JPH04229160A - Production of natural pear juice - Google Patents

Abstract

PURPOSE:To obtain the title juice of high quality such as for color tone, smell and freshness by treating intact pear fruits through a series of processes from crushing/squeezing step to sterilizing step in an enzymatic inert gas atmosphere and at enzymatic inert low temperatures. CONSTITUTION:The objective juice can be obtained using an airtight system 1 where (A) a pear crusher 3 with a feed port 2, (B) a squeezing unit 4, (C) a fruit juice-regulating unit 5, (D) an instantaneously sterilizing unit 6 and (E) an enzymatically inert gas feeder 7 are mutually, airtightly and communicatingly connected through inserted tubes 2a, 3a, 4a, 5a, 7a, respectively. The following means are used: an enzymatically inert gas is made to flow from the feeder T into the system 1 to replace the air in the system by said gas, and intact pear fruits kept at <=20 deg.C are then put, via a feed port 2, into the system and conveyed throughout a series of said units while maintaining the enzymatically inert gas feeding state within the airtight system 1 and a low-temperature range of <=20 deg.C.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] This invention relates to a method for producing natural pear juice, and its purpose is to produce high-quality pear juice such as color tone, aroma, and freshness.
To provide a method for producing natural pear juice that can extract 0.00% fruit juice and has excellent productivity.

0002

BACKGROUND OF THE INVENTION When producing fruit juice from fruits, oxidative browning caused by oxidizing enzymes such as phenolase and polyphenolase contained in the fruit pulp has been a problem. Common methods for preventing or suppressing the activity of oxidizing enzymes during fruit juice production include enzyme deactivation by thermal crushing and suppression using an inhibitor such as vitamin C. On the other hand, especially in recent years, the general beverage magazine "Beverage Japan No. 69" (September 1986)
(Published by Beveridge Japan Co., Ltd.) has published a method for producing fruit and vegetable juice under a nitrogen gas atmosphere. This technology is characterized by performing the process from the crushing and juice extraction process to the first instant sterilization process in a nitrogen gas atmosphere, and is a technology aimed at extracting juice from fruits such as apples, grapes, and pineapples. It is.

However, since the production method using this technology is aimed at squeezing juice from the above-mentioned highly aromatic fruits, it is difficult to extract juice from fruits with weak aromas, such as pear fruits (Pyrus).
seiotina REHDER var. cult
This technology was not suitable for producing fruit juice from a REHDER. That is, in the above technology, the steps up to the first instant sterilization step, which aims to deactivate the oxidase, are performed in a nitrogen gas atmosphere, and since the first instant sterilization step only aims to deactivate the oxidase, the It is necessary to perform a second instant sterilization process to sterilize microorganisms such as yeast and bacteria.
When processing pear fruits, which have a weak aroma, the aromatic properties are lost due to repeated heat sterilization, and the processing process is time-consuming.

[0004] In addition, pear fruit drinks are generally used, especially Japanese pears (Pyrus serotina typified by Nijisseiki pear).
var. culta) 100% natural fruit juice is said to be more difficult to commercialize than other fruit drinks. This is because pear fruits, unlike other fruits, have hard stone cells (s) in their flesh.
tone cell) and
This is because the Japanese pear itself has less fragrance than other fruits.

[0005] Stone cells are thick membrane cells made of lignin and pentosan, which are formed by lignifying the parenchymal cells found in fruit cells and becoming fibrous, and are brown granular substances that give the unique rough feel of pear pulp. It is. These stone cells are hard and indigestible, which hinders the commercialization of processed pear fruit products.
It has a problem with the texture of the drink, and unlike other fruit drinks, the process is complicated, making it susceptible to heat denaturation.

[0006] In general, the production of pear juice, especially fruit puree, involves (1) raw materials, (2) sorting, (3) washing,
(4) Preparation, (5) Crushing, (6) Boiling, (7)
Straining, (8) Stone cell separation, (9) Fruit juice preparation, (10
) homogenization, and (11) sterilization. In other words, in the production of pear fruit drinks, unlike the production process of other fruit drinks, (6) the pulp is hard in the boiling process, so the process is usually carried out at a temperature of 90°C for about 10 to 30 seconds. It is necessary to process at a high temperature for a relatively long time, such as 2 to 3 minutes at 95° C., which has the disadvantage that cooking flavor (so-called potato odor) becomes more noticeable. In addition, (8) an extra step of stone cell separation and a subsequent sterilization step are required, and since the stone cell separation step is usually carried out using a centrifuge with an atomization function, the liquid temperature tends to increase, causing the above-mentioned problems. In addition to the boiling process, the stone cell separation process and sterilization process also caused cooking flavors to be added.

Furthermore, the aroma of Japanese pears is extremely poor compared to Western pears and Chinese pears, but a relatively rich aroma is formed in the pear fruit at the tip of a fully ripened branch, and this natural aroma is preserved when exposed to high temperatures for long periods of time. Since pears are lost during boiling, it becomes necessary to add flavoring agents to the obtained fruit juice, making it impossible to obtain natural pear juice. Furthermore, pear fruits contain a large amount of oxidizing enzyme (polyphenol oxidase), and the rate of browning is rapid, turning brown within a short time after peeling, and there is also the problem that pear fruits cannot be left for a long time after being crushed and squeezed.

[0008]

[Problems to be Solved by the Invention] As mentioned above, the process for producing pear juice in the past is more complicated than that for other fruits, and it is difficult to find a method that takes full advantage of the characteristics of pear fruit. It is difficult to say, but in the industry, especially in Tottori Prefecture, which is the largest producer of pear fruits, there is a desire to create an excellent method for producing 100% natural fruit juice that contains the natural and rich aroma of the specialty product Nijisseiki pear. was.

[0009] That is, the 20th century pear is a pear (Pyrus).
seiotina REHDER var. cult
a REHDER) Among fruits, there are few stone cells,
The quality is excellent, the color is light, and the moisture content is high, making it the perfect variety for making fruit juice drinks.In the largest production area of 20th century pears, this specialty fruit can be effectively used as fruit juice drinks. There was a great desire to create a method for producing natural pear juice.

0010

[Means for Solving the Problems] In order to solve the above-mentioned drawbacks, the present invention provides a pear fruit crushing device, a juice processing device, a fruit juice preparation device, an instant sterilization device, and an enzyme-free pear fruit processing device, which are provided with a supply port. A method for producing natural pear juice, which is carried out in an airtight device in which an active gas supply device and an enzyme inert gas supply device are airtightly connected via inlet pipes. After injecting enzyme inert gas to replace and fill the air inside the device, pear fruits that have not been peeled or cored, and that have been maintained at a low temperature of 20°C or less, are fed through the supply port, and airtight. The pear fruit is transferred to a crushing device, a juice processing device, a fruit juice preparation device, and an instant sterilization device while maintaining the enzyme inert gas supply state and the low temperature range of 20 ° C or less in the processing device. To provide a method for producing natural pear juice, which comprises a process of crushing and squeezing pear fruit, a juice preparation process, and an instant sterilization process in a low temperature range of 20°C or less and an oxidase-inert gas atmosphere. Through this, we succeeded in eliminating all of the above-mentioned conventional drawbacks.

That is, as a result of intensive research, the present inventor found that the whole pear fruit at the tip of a fully ripened branch was exposed to an enzyme inert gas atmosphere and at a temperature below 20°C where the activity of the oxidative enzyme reaction was reduced, without peeling or decoring it. Crush the pear fruit while maintaining the temperature range.
It has been discovered that by transferring the process from the juice extraction process to the juice preparation and instant sterilization processes, natural pear juice can be produced without the need for a stone cell separation process and without browning of the pear fruit or loss of aroma.

0012

DESCRIPTION OF THE PREFERRED EMBODIMENTS The method for producing natural pear juice by non-heating juice squeezing according to the present invention will be explained below with reference to the drawings. As the raw material pear fruit used in this invention, it is preferable to use fully ripe branch tips that have a high sugar content and a rich aroma in order to produce a high quality fruit juice beverage. There are 10 fully ripened pear fruits at the tip of the branch.
Store refrigerated at a low temperature below ℃, and reduce the water temperature to 23℃ just before producing fruit juice.
Wash in the following cold water to bring it to a low temperature state of 20 degrees Celsius or less,
Pear juice is produced by supplying the pear juice to an airtight device (1) in which oxidizing enzyme inert gas is filled and replaced as shown in FIG.

FIG. 1 is an overall schematic diagram showing an embodiment of the airtightness device (1) used in the method for producing natural pear juice according to the present invention, in which (2) indicates the supply port, (3) )
is a crushing processing device, (4) is a juice processing device, (5) is a fruit juice preparation device with a cooling function (5b), (6) is an instant sterilization device, (7) is an enzyme inert gas supply device, Inlet pipes (2a), (3a), (4a), (5
a) and (7a), and one end of the juice processing device (4) is connected to the air in the device via an air bleed valve (8b) and a pipe (8a). This is an airtight device configured with a punching structure. This airtight device is not limited to the one shown in FIG. 1, but any device can be used as long as the above-mentioned processing devices are connected to each other in an airtight manner.

The enzyme inert gas is preferably nitrogen gas, but is not particularly limited, and any gas that does not activate the oxidase reaction can be used.

The raw material pear fruit is continuously supplied to the supply port (2). This supply port (2) has a rotary supply structure (
2b) is convenient for the production process, but it is not particularly limited; air is not mixed in during processing, and the fruit is continuously grown while maintaining an enzyme-inert gas atmosphere within the equipment. Any structure is suitable as long as it can be supplied. In this invention, the reason why pear juice is produced in an enzyme inert gas atmosphere is as follows.
This is to suppress the activity of oxidizing enzyme (polyphenol oxidase), which is abundantly contained in pear fruits, and to prevent browning of pear juice. Furthermore, pear fruit is crushed, squeezed, and prepared at a low temperature of 20° C. or lower, where the activity of oxidizing enzymes is reduced, so that fresh and natural pear juice can be obtained.

The raw material pear fruit is supplied to the crushing device (3) through the above-mentioned supply port (2), and is crushed in its raw state without being heated in an enzyme inert gas atmosphere. It is preferable to crush the raw pear fruit using, for example, a micrograter, and the crushing particle size can be varied depending on the screen hole diameter, and is preferably 15 to 20 m/m2. The crushed crude fruit juice is transferred to a juice processing device (4) and is quickly squeezed. As the juice extraction device, an extrusion type such as a juice extractor or a screw finisher is suitable, but it is more preferable to use a cylinder (screen) (4b) with small holes in the juice extractor as shown in the figure, and a cylinder (screen) (4b) that rotates rapidly inside the juice extractor. It has a screw (4c) and has a structure that gradually becomes narrower in the direction of movement, and the squeezed lees discharge port (4d) is adjusted by a pressure ring, and is isolated from the outside air by the lees reservoir after squeezing. A device configured with a closed line is desirable. During the process in the crushing treatment device (3) and the juice extraction treatment device (4), the enzyme inert gas supply device (7) is connected via the gas control valve (7b).
In the illustrated embodiment, the enzyme inert gas is injected at a blowing pressure of 0.2 to 0.3 Kg/cm2 and a blowing flow rate of 9 to 10 liters/hr for pear raw fruit at 300 kg/hr. min. The conditions are optimal. During the process in the crushing processing device (3) and the juice processing device (4), the amount of dissolved oxygen in the juice is zero because the enzyme inert gas is maintained as described above.

[0017] The pear juice obtained by the juice processing device (4) is passed through the juice processing device (4) and the inlet pipe ( The fruit juice is automatically transferred to a fruit juice preparation device (5) having a cooling function (5b) which is connected to the fruit juice preparation device (5) via the tube 4a) and maintained at a temperature below 20°C. Fruit juice preparation device (5) with cooling function (5b)
) The pear juice is kept at a low temperature of 20° C. or below, where the activity of oxidizing enzymes is reduced, and the sugar-acid ratio is adjusted as necessary to stabilize the quality of the juice. In this invention, as mentioned above, the production of pear juice, especially the process of extracting pear juice, which has been conventionally performed, such as boiling, straining,
It is characterized by the fact that the stone cell separation process is not performed, and crushing and squeezing are carried out raw without heating and without contact with air (oxygen), so it can be boiled at high temperatures for long periods of time or at high speed when separating stone cells. does not cause thermal denaturation. As a result, during the production of pear juice, there was no browning of the fruit juice due to oxidative enzymes, no odor from cooking flavor (potato odor), and stone cells, which had traditionally been thought to be a factor in the complexity of the processing process in the production of pear juice, were not observed. without any separation process,
It becomes possible to obtain natural pear juice from raw pear fruit.

The prepared fruit juice is immediately sent to the connected instant sterilizer (6) via the feed pipe (5a) and the juice pump (5c), where microorganisms are sterilized. This instant sterilizer (6) is preferably heated in advance by passing hot water through it before sending the prepared fruit juice. This instant sterilization step is carried out instantaneously at a temperature of 95 to 98° C. for 20 to 30 seconds. This instant sterilizer (6)
The process of transferring the oxidase enzymes to the fruit pulp is carried out under an inert gas atmosphere, and the pear fruit or juice is processed at a low temperature of 20°C or less, so that the reaction of the oxidases contained in the pulp does not occur. It is not activated and therefore no browning phenomenon occurs. Furthermore, in the instant sterilizer (6), the temperature is 95
Since instant sterilization is carried out quickly at ~98° C. for 20 to 30 seconds, the oxidizing enzyme loses its activity, and the browning phenomenon of fruit juice does not occur thereafter. That is, in this invention, the fruit is crushed, squeezed, and juice prepared while maintaining a temperature range in which the oxidative enzyme reaction is not activated, and instant sterilization is carried out for the purpose of sterilizing microorganisms while maintaining this atmosphere. Because this process is carried out quickly, fruit juice can be obtained without the oxidizing enzymes contained in the fruit pulp working. Moreover, the enzyme-inert gas atmosphere is maintained without using the conventional two-stage sterilization process, that is, the primary sterilization process to deactivate oxidizing enzymes and the secondary sterilization process to sterilize microorganisms. Since the juice is directly transferred to the microbial sterilization process in a state where the juice is sterilized, the efficiency of the fruit juice production process is improved, and even when juice is squeezed from fruits with weak aroma, it is possible to obtain juice that maintains the natural aroma of the fruit. be able to.

After the process in the instant sterilization device (6) is completed, the obtained pear juice is delivered from the airtight device (1) via the pear juice delivery pipe (6a), immediately filled into a container, and sterilized in stages. 100% stored at a temperature below 20℃
Use natural pear juice. During the process in the instant sterilizer (6), fruit juice that does not reach a predetermined temperature (95 to 98°C) is transferred to the cooler (9) via the juice switching valve (6c) and immediately cooled to a temperature of 35°C or less. The juice is then returned to another juice receiving tank via the delivery pipe (9a).

As described above, in the method for producing natural pear juice according to the present invention, the entire process from supplying raw pear fruit to the crushing process to the sterilization process is carried out under an enzyme-inert gas atmosphere, and moreover, the pear fruit is kept at a temperature below 20°C. Because the process is carried out at a low temperature range, the activity of the oxidative enzymes contained in the pulp decreases, and furthermore, the activation is lost by sterilization with an instant sterilizer, so the pear juice is processed without the oxidizing enzymes acting. can be manufactured.

[0021]

[Test Examples] Hereinafter, the effects of the method for producing natural pear juice according to the present invention will be further clarified through test examples.

[0022]

[Test Example 1] A fully ripened 20th century pear at the tip of a branch was used as the raw material pear fruit, and pear juice was produced from this 20th century pear according to Examples and Comparative Examples. A panel consisting of 10 housewives conducted a sensory test using the obtained pear juice. The results are shown in Table 1.

[0023]

[Example 1] A pear fruit crushing/juice processing device, a fruit juice preparation device, and a sterilization device each have a raw material pear fruit at a low temperature (20°C or lower) and are provided with a supply port having a rotary feeder structure. A nitrogen supply device is connected to one end of the crushing/squeezing processing device via a valve and a pipe. , followed by crushing and squeezing, followed by heat sterilization for enzyme deactivation and sterilization at a temperature of 95 to 98℃ for 20 minutes.
~30 seconds to obtain natural pear juice.

[0024]

[Comparative Example 1] After washing the raw pear fruit, it is crushed with a micrograter, then boiled at a temperature of 93 to 95°C for 2 to 3 minutes, and after straining the boiled product, it has a fine granulation function. Stone cells were separated by centrifugation, and after fruit juice preparation and homogenization, a sterilization process was performed at a temperature of 95 to 98° C. for 20 to 30 seconds to obtain natural pear juice.

[0025]

[Comparative Example 2] After washing the raw pear fruit, the pear fruit is crushed and squeezed in a device filled with nitrogen gas. After this, the fruit juice is prepared and heated at a temperature of 90 to 95 °C for the purpose of enzyme deactivation. 5-1
Heat for 0 seconds and then raise the temperature to 90-95℃ for sterilization purposes.
The mixture was heated for 5 to 10 seconds to obtain natural pear juice.

[0026] The preparation, filling, and cooling of the pear juice obtained in this test example were all carried out in the same manner.

[0027]

[Table 1]

[0028]

Effects of the Invention As described in detail above, the present invention includes a pear fruit crushing device, a juice processing device, a fruit juice preparation device, an instant sterilization device, and an enzyme inert gas supply device each provided with a supply port. A method for producing natural pear juice that is carried out in an airtight device that is airtightly connected via an entry pipe, and in which an enzyme inert gas is flowed into the airtight device from an enzyme inert gas supply device. After displacing and filling the air in the device, the pear fruit that has not been peeled or cored and maintained at a low temperature range of 20℃ or less is fed through the supply port, and the enzyme inert gas inside the airtight device is fed. The pear fruit is transferred to a crushing processing device, a juice processing device, a fruit juice preparation device, and an instant sterilization device while maintaining a supply state and a low temperature range of 20°C or below. This method for producing natural pear juice consists of a process of crushing and squeezing pear fruit, a juice preparation process, and an instant sterilization process in a temperature range and an oxidizing enzyme inert gas atmosphere, so it has the following effects.

In other words, all processes from supplying raw pear fruits to manufacturing and storing pear juice are carried out in a low temperature range, which prevents the generation of odor from heating, as well as quality deterioration such as odor discoloration and browning. It is possible to obtain pear juice with excellent aroma and quality as it is. In addition, it is possible to produce pear natural fruit juice, which has less aroma compared to other fruits, and which required the addition of a small amount of flavoring agent due to aroma change during the production process, which was previously impossible to obtain. Furthermore, since the method for producing pear juice according to the present invention is characterized by comprising a crushing/juicing process, a juice preparation process, and a sterilization process,
When compared with conventional manufacturing processes, it can be seen that the process is considerably simplified and has excellent productivity.

[Brief explanation of the drawing]

FIG. 1 is an overall schematic diagram showing an embodiment of a pear juice production apparatus used in the present invention.

[Explanation of symbols]

1　Airtightness device 2 Supply port 3 Fruit crushing processing equipment 4 Juice processing device 5 Fruit juice preparation device 6 Instant sterilizer 7 Enzyme inert gas supply device 2a　Feed pipe 3a　Feed pipe 4a　Feed pipe 5a　Feed pipe 7a　Feed pipe

Claims (1)

[Claims] Claim 1: A pear fruit crushing device, a juice processing device, a fruit juice preparation device, an instant sterilization device, and an enzyme inert gas supply device, each of which is provided with a supply port, in an airtight manner through an inlet pipe. A method for producing natural pear juice that is carried out in an airtight device that is connected in communication, and in which enzyme inert gas is introduced into the airtight device from an enzyme inert gas supply device to replace the air inside the device. After filling, the pear fruit that has not been peeled or cored and that has been maintained at a low temperature range of 20℃ or less is fed through the supply port, and the enzyme inert gas supply state in the airtight device and 2.
The pear fruit is transferred to a crushing processing device, a juice processing device, a fruit juice preparation device, and an instant sterilization device while maintaining a low temperature range of 20°C or less, and Oxidase Crushing of pear fruit under inert gas atmosphere
A method for producing natural pear juice, which comprises a juice extraction process, a juice preparation process, and an instant sterilization process.