SELF-DIGESTED FOOD PRODUCT DERIVED FROM FRUIT

Abstract

[Problem] There exists a need for salt-free/sugar-free Rosaceae fruits, such as apricots and plums, extracts thereof, and products utilizing these, that have good storage properties.

[Solution] By bringing about self-digestion of fruit at 65° C. or below, preferably at 45 to 60° C., the organic acid concentration is improved, and solubilization of pectin is promoted, making possible the manufacture of salt-free self-digested fruits and extracts thereof having good physical properties and storage properties, as well as making possible the manufacture of salt-free processed food products, cosmetics, or fermented food products, utilizing salt-free seasonings containing comparable concentrations of pectin and organic acids, or these salt-free self-digested fruits and salt-free self-digested fruit extracts.

Claims

1.-9. (canceled)

10. A self-digested food product derived from fruit, the self-digested food product derived from fruit being an extract of salt-free self-digested fruit that is obtained by bringing about self-digestion of the fruit at 65° C. or below, wherein, when ethanol is added to the extract of the salt-free self-digested fruit at a 80% ethanol concentration, a fraction of insolubilized pectin is 0.1 g or more per 100 ml of the extract, while a solubilized part has 2.0 g or more of citric acid and 1.0 g or more of malic acid per 100 ml of the extract, and wherein the edible part of the fruit has pH 3.0 or less, ° Brix 6.0 or more, and 8 ml or more of acidity.

11. The self-digested food product of claim 10, wherein the fruit belongs to the family Rosaceae.

12. A dried food product in chunk or in powder that is produced by drying the self-digested food product derived from fruit according to claim 10.

13. A self-digested food product that is produced by applying the self-digested food product derived from fruit according to claim 10 to one or a plurality of ingredients selected from the group consisting of vegetables, fruits, self-digested vegetables, and self-digested fruits and by bringing about additional self-digestion.

14. A processed food product that is produced by using the self-digested food product derived from fruit according to claim 10.

15. A chemical product that is produced by using the self-digested food product derived from fruit according to claim 10.

16. A fermented food product that is produced by fermenting the self-digested food product derived from fruit according to claim 10.

17. A self-digested food product derived from fruit, the self-digested food product derived from fruit being an extract of salt-free self-digested fruit that is obtained by bringing about self-digestion of the fruit at 65° C. or below, wherein, when ethanol is added to the extract of the salt-free self-digested fruit at a 80% ethanol concentration, a fraction of insolubilized pectin is 0.1 g or more per 100 ml of the extract, while a solubilized part has 2.0 g or more of citric acid and 1.0 g or more of malic acid per 100 ml of the extract, and wherein the edible part of the fruit has pH 3.0 or less, ° Brix 6.0 or more, and 8 ml or more of acidity.

18. The self-digested food product of claim 17, wherein the fruit belongs to the family Rosaceae.

19. A dried food product in powder that is produced by drying the self-digested food product derived from fruit according to claim 17.

20. A self-digested food product that is produced by applying the self-digested food product derived from fruit according to claim 17 to one or a plurality of ingredients selected from the group consisting of vegetables, fruits, self-digested vegetables, and self-digested fruits and by bringing about additional self-digestion.

21. A processed food product that is produced by using the self-digested food product derived from fruit according to claim 17.

22. A chemical product that is produced by using the self-digested food product derived from fruit according to claim 17.

23. A fermented food product that is produced by fermenting the self-digested food product derived from fruit according to claim 17.

Description

DESCRIPTION OF THE EMBODIMENT

[0051] As described above, it is found that self-digestion at a temperature higher than room temperature not only facilitates solubilization of pectin but also enhances preserving properties as the pH value is lowered due to high concentration of organic acids. The process required for these effects is activating autolysins contained in Rosaceae fruits at 65° C. or below, preferably at 45° C. to 60° C., so as to convert some of saccharide contained in the pulp into organic acids, which serves to increase the concentration of organic acids in the fruit. These organic acids having high concentration lowers the pH value, leading to enhancing preserving properties and facilitating solubilization of pectin in the pulp.

[0052] It is confirmed that the self-digested product derived from fruit after being subject to the above process is rich in pectin and organic acids and has good preserving properties as well as good taste. Further, it is confirmed that the process enables production of pickled plum, umeboshi, plum extract, and processed food of apricot. Further, cosmetics or the like utilizing the self-digested food product derived from fruit are confirmed to be producible.

[0053] The self-digested food product derived from fruit according to an embodiment of the present invention is a self-digested fruit that has undergone a process of self-digestion. The self-digested fruit is salt-free and has yellowish-brown or reddish-brown color. When ethanol is added to the hot water extract of the fruit at a 80% ethanol concentration, a fraction of insolubilized pectin is, per 100 g of an edible part of the fruit, 0.1 g or more, preferably 0.40 g or more, and has an average molecular weight of 50,000 or more, preferably from 50,000 to 200,000, while a solubilized part has 2.0 g or more, preferably 4.9 g or more, of citric acid and 1.0 g or more, preferably 1.1 g or more, of malic acid, preferably 0.23 g or more of oxalic acid and 0.80 g or more of succinic acid, per 100 g of the edible part of the fruit. The edible part of the fruit has pH 3.0 or less, preferably from 2.3 to 2.9, and has ° Brix 6.0 or more, preferably from 6.7 to 8.1.

[0054] The self-digested food product derived from fruit according to another embodiment of the present invention is an extract of self-digested fruit obtained from the self-digested fruit that has undergone a process of self-digestion. The extract of self-digested fruit is a liquid portion of the self-digested fruit or a flowing liquid out of the fruit during self-digestion. When ethanol is added to the extract of the salt-free self-digested fruit at a 80% ethanol concentration, a fraction of insolubilized pectin is, per 100 ml of the extract, 0.1 g or more, preferably 0.40 g or more, while a solubilized part has 2.0 g or more, preferably 4.9 g or more, of citric acid and 1.0 g or more, preferably 1.1 g or more, of malic acid, preferably 0.23 g or more of oxalic acid and 0.80 g or more of succinic acid, per 100 ml of the extract. The edible part of the fruit has pH 3.0 or less, preferably from 2.3 to 2.9, ° Brix 6.0 or more, preferably from 6.7 to 8.1, and has acidity of 8 ml or more, preferably 12 ml or more. Further, the extract of self-digested fruit has no salt.

[0055] The salt-free seasoning liquid according to another embodiment of the present invention is a liquid similar to the extract of self-digested fruit. The salt-free seasoning liquid is prepared by mixing a pectin preparation and an organic acid preparation. The salt-free seasoning liquid has 0.1 g or more, preferably 0.40 g or more, of pectin per 100 ml of the liquid, and at least one of the organic acids including citric acid, malic acid, oxalic acid, and succinic acid is contained in the amount of 3.0 g or more, preferably 6.0 g or more. The salt-free seasoning liquid has pH 3.0 or less, preferably 1.8 or less.

[0056] Any fruits belong to the family Rosaceae such as apricots, plums, peaches, cherries, Chinese quince, loquats, apples, pears, and quince may be material fruits for the self-digested food product derived from fruit according to the present invention. In particular, the ones that are rich in organic acids, for example, plums, apricots, or quinces, are preferable.

[0057] The dried food product according to another embodiment of the present invention is produced by drying the self-digested fruit of the present invention. Drying the self-digested fruit produces the self-digested food product derived from fruit in the form of chunk, powder, or mixture thereof.

[0058] Another type of the above dried food product is produced by drying the extract of self-digested fruit according to the present invention. Drying the extract of self-digested fruit produces the self-digested food product derived from fruit in the form of powder.

[0059] The self-digested food product according to another embodiment of the present invention is produced by using the self-digested fruit of the present invention or the extract thereof. In the self-digested food product, the self-digested fruit of the present invention or the extract thereof is added to one or a plurality of ingredients selected from the group consisting of vegetables, fruits, self-digested vegetables, and self-digested fruits, and additional self-digestion is brought about. The material self-digested fruits for the self-digested food product may include self-digested fruits that undergo another process other than the present invention. The self-digested food product may include, for example, seasonings such as sauces and dipping sauces, which undergo additional self-digestion by adding the extract of self-digested fruit to the self-digested fruit.

[0060] The processed food product according to another embodiment of the present invention is produced by using the self-digested fruit, the extract thereof, or the self-digested food product, of the present invention. The typical usage is as material for processed food products. However, the usage should not be considered as limiting to materials but should be considered as including causing extraction or change in substance under an acidic condition in processed food production. Also, the processed food product may be produced by using the salt-free seasoning liquid of the present invention.

[0061] The chemical product according to another embodiment of the present invention is produced by using the self-digested fruit, the extract thereof, or the self-digested food product, of the present invention. The chemical product is, for example, cosmetics or bath agents. The chemical product includes skin lotion, skin milk, serum, facial cleanser, makeup remover, detergent, bath agent, and other general cosmetics and chemicals. Also, the chemical product may be obtained by using the salt-free seasoning liquid of the present invention.

[0062] The fermented food product according to another embodiment of the present invention is obtained by fermenting the self-digested fruit, the extract thereof, or the self-digested food product of the present invention. The fermented food product includes, for example, miso (soybean paste), soy sauce, sweet cooking rice wine, vinegar, rice wine, wine, distilled spirits, bread, sweet fermented rice drink, and other general fermented food. Also, the fermented food product may be obtained by using the salt-free seasoning liquid of the present invention.

EXAMPLES

[0063] The detailed description of the present invention will now be made with reference to the examples. However, it should be noted that the invention is not limited to specific details and examples shown and described.

(Example 1) Salt-Free Umeboshi

[0064] Some types of ume (plum) were washed with water and subject to forced-air drying during self-digestion at 55° C. in the thermostatic device to produce salt-free umeboshi. TABLE 1 shows processing conditions.

TABLE-US-00001 TABLE 1 Processing Conditions in Example 1 Number 1 2 3 4 5 Type of Plum Nanko-ume Naniwa-ume Nanko-ume Naniwa-ume Naniwa-ume Preserving Room Room Room Room Cooling at 4° C. Condition temperature temperature temperature temperature Weight of 1.0 kg 464.2 g 254.04 g 448.12 g 52.0 g Plum Dipping in None None 1 hour before 1 hour before After air drying Plum Extract self-digestion self-digestion Quantity of 95.06 g 130.26 g 12.53 g Plum Extract Self-digestion 6 hours at 16 hours at 55° C. 24 hours at 24 hours at 16 hours at 55° C. & Drying 55° C. 55° C. 55° C. 18 hours at 48 hours at 25° C. 40 hours at 40 hours at 16 hours at 25° C. 25° C. 25° C. 25° C. 24 hours at 16 hours at 55° C. 16 hours at 16 hours at 16 hours at 55° C. 55° C. Repeating 16 55° C. 55° C. Repeating 16 hours at 25° C. hours at 25° C. for 5 days 96 hours at — — — — 25° C. 2 hours at — — — — 55° C.
TABLE 2 shows the results of analyzing the salt-free umeboshi after drying. There was no microorganism contamination observed in any of the salt-free umeboshi during preservation for two weeks at room temperature.

TABLE-US-00002 TABLE 2 Analyzing Results in Example 1 per 100 g of edible part of fruit (pulp of umeboshi) Number 1 2 3 4 5 Quantity of Pectin 0.7 g 0.4 g 0.85 g 1.5 g 2.0 g Molecular Weight 150000 200000 110000 75000 50000 of Pectin Citric Acid 5.2 g 4.9 g  5.5 g 6.0 g 7.1 g Malic Acid 1.3 g 1.1 g  1.9 g 3.1 g 4.2 g Oxalic Acid 0.30 g  0.23 g  0.41 g 0.47 g  0.52 g  Succinic Acid 0.95 g  0.80 g  1.20 g 1.76 g  2.10 g  pH 2.72 2.90 2.56 2.49 2.30 Brix 6.9 6.7 7.2 7.5 8.1 Color Showy Pink Reddish Showy Pink Light Reddish Showy Pink Brown Brown

(Example 2) Salt-Free Plum Extract

[0065] Some types of ume (plum) were washed with water and vacuum-packed or sealed in polystyrene bags that were kept at temperature ranging from 50 to 60° C. in the thermostatic tank during self-digestion to obtain plum extracts. TABLE 3 shows the processing conditions including self-digestion.

TABLE-US-00003 TABLE 3 Processing Conditions in Example 2 Number 1 2 3 4 5 6 7 8 Type of Naniwa- Nanko- Ao-ume Nanko- Ao-ume Ao-ume Naniwa- Ao-ume Plum ume ume ume ume Pre- Room Room Room Room Freezing Freezing Freezing Freezing serving temperature temperature temperature temperature Condi- tion Weight 1.18 kg 1.0 kg 1.0 kg 1.0 kg 1.0 kg 1.0 kg 1.0 kg 1.0 kg of Plum Tem- 55° C. 55° C. 55° C. 55° C. 55° C. 50° C. 60° C. 55° C. per- ature of Self- diges- tion Dura- 39 Days 56 Days 73 Days 48 Days 41 Days 6 Days 6 Days 6 Days tion of Self- diges- tion Fre- 4 Times 4 Times 4 Times 4 Times Once Once Once Once quen- cy of Separa- tion Weight 521.44 g 567.25 g 711.3 g 564.48 g 492.26 g 235.28 g 532.11 g 301.55 g of Ob- tained Plum Extract
TABLE 4 shows the results of analyzing the salt-free plum extracts. There was no microorganism contamination observed in any of the salt-free plum extracts during preservation for one month at room temperature.

TABLE-US-00004 TABLE 4 Analyzing Results in Example 2 per 100 ml of plum extract Number 1 2 3 4 5 6 7 8 Quantity of Pectin 3.5 g 4.5 g 4.0 g 3.3 g 3.5 g 0.40 g 0.47 g 0.45 g Molecular Weight 120000 50000 80000 140000 110000 200000 170000 180000 of Pectin Citric Acid 5.6 g 6.9 g 6.3 g 5.5 g 5.5 g 4.9 g 5.2 g 5.0 g Malic Acid 2.2 g 4.0 g 3.3 g 1.8 g 2.3 g 1.1 g 1.3 g 1.4 g Oxalic Acid 0.35 g 0.51 g 0.46 g 0.33 g 0.35 g 0.24 g 0.26 g 0.26 g Succinic Acid 1.10 g 2.08 g 1.88 g 0.99 g 1.20 g 0.81 g 0.86 g 0.85 g Acidity 13.1 ml 16.0 ml 15.3 ml 13.0 ml 13.6 ml 12.1 ml 12.7 ml 12.5 ml pH 2.56 2.30 2.39 2.66 2.45 2.88 2.79 2.85 Brix 7.2 8.0 7.7 7.0 7.5 6.7 6.9 6.8 Color Red Red Yellowish- Red Red Yellowish- Red Red red red

(Example 3) Prepared Salt-Free Seasoning Liquid

[0066] The salt-free seasonings, which use food additives having acidity, thickness, and preserving properties similar to those of salt-free plum extract, were prepared as shown in TABLE 5.

TABLE-US-00005 TABLE 5 Mixing Ratio in Example 3 per 100 ml of salt-free seasoning liquid Number 1 2 3 4 5 6 7 8 Pectin 0.4 g.sup.  0.4 g.sup.  0.4 g.sup.  1.0 g.sup.  2.0 g.sup.  3.0 g.sup.  4.0 g.sup.  5.0 g.sup.  Citric Acid 6.0 g.sup.  5 g 5 g 5 g 5 g 5 g 6 g 7 g Malic Acid 0 g 2 g 2 g 2 g 2 g 2 g 2 g 3 g Oxalic Acid 0 g 0 g 0.5 g.sup.  0.5 g.sup.  0.5 g.sup.  0 g 0 g 0.5 g.sup.  Succinic Acid 0 g 0 g 1 g 1 g 1 g 0 g 1 g 2 g

[0067] Among the prepared salt-free seasoning liquids, pH 1.8 observed in No. 1 was the highest level. All of the prepared salt-free seasoning liquids had satisfactory thickness without microorganism contamination being observed during preservation for one month at room temperature.

(Example 4) Salt-Free Self-Digested Rosaceae Fruits

[0068] Apricots, plums, and quinces, belonging to the family Rosaceae, were washed with water and subject to forced-air drying for three days during self-digestion at 55° C. in the thermostatic tank to prepare partially-dried self-digested fruits.

[0069] The obtained partially-dried self-digested fruits showed reddish-brown color that was stronger than raw fruits. As to the preserving properties, microorganism contamination was not observed during two-week preservation at room temperature.

(Example 5) Salt-Free Self-Digested Rosaceae Fruits Extracts

[0070] Apricots, plums, and quinces, belonging to the family Rosaceae, were washed with water and vacuum-packed or sealed in polystyrene bags, which were kept at 55° C. during self-digestion in the thermostatic tank for 14 days to prepare salt-free fruit extracts.

[0071] In the quinces, extract of only 5% of the material weight was obtained, whereas in the apricots and plums, extract of not less than 30% of the material weight having satisfactory acidity and flavor originated from the material fruits was obtained.

(Example 6) Dried Powder of Umeboshi

[0072] The pulp portion in the amount of 100 g of the salt-free self-digested umeboshi produced as No. 1 in Example 1 was cut with a blender and dried at temperature from 55 to 70° C. for 5 days. As a result, 59 g of dried salt-free self-digested umeboshi was obtained, 20 g of which was further pulverized in a mortar to prepare dried powder of salt-free self-digested umeboshi.

[0073] The prepared dried powder of salt-free self-digested umeboshi had a taste of plum and a strong acidity with high moisture-absorption. The dried powder, after one-month preservation at 37° C., did not change so much in color and indicated satisfactory preserving properties.

(Example 7) Dried Powder of Plum Extracts

[0074] A mixture of 50 ml of No. 2 and 50 ml of No. 4 in Example 2 were further mixed with 15 g of dextrin, which was stirred from time to time and dried in the thermostatic tank kept at 80° C. for three days. The dried mixture was pulverized further in a mortar and dried to prepare 31 g of dried powder of salt-free self-digested plum extracts.

[0075] The prepared dried powder of salt-free self-digested plum extracts had a strong acidity and a taste of plum.

(Example 8) First Salt-Free Plum Ketchups

[0076] Fresh tomatoes were partially dried during self-digestion, to which cut salt-free self-digested umeboshi or salt-free self-digested plum extract was added for preparing salt-free plum ketchups. TABLE 6 shows preparing conditions.

TABLE-US-00006 TABLE 6 Preparing Conditions in Example 8 Plum Ketchup 1 Plum Ketchup 2 Weight of Tomato 150.41 g 300.50 g Drying Temperature for 55° C. 55° C. Self-digestion Weight of Dried Tomato 17.0 g 34 g Weight of Plum Extract • Plum 12.195 g 24.5 g Puree Temperature of Self-digestion 55° C. 55° C. Duration of Self-digestion 72 hours 96 hours Weight of Plum Ketchup 35 g 76.5 g

(Example 9) Second Salt-Free Plum Ketchups

[0077] For facilitating pectin solubilization, cut salt-free self-digested umeboshi or salt-free self-digested plum extract was added to fresh tomatoes, in which water content was reduced during self-digestion to prepare salt-free plum ketchups. TABLE 7 shows preparing conditions.

TABLE-US-00007 TABLE 7 Preparing Conditions in Example 9 Plum Ketchup 3 Plum Ketchup 4 Weight of Tomato 1643.0 g 900 g Weight of Plum Extract 164.3 g 90 g Temperature of Self-digestion 55° C. 55° C. Duration of Self-digestion 96 hours 120 hours Weight of Plum Ketchup 330 g 159 g
TABLE 8 shows the results of analyzing the salt-free plum ketchup in Examples 8 and 9. Even without salt, the prepared plum ketchups in both Examples were good-quality seasoning having savoriness and rich taste. It was felt that plum ketchups 1 and 2 had higher pectin concentration than plum ketchups 3 and 4.

TABLE-US-00008 TABLE 8 Analyzing Results in Examples 8 and 9 Plum Plum Plum Ketchup 1 Ketchup 2 Plum Ketchup 3 Ketchup 4 pH 3.72 3.58 3.75 3.8 Brix 41.2 39.3 36.5 38.6

(Example 10) Salt-Free Noodle Soup

[0078] Soup for dipping noodles was made by mixing 25 g of salt-free plum ketchup 1 in Example 8 with 5 g of olive oil and 70 g of water, which indicated good flavor.

(Example 11) Salt-Free Processed Ginger

[0079] Processed ginger was made by adding 96 g of salt-free plum ketchup 1 in Example 8 to 48 g of julienne ginger, in which self-digestion was brought about for 18 hours at 55° C. The processed ginger had good flavor and was usable like red pickled ginger.

(Example 12) Salt-Free Pork Cutlet

[0080] Pork cutlet was made by applying 10 g of salt-free plum ketchup 1 in Example 8 to 80 g of pork loin, which was coated with flour, egg, and bread crumbs and deep-fried in oil heated to 170° C. for 15 minutes. The pork cutlet was given acidity and savoriness emphasizing intrinsic tastiness of the meat itself.

(Example 13) Rice Seasoned with Vinegar

[0081] Rice seasoned with vinegar was made by cooking 150 g of washed white rice and mixing with 100 ml of salt-free plum extract No. 3 in Example 3. The resultant rice seasoned with vinegar had mild acidity and good tasty without showing acetic acid odor.

(Example 14) Salt-Free Pasta Dish

[0082] First, Neapolitan pasta sauce was made by mixing 100 g of salt-free plum ketchup 2 in Example 8, 14 g of butter, 17 g of white wine, and 10 g of minced garlic. Then, 50 g of sliced onion and 40 g of round-sliced green pepper were stir-fried and mixed with the Neapolitan past sauce together with 160 g of boiled pasta, finishing the salt-free past dish given a good flavor.

(Example 15) Cosmetics

[0083] Cosmetics like a milky liquid was made by adding 100 g of purified water, 50.0 g of glycerin, and 0.5 g of phenoxyethanol to 20 g of plum extract in Example 2. After one-week use of the cosmetics, it was found that the cosmetics penetrated well into the skin and showed excellent texture, moisturizing effect, deterioration effect in blotch, and whitening effect.

(Example 16) Skin Lotion

[0084] Skin lotion containing plum extract was prepared by stirring a mixture of 1 ml of plum extract No. 2 in Example 2, 5 g of glycerin, 3 g of urea, and 100 ml of purified water. The skin lotion was slightly acid and rich in moisture.

(Example 17) Salt-Free Miso

[0085] The salt-free umeboshi, salt-free plum extract, salt-free plum ketchup, and prepared salt-free seasoning liquid were blended and fermented by yeast without salt. The fermentation was performed at 30° C. for 60 days. TABLE 9 shows the blending quantity.

TABLE-US-00009 TABLE 9 Blending Quantity in Example 17 Prepared Salt-free Salt-free salt-free Salt-free plum plum seasoning umeboshi extract ketchup liquid Salt-free 30 g 30 ml 30 g 30 ml seasoning Steamed soybean 100 g 100 g 100 g 100 g Malted rice 50 g 50 g 50 g 50 g Bakery yeast 5 g 5 g 5 g 5 g

[0086] In the four types of resultant salt-free miso, good yeast fermentation was observed without spoiling and strong savoriness was held despite having less miso flavor.

INDUSTRIAL APPLICABILITY

[0087] The present invention provides salt-free self-digested fruits, wherein activating autolysins in Rosaceae fruits, such as apricots and plums, at 65° C. or below, preferably at 45 to 60° C., converts some of saccharide contained in the pulp into organic acids, which serves to increase the concentration of organic acids in the fruit and to facilitate solubilization of pectin. And the self-digestion at a temperature higher than room temperature also facilitates solubilization of pectin, leading to enhanced physical properties and lowered pH contributing to enhanced preserving properties. With the present invention, salt-free processed products, cosmetics, and fermented food products having good preserving properties as well as good taste can be produced by utilizing salt-free self-digested fruits and extracts thereof.