JPH04218359A - Product containing fruit juice - Google Patents

Abstract

PURPOSE: To suppress separation of a solid material by compounding specified amts. of low-viscosity propylene glycol alginate having specified viscosity and sodium carboxymethyl cellulose in a juice-contg. product containing water and fruit juice solid substance. CONSTITUTION: A low-viscosity propylene glycol alginate having about 50 to 175cPs viscosity for 2wt.% soln. measured at 25 deg.C by a Brockfield viscometer is prepared. Also sodium carboxymethyl cellulose having about 25 to 50cPs viscosity for 2wt.% soln. measured under the same conditions as above is prepared. The low-viscosity propylene glycol alginate of about 0.015 to 0.2wt.% and the sodium carboxymethyl cellulose of about 0.01 to 0.1wt.% based on the product are added to a juice-contg. product containing water and juice solid substance to decrease separation of the solid substance in the product.

Description

[Detailed description of the invention]

[0001] The present invention relates to fruit juice-containing products, and in particular:
The present invention relates to methods for eliminating or reducing solids segregation in such products.

Juice-containing products, ie water-based beverages or preparations containing fruit juices (as well as concentrates from which such beverages or products can be prepared) are known and commercially comparable. It is highly accepted. However, a known difficulty with such products is the separation of the solids (e.g. pulp) in the product, i.e. the separation of the fruit juice solids into a suspension or dispersion in the beverage or preparation over an extended period of time. As it is difficult to maintain. As a result, at the time of product purchase and consumption, juice solids often settle toward the bottom of the container or float toward the surface, depending on the relative densities of the solid and liquid products. It will be either. In any case, such products do not have a uniform composition throughout the container. Although shaking a fruit juice-containing product in its container prior to use generally provides the necessary uniformity of the beverage or preparation, many consumers do not want products, especially beverages, to be packaged in large containers for sale. forgetting such measures or pouring the product out of the container after a period of time, i.e., after restorage for a sufficient period of time to effect re-separation of the solids. I find such things difficult or difficult. Moreover, in some juice-containing products, once the juice solids have separated, there may be some interaction between the separated particles, either due to the nature of the solids themselves or with different solubility or dispersibility in the product. Due to (eg agglomeration) it is difficult to restore the desired suspension state even with shaking.

[0003] Fruit juice-containing products packaged in transparent, eg, glass or plastic, containers are known to exhibit the presence of undesirable solids at the bottom or top of the container at the time of purchase by the consumer. , there are extra problems.

Conventional attempts to overcome such problems have consisted of using natural or synthetic additives as stabilizers to keep the solids of fruit juices in suspension. Most such additive systems simply proposed are not effective for this purpose, especially in highly acidic products with a pH below about 3.0. Moreover, the proposed additives effectively keep solids in suspension based on their ability to increase the viscosity of the product, or concomitantly with their stabilizing function, this property often contributes. As a result, the final product is often undesirably thick and exhibits an unpleasant mouthfeel. Moreover, known additives generally pose difficulties in the manufacturing process of fruit juice products. For example, many such additives require complex and expensive mixing operations to achieve their dissolution in the product. In some cases, stabilizing additives require some form of heat treatment to effect activation for this purpose. However, such heat treatments may be inconsistent or incompatible with the treatments necessary or desirable for the production of the juice-containing product itself.

It is an object of the present invention to provide a means for reducing the segregation of fruit juice solids in fruit juice-containing products.

Another object of the present invention is to provide fruit juice-containing products, such as single strength products and concentrates, which exhibit reduced juice solids separation.

Yet another object of the invention is to provide both water-based and substantially water-free concentrates which, when reconstituted with water, yield fruit juice-containing products with reduced solids separation. There is a particular thing.

[0008] These and other objects are achieved by including in the fruit juice-containing product or concentrate a stabilizer system consisting of a mixture of low viscosity propylene glycol alginate and sodium carboxymethyl cellulose. Ru.

According to the present invention, the ultimate objective is to exhibit reduced solids separation, ie, the juice solids are effectively kept in a relatively uniform suspension throughout the product over an extended period of time. The objective is to provide fruit juice containing products. Such products are single-strength fruit juice beverages or other products that are packaged for immediate consumer consumption or use; Includes concentrated products used to prepare reconstituted products that may result in separation; and concentrated products that may exhibit undesirable solids separation in both the concentrated and reconstituted states.

The stabilizer system of the present invention is based on propylene glycol.
It consists of alginic acid ester, water-soluble propylene glycol ester of alginic acid, and sodium carboxymethyl cellulose, a synthetic water-soluble ether of cellulose. These gums or hydrophilic colloids are each typically present in an amount effective to cause the product to exhibit reduced solids separation, typically about 0.015% as a weight percentage based on the total weight of the product in a single concentration. from about 0.20% propylene glycol alginate and from 0.01% to about 0.10% sodium carboxymethyl cellulose.
The juice-containing components may be premixed for addition to the fruit juice-containing product or added to the product separately, eg, simultaneously or sequentially. It has been shown that at the gum concentrations used, the product can be stabilized over a wide range of conditions, such as temperature and pH, with the viscosity and mouthfeel of the product being substantially unaffected. discovered.

The method for incorporating the gum into the fruit juice-containing product is not limiting per se so long as effective dissolution of the gum can be achieved. Thus, for example, if the fruit juice-containing product is an aqueous single-strength product or an aqueous concentrate, the gum in its substantially dry state is added to and incorporated into the liquid mixture of all other ingredients. hydration, dispersion and dissolution of the gum can be achieved. Alternatively, the dry gum may be added to only a portion of the liquid mixture of other ingredients to achieve hydration, dispersion, and dissolution of the gum, before adding the remaining ingredients, such as the remaining water. .

In another method, the components are hydrated, dispersed and dissolved in appropriate amounts of liquid media in separate containers, and the solutions thus prepared are then added to the containers containing the bulk of each component. In yet another method, the gum is dry blended with one or more dry ingredients of the juice-containing product and the mixture thus prepared is subsequently added to the liquid mixture of the remaining ingredients. Dry blending methods are, of course, preferred where the fruit juice-containing product is a substantially dry mixture that requires reconstitution with water for final use.

As mentioned above, the fruit juice-containing products that are the object of the present invention can take various forms. In one embodiment of the invention, the product may be prepared and marketed as a solution or concentrate suitable for immediate consumption or use, in which case the preparation generally includes sweeteners, acidulants, colorants, etc. It consists of fruit juice solids, water and a stabilizer system in combination with agents, preservatives, flavorings, etc. Additionally, fruit juice-containing products may be manufactured and marketed as water-based concentrated forms, in which case the consumer must add additional water for final use. Again, the product consists essentially of water (in an amount less than that appropriate for the end use), juice solids and stabilizers, along with any additional sweeteners, acidulants, colorants, etc. It consists of a drug system. Such concentrates, without the addition of stabilizers, may either cause separation problems only when reconstituted to a suitable dilution, or may present such problems both in the concentrated and reconstituted state. It may be. Furthermore, the fruit juice-containing product can be a substantially water-free, reconstituted product consisting of fruit juice solids, stabilizers, and other optional ingredients as described above. Such products, of course, exhibit undesirable solids separation without stabilizers only after reconstitution.

[0014] Fruit juice-containing products may also be concentrated products intended to be processed by the same or different manufacturers, typically at different locations, into a suitably diluted product and then sold to the end consumer. good. In such locations, it may be necessary to place the product in a concentrate consisting of water, juice solids and other ingredients when it is shipped from the primary manufacturer, especially if separation of solids is likely to occur in the concentrate itself. Alternatively, the concentrate may not contain stabilizers and stabilizers may be added to the product incidental to dilution and other steps performed by the final processor. It may be more economical for the manufacturer to do so.

[0015] In any of the above products, the water and juice solids present in the product are generally water-containing fruit juices, in natural or concentrated form, and especially in products manufactured for immediate use. On the other hand, it comes from the added water. For some products, however, the source of water in a fruit juice-containing product may originate solely from the water present in the juice, or alternatively, the source of water may consist solely of the water added. You can leave it on.

As will become apparent from the more detailed description and examples set forth below, the stabilizer system used in the present invention compares favorably with known stabilizers in its ability to reduce segregation in fruit juice-containing products. Unique and unexpectedly superior. In fact, the sole use of any of the individual components within the stabilizer system is not effective in achieving the desired results.

The invention will be explained in more detail by the following illustrative, non-limiting examples.

[0018]

Example 1 An orange juice drink is prepared from the following ingredients:

[0019]

[Table 1] Orange juice concentrate
14.50 gallons (65°bricks) orange oil
0.20 gallon citric acid

20.00 lbs Sodium Citrate
10.00 pounds FD
And C Yellow-#6
0.25 pounds sugar
£915.00 water
Approximately 914.11 gallons

A total of 1000.00 gallons of this product is placed in a stirred vessel containing about 1.31 to about 17.45 pounds of propylene glycol alginate and about 0.87 to 8.72 pounds of propylene glycol alginate.
pound of sodium carboxymethyl cellulose
Add Kyuresu's product name CMC-7LF). The product is then adjusted to 12.0° Brix and 0.30% acid, heated to a temperature of about 195° to 205° F. for sterilization, and then packaged into clear glass bottles. The bottled product is then cooled to room temperature.

[0020]

Example 2 An orange juice concentrate is prepared from the following ingredients to make a suitable beverage by diluting with 5 parts water to 1 part concentrate:

[0021]

[Table 2] Orange juice concentrate
87.0 gallons (65°bricks) orange oil
1.2 gallon citric acid
12
0.0 lb Sodium Hexometaphosphate
52.0 lbs Sodium Benzoate 52.0 lbs FD&C Yellow-#6
1.5 pounds sugar
5435.0 pounds water
Approximately 488.7 gallons
1000.0 gallons total In a stirred vessel containing this product, add about 7.85 to about 104.69 pounds of propylene glycol alginate (Kelco brand name Kelcolloid-O) and about 5.23 to about 52.0 gallons. Add 34 pounds of sodium carboxymethyl cellulose (Hercules CMC-7LF). This product is adjusted to 72° Brix and 1.80% acid (5:1 dilution results in 0% acid).
．． 30% acid and a soluble solids content of 12.0° Brix) and then packed into suitable containers at room temperature. Sequestering agents such as sodium hexametaphosphate or calcium ethylenediaminetetraacetate disodium dihydrate used above are found to increase the stability of the product, especially in concentrates.

[0022]

Example 3 A grapefruit beverage is prepared by first preparing a beverage base from the following ingredients:

0
023]

[Table 3] Grapefruit concentrate
760.0 gallons (65° Brix) Grapefruit oil
12.5 gallons sodium citrate
625.0 lbs. Sodium hexametaphosphate 545
．． 0lb FD&C Yellow-#5
3.0 lbs citric acid
15
5.0 pounds water
Approximately 148.5 gallons

Total 1000.0 gallons This base is 48.3°
Blix and 5.4% acid and stored frozen. The base is then thawed and 16.0 gallons are mixed with 800 pounds of sugar and 920 gallons of water to form a grapefruit beverage. Approximately 1.30 to 1 for this drink
7.38 lbs of propylene glycol alginate (Kelco Kelcolloid-O) and approx.
8.69 pounds of sodium carboxymethyl cellulose
(Hercules CMC-7LF). The product thus obtained was mixed at 11.0°brix and 0.
．． Adjust to 60% acid and package at a temperature of 195-205°F, then cool to room temperature.

[0024]

Example 4 A control fruit punch beverage is prepared from the following ingredients:

[0025]

[Table 4] Sucrose
693.97g high fructose corn syrup 385.01g citric acid
12.86g fruit punch concentrate
219.74g water
74
30.42g
Total 8742.00
g
(8.32 liters) This drink has a fruit juice content of 10% (orange and pineapple)
, a pH of approximately 3.0 (±0.2), 0.30% acid and 12.5° Brix. This is about 195 ~
Sterilize by heating to 205°F and then package into four 64 oz glass bottles. Store bottled products at room temperature.

A sample full punch beverage for comparison with a control is prepared from the following ingredients:

[0027]

[Table 5] Sucrose high fructose corn syrup (68.5° Brix) Citric acid hydrocercolloid-O
3.26g
} (dry mix with sucrose)
CMC-7LF
1.31g full
tuponchi concentrate
219.74g

Total: 8742.00g

(8.32 l) *The sucrose content of this sample drink was adjusted to take into account the solids from the gum mixture.

[0028] This product has a pH of about 3.0 (±0.2),
It has 0.30% acid and 12.5° Brix and is packaged similarly to that used for the control beverage.

[0029] The original collection of controls and samples do not have a gummy or sticky mouthfeel. After 18 hours of storage at room temperature, the control shows mild to moderate solid precipitation and after 4 days moderate to heavy precipitation. However, the sample beverage shows no solids settling even after 5 days of storage at room temperature.

[0030]

Example 5 Three sample powders were prepared by first ring blending a mixture of dried lemon juice powder, sucrose, tricalcium phosphate and powdered lemon flavor to form a base mixture. A lemonade beverage mixture is prepared. This base is then used to prepare three samples by mixing it with the other dry ingredients according to the table below:

[0031]

[Table 6] Component Sample 1 Sample 2 Sample 3 Base 957
．． 00g 957.00g 957.00g Sucrose* (dry) 3.98g
1.22g -Cercolloid-O
− −
3.26gCMC-7LF
−
3.15g 1.31g
960.98g
961.37g 961.57g *The sucrose content of the sample is adjusted to take into account the solids from the gum mixture. A single strength beverage with a pH of 3.1 and 0.45-0.51% acid was prepared by reconstitution of the three sample mixtures to the same degree (11.0° Brix) in separate beakers. do. None of the beverages prepared in this manner exhibit a gummy or sticky mouthfeel or any off-flavor. Within 1 hour of manufacture and storage at room temperature, Sample 1 shows solids separation, and Sample 2 also produces separation to a somewhat lesser extent. After a further 96 hours of frozen storage, sample 1 shows a large amount of solids settling at the bottom of the beaker, whereas paints 2 and 3 show only a small amount of settling.

[0032]

Example 6 A lemon-based single strength beverage is prepared from the following ingredients:

[0033]

[Table 7] Lemon concentrate (30.8% lemon acid)
154.45g lemon oil

1.06g ascorbic acid
3.8
4g sodium citrate
1.30g high fructose corn syrup 517.
05g Cercolloid-O
3.26gCMC
-7LF
1.31g sucrose

547.57g water

7477.16g
Total: 8
707.00g
(approximately 8.32 liters) This beverage has a pH of 2.70, 0.57% acid and a Brix of 11.5° and is hot packed into four 64 oz glass bottles. After overnight storage at room temperature, the beverage exhibits acceptable flavor, mouthfeel and stability.

Using similar ingredients, amounts, methods and tests as above, two additional beverages were prepared, each containing CMC-7MF (medium viscosity) instead of low viscosity sodium carboxymethyl cellulose CMC-7LF. and CMC-7HF (high viscosity). Beverages prepared from these formulations were similar to CMC-7HF, except that the CMC-7HF-containing beverage had a slightly thicker mouthfeel than the other beverages.
-7LF exhibits substantially the same properties as noted for the sample prepared.

In Examples 1 to 6 above, the amounts of propylene glycol alginate and sodium carboxymethyl cellulose actually used were as follows, expressed as weight percentages in the fruit juice-containing product.

[0036]

[Table 8] Example number Propylene glycol Sodium carboxy
Alginate ester methylcellulose 1
0.1%
0.045% 2
0.41%
0.20%
3 0.092%
0.044% 4
0.037%
0.037% 5
0.038%
0.015% 6
0.037%
0.015% The above manufacturing method used in the above examples ensures proper mixing and dispersion of the ingredients in the product and proper hydration, dispersion, and dispersion of the stabilizer system in the product.
It is not limited as long as it is added to achieve dissolution. Many methods for ensuring proper dispersion of gums in aqueous systems are known and can be used in the present invention. Preferred among these methods is the use of an eductor (e.g. Hercules Model 141 mixer), in which case the gums are transferred to the eductor.
is moistened by a high velocity stream of water at the throat of the tube and then discharged directly into a receiver containing the liquid mixture of remaining components.

One important advantage of the present invention is that the gum stabilizer system stabilizes fruit juice-containing products without appreciably adversely affecting the viscosity of the product as perceived by the end user (ie, increased viscosity). It lies in the ability. In one experiment, a gum stabilizer system (0.0375% Cercolloid-O;
Lemonade drinks (containing 10% lemon juice, corn and sugar sweeteners) prepared similarly with and without 15% CMC-7LF (percentage of the weight of the single strength drink) The viscosity of is measured at 20 DEG C. and 25 DEG C. using a Bruckfield viscometer (LVF type with U.L. adapter) at two different spindle speeds. At a spindle speed of 30 revolutions/min, the sample without gum stabilizer had 1.60 cp and 1.5 cp at 20° C. and 1.54 cp at 25° C., respectively, compared to 1.71 cp at 20° C. and 1.54 cp at 25° C. for the sample containing gum. It has a viscosity of 43 cp. At a spindle speed of 60 revolutions/min, the measurements at 20°C and 25°C were 1.73 cp and 1 for the gum-containing sample.
．． 51 cp vs. 1.54 cp and 1.36 cp for the sample without gum. Such differences in measurements cannot be detected by sensory means.

The propylene glycol alginate used in the present invention is a low viscosity variety. Such products are commercially available and generally have a viscosity of about 50 to 175 centipoise, measured on a 2% aqueous solution thereof at 25°C using a Bruckfield LVF viscometer (No. 2 spindle, 60 revolutions/min). Characteristic by value. The sodium carboxymethylcellulose used can vary widely in its viscosity, as shown in the examples. However, low viscosity varieties, such as those with viscosity values of about 25 to 50 centipoise, measured on a 2% solids aqueous solution at 25°C using a Burckfield LVF viscometer (No. 1 spindle, 60 revolutions/min) A material having the following characteristics is preferable.

The amount of each such gum stabilizer is determined to provide effective stabilization (ie, solids separation) of the fruit juice-containing product while minimizing undesirable changes in organoleptic properties such as flavor and mouthfeel. prevention or reduction). In this way, the amount you choose depends on, for example, the variety of gum used (e.g. low or high viscosity)
, depending on the proportion of gum used and the type of product being processed. The use of too little of a gum stabilizer system will not provide effective stabilization, while the use of too much of a gum system will result in undesirable thickening of the product or may actually increase the amount of gum solids in the product. Creates counterproductive separation. Typically, the additive concentration will be from about 0.015 to about 0.20% for propylene glycol alginate and about 0.20% for sodium carboxymethyl cellulose as a weight percentage of the total weight of the single strength product. About 0.01 to about 0
．． It shall be within the range of 10%. Thus, the additive concentration for the dry mixture or water-based concentrate is chosen to result in the presence of gum within the aforementioned concentration range when the mixture or concentrate is reconstituted into a single strength product.

Fruits that can be used as a basis for fruit juice-containing products to which the invention can be applied include lemons, grapefruits, limes, oranges, tomatoes,
pineapple and the like and, of course, mixtures of juices from one or more of these products. Moreover, the gum stabilizer system of the present invention is useful for reducing or preventing solids segregation in products containing mixed fruit juices and juices derived from vegetables, as well as products containing only such vegetable juices. It can be used for

In a number of controlled experiments, the efficiency of a number of known hydrophilic colloids to effectively reduce or prevent solids segregation in fruit juice-containing products was tested. Among the gum stabilizers tested were locust bean gum, furcelleran, pectin, gum arabic, gum tragacanth, xanthan gum, sodium carboxymethyl cellulose, propylene glycol alginate, different variants of these gums and mixtures thereof. It was hot. In any case, any single gum or combination exhibiting an effect comparable to that observed for the combination of propylene glycol alginate and sodium carboxymethyl cellulose in reducing or preventing solids segregation. did not exist. Moreover, the gum combination of the invention is characterized by its ease of introduction into the manufacturing process, its compatibility with the usual ingredients of juice-containing products, its lack of significant influence on the viscosity of the product and its unfavorable organoleptic effects. , have the advantage of, for example, the absence of a gritty or greasy mouthfeel, bad flavours, etc.

Claims (6)

[Claims] 1. From about 0.015% to about 0.20% by weight of water, fruit juice solids, and total single strength product.
% low viscosity propylene glycol alginate and about 0.01% to about 0.10% sodium carboxymethyl cellulose, the low viscosity propylene glycol alginate and sodium carboxymethyl cellulose are The amount is effective to reduce the separation of solids in the low viscosity propylene glycol.
The arginic acid ester has a viscosity value of about 50 to 175 centipoise for a 2% aqueous solution thereof, measured using a Bruckfield viscometer at 25°C, and the sodium carboxymethyl cellulose has a A fruit juice-containing product characterized in that it has a viscosity value of about 25 to 50 centipoise for a 2% by weight aqueous solution thereof, as measured at 25°C using a Bruckfield viscometer. [Claim 2] One or more sweeteners, acidulants,
2. The product of claim 1 further comprising colorants and flavoring agents. 3. The fruit juice containing products include orange, lemon, pineapple, tomato, lime and grapefruit.
2. A product according to claim 1, containing at least one fruit juice from the group consisting of: 4. About 0.015 to about 0.20% low viscosity propylene glycol alginate ester and about 0.01 to about 0.10% by weight of the fruit juice solids and total single strength product. of sodium carboxymethyl cellulose, the low viscosity propylene glycol alginate and sodium carboxymethyl cellulose are in an amount effective to reduce solids separation in the reconstituted product; The propylene glycol alginate ester has a viscosity value of about 50 to 175 centipoise for a 2% aqueous solution thereof, as measured using a Bruckfield viscometer at 25°C, and the sodium carboxymethyl cellulose The reconstituted single-strength product is characterized by having a viscosity value of about 25 to 50 centipoise for a 2% aqueous solution thereof, as measured at 25°C using a Bruckfield viscometer. A substantially dry fruit juice-containing product that can be formed. 5. From about 0.015% to about 0.20% by weight of water, fruit juice solids, and total single strength product.
% low viscosity propylene glycol alginate and about 0.01% to about 0.10% sodium carboxymethyl cellulose, the low viscosity propylene glycol alginate and sodium carboxymethyl cellulose are The amount is effective to reduce the separation of solids in the low viscosity propylene glycol.
The arginic acid ester has a viscosity value of about 50 to 175 centipoise for a 2% aqueous solution thereof, measured using a Bruckfield viscometer at 25°C, and the sodium carboxymethyl cellulose has a A fruit juice-containing concentrate product characterized in that it has a viscosity value of about 25 to 50 centipoise for a 2% by weight aqueous solution thereof, as measured at 25°C using a Bruckfield viscometer. 6. In a product containing vegetable juice, about 0.015 to about 0.20% low viscosity propylene glycol alginate ester and about 0.01 to about 0.20% by weight of the total single strength product. About 0.10% of sodium carboxymethylcellulose was incorporated, the low viscosity propylene glycol alginate being a 2% aqueous solution thereof, measured at 25°C using a Bruckfield viscometer. and the sodium carboxymethyl cellulose has a viscosity value of about 50 to 175 centipoise for its 2% aqueous solution, as measured at 25°C using a Bruckfield viscometer. A method for reducing solid separation in vegetable juice-containing products, characterized in that the product has a viscosity value of between 50 and 50 centipoise.