JP2649587B2 - Translucent juice production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention has the proper umami and body taste of the fruit,
The present invention relates to a method for producing a translucent juice which is light in throat and hardly precipitates suspended particles.

Two types of conventionally produced juices are known: turbid juice types and transparent juice types.

The turbid juice type contains a lot of pulp components, so it has the umami and koku taste of the fruit,
There is the problem that the throat is heavy and that suspended particles or fine pieces of fruit tissue precipitate during storage, causing a clear separation from the juice.

On the other hand, the transparent juice type does not precipitate suspended particles or fine pieces of fruit tissue during storage, but has a problem of losing the umami and richness inherent in fruits.

Therefore, the present inventors have conducted various studies with the aim of obtaining a completely new type of juice that does not have the problems such as cloudy juice and transparent juice as described above, and as a result, added the enzyme to the pressed juice of the fruit. In the fining process, when the turbidity after the fining process is adjusted to be 0.03 to 0.50 by the absorbance of a 10 mm cell at a light wavelength of 600 to 800 nm, the obtained juice has a bright color tone, and the fruit Knowing that a translucent fruit juice with moderate umami and richness that it originally has, light throat, and little precipitation of suspended particles can be obtained.
The present invention has been completed based on this finding.

That is, in the present invention, upon adding the enzyme to the squeezed juice of the fruit and clarifying the turbidity, the turbidity after the clarifying treatment has a light wavelength of 600 to 800.
This is a method for producing a translucent fruit juice, which is adjusted so that the absorbance of a 10 mm cell in nm is 0.03 to 0.50.

 Hereinafter, the present invention will be described specifically.

First, the fruit of the raw material used in the present invention is not particularly limited, specifically, apple, pineapple, panana, pear,
Peach, plum, apricot, grape, citrus and the like.

These are sufficiently washed, crushed by a crusher such as a hammer mill or a disintegrator, and then squeezed by a press such as a pulper, a finisher, a screw press, and a water press (press) to produce fruit juice. When crushing the fruit, it is preferable to add an antioxidant such as L-ascorbic acid in order to prevent pulp and juice from browning due to oxidizing enzymes in the fruit.

Next, the juice obtained as described above is left as it is,
Alternatively, the fruit juice is heated at 60 to 100 ° C. for 5 to 30 minutes to inactivate enzymes contained in the fruit juice, and then the enzyme is added to perform partial clarification treatment.

Examples of the enzymes used herein include pectin-degrading enzyme agents, cellulose-degrading enzyme agents, starch-degrading enzyme agents, proteolytic enzyme agents, and mixed enzyme agents obtained by variously combining these enzyme agents.

In the above treatment, it is preferable to use an aggregating agent in combination, because the amount of the enzyme agent used can be saved and the clarification treatment can be performed efficiently. Examples of the flocculant used here include gelatin, chitosan, casein, and the like, and a mixed flocculant obtained by combining these flocculants with an organic acid such as citric acid or malic acid.

The time for the partial clarification treatment is adjusted so as to obtain the above-mentioned predetermined turbidity, and is usually 5 to 15 ° C. and 5 to 90 ° C. in the case of a batch type.
Minutes are selected between 35 and 45 ° C and between 3 and 90 seconds for continuous systems. The amount of enzyme used is 1 to 50 per 100 g of fruit juice.
It is preferably mg.

In the present invention, the turbidity of the juice after the clarification treatment is 0.03 to 0.
A value of 50 is extremely important. That is, when the turbidity is less than 0.03, the fruit has a problem of losing its inherent umami and kokumi, and when it exceeds 0.50, precipitation of suspended particles occurs, which is not preferable. On the other hand, when the turbidity is within the above range, a translucent fruit juice having moderate umami and richness of the fruit, light throat and little precipitation of suspended particles is obtained. Can be

The turbidity is a value measured by the absorbance of a 10 mm cell at a light wavelength of 600 to 800 nm.

Hereinafter, the turbidity and storage stability of the translucent juice will be described with reference to experimental examples.

Experimental Example 1 In the method for producing translucent juice of Examples 1 and 2 described below,
Except that the enzyme reaction time is adjusted,
Translucent juices having various turbidities were prepared and stored at 30 ° C., and the presence or absence of the formation of a precipitate was observed with the naked eye daily, and the stability to the precipitate was examined. The results are shown in Tables 1 and 2.

From the above results, if the turbidity of the juice is 0.50 or less, 35
Storage at 10 ° C. for 10 days (corresponding to one month storage at room temperature) shows no noticeable precipitate formation, indicating that it is stable.

Next, the fruit juice partially clarified in this manner inactivates the activities of the enzymes inherent in the fruit or the added enzyme agent.
After heating to 100100 ° C. and cooling, as it is, or after adding gelatin and other flocculants thereto, high-speed centrifugation (for example, 3,000 to 10,000 G, 5 to 20 seconds) or a vibrating sieve,
Remove coarse insoluble suspended particles.

Next, the obtained fruit juice is filtered as it is or coarsely with a filter cloth, filter cotton, etc., and insoluble and fine suspended particles are partially left in the filtrate, and the turbidity is 0.03 to 0.50. The formula is obtained, and the product of the present invention is obtained as it is or by heat sterilization.

As described above, as is clear from the description, the present invention involves adding enzymes to the squeezed juice of fruits to perform fining treatment, and the turbidity after the fining treatment is 0.03 as the absorbance of a 10 mm cell at a light wavelength of 600 to 800 nm. Because it is adjusted to be ~ 0.50, the fruit juice has a bright color tone, the fruit has moderately the umami and koku taste originally possessed, the throat is light, and in storage for a long time However, a stable translucent juice can be obtained without significant separation of the pulp portion and the supernatant.

Hereinafter, the present invention will be described more specifically with reference to examples.

Example 1 After washing and sorting 3 kg of Fuji apple fruits, crushing was performed.
Juice was obtained to obtain 2 kg of juice. A crusher used a food processor, and a squeezer used a filter press. After the juice was heated to 40 ° C., the enzyme solution was added thereto such that the concentration of the vectin-decomposing enzyme agent was 5.0 mg% based on the juice, and the mixture was stirred well. This reaction solution was kept at 40 ° C., and sampled after 1, 2, and 3 minutes. Immediately at 98 ° C
And rapidly cooled. Next, after removing insoluble substances with a centrifuge, the absorbance of the supernatant at 660 nm was measured. The result is shown in FIG. From the results of this preliminary test, the juice was heated to 40 ° C.
The enzyme solution was added so that the concentration became 0 mg%, and the A660nm of the translucent fruit juice expected to react for 60 seconds was 0.054.

Using the enzyme reaction conditions thus obtained, translucent fruit juice was obtained. The example is shown below. After washing and sorting 10 kg of Fuji apple fruit, it is crushed and squeezed to obtain a juice.
kg gained. The crusher used was a hammer mill, and a filter press was used as a juicer. The juice temperature was raised to 40 ° C. by feeding the juice into a hot water circulation tube heater. Here, a solution of the pectin-degrading enzyme agent was continuously added by a microtube pump. 5.0mg enzyme concentration
%. After the enzyme solution is added, the mixture is transported to the holding section via the static mixer section, where
After holding for 2 seconds, it was heated to 98 ° C. and cooled. The liquid was subsequently transported to a continuous centrifuge to remove most of the insoluble material. Next, a finer insoluble substance was removed with a filter filled with filter cotton and sterilized by a conventional method to obtain a final product.

On the other hand, according to a generally used method, 50 kg of the same fruit was crushed and squeezed while adding L-ascorbic acid to obtain 33 kg of cloudy juice. This is designated as (Control 1).

Also, 50 kg of the same fruit was crushed and squeezed, and a pectin-degrading enzyme agent was added to the squeezed liquid to perform enzymatic clarification to obtain 36 kg of clarified fruit juice. This is designated as (control group 2).

 Table 3 shows the results of analysis of the obtained juices.

Example 2 After washing 3 kg of pine apple fruit, the pericarp was removed with a pine pillar, crushed and squeezed to obtain 1.5 kg of squeezed liquid.
The crusher used a food processor, and the juicer used a finisher. After warming the juice to 40 ° C., an enzyme solution is added so that the concentration of the pectin-degrading enzyme agent is 10.0 mg% with respect to the juice, and the concentration of gelatin is 0.5 mg% with respect to the juice. And stirred well. The reaction solution was kept at 40 ° C. and sampled after 1, 2, 3 and 4 minutes. Immediately heat the sample solution to 75 ° C,
Rapidly cooled. Next, after removing insoluble substances with a centrifuge, the absorbance of the supernatant at 660 nm was measured. The result is shown in FIG. From the results of this preliminary test, the juice was
The mixture was heated to ℃, 10.0 mg% of a pectin-decomposing enzyme agent was added thereto, and gelatin was further added to a concentration of 0.5 mg%. The A660 nm of the translucent juice expected to react for 120 seconds was 0.071.

Using the enzyme-gelatin mixed reaction conditions thus obtained, a translucent fruit juice was obtained. The example is shown below. After washing 60 kg of pineapple fruit, it was crushed and squeezed to obtain 27 kg of juice. The crusher used was a hammer mill, and a filter press was used as a juicer. After gelatin was added to the juice to a concentration of 0.5 mg% and stirred well, the solution was poured into a warm water circulation tube heater to raise the solution temperature to 40 ° C. Here, a solution of the pectin-degrading enzyme agent was continuously added by a microtube pump. The enzyme concentration was adjusted to 10.0 mg% based on the juice. After adding the enzyme solution, transport it to the holding part via the static mixer part, hold it here for 120 seconds, then heat it to 80 ° C,
Cool. The liquid was subsequently transported to a continuous centrifuge to remove most of the insoluble material. Next, a finer insoluble substance was removed with a filter filled with filter cotton and sterilized by a conventional method to obtain a final product.

On the other hand, according to a commonly used method, 60 kg of the same fruit was peeled, crushed and squeezed to obtain 30 kg of cloudy juice.
This is designated as (Control 1).

 Table 4 shows the results of analysis of the obtained juices.

[Brief description of the drawings]

FIG. 1 shows the relationship between the reaction time and turbidity in the clarification treatment by adding an enzyme (pectinase) to the squeezed juice of apples, and FIG. 2 shows the relationship between pectinase and a flocculant (gelatin) in the squeezed juice of pineapple. FIG. 4 is a diagram showing the relationship between reaction time and turbidity when clarification treatment is performed by adding ()).

Claims (1)

(57) [Claims] (1) When an enzyme is added to a squeezed juice of a fruit for clarification treatment, the turbidity after the clarification treatment is adjusted to be 0.03 to 0.50 as an absorbance of a 10 mm cell at a light wavelength of 600 to 800 nm. A method for producing translucent juice, characterized by the following.