JP3527188B2 - Prevention of fragrance deterioration of juice products by energizing treatment - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of fruit juice products with little aroma deterioration, and more particularly to the production of fruit juice products in which aroma deterioration due to electric current treatment is prevented or suppressed.

[0002]

2. Description of the Related Art In fruit juice products, fragrance is an important factor and has a great influence on its quality. Therefore, various techniques for preventing fragrance deterioration have been studied in the past. Among them, a method for preventing fragrance deterioration by adding flavonoid compounds, antioxidant vitamins, chlorogenic acid, and the like has been proposed, but a complete fragrance deterioration preventing method has not been established at present. Further, nitrogen flow filling is a method put to practical use on an industrial level for the purpose of preventing fragrance deterioration. Nitrogen flow filling reduces the amount of residual oxygen in the container and suppresses the oxidation reaction in the fruit juice product. However, a sufficient effect has not yet been exhibited, and after the stopper is opened once, the effect is remarkably lost due to an increase in oxygen in the container.

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to a manufacturing stage,
It is an object of the present invention to provide a fruit juice product of stable quality and a method for producing the same, which prevents fragrance deterioration during the distribution and storage stages in a sealed state and the storage stage after opening.

[0004]

Means for Solving the Problems As a result of earnest studies on prevention of fragrance deterioration of fruit juice products, the present inventor has found that the fruit juice products are significantly effective in preventing fragrance deterioration by performing sufficient electric current treatment on the fruit juice products. I found it. That is, it was found that a good flavor can be maintained not only at the production stage and the sealed state, but also at the stage after opening the container, by bringing the electrode into contact with the juice and passing an electric current, and thus the present invention was achieved. .

That is, the present invention relates to a process for producing a fruit juice product,
That is, at least one of the steps from the raw material through the final product to the filling of the final product juice product and the container through various intermediate products, to prevent or suppress the deterioration of the scent of the fruit juice product by applying an electric current. Is a basic technical idea.

Therefore, in order to carry out the present invention,
It is necessary to energize at least one place of various prepared liquids, fruit juice products, and products in containers, and energization treatment may be performed once or more, and there is no particular limitation on the place to be energized. It may be carried out in at least one of the desired parts of the manufacturing apparatus such as in the tank or in the container. If necessary, it is also possible to separately subject the raw materials and the preparation liquid to an electric current treatment, and use the electricity-treated raw materials and the preparation liquid for other foods to produce a product with suppressed aroma deterioration. .

The fruit juice product referred to in the present invention includes all liquid to paste products using fruit juice, and contains concentrated juice (1
/ 2 to 1/10), concentrated and reduced fruit juice, straight juice, fruit juice, beverages, and other various kinds of fruit juice-containing products (fruit juice content ratio 0.1 to 100%: dry liquid-paste-solid matter) At least one) is exemplified. The present invention is not limited to the presence or absence of addition of a fragrance.

In the present invention, the fruit juice includes all fruit juices derived from various fruits, and non-limiting examples thereof include citrus fruit juice. As citrus fruits, lemon, lime, grapefruit, yuzu, navel orange, valencia orange, sour orange, hassaku,
Wenzhou mandarin orange, amanatsu, kumquat, yokan, summer mandarin orange, daidai, buntan, kabosu, ponkan and others are 1
One kind or two or more kinds are used.

The energization treatment referred to in the present invention is a method which is also referred to as an electrolytic treatment, in which two kinds of electrodes, an anode and a cathode, are brought into contact with an object, and a voltage is applied between the two electrodes to obtain the object. It refers to the process of passing an electric current through an object. In the present invention, the presence or absence of partition walls between electrodes is not specified. When there are partition walls, the fractions separated by the partition walls are mixed after the energization treatment, and there is no problem in the effect.

Similarly, there is an electrodialysis membrane as a technique for improving the flavor and flavor using electricity, and various proposals have been made in the past (Japanese Patent Laid-Open No. 04-349874, Japanese Patent Publication No. 61-55).
941, JP-B-56-45180). However, this method is a method of removing a specific substance using a film, and is a completely different method from the present invention in which the substance is not removed at all.

Further, an invention has been proposed in which alkaline water obtained by electrolysis is used for pears, but this alkaline water treatment is carried out to impart a natural sweetness and a mellow texture, There is no mention of the scent (Japanese Patent Application Laid-Open No. 7-87938), and in fact, this treatment is completely ineffective in preventing scent deterioration. In other words, this is a completely different technique from the present invention in which energization treatment in the state of being mixed with fruit juice is indispensable. Further, although processing of shochu for the purpose of improving flavor and flavor has been proposed in the past (Japanese Patent Application Laid-Open No. 06-217757), no processing of fruit juice products has been proposed in the past.

In the present invention, the time for conducting the energization process is not particularly limited, and as described above, it may be carried out at any stage in the manufacturing process. As for the method, an electrode is installed in a pipe or the like, and a continuous method in which energization treatment is continuously performed on the preparation liquid is performed, or an electrode is installed in a tank and the preparation liquid is energized at a constant amount. It does not matter which of the batch method is used.

The present invention is characterized in that it is energized, but is extremely characteristic in that it has an excellent effect of preventing fragrance deterioration by treating it with a very weak current for a very short time. Is. That is, in the present invention, the voltage of the energization treatment is such that the current flowing in the treatment object such as the preparation liquid is 0.1 to 50 A, preferably 0.5 to 30 A, and more preferably 1 to 15 A. If the amount is less than this, sufficient effect cannot be obtained, and if the amount is more than this, bubbling occurs due to electrolysis of water, and the scent disappears. The energization time is 0.001 seconds to 5 for the same reason as the voltage.
Minutes, preferably 0.005 seconds to 2 minutes, and more preferably 0.01 seconds to 30 seconds are suitable. If it is shorter than this range, there is no effect, and if it is longer than this range, the quality is adversely affected.

Further, in the present invention, the effect can be synergistically enhanced by carrying out the above-mentioned energization treatment in the presence of a scent deterioration inhibiting substance and / or in a deoxidized state.

The scent deterioration inhibiting substances include all antioxidant vitamin agents, flavonoid compounds, chlorogenic acid and other substances which are effective in preventing or suppressing scent deterioration, non-limiting examples of which include: Eriocitrin-7-rutin
side), vitamin C (L-ascorbic acid), tocopherol, quercetin, glucosyldiosmin, β
-At least one of carotene, catechin, curcumin, eugenol, sezamol, chlorogenic acid etc. is used.

The fragrance deterioration inhibitor may be used in an amount that prevents fragrance deterioration, and a small amount is sufficient.

Further, in the present invention, the effect is obtained by carrying out at least one of all the steps from the raw material treatment to the final product production and the filling into the container in the deoxidized state in addition to the energization treatment. It can be increased synergistically.

The deoxidized state means that each treatment is carried out in an atmosphere of an inert gas, an inert gas is blown into the raw material to the intermediate product to the final product, and the internal oxygen is replaced with the inert gas. In addition to degassing or degassing, when filling a container, at least the oxygen-free treatment such as replacing the container to be filled with an inert gas, replacing the head space with an inert gas, degassing, etc. One can be exemplified.

The electrolytically treated liquid thus obtained can be directly used as the final fruit juice product, and if necessary, ascorbic acid, baking soda, saccharides, flavors, emulsifiers,
Stabilizers, other taste raw materials, such as the remaining auxiliary materials not added in all steps, or appropriately added all the auxiliary materials,
It is also possible to adjust it to a desired concentration and use it as a fruit juice product.

Steel and aluminum cans, bottles, paper, P
It is also possible to fill a container such as an ET bottle or a soft packaging material container, seal the container, and sterilize as necessary to obtain a fruit juice product in a sealed container. When filling a container such as a can that can be used for retort sterilization, the container is filled and sealed, and then retort sterilization is performed. In addition, for beverages such as bottles, paper, PET, soft packaging materials that cannot be sterilized with retort due to heat, such as retort sterilization, the filling liquid is instantaneously heat sterilized, and then the container is filled and sealed. To do. If frozen storage or long-term storage is not required after the production of the fruit juice product, sterilization may not be performed simply by filling the container as described above.

The fruit juice product in a hermetically sealed container obtained as described above may be stored at room temperature, or may be refrigerated, warmed or frozen, if necessary. Next, the present invention will be specifically described with reference to examples.

[0022]

[Example 1] A lemon-concentrated fruit juice, which is a general distribution product, was diluted into a straight state, and this was used as a preparation liquid and divided into the following test sections. The energization treatment was carried out by mounting an electrode in the pipe and passing fruit juice through the pipe. The energization processing time was adjusted by changing the flow rate of the pipe. Each test section was filled with a 200 ml glass bottle after instantaneous high temperature sterilization and sealed, to prepare a sample. The sample was left for 1 month in the dark at 37 ° C. After that, the samples immediately after opening and the samples stored for 1 week in the refrigerator after opening were subjected to sensory evaluation by 10 panelists in each of the following 5 stages, and the results as shown in Table 1 and Table 2 were obtained. became. Test area 1: current of 10 A, current application time: 1 second. Test area 2: No energization treatment was performed.

Evaluation 5: No deterioration observed 4: Slightly deteriorated. 3: Deteriorated 2: Deteriorated considerably 1: Very deteriorated.

[0024]

[0025]

[0026]

Example 2 Formulation 1: Fructose-glucose liquid sugar 210.00 g 3.2 g of citric acid Orange 1/5 fruit juice 50.0g Fragrance 2.0g Make up to 2.0 L with water.

The fruit juice drink of the prescription 1 was divided into the following test sections, and after instantaneous high temperature sterilization, 190 g cans were filled and sealed,
A sample was prepared. The energization method was carried out by collecting fruit juice drinks in a tank and inserting electrodes into the tanks. The sample was left for 1 month in the dark at 37 ° C. Then 1
The sensory evaluation by 0 panelists was carried out in the same five steps as in the example, and the results shown in Table 3 were obtained. Test area 1: Current was applied for 5 A and time: 0.02 seconds. Test area 2: No energization treatment was performed.

[0028]

[0029]

According to the present invention, it has become possible to effectively prevent or suppress the deterioration of the scent of fruit juice by the electric current treatment. Moreover, according to the present invention, it is possible to prevent or suppress only the deterioration of the scent without compromising the other quality of the fruit juice by a physical and simple operation of energizing for a very short time with a weak voltage. To be done.

─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Shunichi Omori 12-2 Kumanosho-ji, Shikakatsu-cho, Nishikasugai-gun, Aichi 45-2 Pokka Corporation R & D department (72) Inventor Minoru Tanida Nishikasugai-gun, Aichi 45-2, Kumanosho-ji, Shikakatsu-cho, 45-2 Pokka Corporation R & D Department (56) References JP-A-58-165775 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) ) A23L 2/00-2/50 A23L 1/00 C12H 1/00-1/20

Claims (11)

(57) [Claims] 1. In the process of producing a fruit juice product, at least one object selected from a raw material, an intermediate product, and a final product is brought into contact with two kinds of electrodes, a cathode and an anode, without providing a partition wall between the electrodes, so that a current flows. To prevent or suppress the deterioration of the scent by performing the energization process at least once so that it flows.
A method for producing a fruit juice product, comprising: 2. In the process of producing a fruit juice product, a partition is provided between the electrodes on at least one object of the raw material to the intermediate product to the final product so that two kinds of electrodes, a cathode and an anode, are brought into contact with each other so that a current flows. A method for producing a fruit juice product, which comprises carrying out energization treatment at least once and mixing fractions separated by partition walls after the energization treatment to prevent or suppress fragrance deterioration. 3. The current is 0.1 in one energization process.
~ 50 A, energization time is 0.001 seconds to 5 minutes,
The method according to claim 1 or 2, characterized in that. 4. The fruit juice product is concentrated juice, concentrated reduced juice,
Straight juice, fruit juice-containing products (fruit juice content rate 0.1
At least one of (1) to (100%). 5. The method according to claim 1, wherein the fruit juice is citrus fruit juice. 6. The method according to claim 1, wherein the energization treatment is performed in the presence of a scent deterioration inhibiting substance. 7. The method according to claim 6, wherein the scent deterioration inhibiting substance is at least one of flavonoid compounds, antioxidant vitamins, chlorogenic acid and the like. 8. The method according to claim 1, wherein the method is carried out in a deoxidized state. 9. The method according to claim 1, wherein the method is carried out in a continuous process. 10. A fruit juice product obtained by the method according to any one of claims 1 to 9 in which aroma deterioration is prevented or suppressed. 11. A container-containing fruit juice product, characterized in that the product according to claim 10 is contained in a hermetically sealed container, and deterioration of aroma is prevented or suppressed.