JPS6322786B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing citrus fruit juice with low sourness and a well-balanced sweet and sour taste. Traditionally, citrus fruit juices made from Unshiyu mandarin oranges, Natsumikans, Iyokans, Valencia oranges, Hatsuzaku oranges, and other citrus fruits have had high acidity and taste (especially domestic citrus fruit juices such as Natsumikans), making them less palatable. In addition, the quality of fruit juice (especially the balance of sugar and acidity) may vary depending on the variety of the fruit, the time of collection, its shape, the place of production, etc.
The disadvantage was that fluctuations occurred. When raw fruits with high acidity are used, deacidification methods using electrodialysis or ion-exchange resins are known; Since the pore size is 0.5 to 0.8 mm or more, the particle shape of insoluble solids such as pectin, colloid, pulp, etc. in the fruit juice becomes coarse, and the content thereof is 5% (V/V) or more. However, it has the disadvantage of rapidly deteriorating the ion exchange resin and electrodialysis membrane, so it has not been put into practical use. Particularly when using electrodialysis, it is necessary to clarify the fruit juice considerably in order to prevent its deterioration.
However, it requires a considerable amount of time, imposes disadvantageous conditions, and suffers from a large loss of ash content, which is important for fruit juice components, or results in products with inferior appearance and flavor. It was hot. The present inventor has achieved the present invention as a result of various studies to eliminate the conventional drawbacks and to produce citrus fruit juice that always has a well-balanced acidity and sugar content. An object of the present invention is to provide a method for producing citrus fruit juice that can produce fruit juice with a constant balance of sweet and sour taste even when citrus fruits with high acidity are used. Another object of the present invention is to provide a citrus juice with low acidity and excellent flavor, or for blending into a high acidity juice. In the method for producing citrus fruit juice, the present invention involves sterilizing the fruit juice obtained by squeezing and separating it in a conventional manner, if necessary, and then subjecting it to ultracentrifugation treatment or enzymatic treatment followed by filtration treatment to make it insoluble. Solid content
A fruit juice with a concentration of 0.5% (V/V) or less is obtained, and the obtained fruit juice containing an insoluble solid content of 0.5% (V/V) or less is treated with an anion exchange resin to obtain a deacidified fruit juice. , to this deacidified fruit juice, undeacidized fruit juice with an insoluble solid content of 0.5% (V/V) or more, that is, fruit juice obtained by squeezing and separating by the above-mentioned conventional method, or the above-mentioned ultracentrifugation. This method of producing citrus fruit juice is characterized by mixing the fruit juice obtained by the treatment or the fruit juice obtained by enzymatic treatment and overtreatment and sterilizing the mixture. In the present invention, centrifugation of the squeezed juice after separation by a conventional method is performed using a high-speed centrifuge (for example, 12,000
~20000G, 5-20 seconds) is preferable. If the centrifugal force is less than this, a longer processing time is required, which is not practical. In addition, cellulase, pectinase, etc. are used as enzyme agents in enzyme treatment, and for example, the juice after the above-mentioned separation treatment is heat sterilized, cooled to a temperature of 30 to 40°C, and the juice is made into 100 kg. To this, add 10 to 100 g of commercially available pectin-degrading enzyme or fibrinolytic enzyme,
Mix and stir for 1 to 5 hours. After the reaction is completed, an overtreatment is performed using a filter such as a multi-stage filter and a supercharging agent such as diatomaceous earth or celite. The purpose of the sterilization treatment before the enzyme treatment step is to sterilize microorganisms in the fruit juice. Also,
For the anion exchange resin treatment, a column method and a batch method are used, and weakly basic and strongly basic ion exchange resins are used. Note that the content of insoluble solids is
When deacidifying fruit juice or clarified fruit juice with a concentration of 0.5% (V/V) or less, the anion exchange resin not only does not deteriorate, but also can be treated continuously without clogging when treated with a column method. It can be done. As mentioned above, when raw fruit juice is subjected to electrodialysis after ultrafiltration according to the prior art, disadvantageous conditions are imposed, namely, in order to carry out ultrafiltration economically, 20
It is necessary to maintain the temperature at ~30°C, which may cause the product juice to lose its flavor, and the processing time takes a considerable amount of time. Since sour components and metal ions are removed by the electrodialysis membrane, there is a large loss of ash content, which is important for fruit juice components. There is also a great possibility that products with an ash content lower than the amount stipulated by the standards will be produced. On the other hand, when using the method of the present invention, the solid content is reduced to 0.5% (V/V) by centrifugation during deoxidation treatment.
The ion exchange resin treatment can be carried out as follows, and the centrifugation treatment can be completed within a very short time by keeping the temperature above the freezing point, so that the flavor will not be lost. Furthermore, as is clear from the following examples, the acid-reduced fruit juice according to the present invention has little loss of ash content, and therefore the product fruit juice has a sufficient ash content. Even if the blending ratio of acid-reduced fruit juice is increased, there is almost no possibility that the ash content of the product fruit juice will fall below the standard (0.20% or more). Next, embodiments of the present invention will be described. Example 1 Fruit juice (1) obtained by squeezing Unshiyu mandarin oranges in a conventional manner and removing insoluble solids with a finisher and heating and cooling the juice with a sterilization cooler has a low acidity.
0.97%, and the insoluble solids content was 8% (V/V). 100 kg of the obtained fruit juice was passed through a continuous high-speed centrifuge to obtain 85 kg of fruit juice (2) containing 0.5% (V/V) insoluble solids and 15 kg of residue. Anion exchange resin (quaternary ammonium) regenerated with sodium hydroxide solution and washed with water using a conventional method 4
was added to the above 85 kg of fruit juice, stirred for about 20 to 30 minutes, then left to stand, then the resin was separated and 80 kg of fruit juice (3) was added.
I got it. The obtained juice had low acidity and was easy to drink, but the orange-yellow color was slightly pale and it tended to be bland. Fruit juice (4) obtained by mixing 80 kg of the obtained fruit juice with 80 kg of fruit juice obtained by squeezing and separating by the above-mentioned conventional method (fruit juice that has not been subjected to continuous high-speed centrifugation treatment). A product with a clear yellow color and rich flavor was obtained by heat sterilization using a conventional method.

【table】 The following table shows the palatability based on the difference in sourness.

[Table] A preference survey was conducted by a panel of 20 people, and the number of people who answered that they preferred the three types of fruit juices with different acidity was shown.

Claims (1)

[Claims] 1. In the method for producing citrus fruit juice, the fruit juice obtained by squeezing and separating the juice by a conventional method is sterilized if necessary, and then centrifuged or enzymatically treated and overtreated to reduce the content of insoluble solids to 0.5. %(V/
V) The content of insoluble solids is added to the deacidified fruit juice obtained by treating the fruit juice below with an anion exchange resin.
A method for producing citrus fruit juice, which comprises mixing an appropriate amount of undeacidized fruit juice of 0.5% (V/V) or more.