JP2010094112A - Method for improving taste of vegetable juice and method for producing vegetable juice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing vegetable juice which selectively removes major causative of peculiar bad smell common in mulukhiya, spinach, etc. <P>SOLUTION: The taste of the vegetable juice is improved by making adenine in the vegetable juice to be selectively adsorbed on activated clay and removed by contacting the vegetable juice with activated clay, acid clay or their mixture, and then removing the activated clay, acid clay or their mixture from the vegetable juice. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for improving the taste of vegetable juice in a method for producing vegetable juice.

  Vegetable juices such as moroheiya and spinach have unique odors and tastes such as blue odor and egg flavor. ing.

  For example, Patent Document 1 (Japanese Patent Laid-Open No. 05-111371) discloses a method of treating vegetable juice with hydrous silicate gel as a method for removing the bitter taste of vegetable juice.

  In Patent Document 2 (Japanese Patent Application Laid-Open No. 2001-275602), in order to reduce the unpleasant odor peculiar to cruciferous vegetables represented by cabbage, after pre-processing to unravel the lump of vegetables as necessary, After heat-treating the vegetables directly with steam to maintain the product temperature in the range of about 80 ° C to 95 ° C, shredding and squeezing are performed, and the resulting squeezed liquid is a special anion exchange A method for eliminating the off-flavor characteristic of cruciferous vegetables by contact treatment with the body is disclosed.

  Patent Document 3 (Japanese Patent Application Laid-Open No. 2003-116496) adds a water-soluble acidic polysaccharide having a carboxyl group to vegetable juice as a method for improving the taste of vegetable juice such as bitterness, astringency and astringency. A method is disclosed.

  Moreover, in patent document 4 (Unexamined-Japanese-Patent No. 2004-000081), vegetables, such as celery and spinach, are shredded immediately after shredding as a method of reducing the green smell, fresh smell, astringency, and the taste of green vegetable juice. A method is disclosed in which extraction is performed for 8 to 96 hours with an alcoholic solvent such as hydrous ethanol at a temperature of −19 ° C. to 5 ° C., and then the solvent is removed from the extract.

  In addition, methods for improving the flavor of vegetable juice include a method of passing through ion exchange resin and a method of passing through activated charcoal. There was a risk of removing too much or masking too much.

Summary of Japanese Patent Application Laid-Open No. 05-111371 Abstract of JP 2001-275602 A Abstract of Japanese Patent Application Laid-Open No. 2003-116496 Abstract of JP 2004-000081 A

  Therefore, the present invention can selectively remove causative components of unique odors common to Morohaya and spinach, and can produce a vegetable juice having a more natural and preferable flavor and easy to drink. It is intended to provide a method for producing vegetable juice.

  The present inventors have determined that adenine contained in Morohaya and spinach is a causative component of the odor peculiar to these vegetable juices, and brings these vegetable juices into contact with white clay such as activated clay and acid clay. As a result, the inventors succeeded in finding that adenine contained in vegetable juice can be adsorbed to white clay, reducing the smell of vegetable juice and making it easy to drink, and the present invention has been conceived based on such knowledge.

That is, the present invention proposes a method for producing vegetable juice comprising a step of bringing activated clay, acidic clay or a mixture thereof into contact with vegetable juice and then removing the activated clay, acid clay or a mixture thereof from vegetable juice. To do.
Thus, after contacting activated clay, acidic clay, or a mixture thereof with vegetable juice, and removing active clay, acidic clay, or a mixture thereof from vegetable juice, adenine in the vegetable juice is selectively applied to the clay. It can be adsorbed and removed, and the taste of vegetable juice can be improved. Therefore, it is possible to provide an easy-to-drink vegetable beverage using the vegetable juice thus treated.

BEST MODE FOR CARRYING OUT THE INVENTION

  Hereinafter, although embodiment of this invention is described, this invention is not limited to the following embodiment.

  The method for producing vegetable juice according to the present embodiment (hereinafter referred to as “the present vegetable juice manufacturing method”) is characterized in that the clay is brought into contact with the vegetable juice (hereinafter referred to as “raw vegetable juice”), and then the clay is removed from the vegetable juice. It is a method to do.

(Raw vegetable juice)
The raw material vegetable juice used as a raw material in this vegetable juice manufacturing method should just be vegetable juice obtained from the vegetable containing adenine.
Examples of vegetables containing adenine include spinach, Japanese mustard spinach, mustard vegetables, salad vegetables, spring chrysanthemum, Chinese cabbage, lettuce, brussels sprouts, cabbage, pak choi leaves, broccoli, moroheiya, leek, mikuna, beet, chisha, tarsai, mustard. , Kale, barley young leaves, celery, parsley, honey leaves, green asparagus, watercress, leek, high vegetables, sprouts of sprouted vegetables, commonly called sprout, coconut, radish leaves, sweet potato As long as it is a combination of one kind of vegetables or two or more kinds of vegetables selected from the group consisting of these. Among these, spinach, broccoli and moroheiya are particularly preferable from the viewpoint of a material containing more adenine, and a combination of one kind of vegetable or two or more kinds of vegetables selected from the group consisting of these is even more preferable.

The form of the raw vegetable juice may be liquid such as juice, puree, or extract, or may be in a state containing a large amount of solids such as pulp and shredded products.
For example, after pre-treatment such as washing, sterilization, peeling, etc., if necessary, the vegetable as the raw material, this is also pulverized to an appropriate size as necessary, to obtain the raw vegetable juice Can do. At this time, the raw material vegetables may be raw vegetables or dried vegetables. Moreover, as a squeezing method, it can press with a pressing machine, for example, or it can centrifuge using a centrifuge.
When the raw material vegetable juice contains a large amount of solid content, the particle size of the solid content is not particularly limited. For example, when vegetable juice is passed through a column filled with white clay, the particle size can be passed. Need to be prepared.

  The Brix (soluble solid content concentration) of the raw vegetable juice is not particularly limited. For example, considering the contact efficiency with the white clay and the loss when the white clay is removed after the contact, the Brix is preferably 0.1% to 20%, and particularly preferably 1% to 10%.

The pH of the raw vegetable juice is not particularly limited. It may be in a possible range for vegetable juice, for example, 3.5-7.
The temperature of the raw vegetable juice is not particularly limited, and may be adjusted according to the steps before and after, for example, 10 to 70 ° C.
Note that the raw vegetable juice may or may not be blanched, and the adenine reduction effect is not affected by the presence or absence of blanching.
Further, the addition of an enzyme and the presence or absence of a transparent treatment such as filtration using a filter aid are not particularly problematic.

(Contact treatment with white clay)
The clay used for the treatment may be any of activated clay, acidic clay, or a mixture thereof, but it is preferable to use acidic clay.
Normally, it is known that activated clay has a larger specific surface area and higher adsorption capacity than acid clay, but the present inventor has shown that acid clay is superior in terms of adsorption of adenine. Investigated. Therefore, it is preferable to use acidic clay to selectively remove adenine.

The acid clay and the activated clay both contain SiO ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , CaO, MgO and the like as general chemical components.
Among them, acid clay is white clay obtained from montmorillonite (chemical formula: Al ₂ O ₃ .4SiO ₂ .nH ₂ O) clay produced in nature, and is composed of three layers of silica layer, alumina layer and silica layer. It is a compound having a porous structure using montmorillonite having a structure as a raw material. Examples of the commercially available acid clay include the Mizuka Ace series manufactured by Mizusawa Chemical.
The specific surface area of acid clay is preferably from 50 to 200 m ² / g, especially 50 to 150 m ² / g, is preferably Among them, particularly 50 to 100 m ² / g.
The pH of the acid clay (5% by mass suspension) is preferably 5-9, particularly 6-7.

On the other hand, the activated clay is obtained by further acid-treating the acid clay with sulfuric acid or the like, and has a specific surface area larger than that of the acid clay, and generally has a higher adsorption capacity than the activated clay. As a commercially available activated clay, the Galeon Earth series manufactured by Mizusawa Chemical Co., Ltd. can be mentioned. This activated clay has the characteristic of increasing the specific surface area and adsorption capacity by eluting a part of alumina, iron and magnesium.
The specific surface area of activated clay is preferably from 50 to 400 m ² / g, is preferably especially 200 to 300 m ² / g.
The pH of the activated clay (5% by mass suspension) is preferably 2.5 to 7.0, particularly 3.5 to 4.0.
Further, the acidity of the activated clay is preferably 0.5 to 7.0, particularly preferably 1.0 to 2.7.

  In addition, in the contact treatment with white clay in the present vegetable juice manufacturing method, two or more types of white clay can be mixed and used.

As a method of bringing the raw vegetable juice into contact with the white clay, a method of adding and stirring the white clay into the raw vegetable juice, a method of adding and shaking the white clay into the raw vegetable juice, and the vegetable juice in the column filled with the white clay Although the method of letting liquid flow through, others, etc. are mentioned, the stirring method is preferable from a viewpoint of the simplicity of a process.
In the case of adopting a method in which white clay is added to the raw vegetable juice and stirred, it may be stirred to such an extent that the white clay does not accumulate on the bottom, and it is particularly preferable that the white clay is dispersed throughout the liquid. The stirring time is particularly preferably 1 minute to 2 hours, and more preferably 5 minutes to 30 minutes.
Moreover, when the method of adding a white clay to a raw material vegetable juice and shaking is employ | adopted, it is preferable to shake to such an extent that a white clay disperse | distributes in a solution and fully flows. The shaking time is particularly preferably 1 minute to 2 hours, and more preferably 5 minutes to 30 minutes.

  The amount of white clay to be brought into contact with the raw vegetable juice is preferably 1% to 500%, particularly preferably 10% to 300% of the soluble solid content of the raw vegetable juice, although it depends on the contact method and the content of adenine.

(How to remove white clay from vegetable juice)
As described above, after bringing the clay into contact with the raw vegetable juice, it is necessary to remove the clay together with the adsorbate from the vegetable juice.
Examples of methods for removing white clay from vegetable juice include, in addition to commonly used filters, filtration using a stainless steel filter or flannel cloth, filtration using a strainer, centrifugation, filtration using a filter press, and diatomaceous earth. The white soil may be removed from the vegetable juice by filtration using a filter aid or other filtration methods.

(Vegetable juice obtained by processing)
By performing contact treatment with the clay as described above, adenine in the vegetable juice can be selectively adsorbed and removed, and a vegetable juice with less adenine (hereinafter referred to as “treated vegetable juice”) can be obtained.

Adenine is a compound belonging to nucleobases and purine bases, and is known as a constituent component such as DNA and RNA.
Conventionally, the knowledge that adenine is related to the smell of vegetable juice is not known, but the present inventor added the adenine to the vegetable juice after contact treatment with white clay, as described later, and the smell of the vegetable juice As a result, adenine was successfully found to be one of the odor components of vegetable juice.

  The fact that adenine in vegetable juice can be selectively adsorbed and removed means that adenine can be adsorbed and removed without adsorbing and removing the preferred taste and scent components of vegetable juice. Specifically, it is intended that, for example, adenine can be adsorbed and removed without adsorbing and removing nucleobases other than adenine such as amino acids which are umami components and adenosine having a structure similar to adenine. is there.

More specifically, 50% by mass or more, particularly 70% by mass or more, particularly 80% by mass or more of adenine in the raw vegetable juice can be removed by the present vegetable juice production method.
At the same time, 70% by mass or more, particularly 80% by mass or more, particularly 90% by mass or more of adenosine, which is a nucleobase other than adenine, in the raw vegetable juice can be maintained.
At the same time, 80% by mass or more, particularly 90% by mass or more of the amino acids of the raw vegetable juice can be maintained.
In this case, the amount of amino acids is aspartic acid (Asp), glutamic acid (Glu), asparagine (Asn), serine (Ser), glutamine (Gln), arginine (Arg), alanine (Ala), γ-aminobutyric acid ( It means the total amount of GABA), methionine (Met), valine (Val), phenylalanine (Phe), isoleucine (Ile) and leucine (Leu).

(Use of processed materials)
The processed vegetable juice obtained by contact treatment as described above may be stored as it is, or may be stored after concentration or drying after adjusting the components as necessary. Moreover, it can also be used immediately as a beverage ingredient without storage.

  For example, Brix can be adjusted by adding water to the processed vegetable juice. In this case, as water to be added, water such as mineral water, natural water, ion-exchanged water, purified water, deaerated water, tap water, etc. can be appropriately blended in addition to water derived from vegetables and fruits to be blended. .

Moreover, you may add a pH adjuster as needed. Examples of the pH adjuster include organic acids such as citric acid, malic acid, tartaric acid, acetic acid, lactic acid, and gluconic acid, and fruit juices such as lemon, acerola, and camcam.
The pH range to be adjusted is not particularly limited, but generally it is preferably 3 to 6 from the viewpoint of storage stability and ease of drinking of vegetable drinks.

  As necessary, that is, as an optional ingredient, various food materials usually blended in various foods and beverages, for example, coloring agents such as natural pigments and tar pigments, preservatives such as benzoic acid and sorbic acid, erythorbic acid and ascorbic acid, etc. You may mix | blend arbitrary components, such as antioxidant, protein, saccharides, an emulsifier, a sour agent, fortifiers, such as a vitamin agent and a mineral, a fragrance | flavor, and dairy products. However, it is not limited to these.

  When preparing vegetable drinks, vegetable fruit drinks, etc., the processed vegetable juice obtained by contact treatment as described above is obtained from, for example, carrots, tomatoes, apples, grapefruits, other fruits and vegetables, etc. After mixing and stirring, homogenization is performed with a homogenizer, the puree and pulp content is crushed and smoothed, heat-sterilized as necessary, and then filled into a container.

At this time, the sterilization method may be performed in the same manner as a normal beverage. For example, in the case where heat sterilization can be performed after filling a container like a metal can, sterilization may be performed under the sterilization conditions defined in the Food Sanitation Law. Moreover, what cannot be retort-sterilized like a PET bottle and a paper container should just cool after high temperature sterilization with a plate-type heat exchanger etc., for example, and may fill with a container.
The container filled with the vegetable drink may be a normal container such as a PET bottle, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle.

  In addition, the white clay contact process in this vegetable juice manufacturing method, that is, the process of bringing the white clay into contact with the raw vegetable juice and then removing the white clay from the vegetable juice can be performed in the middle of the extraction process of dried vegetables or the like. It can also be done.

(Explanation of terms)
In the present invention, “vegetable beverage” means a beverage containing a vegetable component, and “vegetable fruit beverage” means a beverage containing a vegetable component and a fruit component.
Further, the “soluble solid content” means the solid content amount converted from the Brix measurement value.
In the present specification, when expressed as “X to Y” (X and Y are arbitrary numbers), unless otherwise specified, “preferably greater than X” and “preferably Y” together with the meaning of “X to Y”. It means “smaller”.
Further, when expressed as “X or more” or “Y or less” (X and Y are arbitrary numbers), it means “preferably larger than X” or “preferably smaller than Y” unless otherwise specified. To do.

  Next, although this invention is further demonstrated based on a test example, this invention is not limited to the Example shown below.

<Examination of methods for reducing nucleobases from vegetable juice>
The method of adsorbing and removing nucleobases in spinach juice was examined as follows.

Ion exchange water was added to the spinach transparent concentrated juice to prepare Brix 2.3% spinach juice (pH 4.0 to 5.0).
In addition, said spinach transparent concentrated juice is obtained by concentrating spinach juice obtained by branching spinach.

Spinach juice 10 cc (soluble solid content 0.23 g) prepared as described above, Mizuka Ace # 600 (acid clay / Mizusawa Chemical Co., Ltd.), Galeon Earth NF-2 (active clay / Mizusawa Chemical Co., Ltd.) or 10 mg (approximately 4.3% of the soluble solid content of spinach juice), 50 mg (approximately 22.5% of the soluble solid content of spinach juice) or 250 mg (spinach juice) of ZN-50 (activated carbon / Hokuetsu Carbon Co., Ltd.), respectively. About 109% of the soluble solid content of the mixture), put in a 15 mL polypropylene centrifuge tube, lay down horizontally, and shake for 30 minutes at 250 times / min using a reciprocating reciprocating shaker (TAITEC RECIPRO SHAKER SR-1). After centrifugation in a centrifuge (condition: 3000 rpm for 10 minutes), ion-exchanged water is added and Bri is added. Adjust, filtered through a 0.45μm filter, the resulting spinach juice was analyzed by HPLC. Moreover, the sensory test was implemented about the color tone and flavor of the obtained spinach juice.
Table 1 shows the amount added, color tone intensity, pH, and Brix of the obtained spinach juice for each type of additive, and Table 2 shows the spinach juice obtained for each type and amount of additive. The concentration (ppm) of various nucleobases was shown.

Incidentally, Mizukaesu # 600 is an acidic clay manufactured by Mizusawa Chemical Co., Ltd., chemical composition _{(Si0 2: 71.0%, Al} 2 O 3: 14.5%, Fe 2 O 3: 3.8%, MgO: 2.5%, CaO: 0.9%), moisture 10.0%, fineness (; 90 μm sieve permeability) 98.0%, specific surface area 95 m ² / g, pore volume 0.260 mL / g The average pore diameter is 109 mm, the pH is 6.4, the bulk density is 0.92 g / mL, and the true specific gravity is 2.6.
Galleon Earth NF-2 is an activated clay manufactured by Mizusawa Chemical Co., Ltd., chemical composition _{(Si0 2: 78.3%, Al} 2 O 3: 10.7%, Fe 2 O 3: 2.1%, MgO: 2.3%, CaO: 0.6%), moisture 7.0%, fineness (; 90 μm sieve transmittance) 81.0%, specific surface area 290 m ² / g, acidity 0.5 mg KOH / g, pH 3 0.3, bulk density 0.68 g / mL, true specific gravity 2.4.

From the results of Tables 1 and 2 and FIGS. 1-5, it was found that adenine and guanine, which are purine bases, can be selectively adsorbed and removed by adding contact with activated clay or acidic clay to spinach juice. In addition, the treated products of activated clay and acid clay were free from a unique odor and had a good flavor.
From the adsorption behavior of acid clay, it is expected that 80% by mass of adenine in spinach juice can be adsorbed and removed by adding about 10% by mass (about 20 mg) of acid clay to spinach juice and subjecting it to contact treatment. The
Moreover, from the adsorption behavior of activated clay, 80 mass% of adenine in spinach juice can be adsorbed and removed by adding about 65 mass% (about 150 mg) of activated clay to the spinach juice and subjecting it to contact treatment. It is expected to be.
In addition, an extreme change in the amount of cations and anions in spinach due to the contact treatment with acid clay and activated clay was not confirmed.
Here, the cation ^{Na +, K +, Mg 2} +, a Ca ² +, and the anion Cl @ -, MA (malic _acid), NO 3 -, CA (citric acid), is the OA (oxalic acid) .
In contrast, when activated carbon was added and contact treatment was performed, the nucleic acid bases showed an overall tendency to adsorb, and a reduction in Brix and color flavor was also confirmed.

<Examination of the effect of the type of white clay>
Using clay with different grades (acid clay (Mizuka Ace # 600, # 20), activated clay (Galleon Earth V-2, NF-2)), the spinach soup was treated in the same manner as in the above test. Compared.
The model numbers of acid clay are classified according to differences in mining sites and mining layers, and grades are classified according to differences in specific surface area of activated clay (specific surface area of V-2> specific surface area of NF-2).

Mizukaesu # 20 is an acidic clay manufactured by Mizusawa Chemical Co., Ltd., chemical composition _{(Si0 2: 72.3%, Al} 2 O 3: 13.4%, Fe 2 O 3: 2.5%, MgO: 2.6%, CaO: 1.0%), moisture 10.0%, fineness (; 90 μm sieve permeability) 95.0%, specific surface area 115 m ² / g, pore volume 0.310 mL / g, average The pore diameter is 108 mm, the pH is 5.6, the bulk density is 0.85 g / mL, and the true specific gravity is 2.6.
Galleon Earth V-2 is activated clay manufactured by Mizusawa Chemical Co., Ltd., chemical composition _{(Si0 2: 79.8%, Al} 2 O 3: 8.7%, Fe 2 O 3: 1.9%, MgO: 3.2%, CaO: 0.7%), moisture 10.0%, fineness (; 90 μm sieve permeability) 94.5%, specific surface area 290 m ² / g, pore volume 0.460 mL / g The average pore diameter is 63 mm, the acidity is 1.2 mgKOH / g, the pH is 3.3, the bulk density is 0.70 g / mL, and the true specific gravity is 2.4.
In addition, Mizuka Ace # 600 and Galeon Earth NF-2 are the same as those used in the above <Examination of a method for reducing nucleobases from vegetable juice>.

<Result>
The amount of adsorbed adenine was found to be higher in the order of acid clay (# 600)> acid clay (# 20)> active clay (V-2)> active clay (NF-2) (FIG. 6).
In general, activated clay with a large specific surface area has a higher adsorption capacity, but with regard to adenine and guanine, activated clay has a stronger adsorption power.

<Examination of spinach contact treatment with spinach>
Acid clay contact treatment was performed on two types of spinach juice with different adenine contents, and the effect of the clay contact treatment was examined.

Ion exchange water was added to spinach transparent concentrated juices of different production lots to prepare two types of spinach juice of Brix 10%.
87 mg of Mizuka Ace # 600 (acid clay, manufactured by Mizusawa Chemical Co., Ltd.) of 8.7% with respect to 1 g of soluble solid content is added to 10 cc of each of these spinach juices (23.7 ° C.), and is added to a 15 mL polypropylene centrifuge tube. Put it in a horizontal position, shake it using a reciprocating reciprocating shaker (TAITEC RECIPRO SHAKER SR-1) at 250 times / minute for 0 to 30 minutes, and centrifuge in a centrifuge (condition: 3000 rpm for 10 minutes), then 0 The solution was filtered through a 45 μm filter, and the spinach juice obtained was analyzed by HPLC.
Table 3 shows that when acid clay was subjected to spinach juice containing 4 ppm of adenine per Brix, “concentration of various nucleobases per Brix of spinach juice (ppm / Brix)” for each contact time. Table 4 shows the concentration of various nucleobases per Brix of spinach juice when acidic clay contact treatment was performed on spinach juice containing 12.6 ppm of adenine per Brix. ppm / Brix) ".

As a result, the contact time is about 3 minutes in the former, the contact time is about 7 minutes in the latter, and the removal effect of adenine has reached its peak. Therefore, the contact time is particularly preferably 1 to 10 minutes among 1 to 30 minutes. it is conceivable that.
Furthermore, in order to obtain the removal effect of adenine, the amount of white clay added is preferably 4 to 500% by weight, particularly preferably 20 to 150% by weight, based on the amount of soluble solids.

<Examination on white clay contact treatment>
The effect of the contact treatment with white clay was carried out by changing the temperature of the spinach transparent concentrated juice during the contact treatment with the white clay. At the same time, a treatment with 15% addition was performed assuming that the clay was not fully contacted, such as white clay becoming lumpy.

Ion exchange water was added to spinach transparent concentrated juice to prepare a 10% Brix spinach juice. After heating this spinach juice to each temperature (room temperature, 25 ° C., 40 ° C., 66 ° C.), 15 cc or 9% of Mizuka Ace # 600 (acid clay / Mizusawa) was added to 100 cc of this spinach juice. Chemical Industry Co., Ltd.) was added, stirred for 15 minutes with a stirrer at a rotating speed enough to disperse the white clay in the liquid (no heat retention), quickly centrifuged with a centrifuge (condition: 5000 rpm for 10 minutes) No. The mixture was subjected to suction filtration with 5C filter paper, and the spinach juice obtained was subjected to HPLC analysis.
Table 5 shows “concentrations (ppm / Brix) of various nucleobases per Brix of spinach juice” for each temperature of spinach juice treated with clay.

It was found that adenine can be sufficiently adsorbed and removed in each temperature range at both 9% addition and 15%. At this time, the content of nucleobases other than adenine hardly changed.
Further, it was found that even when gradually added while stirring, a small amount would become lumpy when white clay was added, but it collapsed quickly in 1-2 minutes. And it has confirmed that white clay settled quickly by stirring stop.

<Examination of actual machine production>
Spinach juice with reduced adenine content was produced by contact with clay on an actual machine, and the characteristics of the resulting treatment solution were studied.

(Soil treatment with actual machine)
Brix 20% spinach clear concentrated juice was sterilized by heating (97 ° C.) with a plate heat exchanger, and then cooled to 23 ° C. to prepare a raw vegetable juice.
To this raw vegetable juice, acid clay (suspended in water, “Mizuka Ace # 600” manufactured by Mizusawa Chemical Industry Co., Ltd.) is added to the raw vegetable juice so as to be 15% by weight of the soluble solid content of the raw vegetable juice. Rotate the stirring blade at an appropriate speed so that the clay does not accumulate on the bottom without stirring, and stir for 30 minutes or more, then perform primary filtration with a horizontal filter and secondary filtration with a vertical filter, Foreign matter is removed with a cartridge filter (3 μm), concentrated to Brix 20% with a concentrator, again removed with a cartridge filter (1 μm), and then sterilized at 97 ° C. ± 1 ° C. with a plate heat exchanger, The can was filled and stored frozen at -18 ° C or lower.
The primary filtration and the secondary filtration were carried out by passing a white clay-containing spinach juice after pre-coating with a vertical filter and a horizontal filter using a commercially available filter aid in advance.

  Table 6 shows various analytical values in each step, and Table 7 shows “concentrations of various nucleobases per Brix (ppm / Brix)” in the raw materials and products, and below that, white clay and “Concentration of various nucleobases per Brix (ppm / Brix)” is shown for each elapsed time from the start of contact, and Table 8 shows “Concentration of various amino acids per Brix (ppm / Brix) ".

The obtained vegetable juice was in a Brix 2% state, and the impression was that the color tone was slightly brighter, the taste was mellow and clear, and the acidity and taste thickness were slightly weaker than before the clay contact treatment. Moreover, since there was no extreme flavor change and the odor of clay was not felt, it was judged that the flavor was good.
The amino acid content in the juice before and after the clay contact treatment was almost unchanged.

<Sensory evaluation>
Using two types of spinach juice having different pHs, white clay contact treatment was performed, and sensory evaluation was performed on a white clay untreated product, a white clay contact treated product, and a white clay contact treated product to which an adenine standard product was added.

Ion-exchanged water was added to spinach transparent concentrate (pH 5.7) or spinach transparent concentrate (pH 5.2) to prepare a 10% Brix spinach juice.
In addition, a spinach transparent concentrated liquid concentrates the branching squeezed liquid of spinach.

10 cc of spinach juice (23.7 ° C.) prepared as described above, 20% of acidic solid clay (Mizusawa Chemical Co., Ltd. Mizuka Ace # 600 (trade name) or activated clay (Mizusawa Chemical Co., Ltd. Galeon) Earth V-2 (trade name) acidity 1.0) was added, placed horizontally in a 15 mL polypropylene centrifuge tube, and 250 times / minute using a reciprocating reciprocating shaker (TAITEC RECIPRO SHAKER SR-1). After shaking for 20 minutes, centrifugation (condition: 3000 rpm for 10 minutes), suction filtration of No. 5C filter paper was performed to prepare a Brix 2% spinach juice (sample).
Moreover, 14 ppm of adenine standard product was added to the spinach juice (sample) thus obtained to prepare an adenine-added product (sample).

Table 9 shows Brix and pH of a sample using spinach clear concentrate (pH 5.7), and Table 10 shows concentrations (ppm / Brix) of various nucleobases per Brix. Table 11 shows Brix and pH of a sample using a spinach transparent concentrate (pH 5.2), and Table 12 shows concentrations (ppm / Brix) of various nucleobases per Brix.
Table 13 shows evaluation criteria and evaluation points in sensory evaluation, and Table 14 shows sensory evaluation results (n = 9) of samples using spinach transparent concentrate (pH 5.7). 15 shows the sensory evaluation results (n = 7) of the sample using the spinach transparent concentrate (pH 5.2).

From the sensory evaluation of the adenine-added product, it was confirmed that adenine is a component that adversely affects the odor and aftertaste of the vegetable juice.
The activated clay contact-treated product shows a result that it is somewhat difficult to drink in sensory evaluation, and this may be due to the fact that the activated clay has a large adsorption capacity. Therefore, it is considered that the acid clay contact treatment is more preferable from the functional aspect.

<Comparison with silica gel treatment>
The treatment using white clay and the treatment using silicate gel (silica gel) were compared, and diatomaceous earth filtration generally used as a filter aid was also compared.

Ion-exchanged water was added to a spinach transparent concentrate (pH 5.2) to prepare a 10% Brix spinach juice (pH 5.2).
Spinach juice (23.7 ° C.) 10 cc prepared in this way, 20% of acid solid clay (Mizusawa Chemical Industry Co., Ltd., Mizuka Ace # 600 (trade name)), silica gel sphere (manufactured by Kanto Chemical Co., Ltd.) Alternatively, diatomaceous earth (Radiolite # 700, manufactured by Showa Chemical Industry Co., Ltd.) is added, put horizontally in a 15 mL polypropylene centrifuge tube, and 250 times / minute using a reciprocating reciprocating shaker (TAITEC RECIPRO SHAKER SR-1). For 20 minutes, followed by centrifugation (condition: 3000 rpm for 10 minutes) followed by No. 5C filter paper was suction filtered to prepare a Brix 2% spinach juice (sample).
Table 16 shows the Brix, pH, and flavor of spinach juice after various treatments, and Table 17 shows the concentration (ppm / Brix) of various nucleobases per Brix.

Diatomite and silica gel treatment did not remove adenine and other nucleobases compared to the clay contact treatment.
In addition, compared with the clay contact treatment, the silica gel treatment had a large change in taste, lost the vegetable character, and was close to the activated carbon treatment.

<Analysis of nucleobases>
In each of the above tests, the content of the nucleobases was measured by diluting each solution to an appropriate concentration with distilled water, filtering with a 0.45 μm filter, and then using a high performance liquid chromatography analyzer (HPLC apparatus) as follows. Conducted under conditions.

Column: Atrantis T3, 3.0 mmφ × 150 mm, 3.0 μm (Waters)
Mobile phase: A; 10 mM ammonium acetate (adjusted to pH 5.0 with acetic acid)
B; 60% acetonitrile column oven temperature: 40 ° C
Detector: UV260nm
Flow rate: 0.6 mL / min Adenine retention time: Around 10 minutes Adenosine retention time: Around 19 minutes Sample injection volume: 10 μL
Gradient program: see Table 18

<Amino acid analysis>
In the above test, the amino acid content was measured by diluting each solution to an appropriate concentration with distilled water, filtered through a 0.45 μm filter, and using a high performance liquid chromatography analyzer (HPLC apparatus) under the following conditions. .

Column: Wakosil-II 3C18HG 3.0 mmφ × 150 mm
Eluent A: 50 mM sodium acetate Eluent B: 100% ethanol Flow rate: 0.6 mL / min Column oven temperature: 40 ° C.
Sample injection volume: 5 μL
Detection solution: Fluorescence detector Excitation wavelength 340 nm Detection wavelength 455 nm (pre-column OPA method)
Gradient program: see Table 19

<Analysis of various ions>
In the above test, the content of cation and anion was measured by diluting each solution to an appropriate concentration with distilled water, filtered through a 0.45 μm filter, and using a high performance liquid chromatography analyzer (HPLC apparatus) as follows. Conducted under conditions.

(Cation measurement conditions)
Column: Shim-pack IC-C3 4.6 mmφ × 100 mm
Eluent: 2.5 mM oxalic acid flow rate: 0.8 mL / min Column oven temperature: 40 ° C.
Sample injection volume: 50 μL
Detector: Electric conductivity detector

(Anion measurement conditions)
Column: Shin-pack IC-A1 4.6 mmφ × 100 mm
Eluent: 1.2 mM potassium hydrogen phthalate: acetonitrile = 95: 5
Flow rate: 1.5 mL / min Column oven temperature: 40 ° C
Sample injection volume: 50 μL
Detector: Electric conductivity detector

It is the graph which showed the test result in <examination of the method of reducing nucleobase from vegetable juice>, and shows the density | concentration of each nucleobase in vegetable juice at the time of processing using acidic clay (Mizuka Ace # 600). It is the shown graph. FIG. 3 is a graph showing the test results in <Examination of a method for reducing nucleobases from vegetable juice>, and shows the results of each nucleobase in vegetable juice when treated with activated clay (Galeon Earth NF-2). It is the graph which showed the density | concentration. It is the graph which showed the test result in <examination of the method of reducing nucleobase from vegetable juice>, and shows the density | concentration of each nucleobase in vegetable juice at the time of processing using activated carbon (ZN-50). It is a graph. It is the graph which showed the test result in <examination of the method of reducing a nucleobase from vegetable juice>, the addition amount of acid clay (Mizuka ace # 600), and the residual rate of adenine, guanine, and adenosine in vegetable juice (% ). It is the graph which showed the test result in <examination of the method of reducing nucleobases from vegetable juice>, the addition amount of activated clay (galeon earth NF-2), and the residual rate of adenine, guanine, and adenosine in vegetable juice It is the graph which showed (%). It is the graph which showed the test result in <examination of the influence by the kind of white clay>, and was the graph which showed the residual rate of adenine and adenosine after contact processing for every kind of white clay. It is the graph which showed the test result in <examination of the influence by the kind of white clay>, and showed the change of various elements at the time of contact treatment using acidic white clay (Mizuka Ace # 600) according to the addition amount of acidic white clay It is. It is the graph which showed the test result in <the white clay contact treatment examination of spinach>, and was the graph which showed the adenine residual rate at the time of implementing an acidic white clay contact process with respect to spinach juice containing 4 ppm of adenine per Brix. . It is the graph which showed the test result in <the examination of white clay contact treatment of spinach>, and the graph which showed the adenine residual rate at the time of implementing acidic white clay contact treatment with respect to the spinach juice containing 12.6 ppm adenine per Brix It is. It is the graph which showed the result in <examination of actual machine manufacture>, and was the graph which showed content of adenine and adenosine. It is the graph which showed the result in <examination of actual machine manufacture>, and was the graph which showed content of adenine and adenosine for every elapsed time. It is a chart of the analysis result of nucleobases by HPLC showing the result in <Examination of actual machine production>, the upper chart shows the peak intensity of various nucleobases before the clay contact treatment, The chart shows the peak intensity of various nucleobases after the clay contact treatment.

Claims (8)

  A method for improving the taste of vegetable juice, comprising bringing activated clay, acid clay or a mixture thereof into contact with vegetable juice, and then removing the activated clay, acid clay or a mixture thereof from vegetable juice.   Reduction of adenine in vegetable juice characterized by removing activated clay, acid clay or a mixture thereof from vegetable juice after contacting activated clay, acidic clay or a mixture thereof with vegetable juice containing adenine Method.   A vegetable juice comprising a step of bringing activated clay, acid clay, or a mixture thereof into contact with vegetable juice (hereinafter also referred to as “raw vegetable juice”), and then removing the activated clay, acid clay, or a mixture thereof from the vegetable juice. Production method.   The method for producing vegetable juice according to claim 3, wherein 50% by mass or more of adenine in the raw vegetable juice is removed and 70% by mass or more of adenosine in the raw vegetable juice is maintained.   The method for producing vegetable juice according to claim 3 or 4, wherein 80% by mass or more of the amino acids in the raw vegetable juice is maintained.   6. The raw material vegetable juice is one kind of vegetable juice selected from the group consisting of spinach, broccoli and moroheiya or a combination of two or more kinds of vegetable juice. The manufacturing method of vegetable juice of description.   Vegetable juice obtained by the method for producing vegetable juice according to any one of claims 3 to 6.   A vegetable beverage comprising the vegetable juice according to claim 7.

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