JP3322944B2 - Fruit juice production method - 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 fruit juice from squeezed fruit juice in a short time.

[0002]

2. Description of the Related Art Conventionally, in a method for producing fruit juice from a squeezed fruit liquid, a pectinase treatment step is carried out at a constant temperature (30 to 35 ° C.) and a normal pressure while stirring slowly. However, such a method requires a long time (5 to 6 hours) for the pectinase treatment, and furthermore, in order to prevent spoilage or the like occurring during the treatment, heat sterilization (95 ° C., 2 to 3 seconds) before the pectinase treatment. ), The processing is complicated.

[0003] In addition, the heat sterilization described above has a drawback that the quality of the juice, particularly the aroma, is remarkably deteriorated.

[0004]

Therefore, it has been desired to develop a method for treating fruit juice that solves these problems and that can be processed quickly and without a heat treatment step. The present inventors have conducted intensive studies and, as a result, succeeded in developing a method for producing fruit juice that can be clarified in a short time by performing pectinase treatment under pressurized conditions. Completed.

[0005]

That is, the present invention relates to a method for producing juice from a squeezed fruit liquid, wherein the clarification by pectinase treatment is carried out under a pressurized condition. is there. Hereinafter, the present invention will be described in detail.

[0006] The present invention resides in that, in the step of clarifying fruit juice, pressure treatment is performed when pectinase is applied to puree. The pressure for pressurization is 100 to 1,0 in hydrostatic pressure.
It is carried out at 00 MPa, preferably 200 to 400 MPa. The processing temperature may be a temperature conventionally used, and is 30 to 40 ° C., preferably 30 to 40 ° C.
Perform at ~ 35 ° C. The reaction time may be within one hour, preferably 30 to 60 minutes.

[0007] By the above-mentioned pressure treatment, the pectinase activity can be increased, the reaction time can be shortened, and the heat treatment performed before adding the enzyme can be omitted.

[0008]

According to the method of the present invention, unlike the conventional pectinase treatment requiring a long time (5 to 6 hours),
The enzyme reaction can be completed in a short time of 30 minutes to 1 hour. Further, since heat sterilization before pectinase treatment is not required, deterioration in quality can be suppressed, which is extremely useful in industry.

[0009]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. [Example 1] 100 g of acerola fruit puree obtained by squeezing
Was added thereto and pressurized (at a hydrostatic pressure of 200 to 400 MPa) and reacted for 30 minutes at a temperature of 30 to 35 ° C. [High-pressure processing apparatus: ultrahigh-pressure test apparatus; Kobe Steel Ltd.). After the reaction was stopped, the obtained juice was centrifuged (5000 rpm, 3 ° C., 20 minutes) to remove the precipitate, and then the juice was subjected to suction filtration. Next, the supernatant was collected and used for an Ubbeloth viscometer (for measuring kinematic viscosity; SI
The kinematic viscosity of the supernatant was measured at a temperature of 25 ° C. using BATA Corporation. Table 1 shows the kinematic viscosity and the kinematic viscosity reduction rate (comparison when the kinematic viscosity of juice squeezed without performing pectinase treatment is set to 100).

The conventional pectinase treatment (normal pressure, 35 ° C.)
(Reaction for 6 hours under the above conditions) was applied to acerola juice, the kinematic viscosity of the juice was 1.07 cst, and the kinematic viscosity reduction rate was 33.49%.

[0011]

[Table 1]

As a result, as shown in Table 1, the pressure was 400MP.
a, The kinematic viscosity of acerola juice after a reaction at a temperature of 30 to 35 ° C. for 30 minutes could be reduced to almost the same value as that of the conventional method. Example 2 0.7% apple pectin solution obtained by squeezing 100
1 ml of a 5% pectinase solution was added to the mixture, and the mixture was pressurized (hydrostatic pressure: 200 to 400 MPa) and reacted at a temperature of 30 to 35 ° C. for 30 minutes [high-pressure processing apparatus: ultrahigh-pressure test apparatus; ) Made by Kobe Steel. After the reaction was stopped, the resulting solution was centrifuged (5000 rpm, 3 ° C., 20 minutes) to remove the precipitate, and then the juice was subjected to suction filtration. Next, the supernatant was collected and used for an Ubbeloth viscometer (for measuring kinematic viscosity; SIB).
The kinematic viscosity of the supernatant was measured at a temperature of 25 ° C. using ATA Corporation. Table 2 shows the kinematic viscosity and the kinematic viscosity reduction rate (comparison when the kinematic viscosity of the juice squeezed without performing pectinase treatment was set to 100).

The conventional pectinase treatment (normal pressure, 35 ° C.)
Of the apple pectin solution, the kinematic viscosity of the juice was 1.80 cst, and the kinematic viscosity reduction rate was 21.90%.

[0014]

[Table 2]

As a result, as shown in Table 2, the pressure was 400MP.
a, The kinematic viscosity of the apple pectin solution when reacted at a temperature of 30 to 35 ° C. for 30 minutes could be reduced to almost the same value as that obtained by the conventional method.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-4-148666 (JP, A) JP-A-2-222670 (JP, A) Agric. Biol. Chem. 55 (9), p. 2439-2440 Chemistry 40 No. 2 1985, p. 98−104 (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 2/00-2/40

Claims (1)

(57) [Claims] 1. A method for producing fruit juice from a squeezed fruit liquid, wherein the clarification by pectinase treatment is carried out at 200-400.
A method for producing fruit juice, which is performed under a pressure of MPa.