JP5918892B1 - Carrot pulp flavor reducing method and carrot pulp manufacturing method - Google Patents

Abstract

A method for reducing the flavor of carrot pulp and a method for producing the carrot pulp. The carrot is washed with water, peeled, cut into squares, and made into 2 cm square. Branch at a bath temperature of 75 ° C. until the center temperature of the cut carrot reaches 75 ° C. The branched cut carrots are crushed with a food cutter, then refined and separated into solid and liquid to obtain fine carrots. The obtained refined carrot has a cumulative 50% particle diameter (D50) value of less than 600 μm and a cumulative 90% particle diameter (D90) value of less than 1100 μm carrot pulp (carrot juice)粕). [Selection] Figure 1

Description

  The present invention relates to a carrot pulp flavor reducing method and a carrot pulp manufacturing method.

  Vegetable drinks are widely accepted in Japan, and the market size is over 100 billion yen. Examples of vegetable beverages include vegetable concentrates, vegetable mix concentrates, and vegetable fruit mix juices.

  In recent years, vegetable drinks are appealing for a texture, such as a throat, a drink response, a tooth response, and the like. It is the viscosity that affects the throat and drinking response. On the other hand, it is the hardness, size, and amount of the solid that affects the texture. There are various means for realizing such a texture. For example, food additives and vegetables with a texture are used. Examples of food additives include gelling agents and thickeners. However, food additives are often avoided in recent years. Therefore, vegetables having a texture are employed in vegetable beverages, specifically carrot puree (carrot crushed material) and carrot pulp (carrot squeezed rice cake). A method for producing such a carrot raw material is as follows.

  Patent Document 1 discloses a beverage containing carrot juice and its purpose is to provide a food utilizing carrot juice that is excellent in texture. The structure of the said product is to prepare so that a particle size may become 22-140 mesh using the carrot residue after squeezing, and to apply to a drink.

  Patent Document 2 discloses a method for producing carrot juice with improved yield, and its purpose is to produce carrot juice that effectively uses the pulp separated by squeezing. The structure of the said manufacturing method is adding the water to the pulp part isolate | separated by squeezing, refinement | miniaturizing, and squeezing and obtaining a carrot juice. The refinement method is a physical shearing process and an enzyme treatment, and the average particle diameter after refinement is 100 μm to 1 mm.

  Patent Document 3 discloses a method for producing carrot juice, and the purpose thereof is a method for producing carrot juice that reduces heating odor and raw odor and further prevents aggregation. The structure of the said manufacturing method is peeling, blanching (boiling), crushing, and squeezing. The blanching is performed within 12 hours from the peeling. The blanching temperature is 60 to 80 degrees.

JP 09-023859 A JP 2953981 A JP 3362247 A

  The problem to be solved by the present invention is the expansion of the use of carrot pulp. What remains in the carrot pulp is the carrot flavor. However, this flavor limits the use of carrot pulp. For example, if it is a beverage and its main ingredient is other than carrot, the carrot flavor is not required or masked. That is, what accompanies the carrot pulp blending is the limitation of the blending amount or the use of fragrance. In other words, carrot pulp was difficult to mix.

  The inventors of the present application have examined how to remove components that contribute to flavor (taste, fragrance). As a result, the inventor found out that (1) the destination of the flavor component to be transferred during squeezing is the liquid part, and (2) it is the degree of refinement that determines the amount of the flavor component to be transferred. It is. The application of such a mechanism to define the present invention is as follows.

  The structure of the carrot pulp flavor reducing method according to the present invention is to perform solid-liquid separation of the refined carrot. In this method, the refined carrot has a cumulative 50% particle diameter (D50) value of less than 600 μm and a cumulative 90% particle diameter (D90) value of less than 1100 μm. The solid-liquid separation is preferably centrifugation.

  The structure of the carrot pulp manufacturing method according to the present invention is miniaturization and solid-liquid separation. The branched carrot is refined. Carrots so refined have a cumulative 50% particle size (D50) value of less than 600 μm and a cumulative 90% particle size (D90) value of less than 1100 μm. The refined carrot is subjected to solid-liquid separation, whereby carrot pulp is obtained. In this production method, water is added (hydrolyzed) before or after solid-liquid separation. The solid-liquid separation is preferably centrifugation.

  The present invention enables the expansion of carrot pulp applications.

Flow chart of carrot pulp manufacturing method according to the present embodiment

<Outline of production method of carrot raw material according to the present embodiment>
FIG. 1 shows a flow of a method for manufacturing a carrot fine object according to the present embodiment. The carrot pulp manufacturing method according to the present embodiment (hereinafter referred to as “the present manufacturing method”) is composed of scraping (S10), peeling (S20), cutting (S30), blanching (S40), fine (S50), solid-liquid separation (centrifugation (S60)), sterilization, cooling (S70) and filling (S80).

<Carrot pulp>
The carrot pulp is a part of the refined carrot, and the liquid part is separated from the carrot. Details of the refined carrot will be described later.

<Totori (S10)>
The purpose of removing carrots is to avoid blue odor. It is a blue odor caused by the ingredients contained in this cocoon. The method of removing the wrinkles may be a known method regardless of whether it is manual or automatic.

<Peeling (S20)>
The purpose of peeling carrot skin is to avoid blue odor. The ingredients contained in this epidermis cause a blue odor. The peeling method may be a known method regardless of whether it is manual or automatic. The carrot is preferably washed before peeling. Furthermore, the means for washing carrots is not limited to water, but may be warm water or steam. Thus, the purpose of heat-washing carrots is to prevent color tone deterioration of carrot juice.

<Cutting (S30)>
The purpose of cutting the peeled carrot is to suppress residual material. It is in the carrot core that the residual material is unevenly distributed. That is, when the carrot is cut, its core is exposed. The present specification incorporates the contents of Japanese Patent No. 3771919 for specific description of cutting.

<Branching (S40)>
The purpose of branching the peeled carrot is the deactivation of the enzyme and the removal of the acne. From this viewpoint, the time for branching the peeled carrot is within 24 hours after peeling, and preferably within 12 hours after peeling. The method of branching the peeled carrot is not questioned, and specifically, steam, hot water or the like. The temperature for branching the peeled carrot is 60 to 100 degrees, preferably 60 to 80 degrees. When the blanching temperature is 60 to 80 degrees, no raw odor or heated odor is produced. The present specification incorporates the contents of Japanese Patent No. 3771919 for a specific explanation of blanching.

<Miniaturization (S50)>
The main purpose of refining the branched carrot is to facilitate removal of carrot flavor from carrot pulp during solid-liquid separation. The purpose of miniaturization is to ensure drinking ability. Here, the drinkability is required because it is difficult to drink beverages due to the hardness of carrots. The method of refining the branched carrot may be a known method such as a cutting method, a grinding method, a cutting and grinding method, and the like. The miniaturization may be performed through one step or two or more steps. Examples of the finer include a micrograder, a mill, a pulper finisher, a comitrol, a homogenizer, and the like.

<Solid-liquid separation (S60)>
The purpose of solid-liquid separation of the refined carrots is to obtain carrot pulp having a reduced carrot flavor. A known method may be used for solid-liquid separation of the refined carrot, for example, a squeeze type, a centrifugal type, or the like. Examples of the solid-liquid separation device include an extruder, a filter press, a decanter, and a ginner. In the following description, solid-liquid separation is sometimes referred to as “squeezed”.

<Sterilization, cooling (S70), and filling (S80)>
In addition to the above, this manufacturing method appropriately employs sterilization, cooling, and filling. These methods may be known methods such as plate-type sterilization and tubular-type sterilization methods.

<Cumulative% particle size>
The particle diameter is a value obtained by measuring the major axis of the particle. Here, the “cumulative a% particle diameter” refers to a particle diameter at which the cumulative frequency reaches a% when the cumulative frequency is obtained with the total volume of the particle population as 100% in the particle size distribution obtained by measurement. That is, the cumulative 50% particle diameter (D50) refers to the particle diameter at which the cumulative frequency is 50%. The cumulative 90% diameter (D90) refers to the particle diameter at a point where the cumulative frequency is 90%. The means for measuring the particle size is a laser diffraction / scattering particle size distribution measuring device.

<Method for preparing carrot fine product>
A commercially available carrot was washed with water and peeled. The peeled carrot was cut into 2 cm squares. It was boiled (branched) at a hot water bath temperature of 75 ° C. until the center temperature of the cut carrot reached 75 ° C. The boiled square-cut carrot was crushed with a food cutter, and then refined with a comitoroll (1700 type, manufactured by Archer Japan) to obtain a fine carrot. In the above, the difference in the preparation method of each sample is a difference in the gap of the microblade at the time of the comitoroll treatment. Carrot fines (carrot fines A, B, and C) having three different particle sizes were obtained due to the difference in the gap between the microblades. Table 1 shows the particle sizes of the carrot fines A, B, and C.

<Measurement of particle size>
Laser diffraction / scattering type particle size distribution measuring device (Measured by using HORIBA's “LA-960”, the particle size (D50) at which the cumulative frequency is 50% in terms of volume and the particle size (D90) at 90%. The refractive index was set to “1.60-0.00i”, the circulation speed was set to “3”, and the stirring speed was set to “1”.

<Difference in squeeze rate>
About carrot fine substance A thru | or C, 100g of each division was extract | collected, and it centrifuged for 10 minutes by 2,000 * g, 4,000 * g, and 6,000 * g, and squeezed. Calculation of the squeeze rate based on Brix was performed according to the following formula.

(Squeeze rate based on Brix (%))
= (Amount of squeezed liquid) x (squeezed liquid Brix) / (carrot fine substance Brix)
Table 2 shows the squeeze rate based on the Brix of each section. If the centrifugal gravity is the same, the squeezing rate based on Brix was higher as the degree of refinement was higher in any centrifugal gravity, that is, as the particle diameter was smaller. From this, it was found that the smaller the particle diameter, the more the components contained in the carrot can be removed when the carrot pulp is produced by the squeezing method based on the principle of centrifugation.

<Preparation of carrot pulp>
Carrot fine matter A was centrifuged at 6,000 × g for 10 minutes, the supernatant was removed, and the resulting pulp was designated as carrot pulp A-1. Further, an equal weight of water was added to and mixed with the carrot fine product A, centrifuged at 6,000 × g for 10 minutes, the supernatant was removed, and the resulting pulp was designated as carrot pulp A-2. . Further, an equal weight of water was added to and mixed with carrot pulp A-1, centrifuged at 6,000 × g for 10 minutes, the supernatant was removed, and the resulting pulp was designated as carrot pulp A-3. did.

  The same operation was performed on the carrot fines B and C, and the obtained carrot pulps were designated as carrot pulps B-1, B-2, B-3, and C-1, C-2, C-3, respectively.

<Preparation of carrot fines or carrot pulp-containing beverage>
Apple transparent concentrated fruit juice (Brix70), water, carrot fines A to C, carrot pulp A-1 to A-3, carrot pulp B-1 to B-3, and carrot pulp C-1 to C-3, Was prepared so that Brix 7.0 and the amount of centrifugal precipitation were 20% for each carrot pulp section. Depending on the carrot raw material used, the sample classification names are as shown in Table 3.

<Centrifuged sediment amount>
The centrifugal sedimentation amount is the volume fraction of the sedimentation amount when the sample is centrifuged under a certain condition. The measurement method employed in this embodiment is as follows. That is, 10 ml of a carrot-containing beverage is placed in a 10 ml sedimentation tube (scaled pitch glass), and the volume of the precipitate after centrifugation at 3,000 rpm (1,600 × g) for 10 minutes is measured.

<Measurement of sugar content>
The sugar content (Brix) measuring instrument employed in this measurement is a refractometer (manufactured by NAR-3T ATAGO). The product temperature at the time of measurement was 20 ° C.

<Sensory evaluation>
The sensory evaluation method adopted in this evaluation is a scoring method. The evaluators were 6 trained evaluation panels. In addition, as shown in Table 4, the evaluation items and the scores were set in five stages indicated by carrot taste and aroma, indicated by 0 to 4, and beverage aptitude was indicated by three stages indicated by 0 and 2. Here, the score is a value obtained by dividing the total value of the scores by the number of panels (that is, an average value).

<Comprehensive evaluation>
The overall evaluation adopted in this evaluation was set as shown in Table 5 based on the average values of carrot taste, aroma, and beverage aptitude.

<Sensory evaluation results>
Tables 6 to 8 show the sensory evaluation points of Samples 1 to 12. When samples 1 to 12 were compared, the taste and aroma of carrot could be weakened by using the carrot pulp that had been refined and centrifuged. In particular, the carrot taste and aroma became weak by making D50 less than 600 μm and D90 less than 1100 μm at the time of miniaturization. The effect was obtained by adding water before squeezing or adding water to the carrot pulp after squeezing and re-squeezing the juice. Moreover, the carrot pulp suitable for a drink was obtained by making particle diameter into less than 600 micrometers in D50, and less than 1100 micrometers in D90.

<Comprehensive evaluation result>
As a result of comprehensive evaluation in consideration of the above, the carrot is refined to less than 600 μm at D50 and less than 1100 μm at D90, and more preferably squeezed (solid-liquid separation) by squeezing by centrifugation. By performing hydration or re-squeezing (re-solid-liquid separation) by adding water or carrot pulp before, it is possible to produce carrot pulp that is suitable for beverage use and has reduced carrot flavor (taste, aroma).

  A field in which the present invention is useful is the manufacture and sale of beverages (for example, beverages and smoothies that do not contain carrots).

Claims (6)

A method for reducing the flavor of carrot pulp, the structure of which is at least solid-liquid separation ,
Being the solid-liquid separation, Ri carrots der which is reduced,
The refined carrot has a cumulative 50% particle size (D50) value of less than 600 μm and a cumulative 90% particle size (D90) value of less than 1100 μm,
The refined carrot is obtained by refining a branched carrot. The method of claim 1 , comprising:
The solid-liquid separation, Ru centrifugation der. A method for producing carrot pulp, the structure of which is at least the next step,
(1) Refinement,
Here, what is refined is a branched carrot. The refined carrot has a cumulative 50% particle size (D50) value of less than 600 μm and a cumulative 90% particle size (90). The value is less than 1100 μm , and
(2) Solid-liquid separation,
Here being solid-liquid separation is a finely divided carrot, whereby the resulting, Ru der carrot pulp. A method according to claim 3, configuration of that further a hydrolysis,
Being hydrolyzed is a miniaturized carrot, its timing, Ru der before solid-liquid separation. A method according to claim 3, configuration of that further a re-liquid separation,
Is being re-solid-liquid separation, Ru hydrolyzed carrot pulp der. A manufacturing method according to any one of claims 3 to 5 ,
The solid-liquid separation, Ru centrifugation der.

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