JP3035398B2 - Method for producing fresh juice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing fresh juice,
In particular, the present invention relates to a method for producing fresh fruit juice while maintaining freshly squeezed flavor and freshness.

[0002]

2. Description of the Related Art Conventionally, whole juice is squeezed and separated into a juice and a residue containing pericarp using an in-line squeezing machine or the like, and the squeezed and separated juice is concentrated, sterilized and cooled. The fruit is separated into a skin portion and a flesh portion, or is cut in half, and then, only the flesh portion is squeezed and concentrated, sterilized and cooled.

[0003] Generally, in the production of juice, a sterilization treatment is required in order to stabilize the quality of the juice, prevent deterioration, and maintain the flavor of the juice. Conventionally and at present, as a sterilization treatment, heat sterilization is performed. However, in the heat sterilization, the deterioration of the flavor of fresh juice, discoloration, dissipation of flavor, and generation of heated odor (referred to as potato odor) are problems.

[0004] In recent years, in the food field, application of high-pressure treatment using water as a pressure medium to food processing technology has been attempted. This treatment has various effects such as protein denaturation, starch gelatinization, microbial (fungi, bacteria, etc.) bactericidal, non-destructive effects of vitamins, inactivation of enzymes, retention of flavor and freshness, etc. Has the advantage of Among them, the bactericidal action has attracted attention as a new technology that can replace the heat sterilization method, which has been the mainstream in the past, particularly for fruit juice beverages.

[0005] If this high-pressure sterilization treatment is used, this treatment is generally carried out at room temperature, so that there is no generation of a heating odor (called a potato odor), which is the greatest drawback of heat sterilization. Further, the flavor of fresh juice can be maintained, and discoloration and flavor can be prevented from dissipating. Therefore, the quality of fruit juice can be expected to be improved by using this sterilization method.

[0006]

SUMMARY OF THE INVENTION From the above, the inventor of the present invention intends to produce higher quality juice by applying the above-described high-pressure sterilization treatment having various advantages to juice production. We have been researching hard for the purpose.

As a result, in the course of conducting the research, the juice produced through the high-pressure sterilization treatment does not generate the heating odor, which is a drawback of the heat sterilization, and does not discolor and dissipate the flavor, but the pressure is large. It has been found that a blue odor different from the heated odor (high-pressure odor) is generated depending on the duration and / or pressurization time. This high-pressure treatment smell not only dilutes the freshly squeezed flavor of fresh juice, but also has an adverse effect on the flavor of citrus juice, particularly in citrus fruits, and breaks the balance.

[0008] Accordingly, an object of the present invention is to suppress the high-pressure odor generated by high-pressure sterilization of fruit juice, maintain the flavor and freshness of freshly squeezed fruit, and in particular, in the case of citrus fruits, impart the scent peculiar to citrus juice. An object of the present invention is to provide a method for producing fresh juice having the same.

[0009]

Means for Solving the Problems In order to solve the above-mentioned problems, the present invention provides juice from fresh fruits, and subjecting the juice to high-pressure sterilization to produce fresh juice. Provided is a method for producing fresh juice, characterized in that the juice contains a skin extract component before or after.

The pericarp extract component used in the method for producing fresh juice may be separately extracted from the pericarp of the fruit. In this case, the fruit juice, water and / or ethanol can be used as an extraction solvent.

[0011] Further, the pericarp portion of the fruit may be mixed with the juice, and the mixture may be subjected to the high-pressure sterilization treatment to extract the pericarp extract component from the pericarp portion into the juice during the high-pressure sterilization treatment. .

The processing conditions in the high-pressure sterilization treatment of the present invention are preferably a pressure of 3000 to 7000 atmospheres and a pressurization time of 0.5 to 20 minutes, and a pressure medium having a temperature of 0 to 60 ° C. Preferably, water is used.

Hereinafter, the present invention will be described in detail.

In producing fresh juice according to the present invention, juice is first obtained from fresh fruit.

As a method of obtaining fruit juice, the fruit is sufficiently washed, and microorganisms, dust, pesticides, etc. attached to the fruit surface are removed, and then separated into a skin portion and a flesh portion. Then, according to the usual method,
Squeeze the pulp with a juicer and open, for example, 0.3-0.5
A fruit sieve is obtained by removing impurities such as small pieces of germ membrane, pulp and seeds through a sieve of mm.

After the fruit has been washed as described above, the whole fruit may be squeezed with a juicer and passed through a sieve in the same manner as described above to obtain the fruit juice.

In the present invention, during or after the high-pressure sterilization treatment described in detail below, the juice is made to contain a pericarp extract component. The pericarp extract component can be separately prepared from the pericarp portion, and added to the juice before or after the high-pressure sterilization treatment, so as to be contained in the juice. Alternatively, it is also possible to mix the fruit juice and the pericarp portion, subject the mixture to high-pressure sterilization, and extract the fruit juice from the pericarp portion during the high-pressure sterilization treatment so as to be contained in the juice.

As the pericarp portion to be subjected to the extraction, the pericarp portion previously separated from the pulp portion may be used, or a juice residue remaining by sieving all the fruits may be used.

When the pericarp extract is separately extracted, first, the pericarp portion is mixed with a solvent, the resulting mixture is left at room temperature for a while, and the mixture is subjected to squeezing filtration to contain the pericarp extract in the solvent. It is obtained in a state (the solvent containing the pericarp extract component is hereinafter referred to as pericarp extract).

In this case, a solvent may be added after crushing the pericarp portion with a food processor or the like, or may be crushed with a food processor after adding the solvent.

As the extraction solvent, the above-mentioned fruit juice, water and / or ethanol are used.

In the case of juice extraction, the mixing ratio of the pericarp part and the solvent is 1 to 4 parts by weight of the solvent per 1 part by weight of the pericarp part,
In the case of water extraction, it is preferable to mix 1 to 4 parts by weight of the solvent with respect to 1 part by weight of the pericarp, and in the case of ethanol extraction, it is preferable to mix 0.8 to 3.2 parts by weight of the solvent with respect to 1 part by weight of the pericarp. When a mixed solvent (composition is 1 fruit juice: 1 water: 1 ethanol) is used, the solvent is added to 1 part by weight of the pericarp.
Preferably, 9 to 3.7 parts by weight are mixed.

The time for allowing the mixture of the pericarp portion and the solvent to stand at room temperature is about 0.5 to 4 hours, preferably about 2 hours.

This extraction process may be performed under high pressure.

Further, a pericarp extract component such as an essential oil (essential oil) may be extracted by a known method and added to the juice.

Next, the thus-obtained pericarp extract and the juice are mixed and subjected to a high-pressure sterilization treatment.

The mixing ratio of the pericarp extract component and the juice is as follows: in the case of a 1: 1 extraction of the pericarp with the pericarp, 2 to 8 parts by weight of the pericarp extract and 1: 1 water extraction of the pericarp per 100 parts by weight of the juice. In the case of 1 to 7 parts by weight of the pericarp extract to 100 parts by weight of the juice, in the case of ethanol extraction of 1: 1 pericarp to ethanol,
In the case of the above-mentioned mixed solvent extraction of 0.2 to 3 parts by weight of the pericarp extract to 100 parts by weight of the juice, pericarp to the mixed solvent 1: 1
It is preferable to mix 1 to 6 parts by weight of the pericarp extract with 100 parts by weight of the juice. More preferably, in the case of juice extraction, 4 to 6 parts by weight of pericarp extract per 100 parts by weight of juice, and in the case of water extraction, 3 to 5 parts by weight of pericarp extract per 100 parts by weight of juice, in the case of ethanol extraction In the case of the above-mentioned mixed solvent extraction, 0.5 to 2 parts by weight of the pericarp extract is mixed with 100 parts by weight of the juice, and 2.5 to 4.5 parts by weight of the pericarp extract is mixed with 100 parts by weight of the juice. preferable.

As described above, in the present invention, in addition to the above-mentioned separate preparation of the pericarp extract component, for example, a part of the juice residue (pericarp portion) obtained by squeezing the whole fruit is used as the fruit juice. And subjecting it to a high-pressure sterilization treatment. In this case, it is preferable to mix the juice with 2 to 10 parts by weight, preferably 4 to 8 parts by weight, based on 1 part by weight of the juice residue. According to this method, it is possible to simultaneously extract the pericarp extract components from the pericarp portion into the juice during the high-pressure sterilization treatment.

As the pericarp extract component, a known essential oil (essential oil) can be used. In this case, pericarp extract component per 100 parts by weight of pericarp is 0.00%.
It is preferable to mix 0.005 to 0.05 parts by weight of the skin extract component to 2 to 0.1 parts by weight, more preferably 100 parts by weight of fruit juice.

The mixing ratio of the pericarp extract component to the juice is
If it is above the range shown above, the fragrance will be strong, the balance of flavor will be lost, and if it is below this, the fragrance will be thin,
Similarly, the balance of flavor is lost, and a high-pressure treatment odor is also developed.

The thus prepared pericarp mixed fruit juice is filled in a suitable container, and degassed and sealed so that no air remains inside in order to prevent browning and flavor deterioration due to oxygen.

The container in the high-pressure treatment is configured such that when the hydrostatic pressure outside the container is applied, the mixture in the container is also subjected to the same hydrostatic pressure. (Flexible plastic). Therefore, when a glass tube or a metal tube is used as the container, the stopper or cap at the mouth must be made of plastic or rubber. Thereby, the mixed liquid filled in such a container becomes equal to the hydrostatic pressure outside the container according to the principle of Pascal.

A container containing the mixed fruit juice is set in a cylinder of a high-pressure generator, and water as a pressure medium is injected into the cylinder. The pressure is raised from atmospheric pressure to a predetermined pressure value at room temperature, and is maintained for a predetermined pressurization time.

In the case of using a continuous high-pressure processing apparatus, the fruit juice mixed with the extracted pericarp is directly injected into a cylinder of the high-pressure processing apparatus, and this is cooled to a predetermined temperature at room temperature, preferably at a lower temperature within a range not to be frozen. Hold for pressurization time, and sterilize by high pressure.

The pressure range in the high-pressure sterilization treatment is 300
The pressure is preferably 0 to 7000 atm, the pressurizing time is 0.5 to 20 minutes, and the temperature is preferably 0 to 60 ° C.

The high-pressure treatment odor may or may not be generated depending on the conditions of the high-pressure treatment, which is affected by the magnitude of the pressure and the pressurization time. strong. That is, at room temperature, 2000
Below the atmospheric pressure, high-pressure treatment odor does not occur regardless of the pressurization time. However, in order for the bactericidal effect to be sufficient, the pressure must be at least 3000 atm. And this 3
At 2,000 atmospheres or more, a high-pressure treatment odor starts to be generated at about 0.5 minutes or more, which is the shortest time required for sterilization, and increases with the time of pressurization, and becomes constant at 20 minutes or more. It will be.

As for the temperature, the high-pressure treatment odor is generated more strongly at normal temperature, weakens as the temperature increases, and decreases at 60 ° C. or higher, but the heating odor (potato odor) is generated. Show a tendency to.

Therefore, in the present high-pressure sterilization treatment, the range in which the heating odor is not generated and the sterilization effect is sufficient is as described above.

Further, it is also found that the high-pressure treated odor (blue odor) is similarly eliminated by subjecting the fruit juice to the same high-pressure sterilization treatment as described above, and mixing the above-mentioned pericarp extract component with the green odor. (Masking effect).

[0040]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to embodiments.

Example 1 Fresh fruits of Valencia orange were thoroughly washed with water, and the whole fruits were cut in half and then squeezed with a manual squeezing juicer to separate the juice and the peel portion (residue of juice). And
The juice was sieved with a 0.5 mm sieve to remove the residue, and juice A passed through the sieve was obtained. (Also, the whole fruit was separated into skin and pulp in advance, and the pulp was cut in half, squeezed with a manual squeezing press, sieved with a 0.5 mm sieve to remove the residue, and passed through the main sieve. Fruit juice A 'may be obtained). Essential oil was extracted from the pericarp portion by a known method. Fruit juice A
Alternatively, 0.02 g of this oil was added to 200 g of A ', mixed, and filled in a polyethylene bag. Thereafter, the bag was evacuated and heat-sealed so that no air remained inside.
This was put in a cylinder of a high-pressure processing apparatus (diameter 60 mm x depth 200 mm) manufactured by Kobe Steel, and water was injected as a pressure medium. This was pressurized at 6000 atmospheres for 10 minutes at room temperature, and subjected to a high-pressure sterilization treatment. After opening this, it was subjected to tasting, and as a result, a freshly squeezed Valencia orange juice having no smell of high pressure treatment and a fresh flavor was obtained.

On the other hand, 200 g of fruit juice A or A 'alone was subjected to high-pressure sterilization by the same method, and then 0.02 g of the oil was added.
Similarly, the added and mixed juice did not have the smell of the high pressure treatment, and a freshly squeezed Valencia orange juice was obtained.

(Example 2) Grapefruit was used in Example 1
The juice was squeezed in the same manner as described above to obtain fruit juice B. On the other hand, the pericarp portion was cut with a food processor, an equal amount of water was added, and the mixture was allowed to stand at room temperature for 2 hours, followed by squeezing filtration to obtain a pericarp extract. This peel extract 6
g was added to 200 g of the juice B and mixed.
And subjected to a high-pressure sterilization treatment. The grapefruit juice having a fresh flavor with no odor due to the high pressure treatment and having a fresh flavor was obtained as a result of having been opened and tasted after opening.

On the other hand, only 200 g of fruit juice B was subjected to high-pressure sterilization by the same method, and then 6 g of the above-mentioned pericarp extract was added, and the mixed juice did not have the smell of the high-pressure treatment and had the fresh flavor of freshly squeezed grapefruit. A fruit juice was obtained.

Example 3 Satsuma mandarin orange was squeezed in the same manner as in Example 1 to obtain fruit juice C. On the other hand, the pericarp portion was cut with a food processor, an equal amount of 99.5% ethanol was added, the mixture was allowed to stand at room temperature for 2 hours, and then filtered by pressing to obtain a pericarp extract. 2 g of the pericarp extract was added to 200 g of the juice C, mixed, and then subjected to a high-pressure sterilization treatment in the same manner as in Example 1. After opening this, it was subjected to a tasting, and as a result, a fruit juice of Unshu mandarin orange having a freshly squeezed fresh flavor without odor of high pressure treatment was obtained.

On the other hand, only 200 g of juice C was subjected to high-pressure sterilization by the same method, and 2 g of the above-mentioned pericarp extract was added to the mixed juice. A fruit juice was obtained.

(Example 4) A sweet summer was squeezed in the same manner as in Example 1 to obtain a fruit juice D. On the other hand, the pericarp portion was cut with a food processor, an equal amount of the juice D was added, the mixture was allowed to stand at room temperature for 2 hours, and then filtered under pressure to obtain a pericarp extract. 10 g of this peel extract
Was added to 200 g of the juice D and mixed, and then subjected to a high-pressure sterilization treatment in the same manner as in Example 1. After opening this, it was subjected to a tasting, and as a result, a sweet summer juice having a freshly squeezed fresh flavor without odor of high pressure treatment was obtained.

On the other hand, only 200 g of juice D was subjected to high-pressure sterilization by the same method, and then 10 g of the above-mentioned pericarp extract was added, and the mixed juice did not have the smell of the high-pressure treatment and had a freshly squeezed flavor. Fruit juice was obtained.

(Example 5) The pericarp portion obtained in Example 1 was cut with a food processor, and an equal amount of a mixed solvent (composition: fruit juice 1: water 1: ethanol 1) was added.
After standing for a period of time, the mixture was pressed and filtered to obtain a pericarp extract. 7 g of the peel extract was added to 200 g of the juice A obtained in Example 1,
After mixing, the mixture was subjected to a high-pressure sterilization treatment in the same manner as in Example 1.
After opening this, it was subjected to tasting, and as a result, a freshly squeezed Valencia orange juice having no smell of high pressure treatment and a fresh flavor was obtained.

On the other hand, only 200 g of fruit juice A was subjected to high-pressure sterilization treatment in the same manner, and 7 g of the above-mentioned pericarp extract was added thereto. The mixed juice did not have the smell of high-pressure treatment and had a freshly squeezed fresh flavor. Fruit juice was obtained.

(Example 6) Fruit juice A2 obtained in Example 1
00 g and the pericarp portion 50 g were mixed and filled in a polyethylene bag. Thereafter, the bag was evacuated and heat-sealed so that no air remained inside. This was put in a cylinder of a high-pressure processing apparatus (diameter 60 mm x depth 200 mm) manufactured by Kobe Steel, and water was injected as a pressure medium. This was pressurized at 5,000 atm at room temperature for 10 minutes and subjected to a high-pressure sterilization treatment. After opening, this was subjected to tasting except for the pericarp portion, and as a result, Valencia orange juice having no fresh smell and a fresh flavor having no smell of high pressure treatment was obtained.

(Example 7) Fruit juice B2 obtained in Example 2
00 g and the pericarp portion 33 g were mixed and filled in a polyethylene bag. Thereafter, the bag was evacuated and heat-sealed so that no air remained inside. This was put in a cylinder of a high-pressure processing apparatus (diameter 60 mm x depth 200 mm) manufactured by Kobe Steel, and water was injected as a pressure medium. This was pressurized at 3,000 atmospheres for 15 minutes at room temperature, and subjected to a high-pressure sterilization treatment. After opening, the grapefruit juice was freshly squeezed and had no odor due to high pressure treatment, and was subjected to tasting except for the pericarp portion.

(Example 8) Fruit juice C2 obtained in Example 3
00 g and the pericarp portion 40 g were mixed and filled in a polyethylene bag. Thereafter, the bag was evacuated and heat-sealed so that no air remained inside. This was put in a cylinder of a high-pressure processing apparatus (diameter 60 mm x depth 200 mm) manufactured by Kobe Steel, and water was injected as a pressure medium. This was pressurized at 7000 atmospheres for 5 minutes at room temperature, and subjected to a high-pressure sterilization treatment. After opening this, except for the pericarp part, as a result of tasting,
There was no odor of the high pressure treatment, and the juice of Satsuma mandarin orange having a freshly squeezed flavor was obtained.

(Example 9) Fruit juice A1 obtained in Example 1
25 g of the pericarp portion obtained in Example 1 was mixed with a mixed fruit juice of 00 g and 100 g of fruit juice C obtained in Example 3, and the mixture was filled in a polyethylene bag. Thereafter, the bag was evacuated and heat-sealed so that no air remained inside. This is a high-pressure processing device (diameter 60 mm x depth 200 m) manufactured by Kobe Steel.
m), and water was injected as a pressure medium.
This was pressurized at 3,000 atmospheres for 20 minutes at room temperature, and subjected to a high-pressure sterilization treatment. After this was opened, the pericarp portion was removed and subjected to tasting. As a result, there was no high-pressure treated odor, and a Valencia orange flavor was well exhibited, and the mixed juice had a fresh flavor of both fruit juices.

As described above, according to the present invention, while maintaining the bactericidal action at room temperature, which is an advantage of the high-pressure treatment, and the flavor and aroma of pressing fresh juice, the odor of the blue odor, which is a disadvantage of the high-pressure treatment, is maintained. Fresh juice can be obtained in which the odor of the high-pressure treatment is suppressed.

In the case of citrus fruits in particular, the pericarp contains pigments specific to citrus fruits, various flavor components and vitamins, and the flavor components are used for the purpose of enhancing flavor. This can prevent high-pressure treatment odor and obtain a high-quality fruit juice with a good balance of flavor while retaining effective ingredients such as aroma components and vitamins.

[0057]

Industrial Applicability According to the present invention, the generation of the smell of high-pressure treatment is suppressed, and the fresh juice of fresh juice is kept fresh, and in particular, in the case of citrus fruits, fresh juice having a peculiar aroma characteristic to citrus juice can be obtained. Further, the present invention is economical in terms of cost since the fragrance component of the pericarp can be used.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Yo Kato 6-2 Umedaoka, Midori-ku, Yokohama-shi, Kanagawa Prefecture, Japan Eating Habits Research Institute (56) References JP-A-2-210363 (JP, A) JP-A-52-136943 (JP, A) JP-A-50-155561 (JP, A) JP-A-61-5765 (JP, A) JP-A-51-118865 (JP, A) JP-A-53-133658 (JP, A) Japanese Utility Model Application Hei 3-71792 (JP, U) Patent 188993 (JP, C2) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 2/00-2/84 A23L 3 / 015

Claims (6)

(57) [Claims] 1. A method for producing a fresh juice by obtaining juice from a fresh fruit and subjecting the juice to high-pressure sterilization, including, before, after or after the high-pressure sterilization treatment, adding a skin extract component to the juice. A method for producing fresh juice, which is a feature. 2. The method for producing fresh juice according to claim 1, wherein the extract is extracted separately from the skin of the fruit. 3. The method according to claim 1, wherein the extracting treatment is performed with the juice, water and / or
3. The method for producing fresh juice according to claim 2, wherein ethanol is used as an extraction solvent. 4. A method of extracting the pericarp extract component from the pericarp portion into the juice during the high-pressure sterilization treatment by mixing a pericarp portion of a fruit with the juice and subjecting the mixture to the high-pressure sterilization treatment. The method for producing fresh juice according to claim 1, wherein 5. The high-pressure sterilization treatment is performed at 3000 to 700.
The method for producing fresh juice according to any one of claims 1 to 4, wherein the method is performed at a pressure of 0 atm for 0.5 to 20 minutes. 6. The method for producing fresh juice according to claim 5, wherein the high-pressure sterilization treatment is performed using water having a temperature of 0 to 60 ° C. as a pressure medium.