JPH08215A - Production of highly concentrated solution of aromatic component of fruit and food mixed with highly concentrated solution obtained from the same production - Google Patents
Production of highly concentrated solution of aromatic component of fruit and food mixed with highly concentrated solution obtained from the same productionInfo
- Publication number
- JPH08215A JPH08215A JP6166248A JP16624894A JPH08215A JP H08215 A JPH08215 A JP H08215A JP 6166248 A JP6166248 A JP 6166248A JP 16624894 A JP16624894 A JP 16624894A JP H08215 A JPH08215 A JP H08215A
- Authority
- JP
- Japan
- Prior art keywords
- fruit
- aroma
- highly concentrated
- reverse osmosis
- osmosis membrane
- 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.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、果実芳香成分の高濃縮
液の製造方法に関する。さらに詳しくは、本発明は、天
然果実より有用な芳香成分を、効率よく、変質せしめる
ことなく、高度に濃縮した果実芳香成分の高濃縮液の製
造方法、並びに該果実芳香成分の高濃縮液を配合した食
品に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a highly concentrated liquid of a fruit aroma component. More specifically, the present invention relates to a method for producing a highly concentrated liquid concentrate of a fruit aroma component which is highly concentrated, and which is more useful than a natural fruit, efficiently and without degrading, and a highly concentrated liquid concentrate of the fruit aroma component. The present invention relates to a blended food.
【０００２】[0002]
【従来の技術】りんご、ぶどう、パインアップルなどの
天然果実を、破砕、搾汁し、さらに濃縮して濃縮果汁と
することが、広く行われている。果汁の中には揮発性の
芳香成分が含まれている。果汁中の芳香成分は、主とし
て、沸点の低いアルコール、エステル、カルボニル化合
物などであり、果汁の濃縮の際に水とともに蒸発する。
芳香成分を含む蒸気は精留塔で５０〜３００倍程度に濃
縮し、果実回収香として利用されている。果実回収香の
中には芳香成分が濃縮されてはいるものの、その含量は
果実回収香１kg当たり０.１〜１.５ｇ程度に過ぎず、果
実回収香の貯蔵、輸送などの経済性から、さらに高い濃
度の芳香成分を含有する高濃縮液が求められている。果
実回収香をさらに精留することにより、芳香成分を濃縮
することが試みられている。しかし、天然果実の芳香成
分は、酸化分解及び熱分解を受けやすく、還流比などの
調節によって上記の倍率以上に濃縮すると、芳香成分の
変質を生ずるおそれがある。また、果実回収香を水と相
溶しない有機溶媒を用いて抽出することにより高濃縮液
を得ることも試みられている。しかし、有機溶媒による
抽出では、抽出平衡に達するのに長時間を要したり、有
機溶媒と水がエマルション状となって完全な分離が困難
になったり、あるいは、各芳香成分の有機溶媒との親和
性の相違により、各芳香成分が均一に抽出されないなど
の問題がある。このため、従来の方法により濃縮された
果実芳香成分の高濃縮液を、ジュース、ゼリー、グミゼ
リー、アイスクリーム、シャーベットなどの食品に添加
しても、果実が有する本来の風味を再現することは困難
であった。2. Description of the Related Art Natural fruits such as apples, grapes and pineapples are widely crushed, squeezed and concentrated to obtain concentrated juice. The fruit juice contains volatile aroma components. Aroma components in fruit juice are mainly alcohols, esters, carbonyl compounds, etc., having a low boiling point, and evaporate with water when the fruit juice is concentrated.
The vapor containing the aroma component is concentrated about 50 to 300 times in the rectification column and used as a fruit collecting aroma. Although the aroma component is concentrated in the fruit-collected aroma, the content thereof is only about 0.1 to 1.5 g per 1 kg of the fruit-collected aroma, which is economical from the storage and transportation of the fruit-collected aroma. There is a need for highly concentrated liquids containing even higher concentrations of aroma components. Attempts have been made to concentrate the aroma component by further rectifying the collected fruit aroma. However, the aroma components of natural fruits are susceptible to oxidative decomposition and thermal decomposition, and if they are concentrated more than the above-mentioned ratio by adjusting the reflux ratio or the like, the aroma components may be altered. In addition, it has been attempted to obtain a highly concentrated liquid by extracting the recovered fruit aroma with an organic solvent that is incompatible with water. However, in the extraction with an organic solvent, it takes a long time to reach the extraction equilibrium, or the organic solvent and water become an emulsion, which makes it difficult to completely separate them. Due to the difference in affinity, there is a problem that each aroma component is not uniformly extracted. For this reason, it is difficult to reproduce the original flavor of the fruit even if a highly concentrated liquid of the fruit aroma component concentrated by the conventional method is added to foods such as juice, jelly, gummy jelly, ice cream and sorbet. Met.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、天然果実の
芳香成分を、効率よく、変質せしめることなく、高濃度
に濃縮した果実芳香成分の高濃縮液の製造方法、並びに
果実芳香成分の高濃縮液を配合した食品を提供すること
を目的としてなされたものである。DISCLOSURE OF THE INVENTION The present invention provides a method for producing a highly concentrated liquid of a fruit aroma component, which is a natural fruit aroma component concentrated to a high concentration efficiently and without degrading, and a high fruit aroma component content. It was made for the purpose of providing a food product containing a concentrated liquid.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記の課
題を解決すべく鋭意研究を重ねた結果、精留塔で濃縮し
て得た果実回収香を、さらに逆浸透膜を用いて濃縮すれ
ば、高濃度の果実芳香成分濃縮液が得られることを見い
だし、この知見に基づいて本発明を完成するに至った。
すなわち、本発明は、（１）天然果実を、破砕、搾汁し
て得られる果汁を加熱し、蒸発する芳香成分及び水分を
精留塔で濃縮して１kg当たり０.１〜５ｇの芳香成分を
含有する果実回収香とし、さらに該果実回収香を逆浸透
膜を用い、温度５〜４０℃において、２〜１００倍に濃
縮することを特徴とする果実芳香成分の高濃縮液の製造
方法、及び、（２）天然果実を、破砕、搾汁して得られ
る果汁を加熱し、蒸発する芳香成分及び水分を精留塔で
濃縮して１kg当たり０.１〜５ｇの芳香成分を含有する
果実回収香とし、さらに該果実回収香を逆浸透膜を用
い、温度５〜４０℃において、２〜１００倍に濃縮する
ことにより得られた果実芳香成分の高濃縮液を配合した
食品を提供するものである。Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have used a fruit scent obtained by concentrating in a rectification tower and further using a reverse osmosis membrane. It was found that high-concentration fruit aroma component concentrates can be obtained by concentration, and the present invention has been completed based on this finding.
That is, the present invention includes (1) crushing and squeezing natural fruit to heat fruit juice obtained by squeezing and squeezing, and evaporating aromatic components and water to be concentrated in a rectification column to obtain 0.1 to 5 g of aromatic components per 1 kg. A method for producing a highly concentrated liquid of a fruit aroma component, which comprises concentrating 2 to 100 times at a temperature of 5 to 40 ° C. using a reverse osmosis membrane. And (2) Fruits obtained by crushing and squeezing natural fruits, heating the juice, and concentrating the evaporated aroma components and water in a rectification column to contain 0.1 to 5 g of aroma components per kg. A food containing a highly concentrated liquid of a fruit aroma component obtained by concentrating the recovered fruit aroma using a reverse osmosis membrane at a temperature of 5 to 40 ° C. as a recovered aroma. Is.
【０００５】以下、本発明を詳細に説明する。本発明方
法において、果汁の原料となる天然果実は、病虫害果や
腐敗果を選別して取り除いたのち、付着している土砂、
微生物、農薬などを除去するために洗浄する。洗浄され
た原料は必要に応じて破砕し、次いで、搾汁する。搾汁
の方法には特に制限はなく、例えば、プレスによる方法
や遠心分離機を用いる方法などの公知の方法より任意に
選ぶことができる。搾汁により得られた果汁は、必要に
応じて、殺菌、酵素の失活、熱凝固性物質の凝固の促進
などのために加熱する。加熱は、通常、多管式又はプレ
ート式などの加熱器を用いて、９５℃以上で１５〜３０
秒間行う。本発明方法においては、果汁より芳香成分を
まず蒸発により回収する。芳香成分の回収は、上記の殺
菌のための加熱を兼ねて行うことができ、あるいは、殺
菌のための加熱を行ったのち、次の工程としてあらたに
加熱を行い、芳香成分を回収することができる。果汁中
の芳香成分の回収のための蒸留は、常圧あるいは減圧で
行うことができるが、芳香成分の酸化又は熱による分解
を防ぐためには、減圧で蒸留することが好ましい。天然
果汁の芳香成分は、比較的沸点の低いアルコール、エス
テル、アルデヒド、ケトンなどにより構成され、容易に
果汁から蒸発分離することができるので、芳香成分回収
のための蒸発量は、通常、果汁の約１０％とする。本発
明方法において、蒸発する芳香成分及び水分を精留塔で
濃縮して、１kg当たり０.１〜５ｇの芳香成分を含有す
る果実回収香とする。濃縮倍率は、通常、還流比の調節
により５０〜３５０倍の範囲で選ぶことができる。果実
回収香１kg当たりの芳香成分の含有量が０.１ｇ未満で
あると、取り扱う果実回収香の液量が多くなり、逆浸透
膜装置やその他の付帯設備が大きくなり過ぎるので好ま
しくない。果実回収香１kg当たりの芳香成分の含有量が
５ｇを超えると、芳香成分の濃縮のために果実回収香が
受ける熱履歴が長くなって芳香成分が酸化又は熱により
分解するおそれがあるので好ましくない。本発明方法に
おいて、精留塔により濃縮して得た果実回収香は、次い
で逆浸透膜を用いさらに濃縮する。果実回収香の濃縮に
用いる逆浸透膜の材質には特に制限はなく、例えば、酢
酸セルロースのようなセルロース系の膜や、ポリスルホ
ンの支持材とポリエーテルの合成膜よりなる合成高分子
系の複合膜などを使用することができる。果実回収香の
中には、原料とした天然果実の種類又はその処理方法な
どによって、数十ppm程度の不溶性の浮遊物質が存在す
る場合があり、そのような場合には、逆浸透膜による処
理に先だってろ過を行い、浮遊物質を除去しておくこと
が、逆浸透膜の寿命を長くする点から好ましい。逆浸透
膜による濃縮を行えば、精留塔による濃縮と異なり、果
実回収香を高温に加熱することがなく、芳香成分が水相
から一時的に分離することもなく、果実回収香から水分
が逆浸透膜を通過することによって濃縮が行われるの
で、芳香成分の変質や分離が生ずることがなく好まし
い。The present invention will be described in detail below. In the method of the present invention, the natural fruit that is the raw material of the fruit juice, after removing the pests and pests by selecting and removing the pests, adhered earth and sand,
Wash to remove microbes, pesticides, etc. The washed raw material is crushed if necessary, and then squeezed. The squeezing method is not particularly limited, and can be arbitrarily selected from known methods such as a method using a press and a method using a centrifuge. If necessary, the fruit juice obtained by squeezing is heated for sterilization, inactivation of enzymes, acceleration of coagulation of thermocoagulable substances, and the like. Heating is usually carried out at a temperature of 95 ° C or higher for 15 to 30 using a heater such as a multi-tube type or plate type.
Do it for a second. In the method of the present invention, the aromatic component is first recovered from the fruit juice by evaporation. The aroma component can be recovered by combining the heating for the above sterilization, or after performing the heating for the sterilization, a new heating is performed as the next step to recover the aroma component. it can. The distillation for recovering the aromatic component in the fruit juice can be carried out under normal pressure or reduced pressure, but in order to prevent the aromatic component from being oxidized or decomposed by heat, distillation under reduced pressure is preferable. The aroma component of natural fruit juice is composed of alcohol, ester, aldehyde, ketone, etc. having a relatively low boiling point, and can be easily evaporated and separated from the fruit juice. Approximately 10%. In the method of the present invention, the aroma component and water which evaporate are concentrated in a rectification column to obtain a fruit-collected aroma containing 0.1 to 5 g of aroma component per kg. The concentration ratio can be usually selected in the range of 50 to 350 times by adjusting the reflux ratio. When the content of the aroma component is less than 0.1 g per 1 kg of the fruit-collected aroma, the amount of the fruit-collected aroma to be handled becomes large, and the reverse osmosis membrane device and other incidental equipment become too large, which is not preferable. When the content of the aroma component per 1 kg of the fruit-collected aroma is more than 5 g, the heat history of the fruit-collected aroma due to the concentration of the aroma component is prolonged, and the aroma component may be decomposed by oxidation or heat, which is not preferable. . In the method of the present invention, the fruit-collected aroma obtained by concentrating with a rectification column is then further concentrated with a reverse osmosis membrane. There is no particular limitation on the material of the reverse osmosis membrane used for concentrating the fruit-recovering aroma, for example, a cellulose-based membrane such as cellulose acetate, or a synthetic polymer-based composite comprising a polysulfone support material and a polyether synthetic membrane. Membranes and the like can be used. Depending on the type of natural fruit used as the raw material or its treatment method, insoluble suspended matter of about several tens of ppm may be present in the fruit recovery aroma.In such a case, treatment with a reverse osmosis membrane is recommended. It is preferable to carry out filtration to remove floating substances in advance, in order to prolong the life of the reverse osmosis membrane. Concentration using a reverse osmosis membrane, unlike concentration using a rectification tower, does not heat the collected fruit aroma to a high temperature, does not temporarily separate aroma components from the aqueous phase, and removes water from the fruit collected aroma. Since the concentration is carried out by passing through the reverse osmosis membrane, the fragrance component is not deteriorated or separated, which is preferable.
【０００６】本発明方法において、逆浸透膜による濃縮
は、温度５〜４０℃において、好ましくは温度５〜２０
℃において、より好ましくは温度１０〜１５℃において
行う。逆浸透膜による濃縮時の温度が５℃未満である
と、水分の逆浸透膜の透過速度が遅くなるので好ましく
ない。逆浸透膜による濃縮時の温度が４０℃を超える
と、逆浸透膜モジュールに特別の加熱や保温の設備が必
要になるが、水分の透過速度はあまり向上しないので好
ましくない。また、本発明方法においては、逆浸透膜に
よる濃縮は、濃縮倍率が２〜１００倍、好ましくは３〜
５０倍、より好ましくは５〜２０倍になるように行う。
濃縮倍率が２倍未満であると、濃縮液の液量は果実回収
香に対して２分の１を超える量にしかならないので、濃
縮による液量の減少効果が少なく、好ましくない。濃縮
倍率が５０倍を超えると、逆浸透膜による処理時間が長
時間となり、かつ、高濃縮液から芳香成分の一部が分離
するおそれがあるので好ましくない。図１は、本発明方
法において用いる逆浸透膜処理フローシートの一例であ
る。タンク１に送り込まれた果実回収香はポンプ２によ
り逆浸透膜モジュール３へ圧入される。逆浸透膜モジュ
ールの入口側及び出口側には圧力計４が設けられてい
る。逆浸透膜モジュールへ圧入された果実回収香より、
水分が逆浸透膜を透過し、透過液となって流出し、果実
回収香は濃縮される。逆浸透膜モジュールの形状には特
に制限はなく、例えば、スパイラルモジュール、キャピ
ラリーモジュール、チューブラーモジュールなどから任
意に選択することができる。図１においては、２個の逆
浸透膜モジュールを直列に連結した系が２系列並列に設
けられているが、必要に応じて任意の複数個の逆浸透膜
モジュールを直列に又は並列に連結することができる。
通常、果実回収香の濃縮は短時間で行うことが好まし
く、そのために膜面積の大きい逆浸透膜モジュール又は
複数個の逆浸透膜モジュールが使用される。本発明方法
において、逆浸透膜処理に際してポンプにより果実回収
香を５〜５０kgf／cm2、好ましくは１０〜３０kgf／cm2
に加圧して行う。逆浸透膜による濃縮は、連続式に行っ
てもよく、回分式に行ってもよい。また、逆浸透膜モジ
ュールは、適宜、膜面の洗浄及び殺菌を行うことが好ま
しい。本発明方法により得られる果実回収香の高濃縮液
は、高濃縮処理工程において加熱処理を受けていないの
で、香気の喪失又は変化を生ずることがなく、天然果実
の有する芳香成分をそのまま高濃縮状態において保持し
ている。また、本発明方法により得られる果実回収香の
高濃縮液は、ハンドリング性に優れ、添加量のコントロ
ールが容易である。本発明は、果実芳香成分の添加によ
る風味の向上が要求される食品に対して、特に制限なく
適用することが可能であり、このような食品としては、
例えば、天然果実の濃縮果汁を還元したジュースのよう
な飲料、アイスクリームやアイスキャンデーのような冷
菓、ゼリー、グミゼリーなどの菓子を挙げることができ
る。本発明の果実回収香の高濃縮液を配合した食品は、
天然果実の有する良好な風味と香りを保っている。In the method of the present invention, the concentration by the reverse osmosis membrane is carried out at a temperature of 5 to 40 ° C., preferably a temperature of 5 to 20.
C., more preferably at a temperature of 10-15.degree. If the temperature at the time of concentration by the reverse osmosis membrane is less than 5 ° C, the permeation rate of water through the reverse osmosis membrane becomes slow, which is not preferable. When the temperature at the time of concentration by the reverse osmosis membrane exceeds 40 ° C., the reverse osmosis membrane module requires special heating and heat-retaining equipment, but the water permeation rate is not improved so much, which is not preferable. In the method of the present invention, the concentration by reverse osmosis membrane has a concentration ratio of 2 to 100 times, preferably 3 to
50 times, more preferably 5 to 20 times.
If the concentration ratio is less than 2 times, the amount of the concentrated liquid is more than half the amount of the fruit-collected aroma, and the effect of reducing the liquid amount by concentration is small, which is not preferable. When the concentration ratio exceeds 50 times, the treatment time by the reverse osmosis membrane becomes long and there is a possibility that a part of the aroma component is separated from the highly concentrated liquid, which is not preferable. FIG. 1 is an example of a reverse osmosis membrane treatment flow sheet used in the method of the present invention. The fruit-collecting aroma sent to the tank 1 is pressed into the reverse osmosis membrane module 3 by the pump 2. Pressure gauges 4 are provided on the inlet side and the outlet side of the reverse osmosis membrane module. From the fruit collection scent pressed into the reverse osmosis membrane module,
Water permeates through the reverse osmosis membrane, becomes a permeate and flows out, and the fruit-collected aroma is concentrated. The shape of the reverse osmosis membrane module is not particularly limited and can be arbitrarily selected from, for example, a spiral module, a capillary module, a tubular module and the like. In FIG. 1, a system in which two reverse osmosis membrane modules are connected in series is provided in two series in parallel, but any desired plurality of reverse osmosis membrane modules may be connected in series or in parallel. be able to.
Usually, it is preferable to concentrate the fruit-collecting aroma in a short time, and therefore a reverse osmosis membrane module or a plurality of reverse osmosis membrane modules having a large membrane area is used. In the method of the present invention, a fruit-collected aroma is collected by a pump at the time of reverse osmosis membrane treatment at 5 to 50 kgf / cm 2 , preferably 10 to 30 kgf / cm 2.
Pressurize to. Concentration by the reverse osmosis membrane may be carried out continuously or batchwise. Moreover, it is preferable that the reverse osmosis membrane module appropriately performs cleaning and sterilization of the membrane surface. The highly concentrated liquid of the fruit-recovered aroma obtained by the method of the present invention is not subjected to heat treatment in the highly concentrated treatment step, so that the aroma is not lost or changed, and the aromatic component of the natural fruit is in a highly concentrated state as it is. Holding in. Further, the highly concentrated liquid of the fruit-collected aroma obtained by the method of the present invention is excellent in handleability and the addition amount can be easily controlled. The present invention, it is possible to apply to foods that are required to improve the flavor by the addition of a fruit aroma component without particular limitation, as such foods,
Examples thereof include beverages such as juice obtained by reducing concentrated fruit juice of natural fruits, frozen desserts such as ice cream and popsicles, and confectioneries such as jelly and gummy jelly. The food containing the highly concentrated liquid of the fruit collecting aroma of the present invention,
It retains the good flavor and aroma of natural fruits.
【０００７】[0007]
【実施例】以下に実施例により本発明をさらに詳細に説
明するが、本発明はこれらの実施例によってなんら限定
されるものではない。なお、実施例に用いた逆浸透膜装
置は下記のものである。 試験装置 ：日東電工(株)製、ＲＵＷ−５型 モジュール：日東電工(株)製、スパイラルモジュール ＮＴＲ−ＨＲ ７５９ＨＲ Ｓ２ 膜素材、合成高分子系複合膜 脱塩阻止率、９９.５％ また、芳香成分の分析は、下記の条件のガスクロマトグ
ラフィーによった。 ガスクロマトグラフ：(株)日立製作所製、６６３−３０型 カラム ：ＴＣ−ＷＡＸ、６０m×０.２５mm、内径０.２５μｍ 分析条件 ：８０〜２４０℃、毎分３℃昇温 検出器 ：ＦＩＤ さらに、果実回収香及び高濃縮液中の芳香成分は、これ
らの液１kgをエーテルで抽出し、得られた精油量として
定量した。 実施例１ グラニースミス種のりんごを、選果により病虫害果及び
腐敗果を除去したのち、水洗、洗剤による洗浄及び水洗
をこの順に行った。洗浄した果実をハンマーミルにより
破砕し、破砕したりんごをコニカルスクリーン遠心分離
機を用いて搾汁した。搾汁率は７１％であり、果汁中の
パルプ量は３.７％であった。得られた果汁は、直ちに
１００メッシュのスクリーンをつけた振動篩を使用して
パルプ分を分離し、９６℃で２０秒間加熱することによ
り殺菌を行った。次いで、果汁の１０％を蒸発せしめ、
芳香成分を含む蒸気を精留塔で濃縮し、果実回収香１０
０kgを得た。濃縮倍率は２０５倍であり、果実回収香１
kg中に０.７８１ｇの芳香成分が含まれていた。この果
実回収香１００kgを原液のタンクに移し、原液温度１０
〜１５℃、入口側圧力２０.０kgf／cm2、出口側圧力１
９.４kgf／cm2で９０分間逆浸透処理を行い、果実回収
香を１０倍に濃縮して、高濃縮液１０kg及び透過液９０
kgを得た。高濃縮液１kg中の芳香成分の量は５.９５ｇ
であり、芳香成分の回収率は７６.２％であった。果実
回収香及び高濃縮液中の芳香成分をガスクロマトグラフ
ィーにより分析した。第１表に、芳香成分について、含
有量（ガスクロマトグラムのピーク面積％）の多いもの
から５成分を、保持時間の順に示した。The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. The reverse osmosis device used in the examples is as follows. Test equipment: Nitto Denko KK, RUW-5 type module: Nitto Denko KK, spiral module NTR-HR 759HR S2 membrane material, synthetic polymer composite membrane desalination inhibition rate, 99.5% The aroma components were analyzed by gas chromatography under the following conditions. Gas chromatograph: Hitachi, Ltd., 663-30 type column: TC-WAX, 60 m × 0.25 mm, inner diameter 0.25 μm Analytical conditions: 80 to 240 ° C., 3 ° C./minute temperature rise Detector: FID For the aroma component in the fruit-collected aroma and the highly concentrated liquid, 1 kg of these liquids were extracted with ether, and the amount of essential oil obtained was quantified. Example 1 Granny Smith apples were washed with water, washed with a detergent and washed with water in this order after removing pests and rotting fruits by fruit selection. The washed fruits were crushed with a hammer mill, and the crushed apples were squeezed using a conical screen centrifuge. The squeezed rate was 71%, and the pulp amount in the fruit juice was 3.7%. The obtained juice was immediately sterilized by separating the pulp content using a vibrating screen equipped with a 100-mesh screen and heating at 96 ° C. for 20 seconds. Then evaporate 10% of the juice,
The steam containing aroma components is concentrated in a rectification column to produce fruit incense.
I got 0 kg. Concentration factor is 205 times, fruit recovery aroma 1
There was 0.781 g of aroma components in kg. 100 kg of this fruit-collected aroma is transferred to a stock solution tank, and the stock solution temperature is 10
-15 ° C, inlet pressure 20.0 kgf / cm 2 , outlet pressure 1
Reverse osmosis treatment was performed at 9.4 kgf / cm 2 for 90 minutes, and the fruit-collected aroma was concentrated 10 times to obtain a highly concentrated liquid 10 kg and a permeated liquid 90.
kg gained. The amount of aromatic components in 1 kg of highly concentrated liquid is 5.95 g.
The recovery rate of the aroma component was 76.2%. The aroma components in the fruit-collected aroma and the highly concentrated liquid were analyzed by gas chromatography. Table 1 shows the five aroma components in descending order of content (peak area% of gas chromatogram) in order of retention time.
【０００８】[0008]
【表１】 [Table 1]
【０００９】果実回収香及び高濃縮液中の各芳香成分の
割合に大きい変動はなく、逆浸透膜処理により各芳香成
分がほぼ均等に濃縮されていることが分かる。 実施例２ 実施例１で得られた高濃縮液を用い、下記の配合により
アップル飲料を調製した。 転化糖 ７５重量部 砂糖 ６５重量部 １／５アップル果汁 ４０重量部 クエン酸 １.５重量部 ビタミンＣ ０.５重量部 実施例１の高濃縮液 １０重量部 水 ８０８重量部 比較例１ 実施例１で得られた高濃縮液を配合しないこと以外は、
実施例２と同じ下記の配合によりアップル飲料を調製し
た。 転化糖 ７５重量部 砂糖 ６５重量部 １／５アップル果汁 ４０重量部 クエン酸 １.５重量部 ビタミンＣ ０.５重量部 水 ８１８重量部 実施例２及び比較例１の２種類のアップル飲料につい
て、２５名のパネラーによる香りと味の評価を５点満点
の採点で行った。平均点を第２表に示す。There is no great variation in the proportion of each aroma component in the fruit-collected aroma and the highly concentrated liquid, and it can be seen that each aroma component is concentrated almost uniformly by the reverse osmosis membrane treatment. Example 2 Using the highly concentrated liquid obtained in Example 1, an apple beverage was prepared with the following composition. Invert sugar 75 parts by weight Sugar 65 parts by weight 1/5 apple juice 40 parts by weight Citric acid 1.5 parts by weight Vitamin C 0.5 parts by weight Highly concentrated liquid of Example 1 10 parts by weight Water 808 parts by weight Comparative Example 1 Example 1 except that the highly concentrated liquid obtained in 1 was not mixed.
An apple beverage was prepared according to the same formulation as in Example 2 below. Invert sugar 75 parts by weight Sugar 65 parts by weight 1/5 apple juice 40 parts by weight Citric acid 1.5 parts by weight Vitamin C 0.5 parts by weight Water 818 parts by weight About two kinds of apple beverages of Example 2 and Comparative Example 1, The scent and taste were evaluated by 25 panelists on a scale of 5 points. The average points are shown in Table 2.
【００１０】[0010]
【表２】 [Table 2]
【００１１】表の結果から、実施例１の高濃縮液を配合
した実施例２のアップル飲料の方が香り、味ともに実施
例１の高濃縮液を配合しない比較例１のアップル飲料よ
りも優れていることが分かる。 実施例３〜６ ４種類のりんごの果実を用い、実施例１と同様にして果
実回収香を得た。さらに得られた果実回収香を逆浸透膜
処理により高濃縮液とした。果実回収香の濃縮倍率、果
実回収香中の芳香成分の含量、逆浸透膜装置による処理
量、濃縮に要した時間、高濃縮液の収量及び高濃縮液中
の芳香成分の含量を第３表に示した。From the results shown in the table, the apple beverage of Example 2 containing the highly concentrated liquid of Example 1 is superior in both aroma and taste to the apple beverage of Comparative Example 1 containing no highly concentrated liquid of Example 1. I understand that. Examples 3 to 6 Using four types of apple fruits, fruit recovery aroma was obtained in the same manner as in Example 1. Further, the obtained fruit-collected aroma was subjected to reverse osmosis membrane treatment to obtain a highly concentrated liquid. Table 3 shows the concentration ratio of the fruit-collected aroma, the content of the aroma component in the fruit-collected aroma, the treatment amount by the reverse osmosis membrane device, the time required for the concentration, the yield of the highly concentrated liquid and the content of the aromatic component in the highly concentrated liquid. It was shown to.
【００１２】[0012]
【表３】 [Table 3]
【００１３】表の結果から、いずれの種類のりんごにつ
いても、良好な高濃縮液が得られていることが分かる。 実施例７ 実施例３で得られた高濃縮液を用い、下記の配合により
アップルシャーベットを調製した。 マルトース水飴 ２０重量部 砂糖 ５重量部 転化糖 ５重量部 ゼラチン ０.４重量部 実施例３の高濃縮液 １０重量部 水 ５９.６重量部 この配合物を撹拌しつつ冷却し、凍結せしめてシャーベ
ットを得た。得られたシャーベットは爽快なりんご風味
を有していた。 実施例８ 実施例４で得られた高濃縮液を用い、下記の配合により
ゼリーを調製した。 １／４アップル果汁 １０重量部 砂糖 １０重量部 クエン酸 ０.１重量部 カラギーナン ０.５重量部 実施例４の高濃縮液 １０重量部 水 ６９.４重量部 得られたゼリーは、甘酸相和し、赤りんご特有の香気を
有していた。 実施例９ 実施例５で得られた高濃縮液を用い、下記の配合により
グミゼリーを調製した。 グラニュー糖 ３３.５重量部 低粘性水飴 ３３.５重量部 ゼラチン ８重量部 １／５アップル果汁 １５重量部 実施例５の高濃縮液 １０重量部 得られたグミゼリーは、高雅な香気を有していた。 実施例１０ 実施例６で得られた高濃縮液を用い、下記の配合により
キャンディーを調製した。 グラニュー糖 ５０重量部 水飴 ２２重量部 クエン酸 １.２重量部 １／５アップル果汁 ０.７重量部 実施例６の高濃縮液 １０重量部 水 １６.１重量部 得られたキャンディーは、さわやかな香気を有してい
た。From the results shown in the table, it can be seen that good highly concentrated liquids were obtained for all types of apples. Example 7 Using the highly concentrated liquid obtained in Example 3, an apple sorbet was prepared according to the following formulation. Maltose starch syrup 20 parts by weight sugar 5 parts by weight invert sugar 5 parts by weight gelatin 0.4 parts by weight Highly concentrated solution of Example 3 10 parts by weight water 59.6 parts by weight This formulation is cooled with stirring, frozen and sherbet. Got The sherbet obtained had a refreshing apple flavor. Example 8 Using the highly concentrated liquid obtained in Example 4, jelly was prepared according to the following formulation. 1/4 Apple juice 10 parts by weight Sugar 10 parts by weight Citric acid 0.1 parts by weight Carrageenan 0.5 parts by weight Highly concentrated liquid of Example 4 10 parts by weight Water 69.4 parts by weight However, it had an aroma characteristic of red apples. Example 9 Using the highly concentrated liquid obtained in Example 5, a gummy jelly was prepared according to the following formulation. Granulated sugar 33.5 parts by weight Low-viscosity starch syrup 33.5 parts by weight Gelatin 8 parts by weight 1/5 apple juice 15 parts by weight Highly concentrated liquid of Example 5 10 parts by weight The gummy jelly obtained has a noble aroma. It was Example 10 Using the highly concentrated liquid obtained in Example 6, a candy was prepared according to the following formulation. Granulated sugar 50 parts by weight starch syrup 22 parts by weight citric acid 1.2 parts by weight 1/5 apple juice 0.7 parts by weight Highly concentrated liquid of Example 6 10 parts by weight water 16.1 parts by weight The resulting candy is refreshing. It had an aroma.
【００１４】[0014]
【発明の効果】本発明方法により得られる天然果実の芳
香成分の高濃縮液は、高濃縮処理工程において加熱処理
を受けていないので、香気の喪失又は変化を生ずること
がなく、天然果実の有する芳香成分をそのまま高濃縮状
態において保持している。The highly concentrated liquid of the aromatic component of natural fruits obtained by the method of the present invention is not subjected to the heat treatment in the highly concentrated treatment step, so that the aroma is not lost or changed and the natural fruits have The aroma component is retained as it is in a highly concentrated state.
【図１】図１は、本発明方法において用いる逆浸透膜処
理フローシートの一例である。FIG. 1 is an example of a reverse osmosis membrane treatment flow sheet used in the method of the present invention.
１ タンク ２ ポンプ ３ 逆浸透膜モジュール ４ 圧力計 1 tank 2 pump 3 reverse osmosis membrane module 4 pressure gauge
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ２３Ｌ 2/64 (72)発明者 水谷 豊 東京都江東区千石２丁目３番39号 長岡香 料株式会社内 (72)発明者 藤永 重雄 東京都福生市熊川250−２ (72)発明者 武藤 健 東京都福生市福生875−３ ライオンズマ ンション福生第２ 807 (72)発明者 楠見 吉貴 東京都秋川市油平73−１ コスモ秋川305─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Internal reference number FI Technical indication location A23L 2/64 (72) Inventor Yutaka Mizutani 2-3-3 Sengoku, Koto-ku, Tokyo Nagaoka Kaoru Incorporated (72) Inventor Shigeo Fujinaga 250-2, Kumagawa, Fussa, Tokyo (72) Inventor Takeshi Muto 875-3 Fussa, Fussa, Tokyo Lions Management Fussa No. 2 807 (72) Inventor Yoshitaka Kusumi Akikawa, Tokyo 73-1 Ichinodaira Cosmo Akikawa 305
Claims (2)
を加熱し、蒸発する芳香成分及び水分を精留塔で濃縮し
て１kg当たり０.１〜５ｇの芳香成分を含有する果実回
収香とし、さらに該果実回収香を逆浸透膜を用い、温度
５〜４０℃において、２〜１００倍に濃縮することを特
徴とする果実芳香成分の高濃縮液の製造方法。1. A fruit containing 0.1 to 5 g of aroma components per 1 kg obtained by crushing and squeezing natural fruits to heat the juice, and concentrating the evaporated aroma components and water in a rectification column. A method for producing a highly concentrated liquid of a fruit aroma component, which comprises using a reverse osmosis membrane and concentrating 2 to 100 times as much as the recovered aroma using a reverse osmosis membrane.
を加熱し、蒸発する芳香成分及び水分を精留塔で濃縮し
て１kg当たり０.１〜５ｇの芳香成分を含有する果実回
収香とし、さらに該果実回収香を逆浸透膜を用い、温度
５〜４０℃において、２〜１００倍に濃縮することによ
り得られた果実芳香成分の高濃縮液を配合した食品。2. Fruits obtained by crushing and squeezing natural fruits to heat them and concentrating the aroma components and water vaporized in a rectification tower to contain 0.1 to 5 g of aroma components per kg. A food containing a highly concentrated liquid of a fruit aroma component obtained by concentrating the recovered aroma using a reverse osmosis membrane at a temperature of 5 to 40 ° C. as a recovered aroma.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6166248A JPH08215A (en) | 1994-06-24 | 1994-06-24 | Production of highly concentrated solution of aromatic component of fruit and food mixed with highly concentrated solution obtained from the same production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6166248A JPH08215A (en) | 1994-06-24 | 1994-06-24 | Production of highly concentrated solution of aromatic component of fruit and food mixed with highly concentrated solution obtained from the same production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH08215A true JPH08215A (en) | 1996-01-09 |
Family
ID=15827867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6166248A Pending JPH08215A (en) | 1994-06-24 | 1994-06-24 | Production of highly concentrated solution of aromatic component of fruit and food mixed with highly concentrated solution obtained from the same production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH08215A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100403150B1 (en) * | 2001-01-12 | 2003-10-30 | 학교법인 영광학원 | Pervaporation-apparatus for concentrating aroma and process for concentration using thereof |
| JP2004018737A (en) * | 2002-06-18 | 2004-01-22 | Umajimura Nogyo Kyodo Kumiai | Method for extracting essential oil from filtration residue of citrus fruit juice with vibrating screen |
| KR100419125B1 (en) * | 2002-02-06 | 2004-02-18 | 학교법인 영광학원 | Pervaporation-apparatus for concentrating volatile fragrance and process for concentrating using thereof |
| JP2008220274A (en) * | 2007-03-13 | 2008-09-25 | Nihon Haruma Kk | Distillate solution and concentrated solution obtained by high-pressure compression and azeotropic fractional distillation using pomace of primary squeezed juice of apple fruit or apple juice and its production method of such distillate solution and concentrated solution |
| JP2009011246A (en) * | 2007-07-05 | 2009-01-22 | Asahi Breweries Ltd | Fruit drink and fruit flavor alcoholic drink, and method for producing the same |
| JP2019149964A (en) * | 2018-03-02 | 2019-09-12 | 株式会社 伊藤園 | Method for inhibiting deterioration in vegetable squeezed juice-containing beverage containing no flavor |
| JP2019528742A (en) * | 2016-09-19 | 2019-10-17 | ザ コカ・コーラ カンパニーＴｈｅ Ｃｏｃａ‐Ｃｏｌａ Ｃｏｍｐａｎｙ | Natural water essence and method for producing the same |
| JP2021502090A (en) * | 2017-11-09 | 2021-01-28 | シムライズ アーゲー | Manufacture of perfume concentrate by permeation |
-
1994
- 1994-06-24 JP JP6166248A patent/JPH08215A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100403150B1 (en) * | 2001-01-12 | 2003-10-30 | 학교법인 영광학원 | Pervaporation-apparatus for concentrating aroma and process for concentration using thereof |
| KR100419125B1 (en) * | 2002-02-06 | 2004-02-18 | 학교법인 영광학원 | Pervaporation-apparatus for concentrating volatile fragrance and process for concentrating using thereof |
| JP2004018737A (en) * | 2002-06-18 | 2004-01-22 | Umajimura Nogyo Kyodo Kumiai | Method for extracting essential oil from filtration residue of citrus fruit juice with vibrating screen |
| JP2008220274A (en) * | 2007-03-13 | 2008-09-25 | Nihon Haruma Kk | Distillate solution and concentrated solution obtained by high-pressure compression and azeotropic fractional distillation using pomace of primary squeezed juice of apple fruit or apple juice and its production method of such distillate solution and concentrated solution |
| JP2009011246A (en) * | 2007-07-05 | 2009-01-22 | Asahi Breweries Ltd | Fruit drink and fruit flavor alcoholic drink, and method for producing the same |
| JP2019528742A (en) * | 2016-09-19 | 2019-10-17 | ザ コカ・コーラ カンパニーＴｈｅ Ｃｏｃａ‐Ｃｏｌａ Ｃｏｍｐａｎｙ | Natural water essence and method for producing the same |
| JP2021502090A (en) * | 2017-11-09 | 2021-01-28 | シムライズ アーゲー | Manufacture of perfume concentrate by permeation |
| JP2019149964A (en) * | 2018-03-02 | 2019-09-12 | 株式会社 伊藤園 | Method for inhibiting deterioration in vegetable squeezed juice-containing beverage containing no flavor |
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