JPH0755141B2 - Fruit and vegetable juice manufacturing method - Google Patents
Fruit and vegetable juice manufacturing methodInfo
- Publication number
- JPH0755141B2 JPH0755141B2 JP11677487A JP11677487A JPH0755141B2 JP H0755141 B2 JPH0755141 B2 JP H0755141B2 JP 11677487 A JP11677487 A JP 11677487A JP 11677487 A JP11677487 A JP 11677487A JP H0755141 B2 JPH0755141 B2 JP H0755141B2
- Authority
- JP
- Japan
- Prior art keywords
- fruit
- crushing
- vegetable juice
- juice manufacturing
- puree
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
【発明の詳細な説明】 <産業上の利用分野> 本発明は、果実、野菜ジュースの製造法に関するもので
ある。TECHNICAL FIELD The present invention relates to a method for producing fruit and vegetable juices.
<従来の技術> 果実、野菜を破砕してピューレーとしたり、これを搾汁
してジュースとする工程において、果実、野菜の色、フ
レーバーあるいは物性の変化が起こるが、これは主とし
て果実、野菜中の酵素によるものであり、例えばリン
ゴ、桃、洋梨等を剥皮したり、破砕したりすると直ちに
褐変するのはポリフェノールオキシダーゼによる酸化褐
変であり、野菜類ではゴボウ、ナス、ヤマイモ、ピート
等が知られている。<Prior art> In the process of crushing fruits and vegetables into puree or squeezing the juice into juice, the color, flavor and physical properties of fruits and vegetables change, which is mainly in fruits and vegetables. It is due to the enzyme of, for example, peeling or crushing apples, peaches, pears, etc. immediately turns brown by oxidative browning by polyphenol oxidase, and in vegetables, burdock, eggplant, yam, peat, etc. are known. ing.
またフレーバーに関しては、キャベツ、トマト、ポテ
ト、タマネギ、アスパラ等に含有されるS−メチルメチ
オニンからのジメチルサルファイドの生成は酵素に起因
するということが知られている。Regarding flavor, it is known that the production of dimethyl sulfide from S-methylmethionine contained in cabbage, tomato, potato, onion, asparagus and the like is caused by an enzyme.
このため破砕処理を加熱して行なったり(熱破砕)、あ
るいは抗酸化剤等を添加したりして酵素の働きを抑制す
る方法が採用されている。Therefore, a method of suppressing the action of the enzyme is employed by heating the crushing treatment (heat crushing) or adding an antioxidant or the like.
<発明が解決しようとする問題点> しかしながら、これらの方法は硬化が不十分であった
り、コストアップを招いたり、あるいは物性の変化を惹
起し、濾過性を悪化させる等の問題点が残されていた。<Problems to be Solved by the Invention> However, these methods still have problems such as insufficient curing, cost increase, or change in physical properties, which deteriorates filterability. Was there.
この様な現状に鑑み、本発明者等は色やフレーバーの変
化が生じることのないジュースの製造法について検討し
たところ、低温破砕、急速加熱が顕著な硬化を発揮する
という知見を得て本発明を完成した。In view of such a current situation, the inventors of the present invention investigated a method for producing juice without causing a change in color or flavor, and obtained the finding that low-temperature crushing and rapid heating exhibit remarkable curing. Was completed.
<問題点を解決するための手段> 以下に本発明を詳述する。<Means for Solving Problems> The present invention will be described in detail below.
本発明の対象となる原料は例えばリンゴ、洋梨、桃、パ
パイヤ、パイナップル等の果実、トマト、セロリ、ヤマ
イモ、タマネギ、アスパラ、人参等の野菜である。The raw materials to which the present invention is applied are, for example, fruits such as apples, pears, peaches, papayas and pineapples, and vegetables such as tomatoes, celery, yams, onions, asparagus and carrots.
これらの原料を低温下、例えば10℃以下、好ましくは5
℃以下で、かつ氷結点以上の温度範囲で破砕する。These raw materials are kept at a low temperature, for example, 10 ° C or lower, preferably 5
Crush in the temperature range below ℃ and above freezing point.
破砕は通常の破砕機、例えばピンミル等を用いることが
でき、また破砕に先立つ剥皮、分割、あるいは芯抜き処
理等も低温下で行なうことが好ましい。For the crushing, an ordinary crusher, for example, a pin mill or the like can be used, and it is preferable that the peeling, dividing, or core removing treatment prior to the crushing is also performed at a low temperature.
破砕して得たピューレーは直ちに加熱処理する。この加
熱処理は酵素の失活を主目的とするもので80〜100℃の
加熱で十分であり、スチームによる間接加熱、直接加
熱、あるいは電磁線加熱等を用いることができる。The puree obtained by crushing is immediately heat-treated. The main purpose of this heat treatment is to deactivate the enzyme, and heating at 80 to 100 ° C is sufficient, and indirect heating with steam, direct heating, electromagnetic radiation heating, or the like can be used.
こうして得られたピューレーは、そのまま、あるいは搾
汁して各種飲料、調味料等に供することができる。The puree thus obtained can be used as it is or after being squeezed for use in various beverages, seasonings and the like.
<発明の効果> 本発明によれば、フレーバー、色等の劣化防止の他に搾
汁性が顕著に向上するという効果を挙げることができ
る。<Effects of the Invention> According to the present invention, in addition to preventing deterioration of flavor, color and the like, the effect of significantly improving the squeezing property can be provided.
これは搾汁性を悪化させる要因としてペクチンの存在を
挙げることができるが、低温破砕ではこのペクチンを、
その溶解酵素であるペクチナーゼの働きを抑えることに
より、搾汁性に影響のない状態に保つ効果があるものと
考えられる。This is because the presence of pectin can be mentioned as a factor that deteriorates the squeezing property, but at low temperature crushing, this pectin is
It is considered that by suppressing the action of pectinase, which is the lytic enzyme, it has the effect of maintaining the state in which the squeezing property is not affected.
<実施例> 以下に実施例を示す。<Examples> Examples are shown below.
実施例1 5℃に保存されたパパイヤ、パイナップルを剥皮し、パ
イナップルについては除芯し、これを適宜分割したのち
家庭用ミキサーで破砕してピューレーとした。Example 1 Papaya and pineapple stored at 5 ° C. were peeled, the pineapple was decoreed, and this was appropriately divided and then crushed with a household mixer to obtain puree.
このピューレーを沸騰水中で90℃迄間接加熱し、3分間
保持し、冷却した。The puree was indirectly heated to 90 ° C in boiling water, held for 3 minutes and cooled.
尚、破砕までの操作は全て10℃以下で行なった。All the operations up to crushing were performed at 10 ° C or lower.
尚、対照として室温(25℃)で剥皮、除芯、分割、破砕
処理し、これを上記と同様に加熱処理してピューレーを
得た。As a control, peeling, core removal, division, and crushing were performed at room temperature (25 ° C), and this was heat-treated in the same manner as above to obtain puree.
これらのピューレーの香り、味等について官能検査を行
なったところ、以下に示す結果を得た。A sensory test was conducted on the scent and taste of these purees, and the following results were obtained.
実施例2 5℃に保存したリンゴ及びオレンジを剥皮し、リンゴは
除芯し、これを家庭用ミキサーで破砕したのち直ちに沸
騰水中で90℃迄間接加熱し、3分間保持したのち急冷し
布で絞って果汁を得た。 Example 2 Apples and oranges stored at 5 ° C. were peeled off, the apples were cored, the apples were crushed with a household mixer, immediately thereafter indirectly heated to 90 ° C. in boiling water, held for 3 minutes, and then rapidly cooled with a cloth. Squeezed to get fruit juice.
尚、対照として室温(25℃)で剥皮、除芯、分割、破砕
処理し、これを上記と同様に加熱処理、搾汁して果汁を
得た。As a control, peeling, core removal, division and crushing treatment were carried out at room temperature (25 ° C.), and this was heat treated and squeezed in the same manner as above to obtain fruit juice.
これらの果汁の香り、味等について官能検査を行なった
ところ、以下に示す結果を得た。A sensory test was conducted on the aroma and taste of these fruit juices, and the following results were obtained.
また濾過性を比較するための上記と同様に破砕、加熱、
冷却して得たリンゴピューレー5kgをハンドプレスにセ
ットしたナイロン濾布上にのせ、15分間放置した、その
間の液汁滴下量(自然ダレ)を定量し、次いでこれをプ
レスして得られた液汁量及び濾布上に残存した粕量を定
量した。 In addition, crushing, heating, as in the above to compare the filterability,
5 kg of apple puree obtained by cooling was placed on a nylon filter cloth set in a hand press and left for 15 minutes, the amount of dripping liquid (natural dripping) during that period was quantified, and then the amount of liquid juice obtained by pressing this And the amount of lees remaining on the filter cloth was quantified.
結果を以下に示す。The results are shown below.
この表から低温磨砕による方法は、濾過性が優れている
ことがわかる。 From this table, it can be seen that the method by low temperature grinding has excellent filterability.
実施例3 5℃に保存した人参を家庭用ミキサーで破砕したのち直
ちに沸騰水中で90℃迄間接加熱し、3分間保持したのち
急冷し布で絞って果汁を得た。Example 3 Carrots stored at 5 ° C. were crushed with a household mixer, immediately indirectly heated to 90 ° C. in boiling water, held for 3 minutes, rapidly cooled, and squeezed with a cloth to obtain fruit juice.
尚、対照として室温(25℃)で破砕し、これを上記と同
様に加熱処理、搾汁して果汁を得た。As a control, the fruit was crushed at room temperature (25 ° C), heat-treated and squeezed in the same manner as above to obtain fruit juice.
これらの果汁につき官能検査を行なったところ、以下に
示す結果を得た。A sensory test was conducted on these fruit juices, and the following results were obtained.
フロントページの続き 審判の合議体 審判長 鐘尾 宏紀 審判官 広田 雅紀 審判官 大高 とし子 (56)参考文献 特開 昭56−169572(JP,A) 特開 昭56−21582(JP,A)Continuation of the front page Judge's collegial body Chief referee Hironori Kaneo Judge Judge Masanori Hirota Judge Toshiko Otaka (56) References JP56-169572 (JP, A) JP56-21582 (JP, A)
Claims (1)
物をそのまま直ちに加熱処理後、搾汁することを特徴と
する果実、野菜ジュースの製造法1. A method for producing fruit and vegetable juice, which comprises crushing fruits and vegetables at a low temperature, and then immediately subjecting the crushed materials to heat treatment and squeezing.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP11677487A JPH0755141B2 (en) | 1987-05-15 | 1987-05-15 | Fruit and vegetable juice manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP11677487A JPH0755141B2 (en) | 1987-05-15 | 1987-05-15 | Fruit and vegetable juice manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS63283562A JPS63283562A (en) | 1988-11-21 |
JPH0755141B2 true JPH0755141B2 (en) | 1995-06-14 |
Family
ID=14695391
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP11677487A Expired - Lifetime JPH0755141B2 (en) | 1987-05-15 | 1987-05-15 | Fruit and vegetable juice manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0755141B2 (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH05328949A (en) * | 1992-04-01 | 1993-12-14 | Kagome Co Ltd | Production of vegetable and/or fruit juice |
JP2745472B2 (en) * | 1992-12-01 | 1998-04-28 | カゴメ株式会社 | Carrot juice manufacturing method |
KR19990045896A (en) * | 1999-02-06 | 1999-06-25 | 이석인 | Gruel having fruit and vegetable and method thereof |
AT502588B1 (en) * | 2002-11-26 | 2010-05-15 | Brenner Franz | PAPAYA-MUS |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5621582A (en) * | 1979-07-27 | 1981-02-28 | Sapporo Breweries Ltd | Production of fruit juice |
JPS6028265B2 (en) * | 1980-05-30 | 1985-07-03 | 株式会社ヤクルト本社 | Fruit juice manufacturing method |
-
1987
- 1987-05-15 JP JP11677487A patent/JPH0755141B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPS63283562A (en) | 1988-11-21 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
BE1025404B1 (en) | Method for improving the texture of a frozen and conditioned tuber vegetable after reheating | |
Scholz et al. | Database of processing techniques and processing factors compatible with the EFSA food classification and description system FoodEx 2: Objective 1: Compendium of Representative Processing Techniques investigated in regulatory studies for pesticides | |
WO1996011588A1 (en) | Process for the preparation of a food product | |
CN103461464A (en) | Method for processing dewatered tomatoes | |
US20110091618A1 (en) | Method for preventing oxidation and off flavors in high carotenoid foods | |
JPH0755141B2 (en) | Fruit and vegetable juice manufacturing method | |
KR102178337B1 (en) | Manufacturing method of kimchi using sweet persimmon chip | |
JP4943770B2 (en) | Container drink | |
JPWO2002080690A1 (en) | Frozen vegetable food that retains its texture after freezing and thawing | |
JP2016220554A (en) | Method for producing frozen root vegetable | |
KR101616404B1 (en) | Method for manufacturing semi-dried original type snack and original type snack using the method | |
JPH08308543A (en) | Drink preparation and its production | |
JPS58155067A (en) | Grain-containing juice and its preparation | |
CN110833171A (en) | Preparation method of multi-flavor tomato sauce | |
JP2002142705A (en) | Method for producing grated vegetable and food containing grated vegetable | |
KR102612394B1 (en) | Manufacturing method of canned cirsium setidens for immediate cooking and canned cirsium setidens for immediate cooking manufactured by the same | |
JPH01304873A (en) | Method for peeling citrus fruit | |
EP1547473B1 (en) | Composition comprising vegetables of the genus capsicum and process for preparing the same | |
JPS61100152A (en) | Production of food from banana fruit pulp | |
KR102294912B1 (en) | Manufacturing method of canned vegetables for immediate cooking and canned vegetables for immediate cooking manufactured by the same | |
JP5178630B2 (en) | Beverage production method and method for increasing dietary fiber content in juice | |
CN107279935A (en) | A kind of garlic flavor sauce and preparation method and application | |
CN102415593A (en) | Preparation method of hawthorn juice beverage | |
WO2024024800A1 (en) | Açaí-containing bean flavor improver, and bean processed food product containing same | |
KR20110045368A (en) | Kimchi condiment containing strawberry and Method of Kimchi using it |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
EXPY | Cancellation because of completion of term |