JPH0675489B2 - Liquid food concentration method - Google Patents
Liquid food concentration methodInfo
- Publication number
- JPH0675489B2 JPH0675489B2 JP61043844A JP4384486A JPH0675489B2 JP H0675489 B2 JPH0675489 B2 JP H0675489B2 JP 61043844 A JP61043844 A JP 61043844A JP 4384486 A JP4384486 A JP 4384486A JP H0675489 B2 JPH0675489 B2 JP H0675489B2
- Authority
- JP
- Japan
- Prior art keywords
- liquid food
- concentration
- water
- present
- inorganic porous
- 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 - Lifetime
Links
- 238000000034 method Methods 0.000 title claims description 20
- 235000021056 liquid food Nutrition 0.000 title claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 239000012528 membrane Substances 0.000 claims description 13
- 239000011148 porous material Substances 0.000 claims description 10
- 235000013305 food Nutrition 0.000 description 11
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 9
- 230000007423 decrease Effects 0.000 description 6
- 238000001223 reverse osmosis Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 239000010408 film Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000012466 permeate Substances 0.000 description 3
- 239000010409 thin film Substances 0.000 description 3
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- MCMNRKCIXSYSNV-UHFFFAOYSA-N Zirconium dioxide Chemical compound O=[Zr]=O MCMNRKCIXSYSNV-UHFFFAOYSA-N 0.000 description 2
- 239000000498 cooling water Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 241000207199 Citrus Species 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014666 liquid concentrate Nutrition 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000010287 polarization Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は液状食品の濃縮全般，例えばジュース（果汁）
の濃縮，コーヒーの濃縮，その他に適用可能な濃縮方法
に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to the general concentration of liquid foods, such as juice (fruit juice).
Concentration method applicable to coffee concentration, coffee concentration, and others.
食品が新鮮に存在する期間は限られているため，食品の
持つ自然の資質（支持，風味など）を破壊することなく
新鮮に保持し食用に供せるように，一部の食品は濃縮食
品の形で保存され，また流通していく。例えば，果汁を
濃縮する方法としては，従来加熱式真空定温濃縮法ある
いは逆浸透法などが実用化されている。Since foods are fresh for a limited period of time, some foods are concentrated foods so that they can be kept fresh and used for food without destroying their natural qualities (support, flavor, etc.). It is stored in the form and distributed again. For example, as a method for concentrating fruit juice, a heating-type vacuum constant temperature concentration method or a reverse osmosis method has been put into practical use.
加熱式定温濃縮法では，真空下で加熱するため装置が大
型化し，また費用も高価である。In the heating-type constant temperature concentration method, heating is performed in a vacuum, so that the apparatus becomes large and the cost is high.
逆浸透法では，食品中の固形分濃度，及び溶質成分濃度
が高いため，濃縮に伴う浸透圧の上昇が著しく，この結
果処理に高圧を必要とし，また膜面にゲル層を生じるこ
とにより膜が目詰りするため，透過水量の経時的な低下
が著しく，実用上は食品の種類にもよるが,2倍程度の濃
縮が限度とされている。In the reverse osmosis method, the solid content concentration and the solute component concentration in food are high, so the osmotic pressure increases remarkably with the concentration. As a result, high pressure is required for the treatment, and a gel layer is formed on the membrane surface, resulting in a membrane layer. As the amount of permeated water decreases significantly with time due to clogging, the practical limit is about twice the concentration, although it depends on the type of food.
本発明者らは，以上の問題点を解決するため鋭意研究を
行った結果，固形分濃度にかかわらず，透過水量を高く
保持しながら食品を高濃縮する方法を見出した。As a result of intensive studies to solve the above problems, the present inventors have found a method for highly concentrating foods while keeping the amount of permeated water high regardless of the solid content concentration.
本発明による食品の濃縮方法は，水を選択的に透過させ
る径が20Å以下の多数の細孔を有する親水性無機多孔質
膜の一面に所定の温度に加熱した液状食品を接触させ，
同無機多孔質膜の他面側を真空吸引して，液状食品の水
を取り除き濃縮することを特徴とする。The method of concentrating a food according to the present invention is such that a liquid food heated to a predetermined temperature is brought into contact with one surface of a hydrophilic inorganic porous membrane having a large number of pores having a diameter of 20 Å or less for selectively permeating water,
The other side of the inorganic porous membrane is vacuum-sucked to remove water from the liquid food and concentrate it.
上記の所定の温度とは，好ましくは30〜100℃位をいう
が，変質（臭いの飛散，分解）しやすい食品の場合に
は，もっと温度を下げて実施することも可能である。ま
た親水性無機多孔質膜は，例えば後述するらうにアルミ
ナを用いて製造することができ，その他チタニア，ジル
コニア等を用いても製造可能である。同多孔質膜の細孔
径は20Å以下とすることにより，水だけを選択的に透過
可能となる。The above-mentioned predetermined temperature is preferably about 30 to 100 ° C. However, in the case of foods that are easily altered (scattering of odors or decomposing), it is possible to lower the temperature. The hydrophilic inorganic porous film can be manufactured using alumina, as will be described later, and can also be manufactured using titania, zirconia or the like. By setting the pore size of the porous membrane to 20 Å or less, only water can be selectively permeated.
本発明を実施するための一実施例としての装置を第１図
に示す。An example of an apparatus for carrying out the present invention is shown in FIG.
１は本発明の基本となる親水性無機多孔質膜である。細
孔径2.0μｍのアルミナ多孔質管の表面にアルミナゾル
コーティングを行い，細孔径が20Å以下である。アルミ
ナゾル中のアルミナ粒子は50Å程度と非常に小さいた
め，微細多孔質膜の調製が可能となる。２は多孔質膜の
一方を固めたもの（束ねた部分）であり，真空室となっ
ている。３は真空ポンプであり,4は真空室２と真空ポン
プ３をつなぐための真空パイプである。５は液状食品の
水を取り除くため一時液状食品を入れるための分離容
器,6は水を取り除くための液状食品である。７は冷却器
であり,8は冷却パイプである。真空パイプ４を冷媒を用
いて冷却することにより，膜を通過して蒸気となった水
を冷却して凝縮させる。９は凝縮した水を留めるための
容器である。1 is a hydrophilic inorganic porous membrane which is the basis of the present invention. The surface of an alumina porous tube with a pore size of 2.0 μm is coated with alumina sol, and the pore size is 20 Å or less. Since the alumina particles in the alumina sol are as small as about 50Å, it is possible to prepare a fine porous film. Reference numeral 2 denotes a solidified portion (a bundled portion) of one of the porous membranes, which serves as a vacuum chamber. Reference numeral 3 is a vacuum pump, and 4 is a vacuum pipe for connecting the vacuum chamber 2 and the vacuum pump 3. Reference numeral 5 is a separation container for holding temporary liquid food to remove water from the liquid food, and 6 is liquid food for removing water. Reference numeral 7 is a cooler, and 8 is a cooling pipe. By cooling the vacuum pipe 4 with a refrigerant, the water that has passed through the membrane and becomes vapor is cooled and condensed. 9 is a container for holding condensed water.
本発明の大きな特徴は，親水性無機多孔質膜１を用いる
ことであり，この膜を通して水のみが透過する。親水性
無機多孔質膜はアルミナなどの細孔径ミクロンオーダー
のセラミック多孔体の表面にアルミナゾルなどをコーテ
ィングし、微細多孔質の薄膜を形成させたものであり，
薄膜部の細孔径は20Å以下である。細孔径がこのように
小さいので，分子量の大きいものは通さない，いわゆる
分子ふるいの効果があり，食品として重要な因子である
臭い，風味などの成分の透過は少なく，水分がより多く
透過するので，液状食品の濃縮が可能となる。A major feature of the present invention is to use the hydrophilic inorganic porous membrane 1, through which only water permeates. The hydrophilic inorganic porous film is a fine porous thin film formed by coating alumina sol on the surface of a ceramic porous body with a pore size of micron order such as alumina.
The pore size of the thin film is 20Å or less. Since the pore size is so small, it has the effect of so-called molecular sieving that does not allow those with a large molecular weight to pass through, and there is little permeation of components such as odor and flavor that are important factors as food, and more moisture permeates. , Liquid foods can be concentrated.
実施例1. 第１図に示したように外径10mm,長さ300mmの親水性無機
多孔質膜管（細孔径１μｍのアルミナ基材の表面に厚さ
10μｍのアルミナゲル薄膜を担持したもの）20本のモジ
ュールを真空ポンプにつないだ。冷却部において10℃の
冷却水を循環するようにし，愛媛県青果連製ミカン果汁
を50℃に加熱し供給した。その結果凝縮水中には糖成分
は検出されなかった。Example 1. As shown in FIG. 1, a hydrophilic inorganic porous membrane tube having an outer diameter of 10 mm and a length of 300 mm (thickness on the surface of an alumina substrate having a pore diameter of 1 μm)
20 modules with a 10 μm alumina gel thin film supported) were connected to a vacuum pump. The cooling water was circulated at 10 ° C in the cooling part, and the orange juice produced by Aikaren, Ehime Prefecture was heated to 50 ° C and supplied. As a result, no sugar component was detected in the condensed water.
比較例として，上記と同一の果汁を逆浸透法により濃縮
した。処理条件は温度40℃，圧力50kg/cm2であった。As a comparative example, the same fruit juice as above was concentrated by the reverse osmosis method. The treatment conditions were a temperature of 40 ° C and a pressure of 50 kg / cm 2 .
本発明の方法は比較例の結果を第２図に示す。逆浸透法
では濃縮に従い透過水量が著しく低下するのに対し，本
発明の方法では，透過水量の経時低下は小さく有効な方
法であることが示された。本発明で透過水量の経時低下
が小さい理由は多孔質膜表面における濃度分極（即ち，
膜表面における高濃度化）が起りにくいためと考えられ
る。The method of the present invention shows the results of the comparative example in FIG. In the reverse osmosis method, the amount of permeated water remarkably decreases with concentration, whereas in the method of the present invention, the decrease in permeated water with time is small and it is shown to be an effective method. The reason why the decrease in permeated water amount with time in the present invention is small is that the concentration polarization (that is,
It is considered that it is difficult for the film surface to have a high concentration).
実施例2. 実施例1.と同様に同一の装置を用いて同一条件で，市販
の牛乳の濃縮試験を行った（冷却水温度10℃，牛乳温度
50℃）。Example 2 A commercially available milk concentration test was conducted under the same conditions using the same apparatus as in Example 1 (cooling water temperature 10 ° C., milk temperature
50 ° C).
比較例として実施例1.と同様に逆浸透法により濃縮試験
を行った（温度40℃，圧力50kg/cm2）。As a comparative example, a concentration test was carried out by the reverse osmosis method as in Example 1 (temperature 40 ° C., pressure 50 kg / cm 2 ).
本発明の方法と比較例の試験結果を第３図に示す。実施
例1.の時と同様，逆浸透法では濃縮に従い透過水量が著
しく低下するのに対し，本発明の方法では透過水量の経
時低下は小さく，有効な方法であることが示された。The test results of the method of the present invention and the comparative example are shown in FIG. As in the case of Example 1, the reverse osmosis method markedly reduced the amount of permeated water with concentration, whereas the method of the present invention showed a small decrease with time in the amount of permeated water, indicating that it is an effective method.
以上のように，本発明によれば，水を選択的に透過させ
る径が20Å以下の多数の細孔を有する親水性無機多孔質
膜の一面に所定の温度に加熱した液状食品を接触させ，
同無機多孔質膜の他面側を真空に吸引して液状食品の水
を取り除くため，透過水量の経時低下が小さく，広範囲
の濃度において効率的な水分の除去（濃縮）が可能とな
るし，食品の臭い（かおり）や風味などの成分の透過が
少なくなるのでそれらを損なうことがなくなる。As described above, according to the present invention, a liquid food heated to a predetermined temperature is brought into contact with one surface of a hydrophilic inorganic porous membrane having a large number of pores having a diameter of 20Å or less that selectively permeate water,
Since the other side of the inorganic porous membrane is sucked into a vacuum to remove the water of the liquid food, the permeated water amount is less likely to decrease with time, and efficient water removal (concentration) is possible in a wide range of concentrations. Permeation of ingredients such as smell and flavor of food is reduced, so that they are not impaired.
第１図は本発明を行うにあたり使用した試験装置の概略
図，第２図は上記装置によるミカン果汁の濃縮試験結果
を示す線図，第３図は上記装置による牛乳の濃縮試験結
果を示す線図である。FIG. 1 is a schematic diagram of a test device used for carrying out the present invention, FIG. 2 is a diagram showing a result of a concentration test of citrus juice by the device, and FIG. 3 is a line showing a result of milk concentration test by the device. It is a figure.
Claims (1)
数の細孔を有する親水性無機多孔質膜の一面に所定の温
度に加熱した液状食品を接触させ，同無機多孔質膜の他
面側を真空吸引して，液状食品の水を取り除くことを特
徴とする液状食品の濃縮方法。1. A liquid food heated to a predetermined temperature is brought into contact with one surface of a hydrophilic inorganic porous membrane having a large number of pores with a diameter of 20 Å or less for selectively permeating water, A method for concentrating liquid food, characterized in that the other side is vacuumed to remove water from the liquid food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61043844A JPH0675489B2 (en) | 1986-02-28 | 1986-02-28 | Liquid food concentration method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61043844A JPH0675489B2 (en) | 1986-02-28 | 1986-02-28 | Liquid food concentration method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62201562A JPS62201562A (en) | 1987-09-05 |
| JPH0675489B2 true JPH0675489B2 (en) | 1994-09-28 |
Family
ID=12675041
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61043844A Expired - Lifetime JPH0675489B2 (en) | 1986-02-28 | 1986-02-28 | Liquid food concentration method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0675489B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6417826B2 (en) * | 2014-09-29 | 2018-11-07 | 栗田工業株式会社 | Concentration system and concentration method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5225044A (en) * | 1975-08-19 | 1977-02-24 | Kikkoman Shoyu Co Ltd | Concentrating method of food and drink solution |
| JPS60203173A (en) * | 1984-03-28 | 1985-10-14 | Nitto Electric Ind Co Ltd | Concentration of fruit juice |
-
1986
- 1986-02-28 JP JP61043844A patent/JPH0675489B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62201562A (en) | 1987-09-05 |
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