JPH06217744A - Preparation of carrot juice - Google Patents

Abstract

PURPOSE:To provide a process for the preparation of carrot juice capable of giving a high-quality carrot juice in a high yield. CONSTITUTION:A vitamin C component and/or a citric acid component are added to carrot while crushing or cutting the carrot and the obtained crushed or cut material is heated to inactivate the enzyme. The treated product is squeezed with an extruder having two screw shafts rotating in different directions.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing carrot juice. The juice obtained by squeezing various vegetables and / or fruits is widely used. In the production of these juices, it is required that the juice can be produced with a high yield, and that the obtained juice is of high quality which retains the original color tone and flavor of vegetables and / or fruits. The present invention meets such a demand,
In particular, it relates to a method for producing carrot juice.

[0002]

2. Description of the Related Art Conventionally, carrot juice is generally produced by heating carrots in boiling water to inactivate the enzyme (blanching), and then crushing or grinding and squeezing the juice. In this case, a pulper, a screw press, a giner, a decanter or the like is used alone or in an appropriate combination for squeezing. However, in the conventional method as described above, 1) due to the structure of the juicer used,
Low squeezing rate 2) Also, the extraction rate of carrot's original pigment components and flavor components into the squeezing fluid is low, and the squeezing fluid has a poor color tone. Has a drawback that it has a heating odor and its flavor is bad. According to the conventional method, it is not possible to produce carrot juice with high yield and high quality.

[0003]

The problem to be solved by the present invention is that the conventional method has a low squeezing rate and a low extraction rate of the carrot's original pigment component, flavor component, etc. It is bad and also has a bad flavor.

[0004]

However, the present inventors have
As a result of diligent research to solve the above problems, a vitamin C component and / or a citric acid component was added while crushing or cutting carrot, and the obtained crushed product or cut product was enzyme-inactivated by heating, followed by biaxial anisotropy. It has been found that it is proper and suitable to squeeze the juice in a direction-rotating extruder.

That is, according to the present invention, a vitamin C component and / or a citric acid component is added while crushing or cutting carrots, and the resulting crushed product or cut product is enzyme-inactivated by heating, and then a biaxial counter-rotating type The present invention relates to a method for producing carrot juice, which comprises squeezing juice in an extruder.

[0006] In the present invention, carrots are used after being washed and sorted, but if necessary, peeled carrots are preferably used. Crush or cut such carrots. A hammer mill, crusher, cutter or the like can be used for crushing or cutting.

Carrots are preferably crushed or cut to have an average diameter of 3 to 20 mm, and more preferably crushed or cut to have an average diameter of 5 to 10 mm. When carrots are crushed or cut to an average diameter of less than 3 mm, when such crushed or cut products are subjected to squeezing by using a twin-screw counter-rotating extruder described below, the squeezing rate tends to be rather low. On the contrary, when carrots are crushed or cut into particles having an average diameter of more than 20 mm, it takes time and effort to transfer such crushed products or cut products. The average diameter in this case is 1) arbitrarily 5
Collect 0 pieces of crushed material or cut material. 2) For each of the crushed material or each cut material, assume four cutting lines that divide each into 8 equal parts through the center points, The lengths of the cutting lines (each of which corresponds to the diameter of the crushed product or cut product) are measured, and the average value of the lengths of the four cutting lines is used as the diameter of each crushed product or each cut product. 3) The average value of the diameter of each crushed product or each cut product is obtained, and the value is obtained by the above procedure 1) to 3).

Vitamin C while crushing or cutting carrots
Add ingredients and / or citric acid component. This is to suppress the enzymatic reaction. As the vitamin C component and / or citric acid component, an aqueous solution of vitamin C, an aqueous solution of citric acid, lemon juice, or the like can be used, and as the lemon juice, juice of fresh lemon, its concentrate, or water dilution of the concentrate. Liquid etc. can be used. The amount of vitamin C component and / or citric acid component added will vary depending on the carrot variety, its properties, the conditions for subsequent heating and the twin-screw counter-rotating extruder, etc. In consideration of the sex and the like, it is preferable that the total amount of vitamin C and / or citric acid contained in these is 0.05 to 0.5% by weight with respect to the crushed or cleaved product.
It is particularly preferable that the total of about 1% by weight and about 0.15% by weight of citric acid is about 0.25% by weight. On the one hand, the enzyme reaction is suppressed more effectively, while on the other hand, the original flavor of carrot juice is harmonized. Although it is possible to use organic acids such as lactic acid and acetic acid instead of citric acid merely for the purpose of suppressing the enzymatic reaction, these organic acids are not in harmony with the original flavor of carrot juice.

For the same purpose as adding the vitamin C component and / or the citric acid component, it is effective to further add salt. Further, for the purpose of extracting more pigments (carotenoids) from carrot, it is effective to add ethyl alcohol. The addition amounts of salt and ethyl alcohol are 0.1 to 1% by weight and 0.5 to 3% by weight with respect to the crushed product or the cut product for the same reason as in the case of the vitamin C component and / or the citric acid component. It is preferable that
It is particularly preferable that the content is about 0.5% by weight and about 1% by weight, respectively. Means for adding the vitamin C component and / or the citric acid component, salt, and ethyl alcohol are not particularly limited, but it is preferable to spray each separately or appropriately mixed to form an aqueous solution. This is because they can be brought into uniform contact with a crushed product or a cut product over a wide range.

The carrot is crushed or cut, and at least a vitamin C component and / or a citric acid component is added thereto to inactivate the enzyme by heating. For heating, it is preferable to use a closed system such as Contherm. This is because by heating rapidly in a closed system, the original quality of carrot can be maintained while preventing an undesired heating odor. The heating is performed so that the temperature of the product is usually 80 to 90 ° C, preferably about 85 ° C.

The enzyme inactivated by heating is subjected to a biaxial counter-rotating extruder to squeeze juice. The twin-screw counter-rotating extruder used in the present invention is equipped with two screws, which are arranged side by side and rotate in different directions, so that both screws mesh with each other, and these screws are slits or meshes. The squeezed juice is slit while the crushed material or cut material put into the barrel is squeezed and transferred from the inlet side to the outlet side by a screw of different rotation direction. Or it is collected from the mesh.

In the field of food and drink, a twin-screw rotary extruder is mainly used when vegetable oil is squeezed from oil seeds, and such a twin-screw rotary extruder is a twin-screw co-rotating extruder. USP345003
4) and a biaxial counter-rotating extruder (Japanese Patent Laid-Open No. 2-
251397). In the present invention, a biaxial counter-rotating extruder is used. This is because the use of a twin-screw co-rotating type extruder lowers the juice extraction rate.

In the two-axis different-direction rotating type extruder used in the present invention, usually, a plurality of screws or the like are continuously mounted on each of the two rotating shafts rotating in different directions.
In this case, the forward screw (parallel screw that pushes the crushed or cut material toward the outlet side), the tapered collar with steps (taper screw), the reverse screw (the parallel screw that pushes the crushed or cut material toward the inlet side) Screw), taper collar, etc. Among these, the stepped taper collar has an inclined surface that widens toward the outlet side and has a flange-like portion projecting at the end portion in the outlet side, and has a step between the two. is there. Further, the taper collar has an inclined surface that is widened toward the exit side. The combination of such screws also affects the squeezing rate and the quality of the squeezing liquid, and is, for example, forward screw → forward screw → taper collar → forward screw → stepped taper collar → stepped taper from the inlet side to the outlet side. A combination of color → taper color can be adopted, for example, forward screw → forward screw → taper color →
A combination of forward screw → taper collar with step → reverse screw → taper collar, in which a reverse screw is mounted on the outlet side of the center, is preferable. This is because the squeezing rate and the quality of the squeezed liquid can be improved by applying a pressing force in the direction opposite to the transfer direction by the reverse screw to the crushed material or the cut material in the barrel at the outlet side rather than the center.

When squeezing the juice, in order to increase the squeezing rate, a heating medium such as steam is poured into the hollow portion formed in the barrel and / or the hollow portion formed in the screw or the like while heating the juice. Preferably. Further, in order to improve the quality of the squeezed liquid, it is preferable to squeeze the juice under an inert gas atmosphere, for example, a nitrogen gas atmosphere. For example, a biaxial counter-rotating extruder is surrounded by an enclosure, the interior of the enclosure is filled with nitrogen gas, and nitrogen gas is supplied from the inlet of the crushed or cut product in the bi-axial counter rotating extruder. When the juice is squeezed while being supplied, carrot juice excellent in color tone and flavor can be obtained.

According to the present invention, the enzyme reaction is suppressed by heating while suppressing the enzymatic reaction of the crushed or cleaved product with the vitamin C component and / or the citric acid component, and the juice is squeezed with the biaxial counter-rotating extruder. , High squeezing rate. In addition, the extraction rate of the original pigment components and flavor components of carrots into the juice is high, and the juice has a good color tone. Furthermore, since the heat history as a whole can be reduced, the squeezed juice does not have a heating odor and the flavor of the squeezed juice is good. Therefore, a good yield and high quality carrot juice can be obtained.

[0016]

【Example】

Test Category 1 (Production of carrot juice) -Example 1 A commercially available carrot was peeled and washed with water. While crushing this with a crusher (average diameter of 2.0 mm or less), a mixed aqueous solution of vitamin C, salt and ethyl alcohol was added, and the content of vitamin C, salt and ethyl alcohol in each crushed product was 0.1% by weight, Sprayed to 0.5% and 1% by weight. Next, a contherm (closed type scraping and heating device, KV- manufactured by Iwai Machinery Co., Ltd.)
In step 12), the product was heated to a temperature of 85 ° C. to deactivate the enzyme. Then, the enzyme-inactivated product was subjected to a biaxial counter-rotating extruder to squeeze it and cooled to obtain carrot juice. The biaxial counter-rotating extruder is a compression barrel slit width of 0.5 mm, and the screw speed is 10
The following screw pattern A was used for the screw and the like under the conditions of rpm. Screw pattern A: (Inlet side) length 150 mm × groove depth 15 mm forward screw → length 100 mm × groove depth 10 mm forward screw → taper collar → length 60 mm × groove depth 6 mm forward screw →
50 mm length x 5 mm stepped taper collar with steps → 40 mm length x 4 mm stepped taper collar with steps → Taper collar (exit side)

Example 2 The same commercially available carrot as in Example 1 was peeled and washed with water. While crushing this with a crusher (average diameter 2.0
mm or less), a mixed aqueous solution of vitamin C, citric acid, sodium chloride and ethyl alcohol, in which the vitamin C, citric acid, sodium chloride and ethyl alcohol are 0.1% by weight and 0.15% by weight of the crushed product, respectively. 0.5% by weight and 1
It was sprayed so as to have a weight percentage. Next, this is described in Example 1.
The product was subjected to the same contherm as in the above, and heated at a product temperature of 85 ° C. to deactivate the enzyme. Then, the enzyme-inactivated product was subjected to a biaxial counter-rotating extruder, and squeezed while heating, and cooled to obtain carrot juice. The operation of the twin-screw counter-rotating extruder was performed in the same manner as in Example 1 except that the product temperature was heated to 90 ° C. using steam.

Example 3 The same commercially available carrot as in Example 1 was peeled and washed with water. While crushing this with a crusher (average diameter 2.0
mm or less), concentrated lemon juice (6 times concentrated product, vitamin C content 0.3% by weight, citric acid content 36% by weight), a mixed aqueous solution of salt and ethyl alcohol contained in it, vitamin C, citric acid, salt and Ethyl alcohol is 0.0023% by weight, 0.27% by weight, and
Sprayed to 0.5% and 1% by weight.
Then, this is subjected to the same contherm as in Example 1,
The product was heated at a temperature of 85 ° C. to deactivate the enzyme. Then, the enzyme-inactivated product was subjected to a biaxial counter-rotating extruder, and squeezed while heating, and cooled to obtain carrot juice. The operation of the twin-screw counter-rotating extruder, etc., except that the product temperature was heated to 90 ° C using steam,
The same procedure as in Example 1 was performed.

Example 4 The same commercially available carrot as in Example 1 was peeled and washed with water. While crushing this with a crusher to an average diameter of 8.5 mm, an aqueous citric acid solution was sprayed so that the citric acid contained therein was 0.15% by weight based on the crushed material. Then, thereafter, in the same manner as in Example 1, the enzyme was deactivated, and the mixture was further subjected to a biaxial counter-rotating extruder to squeeze the juice and then cooled to obtain carrot juice.

Example 5 The same commercially available carrot as in Example 1 was peeled and washed with water. While cutting this with a cutter to an average diameter of 12.7 mm, the citric acid aqueous solution, the saline aqueous solution, and the ethyl alcohol water diluted solution each contained 0.15% by weight of citric acid, sodium chloride, and ethyl alcohol with respect to the cut product,
Sprayed to 0.3 and 0.8% by weight. Then, thereafter, in the same manner as in Example 1, the enzyme was deactivated, and the mixture was further subjected to a biaxial counter-rotating extruder to squeeze the juice and then cooled to obtain carrot juice.

Example 6 The same commercially available carrot as in Example 1 was peeled and washed with water. While crushing this with a crusher to an average diameter of 9.5 mm, 1 of concentrated lemon juice (the same as in Example 3)
Vitamin C and citric acid contained in the 0 times water diluted solution are 0.0013% by weight and 0.1% with respect to the crushed product, respectively
It was sprayed so as to be 5% by weight. Then, in the same manner as in Example 1, the enzyme was inactivated, and the mixture was further subjected to a biaxial counter-rotating extruder to squeeze the juice and then cooled.
I got carrot juice. However, squeezing is performed by enclosing a twin-screw counter-rotating extruder in an enclosure, filling the interior of the enclosure with nitrogen gas, and discharging nitrogen from a crushed material inlet in the two-screw opposite-rotating extruder. It was performed under a nitrogen gas atmosphere by supplying a gas.

Example 7 The same commercially available carrot as in Example 1 was peeled and washed with water. While crushing this with a crusher to an average diameter of 9.5 mm, 5 of concentrated lemon juice (the same as in Example 3) was used.
Vitamin C and citric acid contained in a diluted solution of double water are 0.0013% by weight and 0.15% with respect to the crushed product.
It was sprayed so as to have a weight percentage. Then, the obtained crushed material was subjected to contherm (the same as in Example 1),
The product was heated at a temperature of 85 ° C. to deactivate the enzyme. Then, the enzyme-inactivated product was subjected to a biaxial counter-rotating extruder to squeeze, and cooled to obtain carrot juice. The biaxial counter-rotating extruder has a barrel slit width of 0.5.
mm, the screw and the like were operated under the condition of a rotation speed of 10 rpm, and the screw pattern B below was used for the screw and the like. Screw pattern B: (Inlet side) length 150 mm × groove depth 15 mm forward screw → length 100 mm × groove depth 10 mm forward screw → taper collar → length 60 mm × groove depth 6 mm forward screw →
Taper collar → length 40 mm × groove depth 4 mm reverse screw → taper collar (outlet side)

Example 8 The same commercially available carrot as in Example 1 was peeled and washed with water. While crushing this with a crusher to an average diameter of 9.5 mm, concentrated lemon juice (the same as in Example 3), a mixed aqueous solution of sodium chloride and ethyl alcohol, is contained in these, vitamin C, citric acid, sodium chloride and ethyl alcohol. Was sprayed on the crushed material so as to be 0.0013% by weight, 0.15% by weight, 0.3% by weight and 0.8% by weight, respectively. Then, thereafter, in the same manner as in Example 7, the enzyme was inactivated, and the mixture was further subjected to a biaxial counter-rotating extruder to squeeze the juice and then cooled to obtain carrot juice.
However, squeezing was performed in a nitrogen gas atmosphere in the same manner as in Example 6.

Comparative Example 1 The same commercially available carrot as in Example 1 was washed with alkali and washed with water. This was blanched in hot water at 90 to 95 ° C for 12 minutes to inactivate the enzyme, cooled with water, and peeled.
Then, this was crushed and ground with a hammer mill, and then squeezed with a decanter.

Comparative Example 2 Carrots were prepared in the same manner as in Example 1 except that a twin-screw co-rotating extruder (described in USP3450034) was used in place of the twin-screw counter-rotating extruder. I got juice.

Comparative Example 3 The same commercially available carrot as in Example 1 was peeled and washed with water. While crushing this with a crusher to an average diameter of 9.5 mm, 1 of concentrated lemon juice (the same as in Example 3)
Vitamin C and citric acid contained in a 0-fold water diluted solution are 0.00025% by weight and 0.
It was sprayed so as to be 03% by weight. Then, thereafter, in the same manner as in Example 1, the enzyme was deactivated, and the mixture was further subjected to a biaxial counter-rotating extruder to squeeze the juice and then cooled to obtain carrot juice.

Comparative Example 4 The same commercially available carrot as in Example 1 was peeled and washed with water. While crushing this with a crusher to an average diameter of 9.5 mm, 5 of concentrated lemon juice (the same as in Example 3) was used.
Vitamin C and citric acid contained in a diluted solution of double water are 0.0058% by weight and 0.70% by weight with respect to the crushed product.
It was sprayed so as to have a weight percentage. Then, thereafter, in the same manner as in Example 1, the enzyme was deactivated, and the mixture was further subjected to a biaxial counter-rotating extruder to squeeze the juice and then cooled to obtain carrot juice.

Test Category 2 (Evaluation) Regarding the squeezed juice obtained in each example, the squeezed rate (% by weight), color tone,
Table 1 and Table 2 collectively show the measurement and evaluation results of the total amount of flavors, the amount of carotenoids (mg%), and the sensory evaluation.
The measurement or evaluation was performed as follows.

Squeeze rate (% by weight): (amount of juice obtained / amount of carrot before peeling) × 10
0 ・ Color tone: Hunter color difference meter (ND-made by Nippon Denshoku Industries Co., Ltd.)
Σ80) was used for the measurement. L is lightness, and a / b is a color tone, and the higher the numerical value is, the lighter the L is, and the higher the numerical value is, the a / b is that the overall color tone is reddish. -Total amount of flavor: The gas collected by the purge trap method was subjected to a gas chromatograph, and the total peak area was calculated. Then, when the total peak area of Comparative Example 1 was set to 1.0, the relative total peak area of each of the other examples was calculated and used as the total flavor amount. -Amount of carotenoid (mg%): measured by HPLC (high performance liquid chromatography) method. -Sensory evaluation: Two-point comparison between Comparative Example 1 and each of the other examples by a total of 20 panelists, 10 male and 10 female.
Which was preferable was evaluated. ** indicates that each of the other examples was significantly tested as being preferable to Comparative Example 1 with a risk rate of 0.1%.

[0030]

[Table 1]

[0031]

[Table 2]

[0032]

EFFECTS OF THE INVENTION As is apparent, according to the present invention described above, 1) the extraction rate is good, and 2) the original pigment component and flavor component extraction rate of carrots into the extraction solution are good, and as a whole, 3) has a good color tone, and 3) there is an effect that the squeezed juice does not have a heating odor and the flavor is good as a whole. Therefore, there is an effect that the yield is good and a high quality carrot juice can be produced.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Takahiro Inakuma 724-4, Nishi-Nasuno-cho, Nasu-gun, Tochigi Prefecture 382 (72) Inventor Yukio Ishiguro 5-96 Higashimishima, Nishi-nasuno-cho, Nasu-gun, Tochigi Prefecture 19

Claims (9)

[Claims] 1. A crushed or cut carrot and a vitamin C component and / or a citric acid component are added thereto, and the crushed product or cut product thus obtained is subjected to enzyme deactivation by heating, and then added to a biaxial counter-rotating extruder. A method for producing carrot juice, which comprises providing and squeezing juice. 2. The method for producing carrot juice according to claim 1, wherein the carrot is crushed or cut to an average diameter of 3 to 20 mm. 3. The method for producing carrot juice according to claim 1, wherein the vitamin C component and the citric acid component are lemon juice. 4. A vitamin C component and / or a citric acid component is added so that the total amount of vitamin C and / or citric acid contained therein is 0.05 to 0.5% by weight based on the crushed or cleaved product. The method for producing carrot juice according to claim 1, 2 or 3. 5. The method for producing carrot juice according to claim 1, 2, 3 or 4, wherein a vitamin C component and / or a citric acid component is sprayed. 6. Salt is further added to the crushed or cut product in an amount of 0.
The method for producing carrot juice according to claim 4 or 5, wherein the amount is 1 to 1% by weight. 7. The method for producing carrot juice according to claim 4, 5 or 6, wherein ethyl alcohol is further added so as to be 0.5 to 3% by weight with respect to the crushed or cut product. 8. The method of producing carrot juice according to claim 1, wherein the juice is squeezed under an inert gas atmosphere. 9. A biaxial counter-rotating extruder equipped with a reverse screw on two outlet shafts rotating in different directions on the outlet side with respect to the center, for juice extraction. The method for producing carrot juice according to 5, 6, 7 or 8.