JPH03143379A - Production of semitransparent fruit juice - Google Patents

Abstract

PURPOSE:To obtain the subject fruit juice, having suitable tastiness essential to a fruit and light throat passableness with hardly any precipitation of suspended particles by adding an enzyme to a pressed juice of the fruit and regulating the resultant juice so as to provide a specific turbidity after clarifying treatment. CONSTITUTION:An enzyme (e.g. pectin hydrolase) is added to a pressed juice of a fruit to carry out clarifying treatment. In the process, the juice is regulated so as to provide 0.03-0.05 turbidity expressed in terms of absorbance at 600-800nm light wavelength after the clarifying treatment and afford the objective fruit juice. Furthermore, the clarifying treatment is preferably performed at 5-15 deg.C for 5-90min, etc., in the case of a batch method and the amount of the enzyme is preferably 1-50mg based on 100g fruit juice.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing translucent fruit juice that has an appropriate amount of umami and richness inherent to fruit, is easy to swallow, and has almost no precipitation of suspended particles.

There are two types of fruit juices that are conventionally produced: cloudy fruit juice type and transparent fruit juice type.

The cloudy juice type contains a lot of valve components, so
Sensually, it has the umami and richness inherent to fruit, but it is heavy to swallow, and there is a problem in that suspended particles or fine pieces of fruit tissue settle during storage, resulting in obvious separation from the fruit juice.

On the other hand, the transparent fruit juice type does not allow suspended particles or fine pieces of fruit tissue to precipitate during storage, but has the problem of losing the umami and richness inherent in the fruit.

Therefore, the present inventors conducted various studies with the aim of obtaining a completely new type of fruit juice that does not have the problems of cloudy fruit 11 and transparent fruit juice as described above, and as a result, they added an enzyme to the pressed fruit juice. When adding and performing clarification treatment, the turbidity after the clarification treatment is 1 at a light wavelength of 600 to 800 nm.
When adjusting the absorbance of a 0mm cell to 0.03 to 0.50, the resulting fruit juice will have a bright color, have a moderate amount of umami and richness inherent in the fruit, and will be easy to swallow. Moreover, the present invention was completed based on this knowledge, and it was found that translucent fruit juice with almost no sedimentation of suspended particles could be obtained.

That is, in the present invention, when an enzyme is added to the squeezed fruit juice for clarification, the turbidity after the clarification is adjusted to a light wavelength of 600 to 8.
Absorbance of 10mm cell at 00nm is 003~
This is a method for producing translucent fruit juice, which is characterized in that the juice is adjusted so that the juice becomes 0.050.

The present invention will be specifically explained below.

First, there are no particular restrictions on the fruits used as raw materials in the present invention, and specific examples include apples, pineapple, bananas, pears, peaches, plums, apricots, grapes, and citrus fruits.

These are sufficiently washed and crushed using a crusher such as a hammer mill or a disinching grater, and then squeezed using a compressor such as a pulper, finisher, screw press, or hydraulic press to produce fruit juice. In addition, when crushing the fruit, it is preferable to add an antioxidant such as L-ascorbic acid in order to prevent the pulp and fruit juice from turning brown due to oxidative enzymes in the fruit.

Next, the fruit juice obtained as described above is used as it is, or this fruit juice is heated at 60 to 100°C for 5 to 30 minutes,
After deactivating the enzymes present in the fruit juice, enzymes are added to partially clarify the fruit juice.

Enzymes used here include pectin-degrading enzymes,
Examples include cellulolytic enzymes, amylolytic enzymes, proteolytic enzymes, and mixed enzymes containing various combinations of these enzymes.

In the above treatment, it is preferable to use a flocculant in combination because the amount of enzyme agent used can be saved and the clarification treatment can be carried out efficiently. The flocculants used here include gelatin,
Examples include chitosan, casein, etc., and mixed flocculants made by combining these flocculants with organic acids such as citric acid and malic acid.

The time for the partial clarification treatment is adjusted so as to obtain the predetermined turbidity described above, and in the case of a batch method, the time for the partial clarification treatment is usually 5 to 9 degrees Celsius at 5 to 15 degrees Celsius.
0 minutes, and in the case of continuous type, it is selected between 35 to 450C and 3 to 90 seconds. Note that the amount of enzyme used is preferably 1 to 50 mg per 100 g of fruit juice.

In the present invention, the turbidity of fruit juice after clarification is set to 003 to 0.
Setting the value to 50 is extremely important.

That is, when the turbidity is less than 0.403, there is a problem in that the umami and richness inherent in the fruit are lost;
If it exceeds 50, precipitation of suspended particles will occur, which is not preferable. On the other hand, when the turbidity is within the range specified in ``2'', the fruit juice has a moderate amount of umami and richness inherent to the fruit, is easy to swallow, and is translucent with almost no sedimentation of suspended particles. is obtained.

In addition, the above turbidity is 1 at a light wavelength of 600 to 800 nm.
This is a value measured by absorbance of a 0 mm cell.

The turbidity and storage stability of translucent fruit juice will be explained below using experimental examples.

Experimental Example 1 Translucent fruit juices with various turbidities were prepared in the same manner as in the method for producing translucent fruit juice in Examples 1 and 2 described below, except that the enzyme reaction time was adjusted, and the translucent fruit juices were heated at 35°C. The stability against precipitation was examined by orally observing the presence or absence of precipitate with the naked eye. The results are shown in Tables 1 and 2.

Table (Turbidity and storage stability of semi-transparent apple juice) (Note) (1) Turbidity; Absorbance of 0 mm cell at 600 m (2) The presence or absence of precipitates is determined by measuring the prepared semi-transparent apple juice. After heating to 95°C, filling into bottles and slowly cooling, visually observing over time in a constant temperature room at 35°C for 10 days,
The results were displayed as minus (=) and plus (+). The symbol - in the table indicates that no precipitate is formed, and the symbol + indicates that a precipitate is formed.

Table (Turbidity and storage stability of translucent pineapple juice) (Note) (1) Turbidity; Absorbance of 0 mm cell at 60 nm (2) The presence or absence of precipitate is determined by the prepared translucent pineapple juice. After heating it to 50C, filling it in a bottle and slowly cooling it, it was kept in a constant temperature room at 35C for 10 days.
Observe with the naked eye over time, and the results are negative (-) and positive (
Indicated by +). The symbol - in the table indicates no precipitation, +
indicates that a precipitate is formed.

From the above results, if the turbidity of fruit juice is set to 050 or less, 3
It can be seen that the product is stable with no noticeable precipitate formed even after storage for 10 days at 5°C (corresponding to storage for 1 month at room temperature).

Next, the fruit juice partially clarified in this way is heated to a 60%
After heating to ~100°C and cooling, the gelatin or other flocculant is added thereto, followed by high-speed centrifugation (e.g., 3,000 to 1,000 G, 5 to 2
0 seconds) or with a vibrating sieve to remove coarse insoluble suspended particles.

Next, the obtained fruit juice is directly filtered or coarsely filtered using a filter cloth, filter cotton, etc., and the turbidity is 0.03 to 0.0. 50 is obtained, and the product of the present invention is obtained as it is or by heat sterilizing it.

As is clear from the above explanation, in the present invention, when an enzyme is added to the squeezed fruit juice for clarification, the turbidity after the clarification is determined by the absorbance of a 10 mm cell at a light wavelength of 600 to 800 nm. 0.03 to 050, the fruit juice has a bright color tone, has the right amount of umami and richness inherent in the fruit, is easy to swallow, and can be stored for a long time. Even in this case, a stable translucent fruit juice can be obtained without significant separation between the pulp part and the clear liquid.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1 After washing and sorting 3 kg of Fuji apple fruits, they were crushed and squeezed to obtain 2 kg of squeezed liquid. A food brother was used as the crusher, and a filter press was used as the juice extractor.

After the juice was heated to 40° C., an enzyme solution was added so that the concentration of the pectin-degrading enzyme agent was 50% based on the juice, and the mixture was thoroughly stirred.

The reaction solution was kept at 40°C and sampled after 1, 2 and 3 minutes. The sample solution was immediately heated to 98°C and rapidly cooled. Next, after removing insoluble substances using a centrifuge, the absorbance of the supernatant at 660 nm was measured. The results are shown in Figure 1. From this preliminary test result, the A660 nm of the translucent fruit juice, which is expected to react for 60 seconds by heating the juice to 40°C and adding an enzyme solution to make the pectin-degrading enzyme agent 50%, is 0054.
Met.

Translucent fruit juice was obtained using the enzyme reaction conditions thus obtained. Examples thereof are shown below. After washing and sorting 1.00 kg of Fuji apple fruits, they were crushed and squeezed to obtain 72 kg of squeezed d-liquid. A hammer mill was used as the crusher, and a filter press was used as the juice extractor. By putting this squeezed liquid into a hot water circulation type tube heater, the liquid temperature is raised to 40°C.
It rose to A solution of a pectin-degrading enzyme agent was continuously added thereto using a microtube pump. The enzyme concentration was adjusted to 5.0 mg% per squeezed juice. After adding 1 part of the enzyme solution, it is transported through a part of the static mixer to the holding section, where it is held for 60 seconds, and then heated to 98°C.
and cooled. The liquid was then transferred to a continuous centrifuge to remove most of the insoluble material. Next, fine insoluble substances were removed using a filter filled with filter cotton, and the product was sterilized in a conventional manner to obtain a final product.

On the other hand, according to the method used for boat fishing, 50 kg of the same fruit was crushed and squeezed while adding I7-ascorbic acid to obtain 33 kg of cloudy fruit. do.

Further, 50 kg of the same fruit was crushed and juiced, and a pectin-degrading enzyme agent was added to the squeezed juice for enzymatic clarification to obtain 36 kg of clarified fruit juice. This will be referred to as (control area 2).

Table 3 shows the analysis results of these fruit juices obtained.

2 3 Example 2 After washing 3 kg of pineapple fruit, the skin was removed with a pine pillar, crushed, and squeezed to obtain squeezed liquid 1, . 5kg
I got it. A food processor was used as the crusher, and a finisher was used as the juice extractor. After heating this juice to 400C, an enzyme solution was added so that the concentration of pectin-degrading enzyme agent was 10.0% based on the juice, and the concentration of gelatin was 0.0% relative to the juice. It was added to a concentration of 5 mg% and stirred well.

This reaction solution was maintained at 40° C. and sampled after 1, 2, 3, and 4 minutes. The sample solution was immediately heated to 75°C and rapidly cooled. Next, after removing insoluble substances using a centrifuge, the absorbance of the supernatant at 660 nm was measured. The results are shown in FIG. Based on the preliminary test results, the juice was heated to 40°C, pectin-degrading enzyme agent was added to 10.0 mg%, and gelatin was added to 0.5 mg%, and it was predicted that the juice would react for 120 seconds to form a translucent liquid. The A660 nm of the fruit juice was 0.071.

Translucent fruit juice was obtained using the enzyme-gelatin mixing reaction conditions thus obtained. Examples thereof are shown below.

After washing 60 kg of pineapple fruits, they were crushed and squeezed to obtain 27 kg of juice. A hammer mill was used as the crusher, and a filter press was used as the sweat extractor. During the sweating process, 0.5 mg% of seratin was added, stirred well, and then placed in a hot water circulating tube heater to raise the liquid temperature to 40°C. A solution of a pectin-degrading enzyme agent was continuously added thereto using a microtube pump. The enzyme concentration was adjusted to 10.0 mg% based on the squeezed juice. After adding the enzyme solution, it is transported through a part of the static mixer to the holding section, where it is held for 120 seconds, and then
It was heated to 80°C and cooled. The liquid was then transferred to a continuous centrifuge to remove most of the insoluble material.

Next, fine insoluble substances were removed using a filter filled with filter cotton, and the product was sterilized in a conventional manner to obtain a final product.

On the other hand, - according to the method used for boat fishing, 60 kg of the same fruit was peeled, crushed, and squeezed t1 - to obtain 30 kg of cloudy fruit juice.
I got kg. This will be referred to as the (control area construction).

Table 4 shows the results of the analysis of these squares obtained.

[Brief explanation of the drawing]

Figure 1 shows the relationship between reaction time and turbidity when clarification is performed by adding an enzyme (pectinase) to pressed apple juice. Figure 2 shows the relationship between pectinase and flocculant (gelatin) added to pressed pineapple juice. ) is a diagram showing the relationship between reaction time and turbidity during clarification treatment by adding.

Claims (1)

[Claims] (1) When adding enzymes to clarification of pressed fruit juice, the turbidity after the clarification is at a light wavelength of 600 to 800 nm.
A method for producing translucent fruit juice, which comprises adjusting the absorbance of a 10 mm cell to 0.03 to 0.50.