JP2887653B2 - Method of producing storable vegetable juice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing vegetable juice used as vegetable juice and the like, and more particularly, to a vegetable juice which can be stored at room temperature or the like and hardly generates any peculiar odor. A method for producing the same.

[0002]

2. Description of the Related Art In recent years, as consumers' health consciousness has increased, expectations for vegetable drinks which can be easily consumed have been increasing. However, vegetable drinks currently offered as products are tomato mixed juices in which about 10% of other vegetable juices are mixed with about 90% of tomato juices, or vegetable juices such as carrots and spinach with relatively low odor. At present, vegetable juice in a pure sense is not yet offered as a commercial product apart from tomato juice, merely being commercialized in the form of a mixed juice by mixing with a large amount of fruit juice.

For example, vegetables such as cabbage, broccoli, brussels sprouts, cauliflower and kohlrabi, which are reported to have a function of inhibiting the growth of certain cancers, and vegetables such as radish, onion and eggplant are squeezed. When a beverage is used alone or mixed with fruit juice, etc. after being juiced, if it is stored at room temperature, it emits a characteristic odor, and can be used for canned and aseptic filling such as paper container products such as "normal temperature distribution products". It was not possible to commercialize as "".

Conventionally, in order to obtain juice from vegetables, "blanching treatment" is often carried out using hot water or steam as a raw material, which also serves to deactivate living organisms and remove air. When cabbage, broccoli, cauliflower, etc. are subjected to heat treatment, the tissue softens due to heating, the juice yield in normal press juice etc. does not increase, and the components flow into hot water during processing However, there has been a problem that the component recovery rate is extremely low. The softened crushed material after the blanching treatment can increase the squeezing efficiency to some extent by a thin film press squeezing machine, but the equipment cost is enormous and is not economically attractive.

[0005] On the other hand, when squeezed without heating (referred to as "low-temperature squeezed" for comparison with blanching treatment), these vegetable juices become so-called "green juice" and generate a strong "green smell". The generation of such a green odor in cold juice can be considerably avoided by adding ascorbic acid at the time of juice, but it is not perfect.

[0006] Furthermore, the biggest problem with vegetable juice is that even if vegetable juice of cabbage is obtained by blanching or by low-temperature juice, it cannot be used in a beverage made from such juice.
The problem is that the generation of an unusual odor expressed as "pickled odor" cannot be avoided during storage at a high temperature of at least ℃.

[0007] That is, "preservation at room temperature" such as vegetable juices
The condition usually refers to 15 ° C. to 25 ° C., and “normal temperature storage product”
Is generally 4 months.
If these conditions are strictly adhered to, there is no deterioration odor and there is no problem as a product. However, it is pointed out that current ordinary temperature control is not always performed in the current distribution system. Especially when transporting containers in the summer or direct sunlight in general warehouses, the product temperature may temporarily exceed normal temperature, and the risk of deterioration odor is always present. .

[0008] After all, even if the current technology can be commercialized as a beverage, if it is placed in a high temperature during transportation and storage of the product, an unpleasant odor is generated and the value of the product is greatly reduced. There was no way to solve this.

[0009]

Accordingly, there is a need to provide a vegetable juice liquid which does not generate an unpleasant odor even when transported and stored at high temperatures and which can withstand so-called "normal temperature distribution".
The present invention provides a method for producing a vegetable juice that satisfies this requirement.

[0010]

Means for Solving the Problems As a result of research conducted to solve the above problems, the present inventors have found that, after adding an organic acid to vegetable juice and treating it with a weakly basic anion exchange resin, it can be stored at a high temperature. It has been found that a vegetable juice which does not generate an off-flavor or has an extremely low off-flavor can be obtained.

That is, the present invention is characterized by crushing and squeezing vegetables into vegetable juice, adding an organic acid, and treating the vegetable juice with a weakly basic anion exchange resin. This is a method for producing a fresh vegetable juice.

In the method of the present invention, it is first necessary to crush and squeeze vegetables to obtain vegetable juice. As a method of obtaining vegetable juice, it may be obtained by blanching, crushing, and squeezing according to a conventional method, or may be obtained by squeezing at a low temperature. It is preferable to employ a method in which the juice is heated and heated to inactivate the biological enzyme, and the use of vegetable juice obtained by this method results in a better flavor. The concentration of ascorbic acid added to vegetables during squeezing is 60-200 m
g%.

Next, an organic acid is added to the vegetable juice obtained as described above. Examples of the organic acid to be added include citric acid, malic acid, tartaric acid, lactic acid, L-ascorbic acid, and the like.
The amount is preferably about 5, particularly about 3.5 to 4.0.

The vegetable juice to which the organic acid has been added as described above is further subjected to a weakly basic anion exchange resin treatment. As the weakly basic anion exchange resin used in this treatment, a weakly basic anion exchange resin which has been made porous for desalting and deacidification is used. Examples thereof include Diaion WA20, WA21, WA30, Amberlite IR
Although A-93ZU and the like are mentioned, Amberlite IRA94S, Amberlite IRA-94S-HG (manufactured by Organo Co., Ltd.) and the like are preferred from the viewpoint of acid washing resistance during resin regeneration.

The treatment with a weakly basic anion exchange resin may be a so-called batch method or a semi-continuous method in which a mesh basket is filled with a resin and is moved up and down in a tank containing juice, which is a part of the batch method. Although these methods can be used for small-volume production, the method of continuous treatment using a column-type ion exchange method is superior in consideration of the resin regeneration method and the economics of large-scale, continuous, labor-saving production.

Hereinafter, a weak base anion exchange resin treatment will be specifically described by taking a continuous treatment method by a column type ion exchange method as an example. First, a predetermined amount of the above weakly basic anion exchange resin is packed in a column, and after performing a regeneration treatment, it is confirmed that the washing is completed with ion exchange water supplied from another source. The regeneration treatment is preferably performed in the order of alkali washing, acid washing, and alkali washing. Confirmation of the completion of the regeneration is performed by checking the odor, pH, and phenolphthalein of the discharged water without coloring.

The amount of resin to be packed in the column depends on the concentration of the vegetable juice to be treated, but if it is a straight concentration [for example, cabbage juice has a Brix sugar content of 5% (hereinafter the Brix sugar content is abbreviated as "Bx")] The capacity ratio may be about 10 to 30 parts, preferably about 15 to 25 parts with respect to 100 parts.

On the other hand, the vegetable juice to be treated is concentrated in advance, and the squeezing time and the resin treatment time are separated, so that the storage cost of the vegetable juice can be reduced and the auxiliary equipment such as a tank can be downsized. In this case, the vegetable juice obtained in the previous step is kept frozen and thawed before starting the resin treatment.

As a result, the concentration of the vegetable juice to be treated becomes high, but since there is a proportional relationship between the Bx of the vegetable juice and the amount of the resin used, it is desirable to appropriately determine the amount of the resin according to the Bx of the vegetable juice. For example, if the cabbage juice has a Bx of 10 °, the amount of resin used may be about twice as much as the above, and if it is 15 °, about three times as much as the above. Concentration of vegetable juice is 1% considering the effect of viscosity, related equipment such as tanks, recovery yield, etc.
It is the easiest to handle and the temperature is preferably about 5 ° Bx (the resin amount is about 60 parts with respect to 100 parts of vegetable juice).

The vegetable juice squeezed as described above or a concentrate thereof is poured into a column filled with a weakly basic anion exchange resin, and treated with a weakly basic anion exchange resin. The speed at which the vegetable juice is poured into the column is such that the SV (Spaced Velocity) is about 2 to 12 BV (bed volume: resin volume) / h, that is, the vegetable juice of one volume of resin is flowed in 5 to 30 minutes. And preferably S
V is about 8 to 10;

When the vegetable juice is made to flow downward, when the vegetable juice starts to flow from the upper part, the first stream is discharged slightly earlier than the 1BV passage time, but since the vegetable juice has salts as a natural component, This initial stream has a very high pH.
The Bx value at the time of the first flow is also the time of replacement with water, so that the recovered liquid becomes thinner and the first flow sometimes discharges unfavorably concentrated portions with pungent and astringent flavors. 1/3 of the stock solution
It is better to discard the first stream until the concentration reaches a certain level.
It should be noted that the judgment of the first stream disposal should be made in consideration of the outflow of the components of the vegetable juice.

When vegetable juice of a predetermined concentration is discharged from the column, it can be used as a product as it is. However, in order to obtain a better vegetable juice with less change in the preservation flavor, the column discharged liquid is undiluted. It is preferable to carry out the circulation treatment.

Since the pH of the column discharge liquid (circulating liquid) gradually decreases as the circulation processing is continued, the pH may be measured and determined.
In other words, the required circulation time depends on the flow rate and the pH of the first undiluted solution, but if the undiluted solution pH is around 4.0, it will be 8.5 or less, preferably, if it falls below 8.0, the end point will be the end point, and the subsequent discharge It is preferable that the liquid is not circulated, but is collected as much as possible, including the last water push, to obtain a vegetable juice.

In the treatment with the weakly basic anion column, the pH gradually decreases even when the flow rate is reduced, and reaches a predetermined pH. However, if the resin contact time is long, a so-called resin odor is likely to be contained, so that the flavor is not preferable. Absent. Although the mechanism of this resin odor manifestation is not clear, it often manifests in the processing of various beverage raw materials (for example, acid reduction of juice, debittering, etc.) by the ion exchange method, and the odor is "a persistent amine odor" or the like. Therefore, it is presumed that traces are caused by incomplete binding of amines, which are reactive groups contained in the resin.

In the method of the present invention, in order to suppress the generation of the resin odor having a negative flavor, it is preferable that the processing flow rate is maintained at a certain speed or more, and that the end of circulation is appropriately determined. It is also preferable to perform the resin regeneration treatment in the order of alkali washing, acid washing, and alkali washing as described above. By employing these, it is possible to almost prevent the generation of resin odor.

In order to maintain a safe level of any amine bond which may be generated during the resin treatment, ascorbic acid is added to the vegetable juice to be treated at a concentration of 60 / straight.
Desirably, the content is at least mg%.

The vegetable juice of the present invention is preferably obtained as a transparent vegetable juice. In order to obtain such a transparent vegetable juice, at least one vegetable juice is provided before and after any of the treatment steps. It is preferable to perform the clearing process twice. For the clearing process, for example, after adding an organic acid to the crushed and squeezed vegetable juice to promote the precipitation of the suspension, a method of clearing by enzymatic treatment with pectinase, etc. Utilizing a method to make it transparent.

Among the above-mentioned methods, the conventional filtration treatment is sufficient for the clarification after the enzyme treatment with pectinase or the like, and the inactivation of the enzyme used for the clarification is 85 ° C. or more. Heat treatment is performed. In particular, treating vegetable juice in a low pH state after adding an organic acid with an enzyme and heating it to inactivate the enzyme simultaneously promotes the formation of secondary precipitates such as proteins, which are then centrifuged and diatomaceous earth filtered. It is efficient because it can be removed.

The vegetable squeezed liquid (recovered liquid) obtained as described above is subjected to finish filtration in order to remove resin debris and the like which may be mixed, and if necessary, concentrated to give a product. . In addition, the resin-treated (recovered) vegetable juice obtained in this manner has a high pH as it is, and is considered to be a low pH product by adding an organic acid or the like in consideration of the problem of microbial growth and the subsequent usability. It will be easy to handle.

Furthermore, β-cyclodextrin is added to a straight concentration (B
One method is to add and dissolve 0.1 to 0.5% per (vegetable juice of x5 °). Furthermore, in order to add the ability to prevent storage deterioration, salt is added in a concentration of 0.08 to 0.2 per straight concentration.
It is also effective to add and dissolve 3%.

The thus-obtained vegetable juice obtained by the method of the present invention is added, for example, at the time of low-temperature juice, and ascorbic acid contained immediately before the start of the resin treatment remains in an amount of 60% or more. The nitrogen component is also 90 on average
% Of the active ingredient in the vegetable remains.

The vegetable juice of the present invention can be used for drinking as it is, but various additives for adjusting the taste and flavor as required, for example, sweeteners such as salt and sugar, and sour agents. , Fragrances, preservatives and the like can be added, and such a step can be added in the present invention.
It is also possible to mix with transparent or cloudy fruit juice to make a mixed juice.

Further, the transparent vegetable juice of the present invention is used not only as a drink but also in combination with a thickening or gelling polysaccharide such as pectin, agar, carrageenan, fermented milk, egg yolk, etc., for example, vegetable jelly, Foods such as yogurt with vegetables, vegetable pudding, jam and the like are also possible. It can also be used for foods such as gummy, chocolate, bread, and candy.

[0034]

The mechanism by which the method of the present invention can produce a vegetable juice with little change in the preservation flavor is not clear, but it is possible that organic acids are adsorbed on a weakly basic anion exchange resin to form complex ions. It is known that the organic acid added to vegetable juice is adsorbed on the weakly basic anion exchange resin, creating a new cross-linked product on the resin surface, which causes odorous substances or precursors that cause vegetable odor. It is assumed that the substance is removed by adsorption.

[0035]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples and Evaluation Examples, but the present invention is not limited to these Examples and the like.

EXAMPLES Example 1 (1) A cabbage was cored, divided into four crosses from above by a cutter, and the leaves were separated into pieces, followed by washing with a food detergent. After rinsing the detergent with a water shower, 0.3
% Ascorbic acid solution for 3 minutes.

1.5% in a ratio of 1 part to 9 parts of cabbage
The ascorbic acid solution was dropped from the upper part of the micro grader to perform crushing. The crushed cabbage was squeezed with a Fetter type screw press and collected. This juice was heated at 110 ° C. for 10 seconds at a high temperature for a short time to obtain a cabbage crude juice having a pH of 5.8 and containing 102 mg% of ascorbic acid.

(2) 0.25% citric acid in crude cabbage juice
After confirming that the pH is around 4.0, pectinase SS (Yakult Yakuhin Kogyo Co., Ltd.) was added to a pH of 0.1.
The enzyme reaction was performed at 45 ° C. for 1 hour. After the enzyme reaction, heating was performed at 95 ° C. for 10 seconds for a short time, and after cooling, the suspension was removed with a DeLaval centrifuge. Further, after performing a final filtration using diatomaceous earth of ^# 200, the resultant was concentrated under reduced pressure to Bx30 °.

(3) Dilute the concentrated vegetable juice to Bx15 °,
Vegetable juice for processing (ascorbic acid 300mg%, pH 3.
97, citric acidity 1.4%, amino nitrogen 248mg
%). 1600 kg of this vegetable juice is used for IRA-9
Using a 4S column (resin capacity: 1000 liters)
Treated in downward flow. The resin treatment conditions were as follows: liquid passing speed: SV 3, 1000 liters / 20 minutes;
The first stream up to 5 ° was discarded, and the one with Bx of 5 ° or more was returned to the original solution and circulated.

When the pH of the effluent from the column reached 8.0, the circulation was stopped to start collecting the vegetable juice, and finally, water was pushed with ion-exchanged water, and the Bx of the effluent from the column was extracted. Ended the collection when it fell below 2.0. The resulting vegetable juice (recovered liquid) had a Bx of 11.0 and a pH of 7.80.
The recovered liquid volume was 1960 liters.

(4) The IRA used in (3) above
The −94S column was subjected to resin regeneration washing as follows. That is, after the circulation treatment of (3) is completed, 2 BV or more of ion-exchanged water is flown, and the contents are washed with water, and then 2 BV is flown at about SV = 3 with 1N NaOH. Thereby, the contents, especially the coloring components, can be washed. Then, after washing with 5 BV or more with ion-exchanged water, 2 BV of 1N hydrochloric acid is flown at SV = about 3.

After washing with ion-exchanged water for 5 BV or more, 1N NaOH is flown for 2 BV for about SV = 3. This second alkali washing is performed for the purpose of returning the resin to basic. The resin is regenerated by the above-mentioned processing method, and thereafter, the resin capacity can be maintained at a normal level.

Example 2 0.4 parts of vegetable juice (11.0 Bx) obtained in Example 1 was added to 100 parts.
Of β-cyclodextrin was added and dissolved by stirring for 20 minutes.

EXAMPLE 3 100 parts of the vegetable juice (12.2 Bx) obtained in Example 2 was added to 0.2 part.
A portion of salt was added, and the mixture was stirred and dissolved for 20 minutes.

Comparative Example 1 (1) A cabbage was cored, divided into four crosses from above with a cutter, and the leaves were separated into pieces and washed with a food detergent. After rinsing the detergent with a water shower, it was immersed in a 0.3% ascorbic acid solution for 3 minutes. Crushing was carried out while appropriately applying a 1.5% ascorbic acid solution in a ratio of 1 part to 9 parts of cabbage from the upper part of the micrograder. The crushed cabbage was squeezed with a Fetter type screw press and collected. This juice was heated at 110 ° C. for 10 seconds at a high temperature for a short time, and p-containing 105 mg% of ascorbic acid was heated.
A crude cabbage juice of H5.7 was obtained.

(2) 0.25% citric acid in cabbage crude juice
After confirming that the pH is around 4.0,
Pectinase SS (Yakult Yakuhin Kogyo Co., Ltd.)
%, And an enzyme reaction was performed at 45 ° C. for 1 hour. After the enzyme reaction, heating was performed at 95 ° C. for 10 seconds for a short time, and after cooling, the suspension was removed with a DeLaval centrifuge.
Further, after performing a final filtration using diatomaceous earth of ^# 200, the resultant was concentrated under reduced pressure to Bx30 °.

Comparative Example 2 (1) Cabbage was cored, divided into four crosses from above using a cutter, and the leaves were separated into pieces and washed with a detergent for food. After water rinsing, the cabbage was heated with hot water until the center of the thickest portion of the cabbage reached 85 ° C. After crushing with a grader, squeezing is performed with a hydraulic press.
After heating at a high temperature for a short time of 2 seconds, 100 mg% of ascorbic acid was added to obtain a crude cabbage juice of Bx5.2, pH 5.9.

(2) 0.25% citric acid in cabbage crude juice
After confirming that the pH is around 4.0,
Pectinase SS (Yakult Yakuhin Kogyo Co., Ltd.)
%, And an enzyme reaction was performed at 45 ° C. for 1 hour. 95
The mixture was heated at a temperature of 10 ° C. for a short period of time for 10 seconds, and after cooling, a suspension produced by a DeLaval centrifuge was removed. In addition, ^# 5
After performing diatomaceous earth filtration of ^No. 00, the resultant was subjected to finish filtration with diatomaceous earth of ^# 200, and concentrated to a soluble solid content of 30% to obtain a concentrated vegetable juice.

Evaluation Example 1 Vegetable juice obtained in Examples 1 to 3 and Comparative Examples 1 and 2 was adjusted to a concentration of 1.5 ° in terms of each stock solution (original) Bx, and then citric acid was added to all the solutions. pH 4.0,
The components were compared by hot-packing in a 100 ml bottle. Table 1 shows the results.

[0050]

Evaluation Example 2 Each of the vegetable juices used in Evaluation Example 1 was heated at 85 ° C. and then hot-packed in a glass container by inversion for 2 minutes. The product on the date of manufacture and the product stored at 37 ° C. for a predetermined number of days after the manufacture were cooled and subjected to a sensory test.

The sensory test was conducted by a panel of eight researchers who are developing fruit juice beverages. Sensory evaluation of cabbage sensation and off-flavor (pickled odor, old pickled odor: trained with the same odor beforehand) was performed in the following six steps. evaluated. Table 2 shows the average of the panel evaluations.

Evaluation criteria: Rating 0 No odor at all. 1 It is the degree of smell or not. 2 There is a slight smell. 3 There is a slight smell. 4 There is quite a smell. 5 There is a strong smell.

[0054]

As is evident from the evaluation examples 1 and 2, the vegetable juice obtained by the method of the present invention is almost the same even when stored at 37 ° C. for 4 weeks even though it is almost the same in terms of components. It did not generate off-flavors.

[0056]

According to the method of the present invention, it has been impossible to prevent unpleasant odors, such as pickled odor, generated during storage at room temperature. Vegetable vegetable juice can be stored as normal room temperature storage products. Therefore, it is possible to provide a new type of vegetable drink that can be easily ingested, which is of great significance in the food industry. that's all

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-5-56771 (JP, A) JP-A-5-7471 (JP, A) JP-A-59-31678 (JP, A) JP-A-55-1981 131357 (JP, A) JP-A-8-9939 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 2/00-2/40

Claims (6)

(57) [Claims] 1. A storable vegetable extract characterized by crushing and squeezing vegetables into vegetable juice, adding an organic acid, and treating the vegetable juice with a weakly basic anion exchange resin. Production method of juice. 2. The method for producing a storable vegetable juice according to claim 1, wherein the treatment with the weakly basic anion exchange resin is carried out by a circulation treatment until the pH of the vegetable juice becomes 8.5 or less. 3. The method according to claim 1, wherein the treatment with the weakly basic anion exchange resin is carried out using 10 to 100 parts of the weakly basic anion exchange resin with respect to 100 parts of the squeezed vegetable juice. 3. The method for producing a storable vegetable juice according to claim 2. 4. The method for producing a storable vegetable juice according to claim 1, wherein at least one of the treatment steps is subjected to at least one clarification treatment. 5. The method for producing a storable vegetable juice according to claim 1, wherein a cyclodextrin is further added to the vegetable juice. 6. A food containing a vegetable juice produced by the method according to any one of claims 1 to 5.