DE1249658B - - Google Patents

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GERMAN WWVW ^ PATENT OFFICE

EDITORIAL

German class: 53 k -1/01

Number: 1 249 658

File number: R 36364IV a / 53 k

J 249 658 filing date: October 18, 1963

Opened on: September 7, 1967

Fruits rich in pectin, especially blackcurrants, are difficult to press and with poor yield if left untreated. Various methods of extracting pressed juices are known. For example, the mash can be diluted before pressing by adding about 20% water or by the formation of condensate in the case of direct steaming, with an addition of 1 percent by weight of a filter mass, based on the mash, being required. The gelling of the juice can also be avoided by treating the pectin-rich mash with enzyme preparations. If the enzyme preparations are allowed to act on the mash at room temperature, a period of 10 to 12 hours is required to achieve a liquid, easily compressible mash. The long exposure time can be reduced by treating the mash with pectolytic enzymes at higher temperatures. In general, it is customary to choose the optimum temperature range of the enzymes in the Warmfermentierung which lies between 45 and 55 ^0C.

Some companies still work today in such a way that the mash is initially processed directly without the addition of enzymes Steaming is heated and then squeezed out only weakly. The very moist ones obtained in this way The pomace is then treated enzymatically and re-pressed. - There are also known procedures at where the pectin is largely broken down by enzymatic hydrolysis and then the mash is opened 80 to 85 ° C is heated. Here, the hydrolytic degradation leads to mashes that are already good in themselves can be pressed, and the high heating to 80 to 85 ° C leads to the inactivation of the enzymes - which means a further breakdown of pectin is avoided - as well as the smoothness of the juices. The high heating can be done with the same success can be carried out after pressing the fermented mash.

With all the methods known up to now for the treatment of pectin-rich mashes, a more or less good compressibility is achieved, but with regard to their technical feasibility or quality-determining effects on the juices, none of the methods are fully satisfactory. In the case of warm fermentation, mother juices rich in flavor, color and vitamin C are obtained, but the vitamin C shows a very low stability when the juices are stored, e.g. B. the content of vitamin C has dropped by about 50% after two months of storage. When it comes to cold fermentation, the ten to twelve hour exposure time is the main problem. As with the juices made by warm fermentation, processes for making fruit juices
with a high content of pectin substances
and natural vitamin C.

Applicant:

Röhm & Haas G. mb H.,
Darmstadt, Mainzer Str. 42

Named as inventor:

Dr. Josef Krebs, Traisa on Darmstadt;

Gerhard Hoppe, Marl-Simsen

Here too, the stability of vitamin C is low. In general, the aspirations today are going to the juices to be obtained from the fruit as unchanged as possible, especially with regard to their content of color, odor, Flavor and pectin substances as well as biochemically active substances.

From US Pat. No. 3,031,307 it is also known to use coarsely chopped fruits by the action of pectinase to convert into a fruit pulp. Fermentation times of around 16 hours are used A complete breakdown of pectin is aimed for.

A process has been found for the production of fruit juices with a high content of pectin substances and natural vitamin C by treating pectin-rich fruit mash with pectin- splitting enzymes in such a way that the mash mixed with the enzymes is kept at room temperature for a maximum of 120 minutes, preferably less than 60 minutes is, so that the pectins are only partially hydrolyzed, the mash is then heated to 60 to 80 ° C, pressed and processed into juice in a known manner. A characteristic feature of the present invention is that the pectins present in the pectin-rich mash are only subjected to partial enzymatic hydrolysis. It has been shown that, surprisingly, even with very little pectin degradation, subsequent heating to over 60 ° C., preferably to 75 to 80 ° C., achieves extensive liquefaction and thus very good pressability of the mash. How far the mash can be liquefied by the process according to the invention - only partial hydrolysis of the pectins and subsequent high heating - is evident from the fact that a considerable part of the juice in the press already flows off without pressure.

709 640/307

The partial degradation of the pectins can also be carried out in the new process in such a way that the After adding the enzyme, the mash is immediately heated to 60 to 80 ° C, pressed and processed further in the usual way will.

In contrast to the known processes in which the juice or the fermented juice is heated to a high temperature Mashing is done in order to bring about a creamier consistency of the juices present new process the heating to 60 to 80 ° C in order to achieve good pressability of the Mashing done. It is emphasized that with the new method, the short exposure time of the ferments at room temperature is insufficient to produce pressable mashes. The event that took place However, only very little pectin degradation is sufficient to make the mashes like this by subsequent heating to liquefy far so that they can be easily processed in the press.

It is further characteristic of the invention that the amounts of enzyme required for fermenting the mash do not need to be increased despite the short exposure time at room temperature. Commercially available enzyme levels, such as are used, for example, at one-hour fermentation at 45 to 55 ⁰ C, are sufficient in the new method for a one-hour fermentation. From this amount it can be seen that the one hour exposure time at room temperature is only an hydrolysis and not a completed fermentation of the pectins. An increase in the amount of enzyme would result in an undesired increased or complete hydrolysis. It goes without saying that the exposure time is extended in accordance with the reciprocal ratio when using smaller amounts of enzyme.

The mother juice produced according to the invention has a very high content of pectin substances, as a result of which it can be processed into more creamy and full-bodied juices. He is distinguished by intense color and a high content of natural vitamin C. A particular advantage of the invention The method is that the vitamin C content drops only slightly even when the juice is stored for a long time. It was not yet clear what the stability of the vitamin C content can be attributed to be clarified. It is believed that the reason for this is to be found in the fact that the mash during the short-term fermentation at room temperature significantly lower oxidative influences or lower It is subject to the action of the fruit's own enzymes, as is otherwise the case with the usual long-term fermentation from 10 to 12 hours at room temperature or for warm fermentation at 50 to 60 ° C Case is.

The method of operation set out in the invention is independent of the state of ripeness of the fruit.

For the experiments described below, a preparation obtained from Aspergillus cultures was used by pectin-splitting enzymes (commercial product »Pectinol« liquid, extra concentrated) are used. The preparation is referred to as "pectinase" for short in the following.

example 1

a) 510 parts by weight of black currants were crushed with 0.383 parts by weight of pectinase mixed. Mash temperature 20 ° C, exposure time in a closed vessel 1 hour. Subsequent

Finally, the mash was heated to 80 ° C., heating time 7 minutes. The mash was instant squeezed.

Pressureless flow: 23 parts by weight of mother juice. Pressing produced 360 parts by weight of mother juice obtained, so total amount 383 parts by weight.

Juicing was done with a hydraulic press. The pressability of the mash was very good.

b) The same quantity of fruit of the same origin as in a) was heated in a comparison experiment according to the first crushing at 55 ⁰ C, then 0.383 parts by weight of pectinase were added, mixed well, 1 hour at 55 ⁰ C and then kept pressed.

Pressureless flow: 6 parts by weight of mother juice. The pressing left 377 parts by weight in total thus 383 parts by weight, mother juice received. The pressability was satisfactory.

The juices from a) and b) were similar in terms of specific gravity or Oe ° and pH values. The vitamin C content differed only slightly in both juices. He was) b in trying some 10 ° / ₀ higher than in trying a). The acidity of a) was 1.2% higher. The color, measured with the Lange colorimeter after dilution 1: 100 in% absorption, was more intense in test a).

The juices were pasteurized at 75.degree. C. and samples thereof were placed in glass jars for 2 months at temperatures stored between 20 and 28 ° C in daylight, but without direct sunlight. During this Storage time, the vitamin C content decreased by 20% in test a)> but by 48% in test b) return.

The viscosity of juice a) was 4.8 times higher than that of juice b).

Example 2

a) 3 t black currants were squeezed in a mill and fermented with 2 V ₄ 1 pectinase at 20 ^° C. for 1 hour. For this purpose, the pectinase preparation was diluted 1:10 with water for better mixing and continuously added to the mash immediately behind the mill. After one hour, the mash was brought to 70 ° C. with the aid of a tube heater and juiced in a press. In this attempt, the press held about a third more mash than was otherwise the case. This is due to the fact that a considerable proportion of the mother juice ran off without pressure when the press was filled. The pressing went flawlessly.

b) The same amount of mash was mixed with the same amount of pectinase overnight at room temperature fermented (about 20 ° C); Duration about 15 hours. The juice was extracted in a press as in a). The compressibility was also good, but the quality of the juice was in all respects that obtained in experiment a) inferior.

Attempt a) Experiment b) Oe ° 60.9 46 Color (Lange colorimeter) 70.2 51.5 vitamin C 1450 mg / 1 1100 mg / 1 PH 2.99 2.95 acid 38.2% o 31.5% ₀

After a juice sample had been stored for 2 months at a temperature of 20 to 28 ° C, the vitamin C content

Claims (3)

holds back in the sample from test a) by about 24%, in the sample from test b) by 51%. The viscosity of the juice from a) was 4.8 times higher than that of the juice from b). Example 3 a) Analogous to Example 1, experiment a), but with only half the amount of enzyme and twice the exposure time, ie 2 hours. Here, too, the pressability of the mash from a) was better than that from b). Pressureless feed to mother juice: 88 parts by weight; under pressure: 350 parts by weight, so a total of 438 parts by weight from 510 parts by weight of fruit. b) In this comparative experiment, which was carried out under the same conditions as b) in Example 1, 10 parts by weight of mother juice could be obtained without pressure and 345 parts by weight, for a total of 355 parts by weight, under pressure. The mother juice from experiment a) was superior to that from experiment b) in terms of color, acidity and viscosity. The vitamin C content was the same in both juices at the time of production, but after two months of storage b) lost 49.2%, a) on the other hand only 7.7% under the same storage conditions of the juices. The juices were filled in glass bottles, pasteurized; Storage temperature 20 to 28 ° C, stored under daylight, but without direct sunlight. Example 4 30 a) Analogous to Example 1 with the difference that in experiment a) immediately after the addition of pectinase, the mash was heated to 75 ° C. with stirring in a closed container and then immediately pressed. Duration of heating to 75 ° C: 20 minutes. b) This comparative experiment was carried out like experiment b) in example 1. Experiments a) and b) were roughly the same in terms of the pressability of the mash and in the forerun, whereas the mother juice from a) was clearly superior to that from b) in terms of color and acidity. There was no difference in the vitamin C content before the mother juices were stored (both juices 1140 mg / l). During two months of storage it decreased in a) by about 20%, in b) by about 50%. The viscosity of the juice from a) was five times higher than that of the juice from b) after the same storage time. Patent claims: 1. Process for the production of fruit juices with a high content of pectin substances and natural vitamin C by treating pectin-rich fruit mash with pectin-splitting enzymes and heating the mash, characterized in that the mash mixed with the enzymes is kept at room temperature for a maximum of 120 minutes , so that the pectins are only partially hydrolyzed, the mash is then ^{heated to 60 to 80 0} C, pressed and further processed into juice in a known manner. 2. The method according to claim 1, characterized in that the mixed with the enzymes Mash is kept at room temperature for less than 60 minutes. 3. The method according to claim 1 or 2, characterized in that the mash after adding the The enzyme is immediately heated to 60 to 80 ° C. Considered publications:
German Patent No. 680 602;
Swiss Patent 325 827;
U.S. Patent No. 3,031,307;
"Liquid Fruit", 22, (1955), H. 6, P. 6 to 9, and 24 (1957) H. 6, P. 13;
"Die Fruchtsaftindustrie", 1 (1956), p. 66;
"Pectinese" brochure from Schweizerische Ferment AG, Basel 13, 1963 709 640/307 8. 67 @ Bundesdruckerei Berlin