JP2745472B2 - Carrot juice manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing carrot juice. Juices obtained by squeezing various vegetables and / or fruits are widely consumed. In the production of these juices, it is required that the juices can be produced with good yield, and that the juices obtained are of high quality that leaves the original color and flavor of vegetables and / or fruits better. The present invention meets such a demand,
In particular, it relates to a method for producing carrot juice.

[0002]

2. Description of the Related Art Conventionally, as a method for producing carrot juice, generally, carrot is heated in boiling water to deactivate enzymes (branching), and then crushed or ground and squeezed. In this case, a pulper, a screw press, a ginger, a decanter, or the like is used alone or in an appropriate combination in the juice. However, in the conventional method as described above, 1) due to the structure of the juice extractor used,
2) In addition, the extraction rate of carrot original pigment components and flavor components into the juice is low, and the color of the juice is poor. Has a drawback that it has a heated odor and a poor flavor. The conventional method cannot produce high-quality carrot juice with high yield.

[0003]

The problem to be solved by the present invention is that the conventional method has a low squeezing rate, a low extraction rate of carrot original pigment components and flavor components, and a color tone of the squeezed liquid. It is bad, and the flavor is also bad.

[0004]

Means for Solving the Problems Thus, the present inventors have
As a result of intensive studies to solve the above-mentioned problems, a predetermined amount of a vitamin C component and / or a citric acid component is added while carrots are crushed or cut, and the obtained crushed or cut products are heated to deactivate the enzyme and then identified. It has been found that squeezing by using a biaxially different-direction rotating type extruder having a structure is correct and suitable.

That is, according to the present invention, a vitamin C component and / or a citric acid component are added to a crushed or cut product in a total amount of 0.05 to 4% while crushing or cutting a carrot. 0.5% by weight, and the obtained crushed or cut product is heated to deactivate the enzyme, and then two screws rotating in different directions in a barrel provided with a slit or mesh for squeezing. And providing it to a biaxially-different-rotation type extruder arranged so as to mesh with each other and squeezing the carrot juice.

[0006] In the present invention, carrots are used after being washed and selected, but preferably, carrots are used if necessary. Such carrots are crushed or cut. A hammer mill, crusher, cutter, or the like can be used for crushing or cutting.

Carrots are preferably crushed or cut to have an average diameter of 3 to 20 mm, and more preferably crushed or cut to have an average diameter of 5 to 10 mm. When carrots are crushed or cut to an average diameter of less than 3 mm, when such crushed or cut pieces are subjected to a biaxially different-direction rotating type extruder described below and squeezed, the squeezing rate tends to be rather lowered. Conversely, when carrots are crushed or cut to an average diameter of more than 20 mm, it takes time to transfer such crushed or cut pieces. The average diameter in this case is 1) optionally 5
Collect 0 crushed or cut pieces. 2) For each crushed or cut piece, assuming four cutting lines that divide each through its central point into eight equal parts. Measure the length of the cutting line (each of which corresponds to the diameter of the crushed or cut piece), and calculate the average of the lengths of the four cutting lines as the diameter of each crushed or cut piece. 3) The average value of the diameters of each crushed material or each cut material is determined by the above procedures 1) to 3).

Vitamin C while crushing or cutting carrots
Ingredients and / or citric acid components are added. This is for suppressing the enzymatic reaction. As the vitamin C component and / or the citric acid component, an aqueous solution of vitamin C, an aqueous solution of citric acid, lemon juice and the like can be used. As the lemon juice, a squeezed solution of fresh lemon, a concentrated solution thereof, and a water dilution of the concentrated solution A liquid or the like can be used. The amount of vitamin C component and / or citric acid component to be added depends on the variety of carrot, its properties, subsequent heating and conditions in a biaxially-different-rotating extruder, etc., but the effect of addition, the effect on quality, economy In consideration of the properties and the like, vitamin C and / or citric acid contained therein are adjusted to a total of 0.05 to 0.5% by weight with respect to the crushed or cut material, but the vitamin C is 0.1% by weight. % And citric acid of about 0.15% by weight in total of 0.25
It is preferable that the weight ratio be around 0.1% by weight. This is because, on the one hand, the enzymatic reaction is more effectively suppressed and, on the other hand, the carrot juice is in harmony with the original flavor. For the purpose of simply suppressing the enzymatic reaction, it is conceivable to use organic acids such as lactic acid and acetic acid instead of citric acid, but these organic acids do not match the original flavor of carrot juice.

For the same purpose as adding the vitamin C component and / or the citric acid component, it is effective to further add salt. In order to extract more pigments (carotenoids) from carrots, it is effective to further add ethyl alcohol. For the same reason as in the case of the vitamin C component and / or the citric acid component, the added amounts of salt and ethyl alcohol are 0.1 to 1% by weight and 0.5 to 3% by weight, respectively, based on the crushed or cut material. Preferably
It is particularly preferable that they are respectively about 0.5% by weight and about 1% by weight. The means for adding the vitamin C component and / or the citric acid component, salt, and ethyl alcohol is not particularly limited, but it is preferable to spray each separately or appropriately as an aqueous solution. This is because a crushed material or a cut material can be uniformly contacted over a wide range.

While carrots are crushed or cut, enzymes added with at least a vitamin C component and / or a citric acid component are deactivated by heating. It is preferable to use a closed system such as a consarm for heating. This is because by heating quickly in a closed system, while maintaining the original quality of the carrot, it is possible to prevent the generation of undesired heating odor. The heating is carried out so that the product temperature usually reaches 80 to 90 ° C., preferably about 85 ° C.

The enzyme deactivated by heating is subjected to a biaxially different-direction rotating type extruder to extract juice. The biaxially-different-rotating type extruder used in the present invention has two screws mounted in parallel so as to mesh with each other so that both screws mesh with each other, and these screws are slit or meshed. While the crushed or cut material charged into the barrel is transported while being squeezed from the inlet side to the outlet side by a screw of a different direction, the juice is slit. Alternatively, it is collected from a mesh.

In the field of foods and drinks, a twin-screw rotary extruder is mainly used to extract vegetable oil from oil seeds. Such a twin-screw rotary extruder is a twin-screw co-rotating extruder ( USP345003
4) and a biaxially different direction rotating type extruder (Japanese Patent Laid-Open No.
251397). In the present invention, a biaxially different direction rotating type extruder is used. This is because the use of the twin-screw co-rotating extruder lowers the squeezing rate.

[0013] In the biaxially-different-rotation type extruder used in the present invention, a plurality of screws or the like are usually attached to two rotating shafts that rotate in different directions, respectively.
In this case, the screw and the like include a forward screw (a parallel screw that extrudes a crushed material or a cut material toward an outlet side), a tapered collar with a step (a taper screw), and a reverse screw (a parallel screw that pushes a crushed material or a cut material toward an inlet side). Screw), taper collar and the like. Among these, the stepped taper collar has an inclined surface diverging toward the outlet side, and a flange-like portion is protruded at an end in the outlet side direction, and has a step between the two. is there. In addition, the tapered collar is formed with an inclined surface diverging toward the outlet side. Such a combination of screws and the like also affects the squeezing rate and the quality of the squeezed liquid, from the inlet side to the outlet side, for example, forward screw → forward screw → taper collar → forward screw → stepped taper collar → stepped taper A combination of color → tapered collar can be adopted, for example, forward screw → forward screw → tapered collar →
It is a combination of a forward screw → a stepped taper collar → a reverse screw → a taper collar, and a combination in which a reverse screw is mounted on the outlet side from the center is preferable. By applying a pressing force in the direction opposite to the transfer direction to the crushed or cut material in the barrel with the reverse screw on the outlet side from the center, the juice rate and the quality of the juice can be improved.

At the time of squeezing, in order to further increase the squeezing rate, a heating medium such as steam is flowed through a hollow portion formed in the barrel and / or a hollow portion formed in a screw or the like to heat the juice. Is preferred. In order to improve the quality of the juice, it is preferable to perform the juice under an inert gas atmosphere, for example, a nitrogen gas atmosphere. For example, a biaxially different rotation type extruder is surrounded by an enclosure, the inside of the enclosure is filled with nitrogen gas, and nitrogen gas is supplied from a charging port of a crushed or cut material in the biaxially different rotation type extruder. And carrot juice with excellent color tone and flavor can be obtained.

According to the present invention, the enzyme reaction of a crushed or cut product is suppressed by a vitamin C component and / or a citric acid component, and after the enzyme is inactivated by heating, the juice is squeezed by a biaxially different-direction rotating extruder. , High squeezing rate. In addition, the extraction rate of carrot original pigment component and flavor component into the juice is high, and the color of the juice is good. Furthermore, since the heat history as a whole can be reduced, the squeezed liquid does not have a heating odor, and the squeezed liquid has a good flavor. Therefore, a high-quality carrot juice can be obtained with good yield.

[0016]

【Example】

Test Category 1 (Manufacture of carrot juice) Example 1 A commercially available carrot was peeled off and washed with water. While crushing this with a crusher (average diameter of 2.0 mm or less), a mixed aqueous solution of vitamin C, salt and ethyl alcohol is added with 0.1% by weight of vitamin C, salt and ethyl alcohol contained in the crushed material, respectively. Spraying was performed to 0.5% by weight and 1% by weight. Next, this was used as a consarm (closed scraping heating device, KV-
In 12), the product was heated at a temperature of 85 ° C. to deactivate the enzyme. Then, the enzyme-inactivated one was subjected to a biaxially different-direction rotating type extruder to squeeze and cool to obtain a carrot juice. The biaxially different direction rotary type extruder has a slit width of 0.5 mm for the squeezed barrel and a rotational speed of 10 for the screw etc.
The operation was performed under the condition of rpm, and the following screw pattern A was used for the screws and the like. Screw pattern A: (Inlet side) 150 mm length x 15 mm groove depth forward screw → 100 mm length × 10 mm groove depth forward screw → taper collar → 60 mm length × 6 mm groove depth forward screw →
50mm length x 5mm stepped tapered collar with step → 40mm length x 4mm stepped tapered collar with step → tapered collar (outlet side)

Example 2 The same commercially available carrot as in Example 1 was peeled and washed with water. While crushing this with a crusher (average diameter 2.0
mm), a mixed aqueous solution of vitamin C, citric acid, sodium chloride and ethyl alcohol containing 0.1% by weight, 0.15% by weight of vitamin C, citric acid, sodium chloride and ethyl alcohol contained therein, respectively, 0.5% by weight and 1
It was sprayed to give a weight percent. Next, this is described in Example 1.
The product was subjected to the same consarm as in the case of and heated at a product temperature of 85 ° C. to inactivate the enzyme. Then, the inactivated enzyme was supplied to a biaxially different-direction rotating type extruder, squeezed while further heating, and cooled to obtain a carrot juice. The operation and the like of the biaxially different-direction rotating type extruder were performed in the same manner as in Example 1 except that the product was heated to 90 ° C. using steam.

Example 3 The same commercially available carrot as in Example 1 was peeled and washed with water. While crushing this with a crusher (average diameter 2.0
mm or less), concentrated lemon juice (6-fold concentrate, vitamin C content 0.3% by weight, citric acid content 36% by weight), a mixed aqueous solution of common salt and ethyl alcohol, and vitamin C, citric acid, common salt and Ethyl alcohol is 0.0023% by weight, 0.27% by weight,
Spraying was performed to 0.5% by weight and 1% by weight.
Next, this is subjected to the same consarm as in the case of Example 1, and
The product was heated at a temperature of 85 ° C. to deactivate the enzyme. Then, the inactivated enzyme was supplied to a biaxially different-direction rotating type extruder, squeezed while further heating, and cooled to obtain a carrot juice. The operation of the two-axis different-direction rotating type extruder is as follows, except that the product is heated to 90 ° C. using steam.
This was performed in the same manner as in Example 1.

Example 4 The same commercially available carrot as in Example 1 was peeled and washed with water. This was crushed with a crusher to an average diameter of 8.5 mm, and an aqueous citric acid solution was sprayed so that the citric acid contained therein was 0.15% by weight based on the crushed material. Thereafter, the enzyme was inactivated in the same manner as in Example 1, and further subjected to a biaxially different-direction rotating type extruder for squeezing, followed by cooling to obtain a carrot juice.

Example 5 The same commercially available carrot as in Example 1 was peeled off and washed with water. While this was cut to an average diameter of 12.7 mm with a cutter, the citric acid, salt and ethyl alcohol contained in the citric acid solution, salt solution and ethyl alcohol aqueous solution were each 0.15% by weight based on the cut material,
It was sprayed to be 0.3% by weight and 0.8% by weight. Thereafter, the enzyme was inactivated in the same manner as in Example 1, and further subjected to a biaxially different-direction rotating type extruder for squeezing, followed by cooling to obtain a carrot juice.

Example 6 The same commercially available carrot as in Example 1 was peeled and washed with water. While crushing this to an average diameter of 9.5 mm with a crusher, 1 of concentrated lemon juice (the same as in Example 3)
Vitamin C and citric acid contained in the 0-fold water dilution were added in an amount of 0.0013% by weight and 0.1%, respectively, based on the crushed material.
It was sprayed to be 5% by weight. Then, in the same manner as in Example 1, the enzyme was inactivated, and further subjected to a biaxially differently rotating extruder for squeezing, followed by cooling,
Carrot juice was obtained. However, the juice is obtained by surrounding the biaxially different-direction rotating type extruder with an enclosure, filling the inside of the surrounding body with nitrogen gas, and flowing nitrogen from the inlet of the crushed material in the biaxially differently rotating type extruder. The test was performed under a nitrogen gas atmosphere by supplying a gas.

Example 7 The same commercially available carrot as in Example 1 was peeled and washed with water. This is crushed by a crusher to an average diameter of 9.5 mm, and the concentrated lemon juice (same as in Example 3)
Vitamin C and citric acid contained in the diluted water solution were added in an amount of 0.0013% by weight and 0.15%, respectively, based on the crushed material.
It was sprayed to give a weight percent. Next, the obtained crushed material is subjected to a consarm (the same as in Example 1),
The product was heated at a temperature of 85 ° C. to deactivate the enzyme. Then, the inactivated enzyme was subjected to a biaxially different-direction rotating extruder to squeeze and cool to obtain a carrot juice. The biaxially different direction rotary type extruder has a barrel slit width of 0.5
The screw and the like were operated under the conditions of a rotation speed of 10 rpm, and the following screw pattern B was used for the screws and the like. Screw pattern B: (entrance side) 150 mm length x 15 mm groove depth forward screw → 100 mm length × 10 mm groove depth forward screw → taper collar → 60 mm length × 6 mm groove depth forward screw →
Taper collar → Reverse screw with length 40mm x groove depth 4mm → Taper collar (outlet side)

Example 8 The same commercially available carrot as in Example 1 was peeled off and washed with water. While crushing this to an average diameter of 9.5 mm with a crusher, concentrated lemon juice (the same as in Example 3), a mixed aqueous solution of common salt and ethyl alcohol, and vitamin C, citric acid, common salt and ethyl alcohol contained therein. Was sprayed so as to be 0.0013% by weight, 0.15% by weight, 0.3% by weight and 0.8% by weight, respectively, based on the crushed material. Thereafter, the enzyme was inactivated in the same manner as in Example 7, and further subjected to a biaxially different-direction rotating type extruder for squeezing, followed by cooling to obtain a carrot juice.
However, squeezing was performed in a nitrogen gas atmosphere in the same manner as in Example 6.

Comparative Example 1 The same commercially available carrot as in Example 1 was washed with alkali and washed with water. This was blanched in hot water at 90 to 95 ° C. for 12 minutes to inactivate the enzyme, cooled with water, and peeled.
Then, this was crushed and ground by a hammer mill, and then squeezed by a decanter.

Comparative Example 2 A carrot was prepared in the same manner as in Example 1 except that a biaxial co-rotating extruder (described in US Pat. No. 3,345,0034) was used instead of the biaxial bi-directional rotating extruder. Got the juice.

Comparative Example 3 The same commercially available carrot as in Example 1 was peeled off and washed with water. While crushing this to an average diameter of 9.5 mm with a crusher, 1 of concentrated lemon juice (the same as in Example 3)
Vitamin C and citric acid contained in the 0-fold water dilution contained 0.00025% by weight and 0.
It was sprayed to be 03% by weight. Thereafter, the enzyme was inactivated in the same manner as in Example 1, and further subjected to a biaxially different-direction rotating type extruder for squeezing, followed by cooling to obtain a carrot juice.

Comparative Example 4 The same commercially available carrot as in Example 1 was peeled and washed with water. This is crushed by a crusher to an average diameter of 9.5 mm, and the concentrated lemon juice (same as in Example 3)
Vitamin C and citric acid contained in the doubled water dilution were added in an amount of 0.0058% by weight and 0.70%, respectively, based on the crushed material.
It was sprayed to give a weight percent. Thereafter, the enzyme was inactivated in the same manner as in Example 1, and further subjected to a biaxially different-direction rotating type extruder for squeezing, followed by cooling to obtain a carrot juice.

Test Category 2 (Evaluation) The squeezed liquid (weight%), color tone,
Measurements and evaluation results of the total amount of flavor, the amount of carotenoid (mg%), and the sensory evaluation are shown in Tables 1 and 2.
The measurement or evaluation was performed as follows.

Squeeze rate (% by weight): (amount of juice obtained / amount of carrot before peeling) × 10
0 ・ Color: Hunter type color difference meter (ND-
# 80). L is lightness and a / b is color tone. L is higher as the numerical value is higher, and a / b is higher as the numerical value is higher, indicating that the overall color tone is reddish. -Flavor total amount: The gas collected by the purge trap method was applied to a gas chromatograph, and the peak total area was determined. Then, when the total peak area of Comparative Example 1 was set to 1.0, the relative peak total area of each of the other examples was calculated, and this was defined as the total flavor amount. -Carotenoid amount (mg%): Measured by HPLC (High Performance Liquid Chromatography). -Sensory evaluation: Two points comparison between Comparative Example 1 and each of the other examples by a panel of 20 men, 10 men and 10 women,
Which was preferable was evaluated. ** indicates that each of the other examples was significantly tested better than Comparative Example 1 at a risk rate of 0.1%.

[0030]

[Table 1]

[0031]

[Table 2]

[0032]

As is clear from the above description, the present invention described above has the following advantages: 1) a good squeezing rate; 2) a good extraction rate of carrot original pigment components and flavor components into the squeezed liquid; 3) There is an effect that the squeezed liquid does not have a heating odor and the flavor as a whole is good, and therefore, there is an effect that a high-yield and high-quality carrot juice can be produced.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Takahiro Inakuma 724, 4-ku, Nishi-Nasuno-cho, Nasu-gun, Tochigi 382 (72) Inventor Yukio Ishiguro 5-96-19, Higashi-Mishima, Nishinasuno-cho, Nasu-gun, Tochigi 19 (56) References JP-A-63-283562 (JP, A) JP-A-2-251397 (JP, A) JP-A-4-91769 (JP, A) "Soft Drinks" (1968) Korin Shoin P. 714

Claims (8)

(57) [Claims] 1. A Vita contained vitamin C component and / or citric acid component while crushing or cutting the carrots to these
Min C and / or citric acid
After enzyme inactivation by example pressurized so that 0.05 to 0.5 wt% in total, the resulting crushed or cut was heated, juice
In a different direction inside a barrel with slits or meshes
A method for producing carrot juice, characterized in that the two screws are engaged with each other and provided to a biaxially different-direction rotating type extruder to squeeze. 2. The method for producing carrot juice according to claim 1, wherein the carrot is crushed or cut to an average diameter of 3 to 20 mm. 3. The method for producing carrot juice according to claim 1, wherein the vitamin C component and the citric acid component are lemon juice. 4. A Vitamin C component and / or claim 1, 2 or 3 manufacturing method of carrot juice according spraying citric acid component. 5. A method in which salt is added to a crushed or cut material in an amount of 0.
Add so that 1-1 wt% claims 1
4. The method for producing a carrot juice according to 4 . 6. The method according to claim 1, wherein ethyl alcohol is added in an amount of 0.5 to 3% by weight based on the crushed or cut material.
The method for producing carrot juice according to 1, 2, 3, 4 or 5 . 7. The method of claim 2, 3, 4, 5 or 6 manufacturing method of carrot juice according to squeezed under an inert gas atmosphere. 8. The juice is supplied to a two-axis different-direction rotating type extruder in which a reverse screw is mounted on an outlet side of the two rotating shafts of different directions on the outlet side from the center. 8. The method for producing carrot juice according to 5, 6, or 7 .