar, liquid sugar, brown sugar and the like are used as saccharides. As the spices, cinnamon bark, choji, white pepper, pepper and the like are used. Furthermore, paprika or the like that can impart redness is used as the color tone improver. In addition, the mixing ratio of these seasonings is appropriately set.
[0011]
The processed viscous guava food of the present invention can be produced, for example, by the following two methods.
(First method)
As shown in FIG. 1, first, guava fruits are washed and sorted, crushed, and further subjected to a rubbing treatment and a seed removing treatment. Next, a treatment for quickly inactivating and sterilizing a degrading enzyme such as pectinase (for example, at 85 ° C. or higher for several minutes to about 20 minutes) is performed. Thus, guava juice consisting of the edible portion of guava fruit is obtained. Subsequently, the obtained guava juice is heated and concentrated under normal pressure to produce a concentrated guava juice of about Brix20. Then, an appropriate amount of various seasonings is added to the concentrated guava juice and heated (concentrated) while mixing. In this way, a processed viscous guava food having a Brix of 25 or more, preferably 30 to 40 is obtained.
[0012]
In the above-mentioned production method, when at least one of a citric acid and a malic acid is used as a seasoning, these acidulants react with sugar and pectic substances to form a gel. A viscous processed guava processed food having higher viscosity than that not used is obtained. It is preferable that the addition amount of these acidulants is set to 1.0% or less based on the total amount of the raw materials. If the amount of the acidulant added is too large, the acidity is too strong and the balance of taste and aroma is lost, and the unique taste and aroma derived from guava fruit may be impaired.
In addition, in the concentration process (the process of obtaining concentrated guava juice from guava fruit via guava juice), in order to enhance the handleability (for example, to mix the seasonings uniformly), the viscosity is adjusted using a hydrolase (the viscosity is reduced). ) May be performed.
[0013]
Here, the results of experiments on viscosity adjustment using citric acid and malic acid are shown in Table 1 below. In Table 1, the citric acid-added product was obtained by adding 0.5% (dissolved in a small amount of water) of citric acid to concentrated guava juice (10% sweetened product, Brix21, pH 3.0, acidity 0.72%). Thereafter, the product temperature was raised to 80 ° C., and maintained for 5 minutes. Thereafter, the mixture was heated (concentrated) while mixing under normal pressure until Brix was about 30, and then allowed to cool so that the product temperature became 25 ° C. The malic acid-added product was prepared in the same manner as the citric acid-added product, except that malic acid was added in an amount of 0.5% (dissolved in a small amount of water). Then, the additive-free product was heated (concentrated) without adding citric acid or malic acid while mixing the concentrated guava juice under normal pressure until Brix was about 30 and then allowed to cool to a product temperature of 25 ° C. Things.
[0014]
[Table 1]

[0015]
From the results shown in Table 1, the viscosity of the additive-free product was 0.63 Pa · s, the viscosity of the citric acid product was 0.66 Pa · s, and the viscosity of the malic acid product was 0.69 Pa · s. It can be seen that the viscosity was increased by the addition of acid or malic acid. In addition, when the sensory evaluation of the taste and aroma of the citric acid-added product and the malic acid-added product was carried out, it was confirmed that, similarly to the non-added product, the product had a unique scent and taste derived from guava fruit. Therefore, it can be seen that the use of a souring agent such as citric acid or malic acid can provide a viscous guava processed food that is adjusted to a higher viscosity without impairing the unique taste and aroma derived from guava fruit.
[0016]
(Second method)
As shown in FIG. 2, first, guava fruits are washed and sorted, crushed, and further subjected to a rinsing treatment and a seed removing treatment. Next, a treatment for quickly inactivating and sterilizing a degrading enzyme such as pectinase (for example, at 85 ° C. or higher for several minutes to about 20 minutes) is performed. Thus, guava juice consisting of the edible portion of guava fruit is obtained. Subsequently, the obtained guava juice is heated and concentrated under normal pressure to produce a concentrated guava juice of about Brix20. Next, high-molecular-weight cellulose and pectin are hydrolyzed with respect to the concentrated guava juice using at least one hydrolase of cellulase and pectinase. Then, an appropriate amount of various seasonings is added to the concentrated guava juice and heated (concentrated) while mixing. In this way, a processed viscous guava food having a Brix of 25 or more, preferably 30 to 40 is obtained.
In addition, in the concentration process (the process of obtaining concentrated guava juice from guava fruit via guava juice), in order to enhance the handleability (for example, to mix the seasonings uniformly), the viscosity is adjusted using a hydrolase (the viscosity is reduced). ) May be performed.
[0017]
Here, the results of experiments on viscosity adjustment using cellulase and pectinase are shown in Table 2 below. In Table 2, the cellulase-treated product was obtained by adding 0.05% of cellulase (GODOTCD-H) to concentrated guava juice (10% sweetened product, Brix21, pH 3.0, acidity 0.72%) at 55 ° C for 1 hour. After the treatment under the conditions, a deactivation treatment is performed at 80 ° C. for 5 minutes, and then the mixture is heated (concentrated) while mixing under normal pressure until the Brix reaches about 30, and then allowed to cool so that the product temperature becomes 25 ° C. The pectinase-treated product was prepared in the same manner as the cellulase-treated product, except that pectinase (Pectinase-GODO) was added at 0.05% and treated at 50 ° C. for 1 hour. The enzyme-mixed product was prepared in the same manner as the cellulase-treated product, except that cellulase and pectinase were added at 0.05% each and treated at 50 ° C. for 1 hour. The additive-free product is prepared by heating (concentrating) the concentrated guava juice as it is under normal pressure while mixing Brix to about 30 without adding a hydrolase, and then allowed to cool to a product temperature of 25 ° C. is there.
[0018]
[Table 2]

[0019]
From the results in Table 2, the additive-free product has a viscosity of 0.63 Pa · s, the cellulase-treated product has a viscosity of 0.51 Pa · s, the pectinase-treated product has a viscosity of 0.45 Pa · s, and the enzyme-mixed product has a viscosity of 0.45 Pa · s. Since the viscosity is 0.36 Pa · s, it is understood that the viscosity is lowered by cellulase or pectinase. In addition, the sensory evaluation of taste and aroma of the cellulase-treated product, pectinase-treated product, and enzyme-mixed product confirmed that, similar to the non-added product, it had a unique taste and aroma derived from guava fruit. . Therefore, it can be seen that the use of a hydrolase such as cellulase or pectinase can provide a viscous guava-processed food whose viscosity is adjusted to a lower viscosity without impairing the unique taste and aroma derived from guava fruit.
[0020]
The viscous guava processed food obtained by the first and second methods described above provides a food with a good texture, a food that can be eaten with various foods, and the like. Therefore, the viscosity is preferably set in a range of 0.3 to 2.0 Pa · s, and particularly preferably in a range of 0.5 to 1.2 Pa · s.
[0021]
And the obtained viscous guava processed food may be eaten as it is, but when used over various foods such as vegetables and fried foods, these viscous guava processed foods cling to them and give them a new taste and aroma. Since it can be provided, it is possible to provide consumers with a richer food culture.
[0022]
(Other matters)
In the above description, the case where guava fruit is used for production is described. However, the present invention is not limited to this. May be used. When these are used, it goes without saying that the added amount of sugar and the like is appropriately adjusted.
Further, in the above description, the case where the treatment for deactivating the degrading enzyme or the sterilization is performed after the seed removal treatment is performed, but the treatment may be performed immediately after the crushing.
[0023]
Next, the present invention will be specifically described with reference to Examples for producing a so-called guava ketchup, which is an example of the viscous guava processed food of the present invention.
(Example 1)
First, the washed ripe guava fruit was peeled and crushed according to a conventional method. Next, the obtained ground product was subjected to a flattening treatment and a seed removing treatment using a household juicer. Subsequently, the obtained liquid was quickly heated to 85 ° C. or higher to deactivate enzymes derived from raw materials and sterilize microorganisms to obtain guava pulp (guava juice). Thereafter, the guava pulp was heated and concentrated under normal pressure to obtain a guava pulp concentrate (concentrated guava juice) having a Brix of about 20. Then, 10 g of sugar, 2.9 g of salt, 10.17 g of spice vinegar extract, 3.2 g of garlic and onion extract, and 0.5 g of malic acid were added to 100 g of the obtained guava pulp concentrate, and Brix was 30 or more. The mixture was heated (concentrated) while mixing until the mixture became. The spice vinegar extract was prepared by opaquely adding fine powders of 0.3 g of cinnamon bar, 0.3 g of cloves, 0.8 g of white pepper and 0.3 g of chili pepper to 80 g of vinegar, and allowed to stand overnight in a cool and dark place. Things. The garlic / onion extract was prepared by heating and cooking while adding 32 g of water to 2 g of crushed garlic and 30 g of crushed onion, and then filtering through a cotton cloth. In this way, a guava ketchup as a viscous guava processed food was produced.
[0024]
Guava ketchup thus obtained had a good taste of sweetness derived from guava fruit and was good. Also, tomato ketchup of about Brix 30 contains about 4 to 6% of a sour agent (malic acid, ascorbic acid, citric acid), but this guava ketchup has a malic acid content of 0.57% and ascorbic acid. Since the content was 0.07% and the citric acid content was 0.21%, the acidity was slightly weak. Furthermore, since the viscosity was 0.59 Pa · s, it tended to be slightly lower than a tomato ketchup of about Brix 30 (about 0.60 to 0.63 Pa · s). In addition, the fragrance exhibited an aroma accompanied by a good fruit odor derived from guava fruit. The color was soft pink derived from guava fruit.
[0025]
(Example 2)
First, 10% sweetened concentrated guava pulp (malic acid content: 0.19%, ascorbic acid content: 0.26%, citric acid content: 0.91%) was prepared, and concentrated by heating under normal pressure. A degree of guava pulp concentrate (concentrated guava juice) was obtained. Then, 1.7 g of salt, 8.16 g of spice vinegar extract, 5.64 g of garlic and onion extract, and 0.5 g of citric acid were added to 100 g of the obtained guava pulp concentrate, and mixed until Brix became 30 or more. While heating (concentrating).
The spice vinegar extract was prepared by crushing each fine powder of 0.3 g of cinnamon bar, 0.3 g of cloves, 0.5 g of white pepper, 0.2 g of black pepper and 0.3 g of pepper in 100 g of vinegar and overnight in a cool and dark place. It was produced by leaving it alone. The garlic / onion extract was prepared by heating and cooking while adding 56.4 g of water to 6.4 g of the crushed garlic and 50 g of the crushed onion, and then filtering through a cotton cloth. In this way, a guava ketchup as a viscous guava processed food was produced.
[0026]
Guava ketchup thus obtained had a good taste, aroma and color as in Example 1, but was slightly sour and slightly higher in viscosity because citric acid was added. The ascorbic acid content was 0.07%, the citric acid content was 2.5%, and no malic acid was detected.
[0027]
(Other matters related to Guava Ketchup)
In the above, the garlic and onion paste or the heat extract preferably has a garlic and onion mixture ratio of about 1: 8 to 1:15. In addition, this is obtained, for example, after crushing or pasting garlic and onion, adding water to a weight ratio of about 1 to 2 times, further heating and cooking, and then filtering or without filtering.
For the spice vinegar extract, for example, the mixing ratio of cinnamon bark, choji, white pepper and chili is about 3: 3: 7: 3 to 3: 3: 8: 3, and these fine powders or alcohol extracts are extracted from vinegar. It is preferable to use a material obtained by mixing the mixture in a cool and dark place for about 24 hours.
In the case of producing guabaketchup, it is preferable that the amounts of various seasonings to be added are set in the following ranges. That is, the salt is preferably used in the range of 1 to 3% based on the total amount of the raw materials, and the saccharide is preferably used in the range of 2 to 10% based on the total amount of the raw materials. The garlic and onion paste or heat extract is preferably used in the range of 2 to 5% based on the total amount of the raw materials, and the spice is preferably used in the range of 0.1 to 0.2% based on the total amount of the raw materials.
[0028]
【The invention's effect】
As described above, according to the processed viscous guava food described in claim 1, a novel food which utilizes the unique taste and aroma derived from guava fruit can be provided, which is not used in the related art. Can be enriched. In addition, there is an advantage that the consumption of guava fruit can be increased. When the viscosity is set in the range of 0.3 to 2.0 Pa · s, since the viscosity is appropriate, it is suitable for eating without leaving an unpleasant texture in the mouth. Become.
[0029]
According to the method for producing a processed viscous guava food of the third aspect, a processed viscous guava food utilizing a unique taste and aroma derived from guava fruit can be obtained. In this production method, when a flavoring agent containing at least one of malic acid and citric acid is used, a unique taste and aroma derived from guava fruit is utilized to enhance the flavor. A viscous processed guava food product having a controlled viscosity is obtained.
[0030]
According to the method for producing a processed viscous guava food of the fifth aspect, a processed viscous guava food that is adjusted to a lower viscosity and utilizes a unique taste and aroma derived from guava fruit can be obtained.
[0031]
According to the method of using the processed viscous guava food according to claim 6, since the food can be eaten over various foods such as vegetables and fried foods, the unique taste and aroma derived from guava fruits can be obtained from other foods. Can be enjoyed together, and as a result, the food culture of consumers can be enriched.
[Brief description of the drawings]
FIG. 1 is a flowchart showing a procedure of an example (first method) of a method for producing a viscous processed guava food according to the present invention.
FIG. 2 is a flowchart showing a procedure of another example (second method) of the method for producing a viscous processed guava processed food of the present invention.

Claims (6)

A viscous processed guava processed food, wherein the main component is guava fruit and Brix is 25 or more. The processed viscous guava food according to claim 1, wherein the viscosity is set in a range of 0.3 to 2.0 Pa · s. The method for producing a processed viscous guava food according to claim 1 or 2, wherein concentrated guava juice is prepared, and a seasoning is added to the concentrated guava juice and mixed until Brix becomes 25 or more. A method for producing a viscous processed guava processed food, comprising heating while heating. The method for producing a viscous processed guava processed food according to claim 3, wherein the seasoning contains at least one of a citric acid and a malic acid. The method for producing a processed viscous guava food according to claim 1 or 2, wherein concentrated guava juice is prepared, and the concentrated guava juice is used with at least one hydrolase of cellulase and pectinase. A method for producing a processed viscous guava food product, comprising adding a seasoning and heating while mixing until the Brix becomes 25 or more. 3. A method for using a processed viscous guava food product, wherein the processed viscous guava food product according to claim 1 or 2 is applied to various food products.

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