JPS606619B2 - Method for producing fruit drinks - Google Patents
Method for producing fruit drinksInfo
- Publication number
- JPS606619B2 JPS606619B2 JP57149256A JP14925682A JPS606619B2 JP S606619 B2 JPS606619 B2 JP S606619B2 JP 57149256 A JP57149256 A JP 57149256A JP 14925682 A JP14925682 A JP 14925682A JP S606619 B2 JPS606619 B2 JP S606619B2
- Authority
- JP
- Japan
- Prior art keywords
- fruit
- synthetic resin
- fruit drinks
- present
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013399 edible fruits Nutrition 0.000 title claims description 22
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 239000000057 synthetic resin Substances 0.000 claims description 26
- 229920003002 synthetic resin Polymers 0.000 claims description 26
- 239000000126 substance Substances 0.000 claims description 16
- 150000002630 limonoids Chemical class 0.000 claims description 12
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000005342 ion exchange Methods 0.000 claims description 3
- 229920001568 phenolic resin Polymers 0.000 claims 1
- 239000005011 phenolic resin Substances 0.000 claims 1
- 235000015203 fruit juice Nutrition 0.000 description 17
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 10
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- NAPPWIFDUAHTRY-XYDRQXHOSA-N (8r,9s,10r,13s,14s,17r)-17-ethynyl-17-hydroxy-13-methyl-1,2,6,7,8,9,10,11,12,14,15,16-dodecahydrocyclopenta[a]phenanthren-3-one;(8r,9s,13s,14s,17r)-17-ethynyl-13-methyl-7,8,9,11,12,14,15,16-octahydro-6h-cyclopenta[a]phenanthrene-3,17-diol Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1.OC1=CC=C2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 NAPPWIFDUAHTRY-XYDRQXHOSA-N 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 5
- 241001672694 Citrus reticulata Species 0.000 description 4
- 235000005976 Citrus sinensis Nutrition 0.000 description 4
- 240000002319 Citrus sinensis Species 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000011159 matrix material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000003456 ion exchange resin Substances 0.000 description 2
- 229920003303 ion-exchange polymer Polymers 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- FBOUIAKEJMZPQG-AWNIVKPZSA-N (1E)-1-(2,4-dichlorophenyl)-4,4-dimethyl-2-(1,2,4-triazol-1-yl)pent-1-en-3-ol Chemical compound C1=NC=NN1/C(C(O)C(C)(C)C)=C/C1=CC=C(Cl)C=C1Cl FBOUIAKEJMZPQG-AWNIVKPZSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 241001517610 Funa Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 239000003957 anion exchange resin Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 235000011116 calcium hydroxide Nutrition 0.000 description 1
- 235000013574 canned fruits Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
- 125000000467 secondary amino group Chemical class [H]N([*:1])[*:2] 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
本発明は原料の果実飲料類からリモノィド系物質を合成
樹脂で吸着除去し、品質の改善された果＊実飲料類を製
造する方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fruit drinks with improved quality by adsorbing and removing limonide-based substances from raw fruit drinks using a synthetic resin.
柑橘系果実に含まれるリモノィド物質は、これらの果実
をそのまま生食として利用する場合には苦味がほとんど
感じられず問題とならないが、これらの果実を加工品と
して利用するとき、いましばリモノィド物質に由釆する
苦味が大きな問題となり、リモノィド物質の含有量の多
い品種では加工利用上の大きな障害となる。柑橘系果実
に含まれるリモノィド物質のうち、苦味のあるものとし
ては、リモニンとノミリンが代表的である。The limonoid substances contained in citrus fruits are not a problem when these fruits are eaten raw as they have almost no bitter taste, but when these fruits are used as processed products, they often contain limonoid substances. The resulting bitterness is a major problem, and varieties with a high content of limonoid substances are a major obstacle in processing and utilization. Among the limonoid substances contained in citrus fruits, limonin and norimin are typical bitter substances.
リモニンとノミリンの化学構造式は次のとおりである。
（リモニン）（ノミリン）
但し、Ｍｅはメチル基、Ａｃはアセチル基である。The chemical structural formulas of limonin and norimin are as follows.
(Limonin) (Norimin) However, Me is a methyl group and Ac is an acetyl group.
リモニンは果実飲料類に０．畝９％以上含まれると苦味
を感じ、多くの相橋果実に含まれているが特にネーブル
オレンジ、八朔、伊予柑等に多い。Limonin is 0.0% in fruit drinks. If the content exceeds 9%, it tastes bitter, and is present in many Aibashi fruits, but especially in navel oranges, hassaku, and Iyokan.
また早生温州みかんの極く早い時期に収穫された果実を
原料とした果汁やシロップ贋缶詰にみられる苦味もリモ
ノィド物質に由来するものである。これらのリモノィド
物質は果実の成熟に伴いある程度まで減少するが、熱期
に達したネーブルオレンジ、八朔、伊予柑等の果汁には
リモニンが０．７〜１．２の９％含まれかなりの苦味が
ある。部位別にみると、リモニンとノミリンは表１のよ
うに種子に最も多く、果肉に最も少ないが、搾汁等の加
工時に果皮、じようのう皮、種子から溶出するために得
られる果汁には苦味が相当感じられる。表１．部位別リ
モニン量とノリミン量（物％）・本発明らは、果実飲料
類をスチレン系およびまたはフェノール系を母体とする
合成樹脂により接触処理すると、リモノィド物質が非常
に効率よく選択的に吸着除去されることを見出して本発
明を達成したのである。In addition, the bitter taste found in fruit juice made from very early unshu mandarin fruits and canned syrup and counterfeit canned fruit is also derived from limonoid substances. These limonoid substances decrease to a certain extent as the fruit matures, but the juice of navel oranges, Hassaku, Iyokan, etc. that has reached the hot stage contains 9% limonin (0.7 to 1.2) and has a considerable bitter taste. There is. Looking at each part, as shown in Table 1, limonin and norimin are most abundant in the seeds and least in the pulp, but they are present in the fruit juice obtained as they are eluted from the pericarp, pulp, and seeds during processing such as squeezing. It tastes quite bitter. Table 1. Amount of limonin and amount of Norimin by region (%) - The present inventors have found that when fruit drinks are contacted with a synthetic resin based on styrene and/or phenol, limonoid substances are selectively adsorbed and removed very efficiently. The present invention was achieved by discovering that
また常法により再生液（アルカリ液、熱水、有機溶媒）
等で再生し、水洗、水切りした前記合成樹脂を用いて、
果実飲料類を接触処理すると、果実飲料類に含まれてい
るリモノィド物質が非常に効率よくほぼ選択的に吸着除
去される。In addition, the regenerating liquid (alkaline liquid, hot water, organic solvent) is
Using the synthetic resin that has been recycled, washed, and drained,
When fruit beverages are subjected to contact treatment, limonoid substances contained in the fruit beverages are very efficiently and almost selectively adsorbed and removed.
本発明で原料に使用する果実飲料類には、みかん、夏み
かん、オレンジ、レモン、グレープフルーツ、八朔、伊
予柑その他の柑橋系果実飲料など、リモノィド物質を含
む果実飲料類が含まれる。Fruit drinks used as raw materials in the present invention include fruit drinks containing limonoid substances, such as mandarin oranges, summer mandarin oranges, oranges, lemons, grapefruits, hassaku, Iyokan, and other citrus fruit drinks.
本発明で使用する合成樹脂とは、スチレン系を母体とす
るもの、フェノール系を母体とするものまたは両者の混
合したものであって、無交換基型のもの、または交換基
を有するが、その総イオン交換容量が０．１ミリ当量／
タ未満の合成樹脂（以下本合成樹脂という）である。The synthetic resin used in the present invention is one based on styrene, one based on phenol, or a mixture of both, and either non-exchanged group type or one with exchanged group, but Total ion exchange capacity is 0.1 meq/
This is a synthetic resin of less than 100 ml (hereinafter referred to as the present synthetic resin).
本合成樹脂の基本構造の一例は次のとおりである。An example of the basic structure of this synthetic resin is as follows.
（スチレン系母体）
（フエノー′汐系母体）
一般に、合成樹脂の一種であるイオン交≠剣樹脂（総イ
オン交換容量が１．０ミリ当量／タ以上）は果実飲料類
に含まれるイオン化物質、リモノィド物質その他の果汁
成分を少量同時に吸着除去するが、本発明で使用する無
交換基型の合成樹脂は累実飲料類に含まれるリモノィド
物質を選択的に吸着除去し他の果汁成分には殆んど影響
を与えないことが本発明の大きな特徴である。(Styrene-based matrix) (phenol-based matrix) In general, ion exchange resin (total ion exchange capacity of 1.0 meq/ta or more), which is a type of synthetic resin, is an ionized substance contained in fruit drinks, Although a small amount of limonoid substances and other fruit juice components are adsorbed and removed at the same time, the non-exchange group type synthetic resin used in the present invention selectively adsorbs and removes limonoid substances contained in fruit drinks, and removes most of the other fruit juice components. A major feature of the present invention is that it does not have any influence.
尚、本発明では、本合成樹脂をあらかじめ有機酸の水溶
液に浸漬処理して使用するものでない。In the present invention, the present synthetic resin is not used after being immersed in an aqueous solution of an organic acid in advance.
本発明では、果実飲料類の接触処理は被処理液と本合成
樹脂とを混合し、蝿梓または静遣して接触させた後、分
離するバッチ法と、本合成樹脂と被処理液とを接触を保
ちながら相対的に一方を移動させて分離するカラム法が
適宜使用される。本発明は本合成樹脂を使用して果実飲
料類の品質を改善し、風味の良い果実飲料用果汁になす
と共に、ブレンド用果汁または果実酌、果実酒、製菓等
における原料用果汁などに適用することができる。次に
本発明の実施例を示す。In the present invention, the contact treatment of fruit beverages involves a batch method in which the liquid to be treated and the present synthetic resin are mixed, left to stand still for contact, and then separated, and a batch method in which the synthetic resin and the liquid to be treated are A column method is appropriately used in which one of the two is moved relative to the other while maintaining contact to separate the two. The present invention uses the present synthetic resin to improve the quality of fruit drinks, to produce fruit juice with good flavor, and to apply it to fruit juice for blending, fruit juice for fruit drinks, fruit juice, fruit juice for confectionery, etc. be able to. Next, examples of the present invention will be shown.
実施例 １
常法により得られたネーブルオレンジ濃縮果汁を水にて
２０ｏＢＸに希釈し、無処理区として１００ＢＸ果汁を
得た。Example 1 Navel orange concentrated fruit juice obtained by a conventional method was diluted with water to 20oBX to obtain 100BX fruit juice as an untreated group.
上記ネーフル、オレンジ濃縮果汁を２０ｏ ＢＸに希釈
した果汁１０００の【に、常法により４％水酸化ナトリ
ウム水溶液にて再生、水洗、水切りを行った陰イオン交
換樹脂（第２級アミン）を、２０の【または１００叫投
入し、６０分程度、ゆつくり縄拝した後イオン交≠剣樹
脂を分離除去し水を加え対照区として１ｏｏＢＸ果汁を
得た。母体、形状、粒子の大きさ、比表面積、交換基の
異なる６種の本発明の本合成樹脂をそれぞれ常法により
４％水酸化ナトリウム水溶液およびまたは０．８％塩酸
水溶液で再生、水洗、水切りを行った。次に前記ネーブ
ルオレンジ濃縮果汁を２００ＢＸまで稀釈した果汁ｌｏ
ｏ０の‘に、前記合成樹脂を２０の【または１００の【
投入し、６０分程度ゆっくり櫨拝した後、合成樹脂を分
離除去し、水を加え処理区として１００ＢＸ果汁を得た
。To 1,000 ml of fruit juice obtained by diluting the concentrated Naful and orange juice to 20° BX, add 20 ml of anion exchange resin (secondary amine) which has been regenerated with a 4% aqueous sodium hydroxide solution, washed with water, and drained using a conventional method. After adding 100 yen (or 100 yen) and stirring for about 60 minutes, the ion exchange resin was separated and removed, and water was added to obtain 1ooBX juice as a control. Six types of synthetic resins of the present invention having different base bodies, shapes, particle sizes, specific surface areas, and exchange groups were each regenerated with a 4% aqueous sodium hydroxide solution and/or a 0.8% aqueous hydrochloric acid solution, washed with water, and drained. I did it. Next, the concentrated navel orange juice was diluted to 200BX.
o0', add 20 [or 100] of the synthetic resin to
After the mixture was poured and slowly stirred for about 60 minutes, the synthetic resin was separated and removed, and water was added to obtain 100BX fruit juice as a treated section.
処理区の果汁は表２のように無処理区および対照区の果
汁を比較すると、リモニン量が著しく減少し、官能的に
も苦味がなくなった。As shown in Table 2, when comparing the fruit juice of the treated group with the fruit juice of the untreated group and the control group, the amount of limonin was significantly reduced, and the bitter taste was sensually eliminated.
また交換基を持たない合成樹脂を用いた処理区の果汁は
リモニンを選択的に除去し他の果汁成分を減少させなか
つた。墨
９
黍
１ン
ン
△
七
‐ミ
・
′代
処
Ｓ
盤
墓
血
■
船
雫
Ｓ
蜜
雲
狐
に
」
蚤
ど
き
＊【
誉 士
…ゞ義
００ｑ
′食。In addition, the fruit juice treated with a synthetic resin without exchange groups selectively removed limonin without reducing other fruit juice components. Sumi 9 Millet 1 nnn△ Seven-Mi・' Daisho S Board Tomb Blood■ Funa Drop S Honey cloud fox ni' flea pounding* [Homoshi...ゞYoshi00q 'Eating.
３吋Ｎ
馨寿ｇ
９丑血副
鍵蜜旨
ＳＱ燈
入ン蜜
’！ ′′′ 薄
叫コ燈
コ ・ ４ｏ
○可の
蓮
実施例 ２
常法により充分洗浄処理された温州みかんを搾汁装置で
搾汁する際に生ずる搾汁果皮および果肉部残澄に食添用
のカルシウム剤（消石灰）を添加混合し、ペクチン質の
変性を行わせたのち圧搾機で圧搾した、得られた液汁を
遠心分離機で不溶性固形分を除き、さらに珪藻士で炉遇
して清澄液とした。3 inches N Kaorujug 9 ox blood subkey honey taste SQ light entering honey'! ′′′ Hakusei Kotoko ・ 4o ○ Possible Lotus Example 2 Food additive to the squeezed skin and pulp residue produced when unshu mandarin oranges, which have been thoroughly washed by conventional methods, are squeezed using a juice extraction device. Calcium agent (slaked lime) is added and mixed to denature the pectin, and then squeezed using a press.The resulting juice is centrifuged to remove insoluble solids, and further refined by diatomaceous treatment. It was made into a liquid.
本発明のスチレン系の母体よりなる本合成樹脂を常法に
より４％水酸化ナトリウム水溶液で再生し、水洗、水切
りを行った。The synthetic resin of the present invention comprising a styrene-based matrix was regenerated with a 4% aqueous sodium hydroxide solution in a conventional manner, washed with water, and drained.
次に前記清澄化した、液汁１０００の‘に前記合成樹脂
を１００の‘添加し、６０分程度ゆっくり燈拝した後本
合成樹脂を分離除去し処理液汁を得た。Next, 100 ml of the synthetic resin was added to 1000 ml of the clarified sap, and the mixture was allowed to stand slowly for about 60 minutes, after which the synthetic resin was separated and removed to obtain a treated sap.
処理液汁は無処理液汁に比べ表３のようにリモニン量が
著しく減少し官能的にも苦味がなくなった。As shown in Table 3, the amount of limonin in the treated liquid juice was significantly reduced compared to the untreated liquid juice, and the taste was sensually non-bitter.
処理液汁は濃縮エキスとして製菓用の原料として使用す
ることもできる。表−３ 実施例２による結果The treated liquid juice can also be used as a raw material for confectionery as a concentrated extract. Table-3 Results from Example 2
Claims (1)
母体とする合成樹脂、またはこれら両者を混合した合成
樹脂で、しかもこれらの合成樹脂は交換基を有しないか
、または交換基を有するがその総イオン交換容量が１．
０ミリ当量／ｇ未満の合成樹脂であって、これらの合成
樹脂を、果実飲料類と接触処理して果実飲料類に含有す
るリモノイド物質を選択除去することを特徴とする果実
飲料類の製造法。1 Synthetic resins based on styrene, synthetic resins based on phenolic, or synthetic resins that are a mixture of both, and these synthetic resins either do not have exchange groups, or have exchange groups but do not contain all of them. Ion exchange capacity is 1.
A method for producing fruit drinks, comprising synthetic resins having a weight of less than 0 milliequivalents/g, which comprises contact-treating these synthetic resins with fruit drinks to selectively remove limonoid substances contained in the fruit drinks. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57149256A JPS606619B2 (en) | 1982-08-30 | 1982-08-30 | Method for producing fruit drinks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57149256A JPS606619B2 (en) | 1982-08-30 | 1982-08-30 | Method for producing fruit drinks |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5939276A JPS5939276A (en) | 1984-03-03 |
| JPS606619B2 true JPS606619B2 (en) | 1985-02-19 |
Family
ID=15471280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57149256A Expired JPS606619B2 (en) | 1982-08-30 | 1982-08-30 | Method for producing fruit drinks |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS606619B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0610016U (en) * | 1991-11-18 | 1994-02-08 | 株式会社野村製作所 | Car door rim |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60153780A (en) * | 1984-01-13 | 1985-08-13 | ザ・コカ‐コ−ラ・カンパニ− | Production of bitterness removed citrus juice |
| JPS6158565A (en) * | 1984-08-31 | 1986-03-25 | Wakayamaken Nousanbutsu Kako Kenkyusho | Production of citrus juice |
| US4643902A (en) * | 1984-09-07 | 1987-02-17 | The Texas A&M University System | Method of producing sterile and concentrated juices with improved flavor and reduced acid |
| JPS61132163A (en) * | 1984-11-29 | 1986-06-19 | Wakayama Pref Gov Nousanbutsu Kako Kenkyusho | Preparation of citrus fruit juice |
| JPH0351117Y2 (en) * | 1986-05-21 | 1991-10-31 | ||
| US6534107B1 (en) | 2000-05-12 | 2003-03-18 | The Coca-Cola Company | Quality fruit juice beverages having extended quality shelf-life and methods of making the same |
| JP5045237B2 (en) * | 2007-05-23 | 2012-10-10 | 井関農機株式会社 | Agricultural machine |
| CA2779595C (en) * | 2007-10-09 | 2014-12-02 | Tropicana Products, Inc. | Method for determining the amount of heat stress that has been inflicted on fruit juice |
-
1982
- 1982-08-30 JP JP57149256A patent/JPS606619B2/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0610016U (en) * | 1991-11-18 | 1994-02-08 | 株式会社野村製作所 | Car door rim |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5939276A (en) | 1984-03-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4439458A (en) | Preparation of citrus juices, concentrates and dried powders which are reduced in bitterness | |
| El-Sharnouby et al. | Liquid sugar extraction from date palm (Phoenix dactylifera L.) fruits. | |
| MXPA06007483A (en) | Citrus peel juice. | |
| JPS606619B2 (en) | Method for producing fruit drinks | |
| AU2011200575A1 (en) | Juice recovery process | |
| AU700665B2 (en) | Process for producing preservable squeezed vegetable juice | |
| Nur ‘Aliaa et al. | Effects of commercial pectinases application on selected properties of red pitaya juice | |
| CN103462026B (en) | Macadamia nut oil capsule with stable quality and manufacturing method thereof | |
| CN104886697B (en) | The method of the de- bitter deacidification of the step of high-flesh-content fruit juice one | |
| US4873095A (en) | Extraction of soluble materials from whole citrus fruit | |
| US2115411A (en) | Preparation of yerba mate | |
| US6544570B1 (en) | Method for treating brassicaceous vegetables and producing brassicaceous vegetable beverages | |
| AU594129B2 (en) | Process for production of useful products from citrus fruit peel | |
| RU2050794C1 (en) | Method of preparing liquid pectin-containing product | |
| CN105146672B (en) | A kind of compound clarifier, edible mushroom composite beverage and preparation method thereof | |
| DE1805808C3 (en) | Macerating fruit or vegetable pulp | |
| US3118770A (en) | Fruit juice and method of preparing same | |
| JPH02156875A (en) | Production for radish juice | |
| US6387425B1 (en) | Method for producing low potassium juice with improved taste and product thereof | |
| BAKER | Clarification of citrus juices with polygalacturonic acid | |
| US1211361A (en) | Separating the component parts of liquids. | |
| AU592536B2 (en) | Extraction of soluble materials from whole citrus fruit | |
| JP2002153231A (en) | Method for concentrating useful component contained in by-product of pressed juice of citrus fruits and nutritional composition containing the same | |
| CN104305178B (en) | A kind of Folium Eriobotryae extracting solution high pressure vacuum dipping prepares, with microwave vacuum drying, the method that Citrus sinensis Osbeck does bubble sheet | |
| US2382407A (en) | Extraction process |