JPH034187B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention is directed to the use of fruit juice obtained by squeezing citrus fruits.
This invention relates to a method for producing highly concentrated natural cloudy fruit juice that is highly cloudy and has excellent stability. [Prior Art] In the past, brominated oils, fatty acid esters of sucrose, and the like have been used as clouding agents to impart a desirable cloudy state to fruit juices, but these synthetic clouding agents are not stable to the human body. However, there are still problems with this process, and efforts are being made to develop clouding agents and cloudy fruit juices using natural products as raw materials. Several proposals have been made in this regard. For example, Tokuko Sho 48-11957
In the issue, after squeezing the juice with a youth extractor, the juice lees (pulp) separated from the juice liquid are extracted again using an aqueous extractor, and after heat treatment,
It has been proposed to produce a natural turbidity agent by applying it to a shear press centrifuge and concentrating the resulting extract.
In addition, Japanese Patent Publication No. 57-31 discloses that the natural fruit juice obtained after squeezing is processed by grinding as it is without separating the pulp, and the coagulated material is removed from the fruit juice obtained at a temperature of 90°C or less. A method for producing naturally cloudy fruit juice by concentrating fruit juice has been proposed. [Problems to be solved by the invention] However, in the known method for producing naturally cloudy fruit juice, the clouding power is weak, the dilution ratio is low, and the stability in terms of storage stability, heat resistance changes, etc. Problems remain. In addition, as methods for separating and extracting natural turbid components, centrifugation, ordinary filter paper filtration, diatomaceous earth filtration, etc. can be considered, but since turbid components are mainly composed of polymeric colloidal substances, centrifugation is not enough. is difficult to separate, clogging occurs with conventional filtration methods, and fractionation techniques at the molecular weight level are extremely difficult. [Means for Solving the Problem] The present inventor has discovered that substances that cause turbidity (high molecular substances carotenoids, colloidal substances, etc.) and low molecular weight substances that do not have a turbidity function are present in natural fruit juices. As a separation method, we tried a fractionation technology using an ultrafiltration membrane that uses a molecular weight fractionation function to shut out the juice, and by concentrating and separating only the turbid components present in natural fruit juice as non-permeable components of the ultrafiltration membrane. They discovered that it is possible to obtain a naturally cloudy fruit juice that is thick and stable and can withstand long-term storage, and completed the present invention. In the production method of the present invention, first, after squeezing citrus fruits,
After thawing the product as it is or after freezing, it is directly sterilized or subjected to processes such as homogenization and grinding, followed by instant sterilization. The instant sterilization process deactivates pectin esterase activity, heat aggregation, and kills microorganisms. The sterilization conditions are a temperature of 85°C to 95°C and a time of
A suitable temperature is 20 seconds to 50 seconds, preferably 90°C to 93°C, and 30 seconds to 40 seconds. Heating more than this is not preferable as it may cause quality deterioration such as browning. After cooling, the solidified material produced is removed using a high-speed rotation centrifuge with a centrifugal effect of 5000-10000G. This is then subjected to ultrafiltration treatment. The modular structure of the ultrafiltration device used in the present invention is hollow fiber, tubular, wound,
It may be in any flat membrane form. As for the material of the ultrafiltration membrane, any commonly used membrane can be used, but polysulfon-based membranes, cellulose-based membranes, polyfluorine-based membranes, etc. are preferable. Among them, polysulfon-based membranes are desirable because they are stable in chemical resistance and heat resistance. Ultrafiltration membrane has a molecular weight cutoff of 20,000~
Use the 80000 one. As a result, polymeric substances, carotenoids, colloidal substances, etc. which cause turbidity are separated, and a turbid fruit juice is obtained which is mainly composed of particles of approximately 5 microns or less and colloidal components of natural fruit juice. When using a filter having a molecular weight cut-off of less than 20,000, the filtration resistance becomes large and the operating cost becomes high, making it uneconomical. Also, the molecular weight fraction
When using 80,000 or more, some polymeric substances such as pectin will come out to the permeate side, which may affect the quality of either the cloudy fruit juice obtained as the non-permeate liquid or the transparent fruit juice obtained as the permeate liquid. As a result, both become unusable and uneconomical. In the present invention, fruit juice with high turbidity can be obtained by separating soluble components and turbid components in naturally turbid fruit juice. The better the separation results between the two, the more the turbidity of the turbid area will increase. In addition, the liquid passed through the ultrafiltration process can be used as a transparent fruit juice as a straight fruit juice or as a concentrated fruit juice as a raw material for high-grade fruit juice drinks, fruit juice-containing gas drinks, lactic acid bacteria drinks, etc., which is economical by the method of the present invention. The effect will further increase. [Example] Next, the present invention will be explained using Examples and Test Examples. Example 1 20 tons of Satsuma mandarin oranges were squeezed using an in-line juicer,
After removing the coarse pulp using a screen finisher with a diameter of 1 mm, sterilization and cooling at 93℃ using a plate heat exchanger, and then using a high-speed rotary centrifuge with a centrifugal effect of 9000 G to extract fruit juice with a pulp content of 1% and Brix 11.0.
Obtained 9000Kg. This fruit juice is further processed with an ultrafiltration device (manufactured by Daicel Chemical Industries, Ltd.) having a polysulfone-based membrane, a molecular weight cut-off of 25,000, and a hollow fiber type modular membrane area of 60 ^m2 .
At the time of 8000 kg, 2000 kg of water was added and further permeated to obtain 1000 kg of concentrated recovered fruit juice as a non-permeated liquid. The permeate was concentrated under reduced pressure to obtain a 1/5 transparent concentrated fruit juice having a very fresh texture. The concentrated recovered fruit juice is further centrifuged to produce 800 kg of naturally cloudy fruit juice.
I got it. Example 2 Natsumikan frozen concentrated fruit juice 1 obtained by squeezing the juice of Natsumikans using an in-line juicer, flash-sterilizing the juice at 93°C, cooling it, removing coarse pulp with a high-speed rotation centrifuge, concentrating it under reduced pressure, and storing it frozen. /6 (JAS standard
Brix 54.5°) 15kg was diluted to straight (Brix 11°). 75 kg of this was processed using an ultrafiltration device (manufactured by Daicel Chemical Industries, Ltd.) having a polysulfon membrane as a membrane material, a molecular weight cut-off of 80,000, a holofiber type modular membrane, and a membrane area of 1.5 ^m2 . When the amount of permeate reached 60 kg, 20 kg of water was added, and the treatment was continued to collect 10 kg of fruit juice. Further, the pulp was removed by centrifugation to obtain 8 kg of natural cloudy fruit juice as a non-permeate liquid. Further, the permeate was concentrated under reduced pressure to obtain clear, transparent fruit juice. Example 3 After 100 kg of fruit juice from Unshu mandarin oranges was squeezed using an in-line juicer and pulverized using a high-speed rotating mill,
It was flash sterilized at 93°C, cooled, and the formed coagulum was removed using a high-speed rotary centrifuge. Obtained fruit juice 80
Kg is membrane material polysulfone membrane, molecular weight cutoff
30000 tubular type ultrafiltration device (manufactured by Daicel Chemical Industries, Ltd.) was used to obtain 10 kg of cloudy recovered fruit juice. Test Example Four types of drinks were prepared using the natural cloudy fruit juices of the present invention obtained in Examples 1 to 3 above according to the formulations shown in Table 1 below.

[Table] Next, the cells were instantly sterilized at 95°C, filled into 200ml youth bottles, and subjected to storage tests under the conditions of a refrigerator (4°C), room temperature, and a 37°C incubator. I saw it. The results are shown in Table 2.

【table】

〔Effect of the invention〕

The present invention aims to obtain natural cloudy fruit juice with strong cloudiness and excellent stability through a relatively simpler operation than natural citrus fruit juice without using synthetic clouding agents, and also to produce clear fruit juice as a by-product. It can be used as a product as is, and has extremely high economic value.

Claims (1)

[Scope of Claims] 1. When producing citrus natural cloudy fruit juice from fruit juice obtained by squeezing citrus fruits, the fruit juice is ultrafiltered through an ultrafiltration membrane with a molecular weight cutoff of 20,000 to 80,000. , a method for producing natural cloudy citrus juice, which is characterized by obtaining cloudy juice as a non-permeate liquid. 2 The fruit juice that is ultrafiltered by the ultrafiltration membrane is
Claim No. 1, characterized in that the fruit juice obtained by squeezing citrus fruits is directly or micronized, then instant sterilized, and then cooled to remove the agglomerated coarse pulp produced. The method for producing natural cloudy citrus fruit juice as described in Section 1. 3. The method for producing natural cloudy citrus fruit juice according to claim 2, wherein the instant sterilization treatment is carried out at a temperature of 85° C. to 95° C. for a time of 20 seconds to 50 seconds.