JP2007159444A - Method for producing fruit juice, and banana concentrated juice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing fruit juice for obtaining fruit juice even from fruits which is originally hard to extract fruit juice from because the fruit juice and insoluble fibers of pulp parts are firmly joined together by pectin. <P>SOLUTION: The method for producing fruit juice comprises a process of crushing the pulp part of the fruit, a process of adding pectin decomposition enzyme to the crushed pulp part to decompose the pectin falling in the pulp part, and a process of separating the fruit juice from the pulp part crushed and decomposed by the pectin to obtain the fruit juice. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a fruit juice production method and a banana concentrated fruit juice.

  For fruits such as bananas, avocados, and mangoes, it is common to drink a mixture of pulp and fruit juice obtained by grinding and stirring the pulp with a mixer, etc., and use it as a food. It is.

  On the other hand, in the case of fruits such as banana, avocado and mango, it was difficult to extract only the fruit juice. This is because the fruit juice and the insoluble fiber in the fruit part are firmly bound by the action of pectin contained in the fruit, and it is extremely difficult to separate only the fruit juice.

  One object of the present invention is that fruit juice and insoluble fiber of the pulp part are firmly bound by the action of pectin, and it is possible to obtain fruit juice from fruits that have been difficult to extract fruit juice conventionally. It is to provide a method for producing fruit juice. Another object of the present invention is to provide a banana concentrated fruit juice.

  One aspect of the present invention for achieving the above object includes (1) a step of pulverizing a fruit pulp part of fruit, and (2) adding a pectin-degrading enzyme to the pulverized pulp part, and being contained in the pulp part A method for producing a fruit juice, comprising: a step of decomposing pectin; and (3) separating the pulverized pectin-degraded fruit portion and fruit juice to obtain fruit juice.

  Another aspect of the present invention is a banana concentrated fruit juice that does not contain insoluble fiber in the pulp part.

  Other features of the present invention will become apparent from the description of the present specification and the accompanying drawings.

  According to the present invention, fruit juice and fruit juice insoluble fiber are firmly bound by the action of pectin, and it is possible to obtain fruit juice from a fruit that has conventionally been difficult to extract. A manufacturing method can be provided. Moreover, banana concentrated fruit juice can be provided.

  Hereinafter, embodiments of the present invention will be described in detail with reference to examples. The objects, features, advantages, and ideas of the present invention will be apparent to those skilled in the art from the description of the present specification, and those skilled in the art can easily reproduce the present invention from the description of the present specification. it can. The embodiments and specific examples of the invention described below show preferred embodiments of the present invention, and are shown for illustration or explanation, and the present invention is not limited thereto. Not what you want. It will be apparent to those skilled in the art that various modifications and variations can be made based on the description of the present specification within the spirit and scope of the present invention disclosed herein.

  One aspect of the present invention includes (1) a step of pulverizing a fruit pulp part of fruit, and (2) a step of adding pectin-degrading enzyme to the pulverized pulp part to decompose pectin contained in the pulp part, (3) A method for producing a fruit juice, comprising: separating the pulverized and pectin-degraded fruit part and the fruit juice to obtain the fruit juice.

  Here, “fruit juice” means “fruit juice squeezed”. That is, it is different from a mixture of pulp and fruit liquid obtained by grinding and stirring fruits with a mixer or the like.

  Further, the “fruit meat part” means “a part of fruit meat”. For example, banana, avocado, and mango are the parts where the skin is removed.

  The “pulverization” includes not only pulverization with a pulverizer such as a mixer but also manual pulverization.

  The “decomposition” may be an operation that can decompose pectin. As for the “decomposition step”, the reaction time of decomposition (ie, the degree of acceleration of decomposition) is determined based on a function of the amount of enzyme added and the reaction temperature, but the reaction temperature is about 45 ° C. in consideration of thermal degradation of the product. It is preferable to adjust the addition amount of the degrading enzyme so that the reaction time is about 5 hours.

  In addition, “separation” may be an operation that can separate the fruit part and the fruit juice, and examples include filtration, centrifugation, precipitation of the fruit part and separation of the fruit juice as a supernatant liquid, and the like. can do.

  “Fruit” generally refers to what is referred to as “plant fruit” or “fruit”. In the present invention, fruit juice and insoluble fiber in the pulp part are firmly bound by the action of pectin. It is preferably applied to fruits such as bananas, avocados, mangoes and the like, for which it is inherently difficult to extract fruit juice. Of these, it is most preferably applied to bananas. The reason is as follows.

  Banana contains various sugars such as glucose, fructose, sucrose, and starch as a polysaccharide, and is used as an energy source. It also contains abundant minerals, vitamins, and amino acids, making it an excellent general food. . As minerals, potassium (K) and magnesium (Mg) are particularly abundant. Furthermore, various studies have confirmed that blue bananas have anti-oxidant power and that fully-ripened bananas have an immunity enhancing effect.

  Banana is already popular as a good food for the body with a number of excellent features other than those mentioned above, but bananas are added to fruit juice so that the benefits of bananas can be provided in more diverse forms. It has been desired to provide it as a raw material for health-oriented foods, beverages, confectionery, cakes, etc. However, in the banana, the juice and the insoluble fiber in the pulp part are firmly bound by the action of pectin, and it is difficult to extract the juice.

  On the other hand, according to the present invention, banana can be provided in the form of fruit juice or concentrated fruit juice. As a result, beverages and ingredients containing nutrients such as sugars, minerals, vitamins and amino acids, mainly glucose and fructose, especially sports energy supplement drinks and ingredients, mineral (especially potassium and magnesium) supplement drinks and ingredients Bananas can be effectively used as foods for preventing lifestyle-related diseases, household syrup, raw materials for health-oriented bread, confectionery, cakes, and nutritional supplements for people who have difficulty chewing.

  As a result of sincerity studies, the present inventor has found that raw bananas with a high sugar content centered on comey bananas, chi-bananas, senorita (monkey bananas) and the like are particularly suitable for the present invention.

  Furthermore, in the said fruit juice manufacturing method, you may further provide the process of dehydrating the obtained fruit juice and obtaining concentrated fruit juice. As a result, fruit juice and insoluble fiber in the flesh part are firmly bound by the action of pectin, and a concentrated fruit juice of fruit (for example, banana, avocado, mango, etc.) that is inherently difficult to extract is also obtained. be able to. Concentrated fruit juice has less water content than fruit juice and therefore has low water activity and is easy to store. It is also excellent in that nutrients are condensed. The water content of the concentrated fruit juice is preferably 25% by weight or less. Here, the methods of “dehydration” include heating concentration to evaporate water by heating, membrane concentration to separate the water by passing the juice through a special membrane, and freeze concentration to freeze the juice and separate the water as ice Such a method is conceivable.

  The “dehydration” is preferably performed by heating and concentration at low temperature and reduced pressure. By dehydrating at a low temperature, it is possible to prevent the vitamins and amino acids contained in the fruit juice from being decomposed by heat. Here, “low temperature” generally means a temperature lower than the boiling point of water at normal pressure, but is preferably 80 ° C. or lower, which can prevent thermal decomposition of vitamins and amino acids. On the other hand, it is also preferable to set at about 70 ° C. at which the dehydration effect and sterilization effect of fruit juice can be expected. In addition, in heating at the time of dehydration, indirect heating using a heat medium is preferable to avoid local overheating. As the heat medium, it is preferable to use a food oil having high safety and low corrosiveness such as hydraulic oil for food facilities.

In addition, “reduced pressure” generally means a pressure state lower than normal pressure, but may be a depressurized state that allows efficient dehydration at “low temperature” (for example, 70 ° C. to 80 ° C.). . For example, it is good also as 300 mmHg or less. As dehydration proceeds and the amount of water decreases, the viscosity of the fruit juice increases and the dehydration efficiency decreases. However, the dehydration efficiency can be increased even at low temperatures by using a reduced pressure state.
In addition, when performing heat concentration by low-temperature pressure reduction, you may utilize the dehydration equipment demonstrated in detail below with reference to FIG.

  Furthermore, in the said fruit juice manufacturing method, you may further provide the process of making a fruit into a substantially ripe state before the said crushing process. It is considered that as the ripening degree of the fruit progresses, the pectin contained in the pulp part is decomposed and the action (gelling ability) for binding the fruit juice and the insoluble fiber decreases. Then, it is thought that the direction which uses the fruit which advanced the ripening degree for fruit juice extraction can perform fruit juice efficiently. In the case of a banana, the “substantially fully matured state” refers to a matured state where black spots called sugar spots appear on almost the entire surface.

  Furthermore, in the said juice manufacturing method, separation | separation of a fruit part and fruit juice is good also as performing by performing filtration several times. Here, “filtering” means “passing through fine eyes (filtering means) in order to separate straws”, and the fruit juice may be passed through the filtering means by its own weight or passed through the back. Or may be passed under pressure. Examples of the “filtering means” include a filter (for example, a hollow fiber filter), a cloth width, and a fine colander. As "multiple filtration", for example, two different types of filtration means (for example, two different types of filters) may be used for filtration in two stages, or the same / single filtration means may be used for multiple times It is good also as performing. By performing filtration a plurality of times, residues such as insoluble fiber in the pulp part can be more accurately removed from the fruit juice. In addition, the filtered fruit juice may be further subjected to a centrifugal separation process to remove residues such as decomposed pectin and insoluble fiber in the pulp part with higher accuracy.

=== Embodiment of fruit juice production method ===
In FIG. 1, the flowchart of the juice manufacturing method which concerns on this embodiment is shown. Hereinafter, each step will be described. In this embodiment, a banana is used as a fruit.

<Pretreatment step (S100)>
The pretreatment process (S100) of the present embodiment includes an aging process (S101), a pulp part separation process (S102), a pulverization process (S103), and a pectin decomposition process (S104).

  In the aging step (S101), raw bananas with high sugar content such as came banana, chi-banana, monkey banana and the like are aged to a substantially mature state where black spots called sugar spots appear on the entire surface. In the pulp part separating step (S102), the ripened banana peel is removed and the banana pulp part is separated. In the pulverization step (S103), the banana pulp part is crushed into a paste using a pulverizer.

  In the pectin decomposition step (S104), 100 to 500 ppm by weight of pectin degrading enzyme is added to the crushed banana pulp, and the decomposition reaction is accelerated by indirect heating to avoid local overheating.

<Filtering step (S200)>
The filtration step (S200) of the present embodiment includes a primary filtration step (S201) and a secondary filtration step (S202). Here, as the filter used in the primary filtration step, a filter having a pore size larger than the pore size of the filter used in the secondary filtration step is used. As described above, by using a filter having a large pore diameter in the previous stage and a filter having a small pore diameter in the subsequent stage, it is possible to remove a large residue in the previous stage and then remove a fine residue in the subsequent stage. Thereby, clogging of the filter can be prevented, so that the life of the filter can be extended, and as a result, equipment with excellent economic efficiency can be provided. Moreover, the filtration rate of the whole filtration process can be improved.

  In the primary filtration step (S201), the paste that has undergone pectin decomposition is roughly drawn with a primary filter. As the primary filter, an apparatus capable of continuous compression and filtration such as a screw press dehydrator is used.

  In the secondary filtration step (S202), the filtrate obtained in the primary filtration step is subjected to finish filtration with a secondary filter. As the secondary filter, a hollow fiber filter having a pore size of 1 micron or less is used. The filtrate is fed into the secondary filter at a pressure of 200 kPa or less to obtain a fruit juice of 25 to 35% by weight based on the amount of the first filter.

<Dehydration process (S300)>
The dehydration step (S300) of the present embodiment includes a low temperature reduced pressure dehydration step (S301) and a rapid cooling step (S302). Although the water content of the fruit juice obtained in S202 is 60 to 70% by weight, in this embodiment, in order to obtain concentrated fruit juice, a low-temperature vacuum dehydration step (S301) is performed using the dehydration equipment 50 shown in FIG. And a rapid cooling process (S302) is performed.

<Dehydration equipment 50>
The dehydration facility 50 includes a dehydration tower 1, a dehydration tower extraction unit 2, a mist catcher 3, a vacuum pump 4, demisters 5 a and 5 b, a fruit juice supply line 6, a raw material heater 7, and a porous dispersion plate 8. , An internal heater 9, a product extraction pump 10, a product cooler 11, a product extraction line 12, a recycling line 13, and a flash plate 14.

  The dehydration tower 1 is made of stainless steel including the structure inside the tower. At the bottom of the dehydration tower 1, a dehydration tower extraction section 2 is provided. In the present dehydration equipment 50, fruit juice is batch-processed, but the dewatering tower extraction section 2 has a substantially inverted conical shape in order to minimize the amount of accumulated matter in the tower during batch processing.

  In order to depressurize the dehydration tower 1, a mist catcher 3 and a vacuum pump 4 are provided at the top of the tower. Further, in order to recover the accompanying liquid, demisters 5a and 5b are provided at the top of the dehydration tower.

  A raw material supply unit (not shown) is provided on the side of the dehydration tower 1. A fruit juice supply line 6 leading to the raw material supply unit is provided, and a raw material heater 7 is provided in the middle of the line 6. The juice is heated by the raw material heater 7 so that the raw material supply temperature to the dehydration tower 1 is 60 to 70 ° C.

  A porous dispersion plate 8 is provided in the vicinity of the raw material supply section of the dehydrating tower 1 so that the fruit juice is uniformly dispersed in the tower cross-section direction. By increasing the liquid surface area in the cross-sectional direction using the porous dispersion plate 8, the dehydration efficiency is improved.

  An internal heater 9 for supplying heat necessary for dehydration is provided at the bottom of the dehydration tower 1. The heater 9 is preferably a spiral coil type or a planar spider coil type capable of uniform heating.

  A product extraction line 12 is connected to the dehydration tower extraction section 2 at the bottom of the tower. In the middle of the product extraction line 12, a product extraction pump 10 and a product cooler 11 for rapidly cooling the product to prevent deterioration are provided.

  Further, one end of the recycling line 13 is connected to the product extraction line 12 and the other end of the line 13 is connected to the side of the dehydration tower 1. The juice is circulated using the recycling line 13. When dehydration progresses, not only does the overall viscosity increase, but also the evaporation of moisture proceeds in the surface layer of the juice collected at the bottom of the dehydration tower 1 to form a highly viscous “film” in the lower layer. The water evaporation from the portion having a low viscosity (that is, having a large amount of water) is inhibited, and the dehydration efficiency is lowered. By circulating the fruit juice, it is possible to prevent the formation of the “film” in the surface layer portion, to uniform the viscosity of the fruit juice, and to improve the dehydration efficiency. Further, by circulating, the fruit juice can be heated uniformly while preventing local overheating of the fruit juice.

  A flash plate 14 is provided at a portion where the recycle line 13 is connected to the dehydration tower 1 (a portion where the recycle liquid (fruit juice) returns into the tower). Splash. By making it splash, further improvement in dewatering efficiency can be achieved. Further, by bringing the liquid into contact with the flash plate 14 when returning the liquid into the tower, the liquid flows on the surface of the flash plate 14 in a thin film, so that the surface area of the liquid increases, and this also improves the dehydration efficiency. Can do.

  In the final stage of the batch processing, the obtained banana concentrated fruit juice is quenched with the product cooler 11 to obtain the banana concentrated fruit juice as the final product. The water content of the final product is 25% by weight or less.

<About the obtained concentrated banana juice>
A component table of the banana concentrated fruit juice obtained by the above treatment is shown in Table 1. In Table 1, the “banana concentrated fruit juice” component is the result of analysis by “Japan Food Analysis Center”, and the “edible banana” component is according to “Fiveth Japan Food Standard Component Table”.

  Moreover, the result of having compared content of potassium (K) and magnesium (Mg) of the banana concentrated fruit juice which concerns on this embodiment with that of an apple fruit, a mandarin fruit, a strawberry fruit, and a banana fruit is shown in FIG. In FIG. 3, the content of potassium and magnesium in the fruit is based on the “Fiveth Japanese Food Standard Component Table”.

  As can be seen from Table 1 above, the banana concentrated fruit juice according to the present embodiment contains 25% by weight or more of glucose as an immediate energy source, and contains 50% by weight or more of monosaccharides and disaccharides. Moreover, as can be seen from Table 1 and FIG. 3, as mineral components, potassium (K) is contained in 1,200 mg per 100 g, and magnesium (Mg) is contained in 89.9 mg per 100 g. From these facts, the concentrated banana juice according to the present embodiment is a beverage / food material containing nutrients such as sugars, minerals, vitamins, amino acids, etc. (especially energy supplement drinks / food materials for sports, minerals (especially potassium / magnesium)). Supplemental beverages and ingredients, lifestyle-related disease prevention foods, household syrup, health-oriented bread, confectionery and cake ingredients, and nutritional supplements for people who have difficulty chewing Like.

  In addition, although this inventor performed the experiment which obtains a banana concentrated fruit juice several times according to this invention, in any case, the obtained banana concentrated fruit juice contains 800 mg or more of potassium (K) per 100 g, magnesium ( Mg) contained 60 mg or more per 100 g. From this, it will be understood that according to the present invention, it is possible to obtain a concentrated banana juice having excellent nutritional value.

It is a flowchart of the fruit juice manufacturing method which concerns on this embodiment. It is a key map showing dehydration equipment 50 concerning this embodiment. It is a graph showing the result of having compared content of potassium (K) and magnesium (Mg) of the banana concentrated fruit juice which concerns on this embodiment with that of an apple fruit, a mandarin fruit, a strawberry fruit, and a banana fruit.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Dehydration tower 2 Dehydration tower extraction part 3 Mist catcher 4 Vacuum pump 5a, 5b Demister 6 Fruit supply line 7 Raw material heater 8 Porous dispersion plate 9 Internal heater 10 Product extraction pump 11 Product cooler 12 Product extraction line 13 Recycle line 14 Flash plate 50 Dehydration equipment

Claims (7)

Crushing the pulp part of the fruit;
Adding a pectin-degrading enzyme to the pulverized pulp part to decompose pectin contained in the pulp part;
A method for producing a fruit juice, comprising the step of separating the pulverized pectin-degraded fruit part and the fruit juice to obtain the fruit juice.   The method for producing a fruit juice according to claim 1, further comprising a step of dehydrating the obtained fruit juice to obtain a concentrated fruit juice.   The method for producing fruit juice according to claim 2, wherein the dehydration is performed by heat concentration at low temperature and reduced pressure.   The method for producing fruit juice according to any one of claims 1 to 3, further comprising a step of bringing the fruit into a substantially ripe state before the crushing step.   The method for producing a fruit juice according to any one of claims 1 to 4, wherein the separation of the fruit portion and the fruit juice is performed by performing filtration a plurality of times.   The said fruit is a banana, The fruit juice manufacturing method in any one of Claims 1-5 characterized by the above-mentioned. Banana concentrate juice that does not contain insoluble fiber in the pulp.

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