JP2008220274A - Distillate solution and concentrated solution obtained by high-pressure compression and azeotropic fractional distillation using pomace of primary squeezed juice of apple fruit or apple juice and its production method of such distillate solution and concentrated solution - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To further expand industrial availability by developing new products with the functionality of apple granted from apple fruit or apple pomace. <P>SOLUTION: Distillate solution and concentrated solution prepared simultaneously are provided and are used as food material by azeotropic fractional distillation of secondary squeezed juice obtained by pressurizing apple fruit or apple pomace and a long vegetable fiber ancillary material compound by high-pressure compression. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention uses a secondary squeezed liquid obtained by mixing the sasa extract extract residue pulverized material as an auxiliary material at a constant ratio and squeezing the primary squeezed apple fruit or apple fruit juice as a raw material, Furthermore, the present invention relates to a distillate and a concentrate obtained by carrying out azeotropic fractionation, and methods for producing them.

  Apples have long been known to be effective in maintaining health and preventing illness. Taking apple fruit helps prevent cancer, prevent heart disease and stroke, reduce cholesterol and triglycerides in the blood, It has been proven to be effective in preventing hypertension and preventing allergies.

  Apple fruits are rich in dietary fiber such as pectin, and contain useful components such as polyphenols and potassium, and the health maintenance effect is reported to be due to the function of these components.

In addition to being eaten as raw food, apple fruit is used as a raw material for foods such as fruit juice and industrial raw materials. During the production of this fruit juice, a large amount of primary squeezed rice cake is generated, which causes a foul odor on the surroundings. As a result, air pollution and environmental pollution problems are inevitably generated. Therefore, from the viewpoint of pollution prevention, industrial detoxification treatment such as the development of a method for using apple waste is becoming a problem.

In apple primary juice lees, useful ingredients such as polyphenols and potassium that could not be squeezed by primary juice remain, and dietary fibers such as pectin are included as the main ingredient of lees. There has been a demand for a technique that enables these useful components to be recovered from the primary juice cake and reused.

Ito Yuki, one of the inventors of the present invention, has found a technique for recovering the secondary squeezed juice by the high-pressure squeezing method only when a certain amount of plant long fiber waste is mixed as an auxiliary material with the primary squeezed cocoon. The contents are disclosed in Japanese Patent Laid-Open No. 2006-280332.
JP 2006-280332 A

The present invention develops a new product that has been given a higher level of processing to the secondary juice obtained by the method described in Patent Document 1 above, thereby imparting the functionality of Ngo as a raw material. It is intended to further expand the usability of.

  In view of the above problems, the present invention simultaneously performs azeotropic fractionation on a secondary juice obtained by pressurizing an apple fruit or apple juice lees and plant long fiber auxiliary material mixture by a high pressure method. It is intended to provide a distillate and a concentrate to be prepared, and the components of the distillate and the components of the concentrate are given only to the combination of the high-pressure pressing method and the azeotropic fractionation method in the present invention. It has been found to have.

Therefore, the manufacture of new foods using these components is possible in a wide range of fields. The main points of the invention are as follows.
(1) A plant long fiber auxiliary material is mixed in a fixed ratio to the squeezed rice cake after primary squeezing of apple fruit or apple juice, and after high-pressure pressing, azeotropic fractionation is performed on the obtained secondary squeezed juice. A method for producing a distillate and a concentrate prepared simultaneously by performing the method.
(2) The method for producing a distillate and a concentrate according to (1), wherein the plant long fiber auxiliary material is a pulverized product of Sasa extract extraction residue.
(3) A plant long fiber auxiliary agent is mixed in a fixed ratio to the squeezed rice cake after primary squeezing of apple fruit or apple juice, and after high-pressure squeezing, azeotropic fractionation is performed on the resulting secondary squeezed juice. A distillate adjusted by performing and containing both apple and plant long fiber auxiliary components.
(4) A plant long fiber auxiliary agent is mixed in a fixed ratio in the squeezed rice cake after primary squeezing of apple fruit or apple juice, and after high-pressure pressing, azeotropic fractionation is performed on the resulting secondary squeezed juice. A concentrated liquid prepared by performing, and containing a pectin, polyphenol and potassium equal to or higher than a concentrated liquid obtained by azeotropic fractionation from primary juice of apple.
(5) A plant long fiber adjuvant is mixed in a fixed ratio to the squeezed rice cake after primary squeezing of apple fruit or apple juice, and after high-pressure pressing, azeotropic fractionation is performed on the resulting secondary squeezed juice. The manufacturing method of the foodstuff using the distillate and concentrate which are adjusted simultaneously by performing.

The above-described means of the present invention recovers the primary apple lees that have been discarded in the past, promotes reuse, helps reduce the environmental burden, and also provides a distillate obtained by the high-pressure pressing method and the azeotropic distillation method. And a concentrated liquid can be used for food, and a food having novel and useful characteristics can be provided.

The configuration of an embodiment of the present invention will be described below with reference to the drawings.
FIG. 1 shows that a raw juice 1 and a raw material 2 are mixed at a certain ratio and subjected to high-pressure pressing to obtain a secondary squeezed liquid. Further, this secondary squeezed liquid is subjected to azeotropic fractionation, and a distillate AH -2 illustrates a method for simultaneously producing the concentrated liquid AH-3. In FIG. 1, the raw material 1 shows the pomace of the primary juice of apple fruit or apple juice. Preferably, the pomace of the primary juice of apple fruit juice is reused to make effective use of the pomace treated as waste. The raw material 2 shows the plant long fiber used as an auxiliary material, Preferably a Sasa extract extraction residue.

Here, azeotropic distillation has a certain composition by cooling and recovering a vapor that has reached a constant boiling point at a certain temperature and composition when a liquid mixture is distilled under a certain pressure. This is a method for obtaining a mixed liquid.

In the azeotropic fractionation described in the present invention, the secondary squeezed liquid obtained by high-pressure squeezing was distilled under heating and reduced pressure conditions to produce a distillate AH-2 and a concentrated liquid AH-3. The distillate AH-2 contains a low boiling point portion of sasa used as an auxiliary material, that is, an aroma component, in addition to an apple used as a raw material. Moreover, the functional component of apple can be collect | recovered by concentrated liquid AH-3 with high density | concentration.

FIG. 2 shows an example of comparison in order to clarify the characteristics of the distillate AH-2 and the concentrate AH-3 described in the present invention. The raw material is apple juice squeezed by a normal method. Similarly, a method of preparing the distillate A-2 and the concentrate A-3 by azeotropic fractionation will be described. Distillate A-2 is composed of a low-boiling aromatic component derived from apples. Similarly, as will be described later, a distillate obtained by azeotropic fractionation of Sasa extract was used for comparison as K-2.

These components can be separated and quantified by an analysis method called gas chromatography. In FIG. 3, the gas chromatogram of the aromatic component contained in the distillate AH-2 obtained by this invention was shown. The horizontal axis indicates the detection time, and the vertical axis indicates the detection intensity. Similarly, FIG. 4 shows a gas chromatogram of aroma components contained in the distillate A-2 obtained by azeotropic fractionation of apple juice. FIG. 5 shows a gas chromatogram of aroma components contained in the distillate K-2 obtained by azeotropic fractionation of Sasa extract.

As apparent from FIGS. 3, 4 and 5, the distillate AH-2 obtained by high-pressure squeezing and azeotropic fractionation of apple primary juice residue and Sasa extract extract residue contains apple-derived aroma components and Sasa. It has been known that the fragrance component and the common component are included at the same time. Table 1 shows the aroma components identified in AH-2, A-2, and K-2.

Table 2 shows the concentration of each pectin for the concentrate AH-3 obtained by azeotropic fractionation and the apple juice concentrate A-3 squeezed by the usual method for comparison. The results of measuring the total polyphenol content by the foreign-dennis method and the potassium and sodium amounts by the atomic absorption spectrophotometry are shown by the tate method, respectively. AH-3 contained about 12 times pectin, 0.65 times polyphenols and 1.6 times potassium compared to A-3. The concentration of sodium was 1.9 times.

AH-3 contained 146 mg of pectin per 100 g, approximately 12 times that of A-3. Pectin is a material frequently used as a gelling agent, thickening stabilizer, etc. in the field of food chemistry. Its origin is the polysaccharide that constitutes the plant cell wall, and it is contained in many fruits such as apples and citrus fruits, but it is not extracted in the fruit juice production process and remains as a fiber component in the residue. Therefore, industrially, it is produced in multiple stages by extracting the residue discharged during the production of fruit juice as a raw material with dilute hydrochloric acid or the like.

Usually, when using pectin as a gelling agent or thickening stabilizer, a method of preparing a pectin solution from pectin powder and adding it is common, but according to the present invention, AH-3 is derived from natural apples. As a pectin solution, it can be used as a gelling agent or thickening stabilizer.

AH-3 contained 153.4 mg of polyphenol per 100 g, which was about 0.65 times that of A-3. Polyphenol is a functional component that has an antioxidant effect and is known to be effective in preventing lifestyle-related diseases.

FIG. 6 shows the separation of the polyphenol component from the concentrated liquid AH-3 obtained by the present invention using a crosslinked styrene-based synthetic adsorbent Sepabead SP70 and a carrier Sephadex LH-20 for gel filtration chromatography. The results of analysis by high performance liquid chromatography are shown. In the figure, the horizontal axis represents the component detection time, and the vertical axis represents the component detection intensity. AH-3 contained seven types of polyphenol components, two of which were chlorogenic acid and phlorizin.

AH-3 contained 595 mg potassium per 100 g, approximately 1.6 times compared to A-3. It is known that potassium is contained in fruits and is effective in preventing hypertension. Moreover, the sodium content of AH-3 was 20.8 mg, which was 1.9 times that of A-3.

AH-3 simultaneously contained 1.9 times as much sodium as A-3. Sodium is known to cause hypertension due to excessive intake, but the amount of sodium contained in the fruit is small, and the effect of large amounts of potassium is rather effective in preventing hypertension. The potassium / sodium ratio of AH-3 was 28.6 times, and the potassium / sodium ratio of A-3 was 35.0 times.

As described above, the distillate and the concentrate obtained by the high-pressure squeezing method and the azeotropic fractionation method according to the present invention can be produced only by the method described in the present invention. The distillate AH-2 contained both an aroma component of apple and an aroma component of Sasa as an auxiliary material. Concentrated liquid AH-3 had a larger amount of pectin than A-3, and contained polyphenols and potassium.

The distillate AH-2 can be used for beverages, and the concentrate AH-3 can be used as a food material for curry sauce, baked apple, steak sauce, dressing, and the like.

An embodiment of the present invention will be described below.
<1. Production and component analysis of distillate AH-2 and concentrate AH-3>
400 kg of the residue after primary squeezing of apple juice and 200 kg of plant long fiber waste, preferably pulverized Sasa extract extract residue as an auxiliary material, were mixed and pressure-pressed at 220 kg / cm ² to obtain a secondary squeezed liquid 220L.

The secondary juice was subjected to azeotropic fractionation. In the azeotropic fractionation, the liquid was subjected to azeotropic fractionation at 55 ° C. and 76 mmHg, and separated into distillate AH-2, 140 L and concentrate AH-3, 40 L.

Table 3 shows the chemical properties and yields of AH-2 and AH-3. Since AH-2 is a colorless and transparent distillate and does not contain sugar or other solids, the Brix value measured with a saccharimeter was zero. AH-3 is a reddish-brown concentrate that is viscous and exhibits a strong sweetness and a faint acidity. In Table 3, the total yield does not become 100% because a loss occurs in the recovered amount of the distillate and the concentrated liquid in the manufacturing process.

Table 4 shows the results of component analysis per 100 g of AH-3.

＊：エネルギー換算係数 たんぱく質 4、脂質 9、炭水化物 4

*: Energy conversion factor Protein 4, Lipid 9, Carbohydrate 4

<2. Production of distillate A-2 and concentrate A-3 of apple juice>
For comparison between primary juice and secondary juice, grated apple fruit (variety: Fuji) with 10 kg of 3.33 g / L vitamin C aqueous solution 2.8 L, and usually squeezed to obtain 9.8 kg of primary juice It was. Among them, 2.23 kg was concentrated using a rotary evaporator at 50 ° C. and 150 mmHg to obtain 1.7 kg of distillate A-2 and 0.53 kg of concentrate A-3.

Table 5 shows the chemical properties and sugar content (Brix) of AH-2 and AH-3. Since AH-2 was a colorless and transparent distillate and contained no sugar or other solids, the Brix value measured with a saccharimeter was zero. AH-3 is a dark red concentrate that is viscous and has a strong sweetness and subtle acidity.

<3. Process for producing food using distillate AH-2 and concentrate AH-3>
AH-2 soft drink
AH-2 is placed in a container and subjected to intermittent sterilization at 85 ° C. AH-2 is suitable for drinking as a soft drink as it is, and AH-2 is used as a split water for alcoholic beverages such as brandy and whiskey. Alcohol: AH-2 = 1: 1, Sake: AH-2 = 1: 2 The ratio was used.

Apple curry rice (4 servings).
Heat 400g pork, 1 onion, 3 potatoes and 1 carrot with 2 tablespoons of salad oil, add 4 cups of hot water and simmer, and add 4 dishes of commercially available curry roux. Adding 4 tablespoons of AH-3 to the finish when cooking curry adds the sweetness of the apple and makes it more delicious. Further, it is possible to save the trouble of grate and adding apples, which is generally performed during curry cooking.

Apple sauce.
When AH-3 and honey are mixed and used for plain yogurt or toast, the flavor and sweetness of apples can be easily added to these foods. In addition, since AH-3 contains a large amount of pectin, it is not necessary to prepare commercially available pectin as a material for making the sauce thick like jam.

Baked apple containing AH-3.
Raw apple fruit, preferably red bean, is used as a raw material. Cut out the core of the apple in a cylindrical shape and put several shallow cuts on the skin with a knife. Wrap the apple in aluminum foil and pack the hollow core with 15 grams of granulated sugar and 0.2 grams of cinnamon. Cover the top with 5 grams of butter. Finally, 5CC of brandy 3CC and AH-3 and 5CC of lemon juice are added to the whole apple, and it heats at 230 degree | times for 15 minutes using oven. Addition of AH-3 maintained the hardness of the apple, and gelation of the fruit juice was observed due to the gelation action of pectin contained in AH-3, and the dripping of the product was effectively suppressed.

Apple steak sauce containing AH-3.
Add 5cc of mustard and 30cc of fresh cream to the concentrated broth 30CC, heat and concentrate until the volume becomes 2/3, add 10 grams of butter, and finally add 3CC of AH-3. By adding AH-3, in addition to the sweetness and aroma of apples, the gelation action of pectin contained in AH-3 results in a thickened product. Used as a sauce for grilled meat.

Apple dressing containing AH-3.
50cc of vinegar, 50cc of white wine, 25cc of soy sauce, 30cc of balsamic vinegar, 1/4 onion grated, a piece of garlic, salad oil or pure olive oil total 200cc, preferably salad oil 100cc or pure olive oil 200cc Mix, add 10 CC of AH-3 to this and shake vigorously about 100 times to mix. In addition to the sweetness and aroma of apples, a uniform product can be obtained by the emulsifying action of pectin contained in AH-3. Used for vegetable salad, steamed chicken, cold shabu, etc.

The manufacturing method of the distillate and concentrate obtained by the high-pressure pressing method and azeotropic fractionation method concerning one Example of this invention is shown. The manufacturing method of the distillate and concentrated liquid of the apple juice prepared for the comparison is shown. The gas chromatogram of the aromatic component contained in the distillate AH-2 obtained by one Example of this invention is shown. The gas chromatogram of the aromatic component contained in the distillate A-2 of an example prepared for the comparison is shown. The gas chromatogram of the aromatic component contained in the distillate K-2 of an example obtained by carrying out the azeotropic fractionation of Sasa extract is shown. The polyphenol contained in one example concentrated liquid AH-3 separated by high performance liquid chromatography is shown.

Claims (5)

  By mixing plant fiber supplements at a fixed ratio in the squeezed rice cake after primary squeezing of apple fruit or apple juice, and performing azeotropic fractionation on the resulting secondary squeezed juice after high-pressure pressing A method for producing a distillate and a concentrate, wherein the distillate and the concentrate are adjusted simultaneously.   The method for producing a distillate and a concentrated liquid according to claim 1, wherein the plant long fiber adjuvant is a ground extract of Sasa extract.   By mixing plant fiber supplements at a fixed ratio in the squeezed rice cake after primary squeezing of apple fruit or apple juice, and performing azeotropic fractionation on the resulting secondary squeezed juice after high-pressure pressing A distillate to be adjusted, comprising both apple and plant long fiber auxiliary components.   By mixing plant fiber supplements at a fixed ratio in the squeezed rice cake after primary squeezing of apple fruit or apple juice, and performing azeotropic fractionation on the resulting secondary squeezed juice after high-pressure pressing A concentrated liquid to be adjusted, characterized by containing pectin, polyphenol and potassium equal to or higher than a concentrated liquid obtained by azeotropic fractionation from primary juice of apple.   By mixing plant fiber supplements at a fixed ratio in the squeezed rice cake after primary squeezing of apple fruit or apple juice, and performing azeotropic fractionation on the resulting secondary squeezed juice after high-pressure pressing A method for producing a food, characterized in that it uses a distillate and a concentrate that are simultaneously adjusted.

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