JP2009159820A - Method for producing low-viscous vegetable juice and/or fruit juice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing low-viscous vegetable juice and/or fruit juice having excellent stability, smoothness through the throat and feeling on the tongue. <P>SOLUTION: The method for producing low-viscous vegetable juice and/or fruit juice comprises subjecting raw material vegetable juice and/or raw material fruit juice to (A) crushing treatment at a circumferential speed of 12-80 m/s using a rotary cutter-type device having at least two pieces of blades or multi-layer comb teeth, and (B) beating treatment at a circumferential speed of 0.1-4.0 m/s in the presence of plant tissue decaying enzyme. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing a low-viscosity vegetable juice and / or fruit juice.

  Since vegetable juice and / or fruit juice contain components such as vitamin C, lycopene, and β-carotene, they are widely used as beverages. However, since general vegetable juice and / or fruit juice contains a large amount of insoluble solids such as dietary fiber, it has a high viscosity, and thus has a drawback that it is difficult to drink because of a strong resistance when drinking. As a method for obtaining vegetable juice and / or fruit juice having a reduced insoluble solid content, a method of mechanically removing insoluble solid using filtration or centrifugal force is widely used (Patent Document 1). 2). In this method, vegetable juice and / or fruit juice having a low insoluble solid content can be obtained, but naturally the dietary fiber content is reduced, and, along with the insoluble solid content, a highly functional fat-soluble component (for example, lycopene). And β-carotene) are also removed.

  On the other hand, a method for solubilizing an insoluble solid using a plant tissue-disrupting enzyme has also been proposed. This method avoids the significant loss of dietary fiber and fat-soluble ingredients as described above, but the solubilization reaction of insoluble solids by the enzyme is slow, and the viscosity decreases when drinking vegetable juice and / or fruit juice. Was not enough, and improvement in throat and touch was not enough. For this reason, an increase in the amount of enzyme added and a longer reaction time can be considered. However, flavor deterioration associated with an increase in the amount of enzyme added and a heated odor associated with an increase in the heat history during the reaction may occur. It was done.

Furthermore, a method of adding water and plant tissue-degrading enzymes to plant agricultural and marine products and grinding them in a solution (see Patent Document 3) is disclosed. As a grinding device, a rotating cylindrical mill, a vibrating ball mill, Examples include a centrifugal ball mill, a medium stirring mill, and a colloid mill.
JP 59-95868 JP-A-62-253368 JP 2001-61434 A

However, when the present inventors examined using a grinding apparatus, when the grinding apparatus was used, improvement in throat and touch was still insufficient, and furthermore, during the grinding process, dietary fiber It has been found that there is a problem in appearance that a clear liquid is generated.
That is, an object of the present invention is to provide a method for producing a low-viscosity vegetable juice and / or fruit juice that is smooth to the touch, excellent in feeling over the throat, has no dietary fiber floating, and has a good appearance.

After examining this problem, the raw vegetable juice and / or fruit juice was crushed at a high peripheral speed using a rotary cutter type device equipped with two or more blades or multilayer comb teeth, and plant tissue By carrying out the stirring process at a low peripheral speed in the presence of a disintegrating enzyme, a sufficient decrease in viscosity and particle size can be realized, and the rise of dietary fiber during the process can be suppressed, and as a result, vegetable juice with a good appearance and / or Or it discovered that fruit juice could be manufactured.
That is, the present invention provides raw material vegetable juice and / or fruit juice,
(A) A crushing treatment at a peripheral speed of 12 to 80 m / s using a rotary cutter type device provided with two or more blades or multilayer comb teeth, and (B) a peripheral speed of 0.1 to 0.1 in the presence of a plant tissue-disintegrating enzyme. The present invention provides a method for producing a low-viscosity vegetable juice and / or fruit juice, which is subjected to a stirring treatment of 4.0 m / s.

  According to the method of the present invention, low-viscosity vegetable juice and / or fruit juice having good appearance due to the absence of dietary fiber, smooth texture and excellent throat feel can be obtained.

The vegetable juice and / or fruit juice used as a raw material in the present invention is not particularly limited, but root vegetables such as carrot, radish, asparagus, onion, beet, ginger, purple persimmon, and beef bowl; celery, spinach, Chinese cabbage, cabbage, me cabbage , Broccoli, komatsuna, parsley, kale, watercress, moroheiya, tomato, lettuce and other leafy vegetables; tomatoes, peppers, red peppers, eggplants, pumpkins and other fruit vegetables; bananas, apples, melons, oranges, grapes, and other fruits Is mentioned. These can be used alone or in combination.
Of these, tomatoes, carrots, celery, spinach, Japanese mustard spinach, parsley, kale, watercress, morroheiya, lettuce, cabbage, cabbage, me cabbage, broccoli, red pepper, asparagus, radish, onion, pumpkin, beet, ginger, purple potato, It is preferably applied to vegetable juice and / or fruit juice containing at least one selected from eggplant, beef bowl, and particularly preferably vegetable juice and / or fruit juice containing at least one selected from tomato and carrot.

  The raw vegetable juice and / or fruit juice can be obtained by squeezing the vegetable and / or fruit by a conventional method, for example, a screw press, and then adjusting the concentration as necessary, and the viscosity is not particularly limited, It is preferably 100 or more and 3000 mPa · s or less (B-type viscometer, 20 ° C.). Greater mechanical force is applied by increasing the viscosity of the raw vegetable juice and / or fruit juice. If the viscosity is 100 mPa · s or less, the effect is small, and if it is 3000 mPa · s or more, the equipment load becomes large.

  In the step (A), the raw vegetable juice and / or fruit juice is crushed using a rotary cutter type device provided with two or more blades or multilayer comb teeth. The rotary cutter type device refers to a crushing device having rotating blades or comb-like teeth, and reduces the particle size of an object not by grinding but by the action of shearing force. In an apparatus for rotating blades, the number of blades is two or more, so that shearing can be efficiently performed, and 2 to 4 blades are preferable. Multi-layer comb teeth are those having a plurality of teeth in the circumferential direction of the rotating shaft (this is referred to as a dentition) and having multiple dentitions in the radial direction. With this structure, shearing can be performed efficiently, the viscosity can be reduced in a short time, miniaturization can be achieved, and the rise of dietary fiber can be suppressed. Although the material of a blade or a tooth | gear is not specifically limited, The product made from metal or a ceramic is preferable from the surface of intensity | strength or sharpness.

  Specifically, a rotary cutter type apparatus provided with two or more blades such as a juicer, a cutter mill, and a homomixer; and a rotary cutter type apparatus provided with multi-layer comb teeth such as a disper and a milder. More specifically, juicer mixer (MX-1500 manufactured by FMI Co., Ltd.), milder (MDN303V manufactured by Taiheiyo Kiko Co., Ltd.), homomixer (TK homomixer MARKII 2.5 manufactured by Primix Co., Ltd.) Type). In devices such as colloid mills and vortex pumps that apply shear force by passing a fluid through a gap at high speed, the viscosity is not sufficiently lowered, and dietary fiber may float, which is not preferable. .

  The peripheral speed of the rotary cutter is crushed in the range of 12 to 80 m / s. If the peripheral speed is 12 m / s or more, the crushing force is sufficient, so that the crushing treatment and the enzyme reaction can proceed efficiently, preferably 15 m / s or more, more preferably 20 m / s or more, and further 30 m / s or more. preferable. Moreover, since the load added to a stirrer will not become large too much if a peripheral speed is less than 80 m / s, it is preferable on an installation, and 60 m / s or less is preferable.

  In step (A), the reaction may be performed in the absence of a plant tissue-disrupting enzyme, but it is preferably performed in the presence of a plant tissue-disrupting enzyme.

  Plant tissue disruption enzymes are enzymes that break down insoluble dietary fibers with a large molecular structure into low molecules, such as cellulose, xylan and other hemicelluloses, and pectin, which are contained in plant agricultural products. Cellulase, hemicellulase (xylanase), Pectinase and the like can be used. However, it is not limited to these. These can use 1 type (s) or 2 or more types. In order to improve reaction efficiency, it is preferable to use 2 or more types.

  The enzyme reaction conditions are not particularly limited, but it is preferably carried out in the range of 0 to 60 ° C., particularly 20 to 50 ° C. in consideration of efficient progress of the enzyme reaction, prevention of flavor reduction and the like. It is preferable to perform the treatment in this temperature range because the application of a heated odor accompanying the enzyme reaction can be suppressed. Further, the pH of the treatment liquid is preferably 3-6. It is preferable to perform the treatment in this pH range because the enzyme activity increases.

  The amount of the enzyme used varies depending on the activity of the enzyme used, but is preferably 0.01 to 2% by weight, more preferably 0.05 to 1% by weight, based on the raw vegetable juice and / or fruit juice.

  In the step (B), in the presence of the plant tissue-disrupting enzyme, the stirring is performed at a peripheral speed of 0.1 to 4.0 m / s, more preferably 0.5 to 3.0 m / s. The apparatus may be a tank equipped with a stirring blade such as a turbine blade, paddle blade, anchor blade, or a pump-type stirrer such as a gear pump. The enzyme used and the enzyme reaction conditions are the same as described above.

  By using both the high peripheral speed crushing process in step (A) and the low peripheral speed stirring process in step (B), sufficient viscosity reduction and particle size reduction can be achieved, and dietary fiber flotation can be achieved. Separation can be suppressed. The reason is not clear, but by crushing the fiber, it breaks the dietary fiber, suppresses the aggregation of the dietary fiber, and the enzyme sufficiently penetrates into the dietary fiber by stirring at a low peripheral speed. It seems that sufficient viscosity reduction and particle size reduction can be realized in combination with peripheral speed crushing.

  The process (A) may be performed by either a batch system or a circulation system, and when the amount of the processing liquid is large, the processing is performed while circulating using a crushing processing apparatus and a tank in which vegetable juice and / or fruit juice are dissolved. May be performed. The step (B) may be performed by either a batch method or a circulation method, but a batch method is more preferable. Moreover, it is preferable to repeat the processes of steps (A) and (B) alternately.

As for each processing time of process (A) and (B) in a batch type, when the processing time in a process (A) is set to Ta, Ta has the range of 5-250 minutes. On the other hand, when the processing time in the step (B) is Tb, Tb is preferably 5 to 280 minutes.
On the other hand, each processing time of the steps (A) and (B) in the circulation type is preferably in the range of 0.1 to 2.5 seconds when Ta is the processing time in the step (A). On the other hand, when the processing time in the step (B) is Tb, Tb is preferably 10 to 300 seconds. Here, the processing time Ta of the step (A) is a value obtained by dividing the volume of the portion where high peripheral speed crushing processing is performed by the flow rate, and the processing time Tb of the step (B) is a low value of the step (B). The volume of the reactor that performs the stirring process at the peripheral speed is divided by the flow rate.
Here, the processing time of steps (A) and (B) is the time from the start of processing in each step to the end. When the steps (A) and / or (B) are repeated, the sum of the times obtained by multiplying the processing times of the steps (A) and (B) by the number of repetitions of Ta and Tb, respectively, for the steps (A ) And (B). The total processing time is preferably 30 to 300 minutes.
It is preferable to perform the high peripheral speed crushing process of step (A) and the low peripheral speed stirring process of (B) within this time range because the viscosity can be efficiently reduced. The reason is not clear, but since the dietary fiber is efficiently cut, it is considered that the swelling of the dietary fiber is suppressed and the enzyme can penetrate into the dietary fiber.

  It is preferable to deactivate the enzyme by heating or the like after completion of the steps (A) and (B). The inactivation treatment may be any method as long as the enzyme is inactivated so as not to adversely affect the processed product, but is preferably a high-temperature and short-time inactivation operation, particularly inactivation by heating at 70 ° C. or higher. The method is preferred.

The viscosity of the low-viscosity vegetable juice and / or fruit juice (B-type viscometer, 20 ° C.) obtained by the method of the present invention is the same as the raw material vegetable juice and / or fruit juice, and the raw vegetable juice and / or Or lower than fruit juice. When (viscosity of low-viscosity vegetable juice and / or fruit juice) / (viscosity of raw vegetable juice and / or fruit juice) is defined as a viscosity reduction ratio, the viscosity reduction ratio is preferably 0.3 or less, more preferably 0.25 or less. 0.2 or less is more preferable. About the obtained low-viscosity vegetable juice and / or fruit juice, it is preferable that the viscosity (B type viscometer, 20 degreeC) in solid content concentration 6 mass% is 1-70 mPa * s from the point of passing through a throat. Here, Brix (refractometer reading for sugar at 20 ° C.) is defined as the solid content concentration.
Moreover, the viscosity of the low-viscosity vegetable juice and / or fruit juice obtained by the method of the present invention is preferably 150 mPa · s or less, more preferably 100 mPa · s or less, and even more preferably 70 mPa · s or less, from the viewpoint of throat.

  Further, the particle size of the water-insoluble solid content of the low-viscosity vegetable juice and / or fruit juice obtained by the method of the present invention is preferably 0.3 to 30 μm, more preferably 0.3 to 20 μm, based on the number average. It is. By making the particle size smaller than 30 μm, the touch is good and it is easy to drink. The particle size is measured by a laser diffraction method (such as SALD-2100 manufactured by Shimadzu Corporation).

  According to the method of the present invention, since the dietary fiber does not float, the appearance is good, the viscosity is low, the throat is excellent in throat, and the dietary fiber and a high-functional fat-soluble component are sufficiently contained. / Or fruit juice, especially low-viscosity vegetable juice and / or fruit juice useful as functional beverages for dietary fiber intake and the like can be obtained.

(Measurement method of viscosity)
The sample was put into a glass container having an inner diameter of 36 mm, and measured using a B-type viscometer “Tokimec Co., Ltd.” at a liquid temperature of 20 ° C., a rotation speed of 60 rpm, and a holding time of 60 seconds.
(Measuring method of particle size)
For the particle size, a particle size distribution measuring device SALD-2100 (manufactured by Shimadzu Corporation) was used to measure the number-based average particle size using a flow cell.

(Evaluation method for throat, touch, and appearance)
The panel was evaluated by three panelists, and the average score was adopted as the evaluation result (rounded to the nearest whole number).
・ Over the throat 3. It is smooth and does not get caught in the throat, leaving no aftertaste. 2. It is smooth and does not catch on the throat, leaving no aftertaste. Although it is smooth, it remains a little in the throat and a slight aftertaste. It is muddy and caught in the throat, leaving a aftertaste. 4. It is muddy and difficult to pass through the throat. 3. I don't feel any roughness on my tongue, and it doesn't remain in my mouth. 2. I do not feel rough on my tongue, but it remains slightly in my mouth. I don't feel much roughness on my tongue, but it remains in my mouth. Feels rough on the tongue and remains in the mouth. Feels rough on the tongue and remains in the mouth. ・ Appearance (floating state of insoluble solids)
5. 3. Insoluble solids do not float and there is no clear liquid. 2. Insoluble solids float slightly and clear solution is present in less than 5%. 1. Insoluble solids float and clear liquid is present in 5% or more and less than 10%. Insoluble solids float and clear liquid is present at 10% or more and less than 15%. Insoluble solids surface and clear liquid is present at 15% or more

Example 1
Ion-exchanged water was added to a Brix27 tomato paste to prepare a raw tomato juice with a Brix12 viscosity of 1123 mPa · s and a number-based particle size of 155 μm. To 970 g of this tomato juice, 30 g of a 10% aqueous solution of cellulase (Celloclast 1.5LFG manufactured by Novozymes, Inc.) was added, and a juicer mixer (Mixer MX-152S manufactured by Matsushita Electric Industrial Co., Ltd.) was used at 25 ° C. The high peripheral speed crushing process which is a process (A) was performed with the peripheral speed of 57 m / s. After the treatment for 10 minutes, the low-peripheral enzyme treatment, which is step (B), was performed while stirring at 30 ° C. using four propeller blades (φ70 mm) at a peripheral speed of 1.5 m / s. After the treatment for 110 minutes, the enzyme was completely inactivated by maintaining at 95 ° C. for 3 minutes to obtain tomato juice.

Example 2
In the same manner as in Example 1, except that using a juicer mixer at 25 ° C., the high peripheral speed crushing process of step (A) was performed for 10 minutes at a peripheral speed of 57 m / s, and four propeller blades were attached at 30 ° C. The low peripheral speed enzyme treatment which is the step (B) was performed for 50 minutes while stirring at a peripheral speed of 1.5 m / s. After this operation was repeated twice, the enzyme was completely inactivated by holding at 95 ° C. for 3 minutes to obtain tomato juice.

Example 3
30 g of a 10% aqueous solution of cellulase used in Example 1 was added to 970 g of the raw material tomato juice prepared in Example 1, and a homomixer (TK homomixer MARK II model 2.5 manufactured by Primix Co., Ltd.) was used at 30 ° C. Then, the high peripheral speed crushing process which is the step (A) was performed at a peripheral speed of 22 m / s. After the 5-minute treatment, low-peripheral enzyme treatment, which is the step (B), was performed for 55 minutes while stirring at 30 ° C. using a four propeller blade (φ70 mm) at a peripheral speed of 1.5 m / s. After this operation was repeated twice, the enzyme was completely inactivated by holding at 95 ° C. for 3 minutes to obtain tomato juice.

Example 4
30 g of the 10% aqueous solution of cellulase used in Example 1 was added to 970 g of the raw material tomato juice prepared in Example 1, and using a milder (MDN303V manufactured by Taiheiyo Kiko Co., Ltd.) at a peripheral speed of 24 m / s. The high peripheral speed crushing process which is a process (A) was performed. After the treatment for 20 minutes, the low-peripheral enzyme treatment, which is the step (B), was performed for 40 minutes while stirring at 30 ° C. using a four propeller blade (φ70 mm) at a peripheral speed of 1.5 m / s. After this operation was repeated twice, the enzyme was completely inactivated by holding at 95 ° C. for 3 minutes to obtain tomato juice.

Example 5
Tomato, carrot, celery, spinach, Japanese mustard spinach, parsley, kale, watercress, moroheiya, lettuce, Japanese cabbage, cabbage, me cabbage, broccoli, red pepper, asparagus, radish, onion, pumpkin, beet, ginger, purple potato, tomato, eggplant , 21 g of a 3.3% aqueous solution of cellulase used in Example 1 and pectinase (Nectozymes Co., Ltd. pectinex), consisting of 970 g of raw vegetable mixed juice having a viscosity of 271 mPa · s and an average particle diameter of 100 μm. 9 g of 3.3% aqueous solution of Ultra SP-L) was added, and using the juicer mixer used in Example 1 at 25 ° C., the high peripheral speed crushing process as step (A) was performed at a peripheral speed of 57 m / s. went. After the treatment for 10 minutes, the low-peripheral enzyme treatment, which is the step (B), was performed for 50 minutes while stirring at 30 ° C. using four propeller blades (φ70 mm) at a peripheral speed of 0.5 m / s. After repeating this operation twice, the enzyme was completely inactivated by holding at 95 ° C. for 3 minutes to obtain a vegetable mixed juice.

Example 6
30 g of 10% aqueous solution of cellulase used in Example 1 was added to 970 g of the raw material tomato juice prepared in Example 1, and 50 rpm at a peripheral speed of 1.5 m / s using four propeller blades (φ70 mm) at 30 ° C. Stir for minutes. After the completion of stirring, the high peripheral speed crushing process as step (A) was performed at a peripheral speed of 57 m / s using the juicer mixer used in Example 1 at 25 ° C. After the treatment for 20 minutes, the low-peripheral enzyme treatment, which is the step (B), was performed while stirring at 30 ° C. using a four propeller blade (φ70 mm) at a peripheral speed of 2.0 m / s. After the treatment for 50 minutes, the enzyme was completely inactivated by maintaining at 95 ° C. for 3 minutes to obtain tomato juice.

Example 7
A commercially available carrot is blanched at 100 ° C. for 15 minutes and treated with a juice and pulp separator (JEX-450, manufactured by FMI Co., Ltd.), then the liquid part and the pulp part are mixed, and the mass is determined with ion-exchanged water. The raw material carrot juice having a viscosity of 3840 mPa · s was prepared at Brix 5.3. Using the juicer mixer used in Example 1, this carrot juice was treated at 25 ° C. and a peripheral speed of 57 m / s for 5 minutes to form a paste. The resulting carrot juice 970g 10% aqueous solution 21g of cellulase used in Example 1, and was added a 10% aqueous solution 9g of pectinase used in Example 5, using a juicer mixer used in Example 1, the circumferential The crushing process of the high peripheral speed which is a process (A) was performed at speed 57m / s. After the treatment for 10 minutes, the low-peripheral enzyme treatment, which is the step (B), was performed for 50 minutes while stirring at a peripheral speed of 1.0 m / s using a four propeller blade (φ70 mm) at 30 ° C. Further, a 10-minute step (A) and a 50-minute step (B) were carried out under the same conditions, and kept at 95 ° C. for 3 minutes to completely inactivate the enzyme to obtain a carrot juice.

Example 8
90 g of a 10% aqueous solution of cellulase used in Example 1 was added to 2910 g of the raw material tomato juice prepared in Example 1, and the step (A) was performed at 30 ° C. and a peripheral speed of 24 m / min using the milder used in Example 4. s, 5.4 L / min, processing time Ta in step (A) is performed at high peripheral speed crushing at 0.7 s, and four propeller blades (φ70 mm) at 30 ° C. in the reactor as step (B) The peripheral speed was 1.5 m / s, 5.4 L / min, and the processing time Tb in the step (B) was 33 s. After the treatment for 180 minutes, the enzyme was completely inactivated by maintaining at 95 ° C. for 3 minutes to obtain tomato juice.

Example 9
Ion-exchanged water was added to a carrot paste of Brix 5.0 to prepare a raw carrot juice having Brix 2.6, a viscosity of 492, and a number-based average particle size of 89 μm. 30 g of a 10% aqueous solution of cellulase used in Example 1 was added to 970 g of this carrot juice, and the step (A) was carried out using the milder used in Example 4 at 30 ° C., peripheral speed 24 m / s, 5.4 L / min, a high circumferential speed crushing process is performed at a processing time Ta in the step (A) of 0.7 s, and in the reactor (B), using a propeller blade (φ70 mm) at 30 ° C., the peripheral speed The stirring was performed at a low peripheral speed at 1.5 m / s, 5.4 L / min, and the processing time Tb in step (B) was 11 s, and the processing was performed while circulating. After the treatment for 120 minutes, the enzyme was completely inactivated by maintaining at 95 ° C. for 3 minutes to obtain tomato juice.

Example 10
30 g of a 10% aqueous solution of cellulase used in Example 1 was added to 970 g of the raw material tomato juice prepared in Example 1, and the step (A) was performed at 30 ° C. and a peripheral speed of 13 m / min using the milder used in Example 4. s, 1.8 L / min, processing time Ta in step (A) is performed at high peripheral speed at 2.2 s, and in step (B), 4 propeller blades (φ70 mm) at 30 ° C. in the reactor The peripheral speed was 1.0 m / s, 1.8 L / min, and the processing time Tb in the step (B) was 67 s. After the treatment for 120 minutes, the enzyme was completely inactivated by maintaining at 95 ° C. for 3 minutes to obtain tomato juice.

Comparative Example 1
Using the juicer mixer used in Example 1 at 25 ° C. without adding enzyme to 970 g of tomato juice prepared in Example 1, the high peripheral speed crushing process as step (A) was performed at a peripheral speed of 57 m / s. It was. After treatment for 10 minutes, a tomato juice was obtained.

Comparative Example 2
Without adding enzyme to 970 g of tomato juice prepared in Example 1, using the milder used in Example 4 as step (A), 30 ° C., peripheral speed 13 m / s, 1.8 L / min, step (A) Crushing treatment at a high peripheral speed at a processing time Ta of 2.2 s, without adding enzyme as a step (B), using a propeller blade (φ70 mm) at 30 ° C. in the reactor at a peripheral speed of 1 The stirring was performed at a low peripheral speed at 0.0 m / s, 1.8 L / min, and the processing time Tb in the step (B) was 67 s, and the processing was performed while circulating. After treatment for 120 minutes, a tomato juice was obtained.

Comparative Example 3
30 g of 10% aqueous solution of cellulase used in Example 1 was added to 970 g of tomato juice prepared in Example 1, and the process (A) was performed at 25 ° C. at a peripheral speed of 57 m / s using the juicer mixer used in Example 1. ) Was performed at a high peripheral speed. After the treatment for 10 minutes, the enzyme was completely inactivated by holding at 95 ° C. for 3 minutes to obtain tomato juice.

Comparative Example 4
30 g of 10% aqueous solution of cellulase used in Example 1 was added to 970 g of tomato juice prepared in Example 1, and the process (A) was performed at 25 ° C. at a peripheral speed of 57 m / s using the juicer mixer used in Example 1. ) Was performed at a high peripheral speed. After the treatment for 30 minutes, the enzyme was completely inactivated by maintaining at 95 ° C. for 3 minutes to obtain tomato juice.

Comparative Example 5
30 g of 10% aqueous solution of cellulase used in Example 1 was added to 970 g of tomato juice prepared in Example 1, and stirred at 30 ° C. with a four-propeller blade (φ70 mm) at a peripheral speed of 1.5 m / s. However, the low peripheral speed enzyme treatment which is a process (B) was performed. After treatment for 120 minutes, the enzyme was completely inactivated by maintaining at 95 ° C. for 3 minutes to obtain tomato juice.

Comparative Example 6
30 g of 10% aqueous solution of cellulase used in Example 1 was added to 970 g of tomato juice prepared in Example 1, and crushing was performed at 30 ° C. at a peripheral speed of 4.4 m / s using the homomixer used in Example 3. Went. After the treatment for 10 minutes, the low-peripheral enzyme treatment, which is the step (B), was performed for 50 minutes while stirring at 30 ° C. using four propeller blades (φ70 mm) at a peripheral speed of 1.5 m / s. After this operation was repeated twice, the enzyme was completely inactivated by holding at 95 ° C. for 3 minutes to obtain tomato juice.

Comparative Example 7
225 g of 10% aqueous solution of cellulase used in Example 1 was added to 7275 g of tomato juice prepared in Example 1, and a vortex pump (M20ND07 manufactured by Nikuni Co., Ltd.), which is a grinding type device, was used at 30 ° C. Grinding was performed at a peripheral speed of 10 m / s and a flow rate of 23 L / min. After the 15-minute treatment, the low-peripheral enzyme treatment, which is the step (B), was performed while stirring at 30 ° C. using a four propeller blade (φ70 mm) at a peripheral speed of 1.5 m / s. After the treatment for 105 minutes, the enzyme was completely inactivated by maintaining at 95 ° C. for 3 minutes to obtain tomato juice.

  Table 1 shows the processing conditions of Examples 1 to 10 and Comparative Examples 1 to 7, and the evaluation results for the obtained vegetable juice and / or fruit juice.

In the case of Comparative Examples 1 and 2 where no enzyme was used, the decrease in viscosity was insufficient. In Comparative Examples 3 to 5 using only one of the step (A) or the step (B), the throat and the touch were insufficient, and the rise of dietary fiber occurred. In Comparative Examples 6 and 7 that did not satisfy the conditions of the step (A) and the step (B) of the present invention, the viscosity was high and the average particle size was large, and the throat and the touch were not good.
On the other hand, in Examples 1 to 10 that satisfy the conditions of the present invention, both low viscosity and refinement of insoluble solids are satisfied, low-viscosity vegetable juice that has good throat and smooth touch, and / Or juice was obtained.

Claims (4)

In raw vegetable juice and / or fruit juice,
(A) A crushing treatment at a peripheral speed of 12 to 80 m / s using a rotary cutter type device provided with two or more blades or multilayer comb teeth, and (B) a peripheral speed of 0.1 to 0.1 in the presence of a plant tissue-disintegrating enzyme. The manufacturing method of low-viscosity vegetable juice and / or fruit juice which performs stirring process of 4.0 m / s.   The method for producing a low-viscosity vegetable juice and / or fruit juice according to claim 1, wherein the plant tissue-disintegrating enzyme is at least one selected from pectinase, hemicellulase, and cellulase.   The manufacturing method of the low-viscosity vegetable juice and / or fruit juice of Claim 1 or 2 whose viscosity in 20 degreeC of raw material vegetable juice and / or fruit juice is the range of 100-3000 mPa * s.   The low-viscosity vegetable juice and / or fruit juice according to any one of claims 1 to 3, wherein the vegetable juice and / or fruit juice is a vegetable juice and / or fruit juice containing one or more selected from tomatoes and carrots. Production method.