JPH0716389B2 - Method for reducing solid separation of products containing vegetable juice - Google Patents

Description

Detailed Description of the Invention

The present invention relates to fruit juice-containing products, and in particular
It relates to a method for eliminating or reducing the separation of solids in such products.

Fruit juice-containing products, ie water-based beverages or preparations containing fruit juice (as well as concentrates from which such beverages or products can be prepared) are known and commercially comparable. Highly accepted. However, a known difficulty with such products is the separation of solids (eg pulp) in the product,
That is, it is difficult to keep the juice solids as a suspension or dispersion in a beverage or preparation over time. As a result, during product purchase and consumption, juice solids often settle towards the bottom of the container or float towards the surface, depending on the relative densities of the solid and liquid products. Either will be. In any case, such products do not have a uniform composition throughout the container. Although shaking the fruit juice-containing product in its container prior to use generally gives the required homogeneous beverage or preparation, many consumers find that the product, especially the beverage, is packaged in a large container for sale. If the product is to be poured out of the container after a certain period of time, i.e. after re-storing for a time sufficient to result in re-separation of solids, forget such means, or I find it difficult or difficult to do such things. Moreover, in some fruit juice-containing products, once the juice solids have separated, some interaction between the separated particles may be due to the nature of the solids themselves, or their solubility or dispersibility in the product. Due to (eg agglomeration) it is difficult to restore the desired suspension even when shaken.

[0003] Transparent, eg glass or plastic, fruit juice-containing products packaged in containers reveal that at the time of purchase by the consumer, the presence of undesired solids at the bottom or top of the container in terms of swatches. , There is an extra problem.

Prior attempts to overcome such problems consisted of using natural or synthetic additives as stabilizers to keep the juice solids in suspension. Most of the simply proposed such additive systems are not effective for this purpose, especially in highly acidic products having a pH below about 3.0. Moreover, the proposed additives either effectively keep solids in suspension on the basis of their ability to increase the viscosity of the product, or this property is associated with its stabilizing function. Often contribute. As a result, the final product becomes undesirably thick and often exhibits an unpleasant mouthfeel. Moreover, known additives generally cause difficulties in the process of making fruit juice products. For example, many such additives require complex and expensive mixing operations to achieve their dissolution in the product. In some cases, stabilizing additives require some form of heat treatment to cause activation for this purpose. However, such heat treatment may be inconsistent or incompatible with the necessary or desirable treatment for the manufacture of the juice containing product itself.

It is an object of the present invention to provide a means for reducing the separation of juice solids in juice containing products.

Another object of the present invention is to provide fruit juice containing products, such as single concentration products and concentrates, which exhibit reduced separation of fruit juice solids.

Yet another object of the present invention is to provide both water-based concentrates and substantially water-free concentrates which upon reconstitution give a juice-containing product with reduced solids separation. Especially.

These and other objects are achieved by including in a juice-containing product or concentrate a stabilizer system consisting of a mixture of low-viscosity propylene glycol alginate and sodium carboxymethyl cellulose. It

In accordance with the present invention, the ultimate object is to exhibit reduced solids separation, that is, fruit juice solids are effectively kept in a relatively uniform suspension throughout the product over an extended period of time. To provide a fruit juice-containing product. Such products may be single-strength juice drinks or other products that are packaged for immediate consumption or use by the consumer; Include concentrated products used to prepare reconstituted products that may cause separation; and concentrated products that may exhibit unwanted solids separation in both concentrated and reconstituted conditions.

The stabilizer system of the present invention comprises propylene glycol-
It consists of lualginic acid ester, water-soluble propylene glycol ester of alginic acid, and synthetic water-soluble ether of sodium carboxymethyl cellulose and cellulose. These gums or hydrophilic colloids are about 0.015%, by weight, based on the total weight of the product, each typically in a single concentration, in an amount effective for the product to exhibit reduced solids separation. To about 0.20% propylene glycol alginate and 0.01% to about 0.10% sodium carboxymethyl cellulose, premixed for addition to the juice containing product, or Or added separately to the product, eg simultaneously or sequentially. Thus, at the concentration of gum used, the product can be stabilized over a wide range of conditions, such as temperature and pH, without being substantially affected by the product's viscosity and mouthfeel. Was found.

The method for incorporating the gum into the fruit juice-containing product is not limiting per se as long as an effective dissolution of the gum can be achieved. Thus, for example, where the fruit juice-containing product is an aqueous single-concentration product or an aqueous concentrate, the gum in a substantially dry state is added to the liquid mixture of all other ingredients and into it. Hydration, dispersion and dissolution of the gum can be achieved. Otherwise, dry gum may be added to only a portion of the liquid mixture of the other ingredients to achieve hydration, dispersion and dissolution of the gum, followed by the remaining ingredients, such as the remaining water. .

In another method, hydration, dispersion and dissolution in a suitable amount of liquid medium in a separate container and the solution thus prepared is subsequently added to the container containing the main constituent of each component. Alternatively, the gum is dry mixed with one or more dry ingredients of the juice containing product and the mixture thus prepared is then added to the liquid mixture of the remaining ingredients. Needless to say, the dry blending method is preferred when the juice-containing product is a substantially dry mixture that requires reconstitution with water for end use.

As mentioned above, the fruit juice-containing product which is the object of the present invention can take various forms. In one embodiment of the invention, the product may be manufactured and marketed as a solution or concentrate suitable for immediate consumption or use, in which case the manufacture generally involves sweetening, souring, coloring. It consists of fruit juice solids, water and stabilizer systems in combination with agents, preservatives, seasonings and the like.
In addition, the juice-containing product may be manufactured and marketed as a water-based concentrated form, in which case the consumer will need to add more water for end use. Again, the product is basically water (less than the amount appropriate for end use), juice solids and stability, along with sweeteners, acidulants, colorants, etc., added as needed. It consists of a drug system. Such concentrates will either cause separation problems only when reconstituted to an appropriate dilution without the addition of stabilizers, or will cause such problems in both concentrated and reconstituted states. May be Furthermore, the juice-containing product may be a substantially water-free, reconstitutable product consisting of juice solids, stabilizers and other optional ingredients as described above. Such products, of course, show undesired solids separation without stabilizers only after reconstitution.

The juice-containing product may also be a concentrated product intended for sale by the same or different manufacturers, typically at some different location, to an appropriately diluted product before being sold to the end consumer. Good. In such a location, it may be shipped from the first manufacturer into a concentrate consisting of water, juice solids and other ingredients, especially if solids separation may occur in the concentrate itself. A stabilizer system may be present when applied; or, alternatively, the concentrate does not contain a stabilizer and the stabilizer is added to the product along with dilution and other steps performed by the final processor. It may be more economical for the manufacturer to do so.

In any of the above products, the water and fruit juice solids present in the product are generally found in the natural or concentrated form of the water-containing fruit juice, and especially in products made for immediate use. In contrast, it comes from the added water. For certain products, however, the source of water in the juice-containing product may only come from the water present in the juice, or alternatively, the source of water may consist solely of the added water. It may be attached.

As will be apparent from the more detailed description and examples set forth below, the stabilizer system used in the present invention is known in its ability to reduce segregation in fruit juice-containing products. More unique and unexpectedly superior. In fact, the sole use of any of the individual components in the stabilizer system is not effective in achieving the desired results.

The invention is explained in more detail by the following demonstrative, non-limiting examples.

[0018]

Example 1 An orange juice drink is prepared from the following ingredients:

[0019]

Table 1 Orange Juice Concentrate 14.50 gallons (65 ° Brix) Orange Oil 0.20 gallons Citric Acid 20.00 lbs Sodium Citrate 10.0 lbs FD & C Yellow- # 6 0.25 lbs Sugar 915 1.00 lbs Water 914.11 gallons Total 1000.00 gallons Stirred vessels containing this product, about 1.31 to about 17.
Forty-five pounds of propylene glycol alginate and about 0.87-8.72 pounds of sodium carboxymethyl cellulose (trade name CMC-7 from Hercules).
LF) is added. The product was then adjusted to 12.0 ° Brix and 0.30% acid, about 195 ° C for sterilization.
Heat to a temperature of 205 ° F and then package in a clear glass bottle. The bottled product is then cooled to room temperature.

[0020]

Example 2 An orange juice concentrate is prepared from the following ingredients to make a suitable beverage by diluting 1 part concentrate with 5 parts water:

[0021]

Table 2 Orange Juice Concentrate 87.0 gallons (65 ° Brix) Orange oil 1.2 gallons Citric acid 120.0 pounds Sodium hexametaphosphate 52.0 pounds Sodium benzoate 52.0 pounds FD and C yellow- # 6 1.5 lbs Sugar 5435.0 lbs Water Approximately 488.7 gallons Total 100.0 gallons About 7.85 to about 10 in a stirred vessel containing this product.
4.69 lbs of propylene glycol alginate (Kelco's trade name Kell Colloid-O) and about 5.2
Add 3 to about 52.34 pounds of sodium carboxymethyl cellulose (Hercules CMC-7LF). This product was adjusted to 72 ° Brix and 1.80% acid (dilution 5: 1 gives a product with 0.30% acid and soluble solids content of 12.0 ° Brix) and then suitable at room temperature. Pack it in a simple container. It has been found that sequestering agents such as sodium hexametaphosphate or disodium ethylenediaminetetraacetate disodium dihydrate used above increase product stability, especially in concentrates.

[0022]

Example 3 A grapefruit beverage is prepared by first preparing a beverage base from the following ingredients:

[0023]

Table 3 Grapefruit Concentrate 760.0 gallons (65 ° Brix) Grapefruit Oil 12.5 gallons Sodium Citrate 625.0 lbs Sodium Hexametaphosphate 545.0 lbs FD and C Yellow- # 5 3.0 lbs. Citric Acid 155.0 lbs. Approximately 148.5 gallons Total 100.0 gallons This base is prepared to 48.3 ° Brix and 5.4% acid and stored frozen. Then thaw the base and add 16.0 gallons of it to 800 pounds of sugar and 920
Mix with gallons of water to make a grapefruits beverage. About 1.30 to 17.38 pounds of propylene glycol alginate (Kelcokel colloid-
O) and about 0.87-8.69 lbs of sodium carboxymethyl cellulose (Hercules CMC-7L)
F) is added. The product thus obtained is 11.0
Adjusted to Brix and 0.60% acid, 195-2
After packaging in a container at a temperature of 05 ° F, it is cooled to room temperature.

[0024]

Example 4 A control full-tupunch beverage is prepared from the following ingredients:

[0025]

[Table 4] Sucrose 693.97 g High fructose corn syrup 385.01 g Citric acid 12.86 g Full-truponchi concentrate 219.74 g Water 7430.42 g Total 8742.00 g (8.32 liters) This beverage is 10 It has a% juice content (orange and pineapple), a pH of about 3.0 (± 0.2), an acid of 0.30% and a 12.5 ° Brix. This is about 195
Sterilize by heating to ~ 205 ° F, then 4
Fill a book of 64 ounce glass bottles. Store the bottled product at room temperature.

A sample full-tsuponchi beverage for comparison with a control is prepared from the following ingredients:

[0027]

[Table 5] Sucrose High fructose corn syrup (68.5 ° Brix) Citric acid water Kellcolloid-O 3.26g} (mixed with sucrose and dry type) CMC-7LF 1.31g Full-trucon concentrate 219 .74 g total: 874.00 g (8.32 l) * The sucrose content of this sample beverage was adjusted taking into account the solids from the gum mixture.

This product has a pH of about 3.0 (± 0.2),
It has 0.30% acid and a brix of 12.5 ° and is packaged as used for the control beverage.

The initial collections of controls and samples did not have a gummy or sticky mouthfeel. After storage for 18 hours at room temperature, the control shows a light to moderate solids precipitation and after 4 days a moderate to high precipitation. However, the sample beverage shows no settling of solids after storage for 5 days at room temperature.

[0030]

[Embodiment 5] Dried lemon juice powder, scroll
Three sample powdered lemonade beverage mixtures are prepared by first cyclically admixing a mixture of sugar, tricalcium phosphate and powdered lemon flavor to form a base mixture. This base is then used to prepare 3 samples by mixing it with other dry ingredients according to the table below:

[0031]

[Table 6] Ingredients Sample 1 Sample 2 Sample 3 Base 957.00 g 957.00 g 957.00 g Sucrose * (dry) 3.98 g 1.22 g-Kell colloid-O--3.26 g CMC-7LF - 3 .15g 1.31g 960.98g 961.37g 961.57g * samples sucrose - scan content is adjusted to take into account the solids from the gum mixture. A single concentration beverage having a pH of 3.1 and 0.45 to 0.51% acid by returning the three sample mixtures to the same extent (11.0 ° Brix) in separate beakers. To do. None of the beverages thus prepared exhibit a gum-like or sticky mouthfeel or an unpleasant taste. Within 1 hour of manufacture and storage at room temperature, Sample 1 shows solids separation, and Sample 2 also produces separation to a somewhat lesser extent. After a further 96 hours of frozen storage, sample 1 shows a large amount of solids settling at the bottom of the beaker, whereas paints 2 and 3 show only a slight settling.

[0032]

Example 6 A lemon based single strength beverage is prepared from the following ingredients:

[0033]

[Table 7] Lemon concentrate (30.8% lemon acid) 154.45 g Lemon oil 1.06 g Ascorbic acid 3.84 g Sodium citrate 1.30 g High fructose corn syrup 517.05 g Kell colloid-O 3.26 g CMC -7LF 1.31g Sucrose 547.57g Water 7477.16g Total: 8707.00g (about 8.32l) This beverage has a pH of 2.70, 0.57% acid and 11.
It has a 5 ° brix and is heat filled into four 64 ounce glass bottles. After overnight storage at room temperature, the beverage exhibits an acceptable flavor, mouthfeel and stability.

Using the same ingredients, amounts, methods and tests as above, two more beverages were used, each in place of the low viscosity sodium carboxymethylcellulose CMC-7LF, CMC-7MF (medium viscosity). And CMC-7HF (high viscosity). Beverages prepared from these formulations have the same properties as CMC-7HF except that the beverage containing CMC-7HF has a slightly thicker mouthfeel than other beverages.
It exhibits substantially the same properties as described for the sample prepared with -7LF.

In Examples 1 to 6 above, the amounts of propylene glycol alginate and sodium carboxymethyl cellulose actually used were as follows, expressed as a weight percentage in the fruit juice-containing product.

[0036]

Table 8 Example No. Propylene glycol sodium carboxy Alginate methyl cellulose 1 0.1% 0.045% 2 0.41% 0.20% 3 0.092% 0.044% 4 0.037% 0.037% 5 0.038% 0.015% 6 0.037% 0.015% The above manufacturing method used in the above example is to properly mix and disperse the ingredients in the product, and to stabilize the stabilizer system in the product by appropriate hydration, dispersion and It is not limiting as long as it is added to achieve dissolution. Many methods are known to ensure proper dispersion of gums in aqueous systems and can be used in the present invention. Of these methods, the preferred one is the use of an eductor (for example, a Hercules 141 mixer).
In that case the gums are moistened by a high velocity water stream in the slot part of the eductor and then discharged directly into a receiver containing a liquid mixture of the remaining components.

An important advantage of the present invention is that it stabilizes fruit juice-containing products with a gum stabilizer system without appreciable adverse effects (ie, increase in viscosity) on product viscosity as perceived by the end user. It is in the ability to. In one experiment, a gum stabilizer system (0.0375% Kell colloid-O; 0.01
5% CMC-7LF; percentage by weight of single concentration beverage) and lemon juice beverages prepared similarly with and without (containing 10% lemon juice, corn and sugar sweetener) The viscosity of a Brookfield field viscometer (UL adapter-
Is measured at 20 ° C and 25 ° C. At a spindle speed of 30 rev / min, the sample without gum stabilizer was 1.60 cp and 1.60 cp, respectively, compared to 1.71 cp at 20 ° C. and 1.54 cp at 25 ° C. for the sample containing gum.
It has a viscosity of 43 cp. At a spindle speed of 60 revolutions / minute, the measured values at 20 ° C. and 25 ° C. are 1.73 cp and 1.51 cp for the gum containing sample.
cp vs. 1.5 for samples containing no gum
4 cp and 1.36 cp. Such a difference in the measured values cannot be perceived by sensory means.

The propylene glycol alginate used in the present invention is of a low viscosity grade. Such products are commercially available and generally have a viscosity of about 50 to 175 centipoise, measured on a 2 wt% aqueous solution thereof at 25 ° C. using a Brutsk Field LVF viscometer (No. 2 spindle, 60 revolutions / minute). The value is characteristic. The sodium carboxymethyl cellulose used may vary widely in its viscosity, as shown in the examples. However, a viscosity value of about 25-50 centipoise was measured on a 2% by weight solids aqueous solution at 25 ° C. using a low-viscosity product, for example a Brutsk Field LVF viscometer (No. 1 spindle, 60 revolutions / minute). Those having the following characteristics are preferable.

The amount of each such gum stabilizer is such that it effectively stabilizes the juice-containing product (ie solids separation) while minimizing undesirable changes in organoleptic properties such as flavor and mouthfeel. To prevent or reduce). In this way, the amount selected depends, for example, on the type of gum used (eg low or high viscosity), the proportion of gum used, the type of product to be treated. The use of too little gum stabilizer system does not provide effective stabilization, while the use of too much gum system results in an undesired thickening of the product or, in fact, of the gum solids in the product. Causes anti-productive separation. Typically, the additive concentration is about 0.015 to about 0.20% for propylene glycol alginate, as a weight percentage relative to the total weight of the single concentration product, and sodium carboxymethylcellulose. On the other hand, it is within the range of about 0.01 to about 0.10%. Thus, the additive concentration for the dry mixture or water-based concentrate is selected to result in the presence of gum within the above concentration range when the mixture or concentrate is reconstituted into a single-concentration product.

Fruits that can be used as a basis for fruit juice-containing products to which the present invention can be applied include lemons, grapefruits, limes, oranges, tomatoes,
Such as pineapple and the like, and of course, includes a mixture of dioses from one or more of these products. Moreover, the gum stabilizer system of the present invention is intended to reduce or prevent the separation of solids in products in which juice and vegetable-derived juice are mixed and in products containing only such vegetable juice. Can be used for

In a number of controlled experiments, the efficiency of a number of known hydrophilic colloids to effectively reduce or prevent the separation of solids in fruit juice containing products was tested.
Among the gum stabilizers tested were locust bean gum, furcelleran, pectin, gum arabic, tragacanth gum, xanthan gum, sodium carboxymethylcellulose, propylene glycol alginate, different variants of these gums and mixtures thereof. I got it. In each case, a single gum or combination showing a comparable effect to that observed for the combination of propylene glycol alginate and sodium carboxymethyl cellulose in reducing or preventing the separation of solids. Never existed. in addition,
The combination of gums of the present invention provides for ease of incorporation into the manufacturing process, compatibility with conventional ingredients made from fruit juices, lack of significant effect on product viscosity and adverse organoleptic effects such as rough or It has the advantage that it has no sticky mouthfeel or bad taste.

Claims (1)

[Claims] 1. In a vegetable juice-containing product, as a percentage by weight of all single-concentration products, from about 0.015 to about 0.05.
20% low-viscosity propylene glycol alginate and about 0.01 to about 0.10% sodium carboxymethyl cellulose were mixed in, the low-viscosity propylene glycol alginate having a Brückfield viscosity. Having a viscosity value of about 50 to 175 centipoise with respect to its 2% by weight aqueous solution, measured at 25 ° C. using a meter, and said sodium carboxymethyl cellulose was obtained using a Bruk Field viscometer. 25
Approximately 2 for 2% by weight aqueous solution, measured at
A method for reducing solids separation in a vegetable juice-containing product, which has a viscosity value of 5 to 50 centipoise.