JP2001245639A - Method for producing apple juice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To determine optimum condition for obtaining tasty and additive-free apple juice capable of readily carrying out control of fermentation time and having <1% alcohol concentration. SOLUTION: This method for producing apple juice comprises (1) a washing step for washing fresh apples, (2) a grinding and squeezing step for obtaining apple juice from fresh apple, (3) a standing step for leaving the apple juice to stand and separating the apple juice, (4) a separation step for obtaining the supernatant, (5) a ultrafiltration step for subjecting the apple juice to ultrafiltration, (6) a adjusting step for adjusting sugar content and acid amount of apple juice in a predetermined range, (7) a heating and fermenting step for heating and fermenting the apple juice, (8) a fermentation treatment step for adding yeast for alcohol fermentation to clear apple juice obtained in the previous step to carry out alcohol fermentation and stopping fermentation when alcohol concentration became <1%, (9) an yeast removing step for removing yeast from apple juice after fermentation treatment step, (10) a carbon dioxide- mixing step for blowing carbon dioxide into apple juice and (11) a warm water- fermenting step.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing apple juice, and more particularly to a method for producing apple juice obtained by subjecting components of apple fruit to alcohol fermentation.

[0002]

2. Description of the Related Art Conventionally, various methods for producing this kind of apple juice are known. For example, yeast for alcohol fermentation is added to fruit juice obtained by crushing and squeezing and alcohol fermentation is performed. In the case of alcohol fermentation, when the alcohol concentration becomes close to 1%, the fermentation is stopped to produce a product (for example, disclosed in JP-A-3-251167). As a method of producing fruit juice, for example, a method of producing hawthorn fruit juice disclosed in Japanese Patent Application Laid-Open No. 7-194351 is also known. In this method, fruit is crushed and squeezed to obtain a fruit juice, and the yeast for alcohol fermentation is added to the fruit juice to perform alcohol fermentation. When the alcohol concentration becomes close to 1%, the fermentation is stopped. From yeast to produce a product.
This technique can be applied to apples and can yield apple juice with an alcohol concentration of less than 1%.

Further, when fruit juices such as apples and the like in recent years are accompanied by fermentation in accordance with the taste of the market, various kinds of sugars such as glucose, sucrose, maltose, etc. can be used alone or in combination with all kinds of juices from the raw material stage. Let me add. For commercialization after fermentation, add glucose, honey, stevia, etc., fruit juices of various varieties, and add acidulants such as malic acid, or flavors, caffeine, etc. It is also common to make adjustments. Furthermore, the fruit juice to be squeezed has a great difference in components depending on the variety of the fruit as a raw material, the harvest time of the fruit, the weather during the cultivation year, and the like. Therefore, in general, the composition of the juice is adjusted by mixing water, glucose, and the like into the juice, and the pH of the juice is adjusted by mixing calcium carbonate and the like.

[0004]

By the way, in such a conventional method for producing apple juice, when the alcohol concentration is less than 1% and the apple juice is made to taste good, the taste is improved. Therefore, it is difficult to control the fermentation time. In other words, if the fermentation time is too long, it is easily contaminated by other bacteria, and the taste may be impaired.On the other hand, if the fermentation time is too short, alcohol fermentation is good, but other reaction elements are reduced and the taste is correspondingly reduced. It gets worse. Also, if there are too many additives other than apple juice, it may go away from the natural taste, and the apple juice without sugar or acid 1
There is also a situation in which a good taste is desired with 00% juice. The present invention has been made in view of such problems, and it is easy to control the fermentation time, and an apple having an alcohol concentration of less than 1% and having optimal conditions for producing a taste-free and almost apple-free apple juice. It is intended to provide a method for producing juice.

[0005]

Means for Solving the Problems The technical means of the present invention for solving such problems is a pre-process of crushing and squeezing apple fruits to obtain apple juice of apple fruits alone; A fermentation treatment step of adding yeast for alcohol fermentation to the obtained apple juice to perform alcohol fermentation, and stopping the fermentation when the alcohol concentration becomes 0.3 or more and less than 1%, and after the fermentation treatment step And a post-process of removing yeast from the apple juice of (1), wherein the amount of straight sugar (g / 100 ml) contained in the apple juice in the preceding process is from 9.5 to 11.1.
5, in the fermentation treatment step, the number of yeast to be added was 10 ⁵ to 10 ⁷ / ml, and the fermentation temperature was 10 to 10.
The configuration was set to 20 ° C. Straight sugars are direct reducing sugars.

[0006] By adjusting the amount of straight sugar (g / 100 ml) contained in apple juice to 9.5 to 11.5 before fermentation, the amount of sugars assimilated by yeast becomes constant and alcoholic fermentation can be carried out smoothly. Can be done. Further, the number of yeasts was set to 10 ⁵ to 10 ⁷ / ml, and the fermentation temperature was set to 10 to 20.
° C, this 100% apple juice without fermentation is fermented, the sugar acid ratio in the apple juice after fermentation is kept constant and the taste is not impaired. A good apple juice can be.

[0007] If necessary, the amount of straight sugar (g / 100m
l) was set to 11 ± 0.2. This makes it possible to keep the amount of straight sugar assimilated by the yeast constant, thereby making it easier to control the alcohol fermentation. If necessary, in the above fermentation treatment step, the number of yeast to be added was set to 0.8 × 10 ^{6 to} 1.2 × 10 ⁶ / ml. If the number of yeasts is less than 0.8 × 10 ⁶ / ml, the fermentation time for producing a certain amount of alcohol is prolonged, so that it becomes easy to be contaminated with other bacteria, which may impair the taste. On the other hand, when the number of yeasts is more than 1.2 × 10 ⁶ cells / ml, the fermentation time required for obtaining a constant amount of alcohol production is so short that other reaction elements are small and the taste becomes worse. In this case, if necessary, in the fermentation treatment step, the number of yeasts to be added is increased from 0.9 × 10 ^{6 to} 1.1 × 10 ⁶
Desirably, the number is ⁶ / ml.

Further, if necessary, the fermentation temperature is set to 15 ± 2 ° C. in the fermentation treatment step.
This makes it easier for the yeast to ferment, and can be set to optimal fermentation conditions. Preferably, the fermentation temperature is 15 ±
It is desirable that the temperature be 1 ° C. By performing such a fermentation treatment, the sugar acid ratio (Brix
/ Malic acid) can be 25 to 35, and the juice can have a good aftertaste and a very good taste.

Further, if necessary, in the above-mentioned pre-process,
Amount of total acid (mainly malic acid) in apple juice (g / 100m
l) was adjusted to be in the range of 0.2 to 0.3 by mixing different types of apple juice. The ratio with sweetness becomes more preferable, and the taste can be further improved. In addition, if necessary, in the above-mentioned previous step, the apple juice was ultrafiltered. As a result, there is the advantage that water-soluble pectin and insoluble solids, which are dietary fibers in apple juice, in which yeast cannot be used for fermentation, are completely removed, and fermentation can be easily controlled. Further, if necessary, in the above-mentioned post-process, carbonic acid was filled and foamed. This gives a refreshing mouthfeel.

[0010] If necessary, in the above pre-process,
A washing step of washing the raw apples, a crushing and squeezing step of crushing and squeezing the washed raw apples to obtain apple juice, and leaving the apple juice to stand to precipitate solid fibrous material as a precipitate and clear apple juice And the ultrafiltration step of ultrafiltration of the clear apple juice separated in the separation step, and the ultrafiltration step of ultrafiltration of the clear apple juice separated in the separation step, An adjusting step of adjusting apple juice to a predetermined total acid and a predetermined sugar content by mixing differently clarified apple juice, and a heat sterilization step of heating and sterilizing the apple juice adjusted in the adjusting step, wherein in the post-process, fermentation is performed. A yeast removal step of removing yeast from the apple juice after the treatment step, a carbon dioxide gas mixing step of blowing carbon dioxide gas into the apple juice after the yeast removal step and sealing the container, and heating the apple juice sealed in the container with warm water It has a configuration that includes a hot water sterilization process of bacteria.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A method for producing apple juice according to an embodiment of the present invention will be described below with reference to the accompanying drawings. As shown in FIG. 1, the basic configuration of the method for producing apple juice according to the embodiment includes a pre-process in which apple fruits are crushed and squeezed to obtain apple juice of apple fruits alone, and an apple obtained in the pre-process. A fermentation treatment step in which the yeast for alcohol fermentation is added to the fruit juice to perform the alcohol fermentation and the alcohol fermentation is stopped when the alcohol concentration becomes less than 1%; and a post-process for removing the yeast from the apple juice after the fermentation treatment step. Be prepared.

First, the pre-process will be described. (1) Washing step The raw apples are washed using a washing machine or the like. (2) Crushing and squeezing step The raw apples washed using a crushing and squeezing machine are crushed and squeezed to obtain fruit juice. (3) Standing Step This juice is allowed to stand, and most of the solid fiber is precipitated as a precipitate to obtain a clear apple juice. For example, it is allowed to stand in a tank for about 12 hours. (4) Separation Step The precipitate in the standing step and the clear apple juice in the supernatant are separated.

(5) Ultrafiltration Step The clear apple juice separated in the separation step is ultrafiltered. In the ultrafiltration step, water-soluble pectin and insoluble dietary fiber are completely removed. (6) Adjustment step By mixing different types of clear apple juice, the amount (g / 100 ml) of total acid (mainly malic acid) in the apple juice is adjusted to be in the range of 0.2 to 0.3. Adjust the amount of straight sugar. That is, the same or several varieties of apple fruits are mixed. The amount (g / 100 ml) of straight sugar contained in apple juice is 9.5 to 11.5. More preferably, the amount of straight sugar contained in apple juice (g / 1
00 ml) to 11 ± 0.2.

The raw apple used as a raw material has a large difference in the main sugar composition, that is, the contents of glucose, fructose and sucrose. Since there is a great difference in the components of the juice squeezed from the fruit depending on the weather of the year, the straight sugar (g / 100 ml) in the raw juice is adjusted here. This adjustment is not based on the addition of commercially available products such as glucose, fructose, and sucrose, but rather in juice obtained from raw apples of different varieties such as Fuji, Jonagold, Hokuto, Chiaki, Kodama, and Mutsu. From about three types of mixing. (7) Heat sterilization step The apple juice prepared in the adjustment step is heat sterilized. Heat sterilization is performed, for example, at a heating temperature of 90 to 95 ° C. for about 1 minute.

(8) Fermentation treatment step Yeast for alcohol fermentation is added to apple juice and alcohol fermentation is carried out.
When the concentration is less than 1%, the fermentation is stopped. Here, as the yeast for alcohol fermentation, for example, wine yeast S
accaromyces cerevisiae O
C-2 strain, wine yeast Saccharomyces
cerevisiae W3 strain, Saccharomyces cere, a yeast for sake producing a large amount of aroma components
visiae YK-71 strain or the like is used. In this fermentation treatment step, the number of yeast to be added was 0.9 × 10
^{6 to} 1.1 × 10 ⁶ cells / ml. Further, the fermentation temperature is about 15 ± 2 ° C.

In this fermentation treatment step, since the dietary fiber such as water-soluble pectin is completely removed from the apple juice, the enzymatic reaction starts to proceed almost in proportion to time by adding a certain concentration of yeast. The time when the alcohol concentration is 0.3 or more and less than 1% is about 48 hours after the addition of yeast. Therefore, the fermentation time enters a time range in which the fermentation time can be easily managed, and the time can be easily controlled. That is, if a predetermined time within this time is determined, apple juice having an alcohol concentration of 0.3 or more and less than 1% can be obtained almost certainly. In addition, when the time is in this range, the fermentation time does not become too long, so that the situation of contamination by other bacteria is suppressed, and accordingly, the situation of impairing the taste is prevented. Further, in this time range, the fermentation time does not become too short, and while the alcohol fermentation is sufficiently performed, other reaction factors are also taken into account. That is, if the fermentation time is too short, almost only alcohol fermentation is performed, and other reactions are not sufficiently performed, and it becomes insufficient to improve the flavor, body and aroma.

In addition, in the production of alcoholic beverages generally performed, when the raw material composition is different, adjustment is performed by adding commercially available glucose or the like before the start of fermentation, or the fermentation is performed until a certain taste is achieved. In the present invention, the time is adjusted by the selection of raw apple as a raw material, and dietary fibers, especially water-soluble pectin, etc. in clear apple juice are completely removed, and Brix ( (Sugar content) is adjusted to 12.5 to 13.5 and the total acid (g-malic acid / 100 ml) is adjusted to the range of 0.2 to 0.3. Therefore, the fermentation time can be reduced by selecting the amount of the specific yeast and the fermentation temperature. Can be controlled, and when the alcohol content reaches 0.3-1%,
The sugar acid ratio (Brix / malic acid) in the fermented liquid is about 30 ± 5, and the balance between sweetness and sourness is good, and a non-artificial natural apple taste can be obtained.

The post-process will be described below. (9) Yeast removal step The yeast is removed from the apple juice after the fermentation treatment step. For example, after centrifuging with a centrifuge to remove most of the yeast, it is removed by filtration. (10) Carbon dioxide gas mixing step Carbon dioxide gas is blown into the apple juice after the yeast removal step and the container is sealed. (11) Hot water sterilization step Apple juice sealed in a container is sterilized with hot water to obtain a product.

The apple juice thus produced is a foamed juice of 100% apple fruit juice, and has a sugar acid ratio (Brix / malic acid) of about 30 and has a good taste.

[0020]

Embodiments of the present invention will be described below. (1) Washing step The raw apples are selected and put in a container containing 15 to 18 kg of fruits. The amount of processing at one time is, for example,
Approximately 500 kg. In the embodiment, apples harvested and placed in a container are selected, and those having large scratches are removed and washed. Washing is carried out by an apple washing machine. Fruits are thrown into the surface where six rotating brushes are arranged on a plane of 800 × 600 and the brushes are rotated while running water, and the washed ones are returned to the container again. It is. (2) Crushing and squeezing process After washing, fresh apples are crushed and squeezed using a juicer. The squeezing is performed by a squeezing machine equipped with a slicer at the top, and the fruit that has passed through the upper slicer and is completely crushed is a rotary and centrifugal squeezed juice with a cloth bag at the bottom. It is thrown into the machine and squeezed. The juice obtained here is sent to a squeeze receiving tank. Two juicers were operated alternately.

(3) Standing Step After the juice is pressed, the fruit juice is allowed to stand in a juice receiving tank for about 12 hours.
Upon standing, sediment sediments at the bottom of the tank and sediments. (4) Separation Step After standing, the supernatant is removed with a suction pump to obtain a clear apple juice so that no sediment is mixed. (5) Ultrafiltration Step Ultrafiltration of the clarified apple juice. The clarified apple juice in the juice receiving tank is circulated through a UF filter of an ultrafiltration system for about 4 hours while adjusting the flow rate to about 120 liters / hour by a pressure pump so that the clarified apple juice after the ultrafiltration is removed. About 350 liters are obtained. (6) Adjusting step The apple juice is adjusted to a total acid (particularly malic acid) content of 0.2.
The clarified juice prepared for each variety in the same manner as described above is mixed and adjusted so that the straight sugar is in the range of 11 ± 0.2 to 0.3 g / 100 ml. (7) Heat sterilization step The apple juice after ultrafiltration is heat sterilized. Heating temperature 92
C. for 1 minute. The apple juice is sent to the fermenter through a plate heat exchange type heat sterilizer.

(8) Fermentation process After that, wine yeast (Saccharomyces c)
erevisiae OC-2 strain) with a bacterial count of about 1.0 × 1
0 were seeded at ⁶ / ml. The fermentation temperature is set to 15 ° C., and the fermentation is stopped for 48 hours. As a yeast to be added, a yeast in a stationary phase after pre-culturing a few times in advance in order to make the germ age uniform was used.

Next, the post-process will be described. (9) Yeast Removal Step Immediately after the fermentation is stopped, most of the yeast is removed by a centrifugal separator, and then the yeast is completely removed from the fermented juice by membrane filtration using a 1-3 μm membrane. (10) Carbon dioxide gas mixing step Carbon dioxide gas is mixed into the fermented juice and bottled. Mixing is 5
The bottles are counter-pressured (1 to 1.5 kg / cm ² ) under pressure of carbon dioxide gas at ℃ and bottled. (11) Hot Water Sterilization Step After filling in bottles, put in warm water of 62 ° C. for 20 minutes and sterilize with warm water to obtain a product.

In the apple juice thus produced, the apple juice has a straight sugar (g / 100 ml) of 11 ± by mixing the same varieties of apples or a mixture of several varieties.
Since the fermentation is adjusted to 0.2 and alcohol fermentation is performed under predetermined conditions, as shown in FIG.
x / malic acid) is around 30 and the straight sugar value is 9.9 g / 100
ml.

[0025]

[Experimental Example] In the above-mentioned embodiment, an experiment for comparison was conducted by changing the conditions of the number of yeasts added and the fermentation temperature in the fermentation treatment step. [Experimental example 1] 500 m produced according to the above-described embodiment.
The fermentation temperature in the fermentation process was 5
° C., adding the number of yeast cells as follows,
The experiments (a1), (a2), (a3) and (a4) were performed. (A1) The number of yeast cells added in the fermentation treatment was 10
^{It was 4} / ml. (A2) The number of yeast cells added in the fermentation treatment was 10
⁵ / ml. (A3) The number of yeast cells added in the fermentation treatment was 10
^{It was 6} / ml. (A4) The number of yeast cells added in the fermentation treatment was 10
^{It was 7} / ml. In Experimental Example 1, 6, 24, 3
Sampling was performed after 0, 48, and 72 hours, and the amount of alcohol produced (%) was measured by gas chromatography. The results are shown in FIG.

[Experimental Example 2] Using 500 ml of apple juice prepared according to the above-described embodiment, the fermentation temperature in the fermentation treatment was set at 10 ° C., and the number of yeast cells was changed as follows, and (b1), (B2), (b3), (b
The experiment of 4) was performed. (B1) The number of yeast cells added in the fermentation treatment was 10
^{It was 4} / ml. (B2) The number of yeast cells added in the fermentation treatment was 10
⁵ / ml. (B3) The number of yeast cells added in the fermentation treatment was 10
^{It was 6} / ml. (B4) The number of yeast cells added in the fermentation treatment was 10
^{It was 7} / ml. In Example 2, 6, 24, 3
Sampling was performed after 0, 48, and 72 hours, and the amount of alcohol produced (%) was measured by gas chromatography. The results are shown in FIG.

[Experimental Example 3] Using 500 ml of apple juice prepared according to the above-described embodiment, the fermentation temperature in the fermentation treatment was set to 15 ° C., and the number of yeast cells was changed as follows, and (c1), (C2), (c3), (c
The experiment of 4) was performed. (C1) The number of yeast cells added in the fermentation treatment was 10
^{It was 4} / ml. (C2) The number of yeast cells added in the fermentation treatment was 10
⁵ / ml. (C3) The number of yeast cells added in the fermentation treatment was 10
^{It was 6} / ml. (C4) The number of yeast cells added in the fermentation treatment was 10
^{It was 7} / ml. In Experimental Example 3, from the addition of yeast, 6, 24, 3
Sampling was performed after 0, 48, and 72 hours, and the amount of alcohol production (%) was measured by gas chromatography. The results are shown in FIG.

[Experimental Example 4] Using 500 ml of apple juice prepared according to the above-described embodiment, the fermentation temperature in the fermentation treatment was set to 20 ° C., and the number of yeast cells was changed as follows, and (d1), The experiment of (d2) was performed. (D1) The number of yeast cells added in the fermentation treatment was 10
^{It was 4} / ml. (D2) The number of yeast cells added in the fermentation treatment was 10
^{It was 7} / ml. In Experimental Example 4, 24, 48, 7
After 2 hours, sampling was performed, and the amount of alcohol produced (%) was measured by gas chromatography.
Shown in

The results of each of the above-described experimental examples are based on the fermentation temperature of 5 ° C.
However, the fermentation is slow even if the number of cells to be added is increased, and the low temperature must be maintained for a long time. Also, when the yeast number is 10 ⁴ cells / ml, fermentation is slow as expected. Yeast number 10 ⁴ / m
At a fermentation temperature of 20 ° C., 0.57% of alcohol was produced in 48 hours, and although this process alone was ideal,
If the number of yeasts is small, the risk of bacterial contamination increases. Also,
At a fermentation temperature of 20 ° C, the cost performance seems to be lacking due to the high temperature maintained. When the number of yeasts is 10 ⁷ cells / ml, it is considered that the fermentation proceeds too quickly and the fermentation control is difficult. At 10 ⁷ yeast cells / ml and at 10 ° C., more than 1% of alcohol was produced in 48 hours. However, even at this temperature, it seems that the cost performance is lacking due to the low temperature maintained. Therefore, at a fermentation temperature of 15 ± 2 ° C., the number of cells to be added is 1
0 ⁶ cells / ml is fermented controlled easily, also taste ratio sugar acids juice after fermentation can be improved and refreshing mouthfeel of the beverage.

In the above embodiment, the type of yeast to be added is not limited to those described above, and any yeast may be used as long as it is used for alcohol fermentation. In addition, the conditions of the sterilization step may be changed depending on the state of the fruit juice used and the type of yeast.

[0031]

As described above, according to the method for producing apple juice of the present invention, a pre-process in which apple fruit is crushed and squeezed to obtain an apple juice of apple fruit alone, and a pre-process obtained in the pre-process. A fermentation treatment step in which yeast for alcohol fermentation is added to apple juice to carry out alcohol fermentation, and the alcohol fermentation is stopped when the alcohol concentration becomes 0.3 or more and less than 1%; and apple juice after the fermentation treatment step And a post-step of removing yeast from the apple juice, wherein in the previous step, the amount of straight sugar (g / 100 ml) contained in the apple juice is 9.5 to 11.5,
In the fermentation process, the number of yeast to be added is 10 ⁵ to 1
And 0 ⁷ / ml, since a structure in which the fermentation temperature of 10 to 20 ° C., in the fermentation process, the alcohol concentration 0.
The time that is 3% or more and less than 1% can be set to a range of about 24 to 72 hours, which is about 48 hours, so that the fermentation time can be set to a time range that can be easily controlled.
Time control can be facilitated. Therefore, if a predetermined time within this time is determined, apple juice having an alcohol concentration of 0.3 or more and less than 1% can be obtained almost certainly. In addition, when the time is in this range, the fermentation time does not become too long, so that a situation in which other bacteria are contaminated can be suppressed, and accordingly, a situation in which the taste is impaired can be prevented. Furthermore, if it is this time range, the fermentation time will not be too short, and while the alcohol fermentation is sufficiently performed, other reaction elements can be added, so that it is possible to prevent a situation in which the taste is impaired. Flavor, body and aroma can be improved.

That is, the fermentation time of the yeast is extremely short by sterilizing the apple juice in the pretreatment and adjusting the straight sugar, and the apple juice having a certain value of good and excellent taste and flavor is obtained. Obtainable.
Furthermore, while fruit apples are considered good for health,
These days, people tend to be shunned from the hassle of peeling. In order to deliver the functional components of the fruit apple to the table without losing any of the functional components, the functionality and taste of the fruit apple are efficiently used in the initial reaction of pure yeast in the action of natural fermentation. The attractiveness and freshness of 100% apple juice without any additives, especially in the growing children's eating habits without any functional damage caused by the introduction of any additives or mechanical processing by induction. It will be able to be provided in all dietary habits as a delicious and refreshing 100% apple juice that has been melted out and effectively preserves a large amount of the functional components of the raw apple in the juice. .

Further, by adjusting the amount of straight sugar (g / 100 ml) contained in apple juice before fermentation to 9.5 to 11.5, the amount of sugars assimilated by yeast becomes constant and alcohol fermentation is started. It can be performed smoothly. Further, the number of yeasts is set to 10 ⁵ to 10 ⁷ / ml, and the fermentation temperature is set to 10 5
-20 ° C, so 100% of this additive-free apple juice
Is fermented, and the sugar acid ratio contained in the apple juice after the fermentation treatment is kept constant so that the apple juice having a low alcohol concentration of less than 1% can be tasted without impairing the taste.

In the preceding step, when the amount of straight sugar (g / 100 ml) contained in apple juice is set to 11 ± 0.2, the amount of straight sugar used by yeast can be kept constant. Therefore, it becomes easier to control the alcohol fermentation. Further, in the fermentation treatment step, when the number of yeast to be added is set to 0.8 × 10 ^{6 to} 1.2 × 10 ⁶ / ml, fermentation can be controlled more.

When the fermentation temperature is set at 15 ± 2 ° C. in the fermentation treatment step, the yeast is easily fermented, and the optimum fermentation conditions can be set. Preferably,
It is desirable that the fermentation temperature be 15 ± 1 ° C. By performing such a fermentation treatment, the sugar acid ratio (Brix / malic acid) of the apple juice after the treatment can be adjusted to 25 to 35, so that the aftertaste is good and the taste of the juice is very good. can do.

In the preceding step, the amount (g / 100 ml) of total acid (mainly malic acid) in apple juice is adjusted to 0.2 to
When the composition is adjusted by mixing different kinds of apple juice so as to be in the range of 0.3, the ratio with sweetness becomes more preferable, and the taste can be further improved. Also, in the previous step, when ultra-filtration of apple juice is employed, water-soluble pectin, which is a dietary fiber in apple juice that yeast cannot use for fermentation, is completely removed, and fermentation control is easily performed. There are advantages. In the fermentation process, the alcohol concentration is 0.3 or more and 1
%, About 24 hours of about 48 hours
It can be set to a range of about 72 hours, so that the fermentation time can be set to a time range that can be easily controlled, and the time control can be facilitated. Therefore, if a predetermined time within this time is determined, apple juice having an alcohol concentration of 0.3 or more and less than 1% can be obtained almost certainly. Furthermore, when carbonation is filled and foamed in the subsequent step, the mouthfeel becomes more refreshing.

[Brief description of the drawings]

FIG. 1 is a view showing a production process of an apple juice production method of the present invention.

FIG. 2 is a diagram illustrating components of a manufactured apple juice according to an embodiment of the present invention.

FIG. 3 is a diagram showing the amount of alcohol produced when fermentation was performed at a fermentation temperature of 5 ° C. and the amount of yeast added was changed according to Experimental Example 1 of the present invention.

FIG. 4 is a diagram showing the amount of alcohol produced when fermentation is performed at a fermentation temperature of 10 ° C. and a change in the amount of yeast added, according to Experimental Example 2 of the present invention.

FIG. 5 is a diagram showing the amount of alcohol produced when the fermentation temperature was set to 15 ° C. and the amount of yeast added was changed to perform the fermentation treatment according to Experimental Example 3 of the present invention.

FIG. 6 is a diagram showing the amount of alcohol produced when the fermentation treatment was performed at a fermentation temperature of 20 ° C. and with an added amount of yeast, according to Experimental Example 4 of the present invention.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Takahiro Hirano 35-2, Iiokashinden, Morioka City, Iwate Prefecture 35-2, Iwate Prefectural Industrial Technology Center 145 F term (reference) 4B016 LG01 LK18 LK20 LP01 LP02 LP13 4B017 LG04 LK04 LK12 LK21 LP01 LP05 LP16

Claims (9)

[Claims] 1. A step of crushing and squeezing apple fruit to obtain an apple juice of apple fruit alone, and adding an yeast for alcohol fermentation to the apple juice obtained in the preceding step to allow alcohol fermentation. The alcohol concentration is 0.3
A method for producing apple juice, comprising: a fermentation treatment step of stopping fermentation when the concentration is less than 1%; and a post-step of removing yeast from apple juice after the fermentation treatment step. The amount of straight sugar (g / 100 ml) contained in the apple juice was 9.5 to 11.5, and the number of yeast to be added was 1 in the fermentation treatment step.
0 ⁵ -10 and ⁷ / ml, the production method of the apple juice, characterized in that the fermentation temperature of 10 to 20 ° C.. 2. The method for producing apple juice according to claim 1, wherein in the preceding step, the amount of straight sugar (g / 100 ml) contained in the apple juice is 11 ± 0.2. 3. The apple juice according to claim 1, wherein in the fermentation treatment step, the number of yeasts to be added is 0.8 × 10 ^{6 to} 1.2 × 10 ⁶ / ml. Production method. 4. The apple juice according to claim 1, wherein the number of yeast to be added in the fermentation treatment step is 0.9 × 10 ^{6 to} 1.1 × 10 ⁶ / ml. Production method. 5. The method for producing apple juice according to claim 1, wherein the fermentation temperature is 15 ± 2 ° C. in the fermentation treatment step. 6. The method according to claim 1, wherein the amount of total acid (g / 100 ml) in the apple juice is adjusted by mixing different kinds of apple juice so as to be in the range of 0.2 to 0.3. The method for producing apple juice according to claim 1, 2, 3, 4, or 5. 7. The method for producing apple juice according to claim 1, wherein the apple juice is ultrafiltered in the preceding step. 8. The method according to claim 1, wherein in the subsequent step, carbon dioxide is filled and foamed.
Or the method for producing apple juice according to 7. 9. In the preceding step, a washing step of washing the raw apples, a crushing and squeezing step of crushing and squeezing the washed raw apples to obtain an apple juice, Standing step to obtain clear apple juice by precipitating as a sediment, separating step of separating sediment and clear apple juice in the standing step, and excluding the clear apple juice separated in the separating step An ultrafiltration step for filtration, an adjustment step for adjusting apple juice to a predetermined total acid and a predetermined sugar content by mixing different types of clear apple juice, and heat sterilization for heat-sterilizing the apple juice adjusted in the adjustment step A yeast removal step for removing yeast from the apple juice after the fermentation treatment step; and a carbon dioxide gas mixture for injecting carbon dioxide into the apple juice after the yeast removal step and sealing the container. And a hot water sterilization step of sterilizing the apple juice sealed in the container with hot water.
The method for producing apple juice according to 4, 5, 6, 7 or 8.