JP3326508B2 - Production method of concentrated prune extract suitable for beverage - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a dried prune containing a large amount of natural plant nutrients and having excellent digestion and absorption.
In particular, the present invention relates to a method for producing a concentrated prune extract suitable for a beverage.

[0002]

2. Description of the Related Art In recent years, from the viewpoint of maintaining health and avoiding food pollution, the demand for foods using natural nutritional materials that do not use food additives, synthetic preservatives, synthetic sweeteners, chemicals, and the like has increased remarkably. I have.

[0003] In the beverage industry in particular, the tendency is strong, and natural water and various beverages based on natural water are provided on the market.

[0004] However, the conventional concentrated prune extract has a black color, a high viscosity, and is liable to cause secondary precipitation. Therefore, it has a remarkable problem for beverages, and has not been widely used in the beverage market. That is the fact.

[0005]

Therefore, a synthetic preservative,
Made from dried prunes that retain the natural plant nutrients inherent in prunes without the use of any synthetic sweeteners, colorings, synthetic nutrients, or chemicals, and are highly preserved and highly transparent. The resulting color was close to amber and had no secondary precipitation at all, and the development of a process for producing a concentrated prune extract suitable for beverages had been demanded from related parties.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in order to meet such a demand, and comprises a swelling step of immersing and swelling a dried prune of a raw material. Enucleation and dehulling process, straining process to swell the swollen meat after enucleation and dehullation, enzymatic degradation process to cool it and add enzymes to perform plant tissue disintegration, fibrinolysis and pectin degradation, followed by heating and An enzyme inactivation step of cooling to stop the above-mentioned enzyme actions, a fiber removal step of removing coarse fibrous materials from those decomposed in the enzymatic decomposition step, and clarifying by adding a clarifying enzyme after the removal of the fibers. Clarification step, decolorization step of adding a small amount of activated carbon after clarification and stirring to decolorize, then deactivation step of heating and cooling to stop the enzymatic action, decarburization step of separating and removing the activated carbon, and then concentration and sugar content It is intended to provide a process for preparing concentrated prune extract suitable for beverages with the product through the case of the process.

[0007]

Next, the operation of the present invention will be described. The dried prune of the raw material is immersed and swollen to make it a swelled state (swelling step). When heated in that state, the seeds and epidermis inside the prunes are more likely to peel off from the flesh, whereupon the seeds and epidermis are removed (nucleation and dehulling step). The swollen flesh that has been enucleated and skinned exhibits a jam-like shape when strained (flattening step). After cooling it, plant tissue collapse, fibrin degradation,
When an enzyme for degrading pectin is added and stirred, the plant fiber is broken down, the fibrin is degraded, and the pectin is degraded, whereby the liquid becomes less viscous and more fluid (enzymatic degradation step). Thereafter, heating and cooling are performed to stop the above-mentioned enzyme actions (enzyme inactivation step), so that the action of the enzyme added and stirred in the subsequent step is not affected. Since coarse and fine fibers are possibly contained in the products decomposed in the enzymatic decomposition step, they are removed in advance to increase the transparency (fibrous matter removing step). A clear and clear liquid is obtained by adding a clarifying enzyme to the liquid with improved transparency after removing the fibrous material and clarifying the liquid (fining step). Thereafter, a small amount of activated carbon is added and stirred to decolorize (decoloring step). Thereafter, heating and cooling are performed to stop the clarifying enzyme action (enzyme deactivation step), and the activated carbon is separated and removed (decarburization step). After that, through the steps of concentration and sugar content preparation, concentration and treatment suitable for beverages and sterilization are performed, and bottled or canned and sealed to obtain products.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below in detail.
First, a dried prune as a raw material is put into a swelling tank, and hot water at about 90 ° C. is poured into the swelling tank until the prune is completely immersed therein, and immersed for about 4 hours. This causes the dried prunes to swell and become swollen. It is put into the inlet of the cooker and is moved about 5 meters over about 6 to 7 minutes while heating so that the outlet temperature becomes 90 ° C. or higher. During this process, the pulp is disintegrated moderately on average, and the seeds and epidermis inside the prunes are easily peeled off from the flesh. Therefore, the seeds and the epidermis are removed by using an enucleation machine, and only the flesh is taken out.

The swelled flesh that has been enucleated and dehulled is first coarsely filtered through a ston depulper having a pore diameter of 3.0 Φ, and then finally passed through a finisher having a pore diameter of 1.0 Φ to form a jam-like shape at 70 ° C. Obtain properties of a degree. It is forcibly cooled by heat exchange to a temperature of about 45 to 48 ° C. having a good enzymatic decomposition action and a high yield. When the temperature is lowered to the above-mentioned temperature, an enzyme that destroys the plant tissue against it (for example, trade name “Sumiteam MC” (manufactured and sold by Kyowa Kasei Co., Ltd. (Yodogawa-ku, Osaka)) Shin Nihon Chemical Industry Co., Ltd. (An Aichi Enzyme that degrades fibrin (eg, Sumiteam C (manufactured and sold by Kyowa Kasei Co., Ltd. (Yodogawa-ku, Osaka)) Shin Nippon Chemical Industry Co., Ltd. (Anjo, Aichi Prefecture))
-When an appropriate amount of an enzyme that decomposes pectin (for example, trade name "Pectinase SS 'KYOWA'" (manufactured and sold by Kyowa Kasei Co., Ltd., Yodogawa-ku, Osaka)) is added and constantly stirred for about 3 hours, Degradation of plant tissue, fibrin, and pectin are degraded by the degradation of these enzymes, resulting in a viscous, fluid, and fluid liquid that is reduced in viscosity. After heating for about 93 to 95 ° C. for a while and then cooling for about 45 to 48 ° C. again, the action of each enzyme is stopped, and the action of the enzyme added and stirred in the subsequent step is affected. Not to be.

[0010] In order to increase the transparency, coarse fibers are first removed by a decanter, and then centrifuged. 98 to remove fine fibers
% Of the fiber is removed. An appropriate amount of a clarifying enzyme (for example, trade name “Pectinase ST” (manufactured and sold by Kyowa Kasei Co., Ltd., Yodogawa-ku, Osaka)) is added to the liquid having improved transparency after removing the fibrous material, and the mixture is constantly stirred for about 3 hours. .
In the process, a dark and clear liquid is obtained.
Two hours before the end of the enzymatic decomposition, activated carbon is added in an amount of about 1% with respect to the fruit juice, and the mixture is stirred to decolorize, thereby obtaining an amber transparent and clear liquid. After that it is heat exchanged 93-9
After a short time after heating to about 5 ° C., the mixture is cooled to a temperature of 30 ° C. or less, whereby the clarifying enzyme action is stopped to maintain the quality.

Next, the activated carbon is separated and removed by a decanter and a centrifugal separation function, and at the same time, most of the fiber is removed by diatomaceous earth filtration and membrane filtration, and the transparency is further improved. Then, it is vacuum-concentrated with a double-effect tube vacuum concentrator to obtain a concentrated solution having a sugar content of 71% or more. The sugar content is blended to make a blending standard of 70.5 ± 0.3%. Thereafter, the mixture is briefly heated to about 93 to 95 ° C. by heat exchange for sterilization, and finally filtered through an 80 mesh strainer to obtain a product liquid.

The product liquid generated as described above is filled and sealed in a predetermined bottle or can container at a temperature of 85 ° C. or higher. After filling and enclosing, the container is cooled by water cooling, a required label or the like is affixed to the container, the product is displayed, palletized, and stored in a freezer.

[0013]

As is clear from the above description, the concentrated prune extract obtained according to the present invention is prepared from dried prune, which contains various natural plant nutrients inherent in prune fruits and has excellent digestion and absorption, as a raw material, and has a high degree of transparency and clarity. It is highly suitable for fruit juice drinks since it has a high degree of color and has a color close to amber, and has no secondary precipitation.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Yasunari Takahashi 65-1, Akada, Sagae-shi, Yamagata Prefecture, Japan (72) Inventor Yasushi Sakaihara 65-1, Akada, Sagae, Sagae-shi, Yamagata (56) Reference Reference JP-A-49-108261 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/212 A23L 2/84

Claims (1)

(57) [Claims] 1. A swelling step of immersing and swelling a dried prune of a raw material, a nucleation and skin removal step of heating and nucleation and skin removal after swelling, a rubbing step of swelling the nucleated and skinned swelled flesh,
It is cooled, and an enzyme is added, and an enzyme is decomposed in plant enzyme disintegration, fibrinolysis, and pectin decomposition, and then, the enzyme is deactivated by heating and cooling to stop the enzymatic action. A fibrous material removing step of removing coarse fibrous material from among those obtained, a refining step of adding a refining enzyme after the fibrous material is removed, a decolorizing step of adding a small amount of activated carbon after the refining, stirring and decoloring, and then heating A method for producing a concentrated prune extract suitable for beverages, comprising: a step of deactivating the enzyme by stopping the enzymatic action by cooling the mixture; a step of decarburizing the active carbon to be separated and removed; and a step of concentrating and adjusting the sugar content. .