JPH08224071A - Aromatic fruit juice and its production - Google Patents

Abstract

PURPOSE: To obtain an aromatic fruit juice increased in the aroma and capable of holding the aroma over a long period also after produced. CONSTITUTION: The aromatic fruit juice stabilized in the aroma is produced by mixing an aromatic juice with at least an antioxidizing ingredient essentially containing the former of a flavonoid compound and an antioxidizing vitamin, if necessary, an alcohol, and, when the aroma is enriched, a squeezed oil or a perfume in proper amounts, respectively. The fruit juice simultaneously enriched and stabilized in the aroma is also produced by making an alcohol solution containing at least an antioxidizing ingredient among the flavonoid compound and the antioxidizing vitamin preliminarily adhere to fruit rinds for squeezing the juice, and subsequently squeezing the fruits together with the fruit rinds so as to sufficiently squeeze out the oil content in the fruit rinds.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an aromatic fruit juice which retains its rich aroma for a long period of time after its production and a method for producing the same.

[0002]

2. Description of the Related Art There are various kinds of aromatic juices, but citrus fruits are especially preferred because of their rich aroma. That is, sweet citrus fruit juices such as Onsen mandarin orange, orange, grapefruit, etc., with some pulp, sugar, organic acids, etc., and after adding a flavoring agent for supplementation, they were canned or bottled to obtain fruit juice and fruit drinks. Etc. are commercially available.

On the other hand, among the citrus fruits, "Kabosu" and "Sudachi" have a low sugar content and a strong acidity, so they are not suitable for eating and drinking as they are, but they are rich in aroma and It has excellent potential properties as a drink with a flavor different from that of Mandarin oranges, such as refreshingness and the fact that it contains a large amount of vitamin C. However, since the aroma component is contained more in the skin than in the pulp, if only the pulp is squeezed in consideration of the taste, the scent will be weakened, and the cooking method described below will be used. Its use was limited to the extent that it could be used as a flavoring agent for food.

As a method for imparting a further scent to kabosu juice as a perfume, a juice obtained by squeezing the fruit with the fruit skin may be mixed with oil extracted from the fruit skin, or further finely squeezed into the fruit juice. It is known that a small amount of crushed pericarp is mixed and the scent component contained in the pericarp is diffused into the juice (for example, Japanese Patent Publication No. 62-2406).
No. 6). On the other hand, in the field of beverage flavors, a technique has been developed for holding aroma for a long time by using a food-grade surfactant such as polyglycerin fatty acid esters and further promoting the emulsification of fruit juice and flavors. (JP-A-56-37040, JP-B-5-27376).

[0005]

However, simply squeezing the fruit together with the skin does not give a juice having an appropriate aroma for drinks, let alone adjusting the amount of oil obtained at that time. The reality is that it is impossible to adjust and keep constant within a certain range.
In addition, the scented ingredients such as limonene are also prone to deterioration with time due to oxidation of the mixed oil itself, and even if oil is added separately to obtain sufficient aroma, It was difficult to maintain the scent over the entire period, and variations in quality were unavoidable. In this respect, the same can be said for fruit juices other than Kabosu. Further, the method of mixing the peel pieces is not originally suitable for beverages, and even when the oil component such as a fragrance component and the fruit juice are completely emulsified, the deterioration due to oxidation is inevitable.

[0006]

Means for Solving the Problems The present invention is to solve the above-mentioned problems, and among flavonoid compounds and antioxidant vitamins, at least one or more of the essential components, and, if necessary, alcohol In the case of enhancing the aroma, with oil or a flavor, an appropriate amount of each is mixed with fruit juice, or at least one or more of flavonoid compounds and antioxidant vitamins is mixed with an appropriate amount of alcohol. The method is characterized in that the alcoholic liquid is attached to the fruit epidermis by dipping or the like, and then the fruit is squeezed together with the fruit skin.

[0007]

[Function] Among flavonoid compounds and antioxidant vitamins,
At least one or more components that require the former, alcohol, and oil or fragrance in the case of enhancing aroma,
When an appropriate amount of each of them is added to the fruit juice and mixed, the alcohol acts as an affinity agent, and the fruit juice and the oil component such as the pressed oil become an emulsion state. If you put it in a bottle or can,
First, alcohol acts on the oil extract to extract the aroma component into the fruit juice, thereby enhancing the aroma. On the other hand, since flavonoid compounds and antioxidant vitamins are both components that have an antioxidant effect, they prevent the fragrance components such as limonene and the extracted oils, oils and fragrances from being oxidized and their deterioration, and chemically stable. This suppresses the deterioration of aroma over time.
Their antioxidant capacity is great even if only a trace single component of a flavonoid compound is used, but if they are multiple, they become synergistic. When alcohol is not added, the active extraction of aroma components and the affinity between oil and water are somewhat difficult, but the action of flavonoid compounds and the like is the same as when alcohol is added.

When the fruit is previously dipped in an alcohol liquid mixed with flavonoid compounds and antioxidant vitamins, the alcohol component adhering to the epidermis of the fruit makes it easy to squeeze out oil and the like in the skin and The flavonoid compounds in the alcoholic liquid prevent the peel oil and the like from being oxidized. Therefore, if such fruit is squeezed together with the fruit skin, not only will it be possible to easily obtain a scented fruit juice richer in squeezed oil than in the past, but also the scent of the fruit juice will deteriorate over time. Flavonoid compounds for suppressing and alcohol, which is an affinity agent for fruit juice and pressed oil, are naturally contained.

[0009]

EXAMPLES Next, the outline of the fruit juice production method according to the present invention will be described with reference to the attached process drawings. FIG. 1 shows a case where an alcoholic liquid containing a flavonoid compound or the like is previously attached to the juice to be squeezed. Various methods other than the dipping method used in this description are conceivable as the method for attaching the alcohol liquid, and it is needless to say that the method is not limited to this method. First, the raw material fruits are washed to remove the rotten ones and severely damaged ones. Next, an oil amount extraction study of the oil content contained in the fruit skins to be squeezed is conducted, and alcohol extraction is performed as a pre-squeezing pretreatment according to the survey results, and the extraction is performed while preventing the oxidation of the skin oil. After making it easy, transfer to squeezing.
This oil amount sampling survey is for adjusting the alcohol liquid immersion time and the liquid temperature depending on the quality of the fruit, and for adjusting or controlling the oil amount obtained by squeezing.
In the case of kabos, the effective immersion time for squeezing out oil is about 2 to 10 minutes, and the alcohol temperature is about 20 to 40 ° C. Alternatively, the amount of oil squeezed can be adjusted by intentionally adding an appropriate amount of damage to the skin. When an insoluble or sparingly soluble additive is mixed in alcohol, stirring of the alcohol solution is necessary. In any case, compared to the case of not soaking in alcoholic liquid, the obtained fruit juice contains abundant oil and not only enhances the aroma, but also has a long-lasting aroma due to flavonoid compounds and the like mixed in at the same time. Will be things. After that, a normal process is carried out, that is, foreign matter is removed to remove the squeezed debris, preparation, deaeration, heat sterilization, filling, and inert gas replacement are performed, followed by sealing.

However, as already mentioned, in the case of kabosu juice, it is difficult to drink as it is because it has a strong acidity.
If you dilute it about 10 times in the blending process, it will have a taste just before drinking. If the fragrance is insufficient due to dilution etc., you can add squeezing oil or fragrance to supplement the aroma by the method described below, but if you want to obtain a natural fragrance as much as possible, you should squeeze your own peel oil. It is desirable to collect as much as possible. In particular, in the case of a soft drink to which the alcohol described below is added as an additive,
This is because if the 10-fold dilution is premised, the alcohol concentration can be increased correspondingly in the undiluted solution stage, apart from the limitation of the alcohol content of less than 1% in the Liquor Tax Law, and a higher alcohol extraction action can be expected.

When the alcohol solution is not soaked or when a supplemental fragrance is required, flavonoid compounds and the like, alcohols, oils and flavors as necessary are added as additives to the fruit juice and mixed. FIG. 2 is a process diagram of such a method, and shows only an example of freezing and storing fruit juice for the non-harvest season. In a series of normal processes such as washing, selection, squeezing, foreign matter removal, heat sterilization, concentration, inert gas replacement, and freezing, in the figure, additive contamination is included in all processes from foreign material removal to inert gas replacement. Although it is shown to be given, it means that any number of times can be performed. Of course, it only needs to be done once. Since this additive utilizes the interaction of its components, it is better not to add a time lag when adding each component. A product can be prepared as a season pack by performing the mixing instead of the concentration or freezing process.

By the way, as flavonoid compounds that can be used for the above purposes, quercetin, isoquercetin, rutin, methylhesperidin, catechin and the like can be mentioned, and the fruit skin contains a small amount of flavonoid compounds such as hesperidin. There is. The above-mentioned alcohol liquid immersion is also effective in that it makes it easy to collect the substance in the pericarp in the squeezing process. Flavonoid compounds suppress the oxidation of terpenes such as limonene, which is the main component of fragrance, and oils, fragrances, etc., and play a central role in their antioxidant action. Of these, quercetin and methylhesperidin are effective not only for stabilizing aroma components even when added in a trace amount, but also for stabilizing carotenoid pigments. In particular, as the latter methyl hesperidin is also known as vitamin P, it has recently been elucidated that flavonoid compounds have an action of suppressing active oxygen which is a cause of carcinogenesis. It is said that they are all useful to the human body and there are no safety-related problems in use. The added amount is one unit of soft drink 1
00cc. However, about 10 to 70 mg is a standard.

Among antioxidant vitamins, vitamin C and vitamin E are well known. It is added for the same purpose as the flavonoid compound, and its effect is further promoted by the combined use with the flavonoid compound. Also, water-soluble vitamin C exerts its function mainly in the water phase and fat-soluble vitamin E exerts its function mainly in the oil phase, but when vitamin E is present in the oil phase, the antioxidant ability of vitamin C in the water phase is high, On the contrary, when vitamin C is present in the water phase, it also has a synergistic effect with the interaction that the vitamin E in the oil phase is regenerated. In addition, both vitamins have effects in various fields such as health and beauty, and since it is said that there is no concern about overdose,
Its significance as an antioxidant is high.

The following components are added per 1 unit of a soft drink obtained by diluting 10 times the amount of kabosu juice obtained by the alcohol liquid soaking method, and when alcohol is not added as an additive: Here is an example. Flavonoid compound 30 mg Vitamin C 60 mg Vitamin E 5 mg Flavor 0.05% (weight ratio) Phytic acid 30 mg Honey 5000 mg As a result, a refreshing drink with a natural and rich aroma and a refreshing taste, with an unprecedented flavor and taste. Became. Vitamin C is also abundantly contained in the juice itself, but it was added here to enhance the antioxidant capacity, and the addition of phytic acid causes the action of metal ions that are harmful to vitamin C and the like. This is because it has a suppressing effect. In addition, the reason for using a fragrance to supplement the aroma is that if you try to cover the fragrance with only oil pressing, the acidity will become too strong in Kavos, so you should blindly mix a lot of oil for the purpose of obtaining a sufficient fragrance. It's not that good. Such a thing can also occur in beverages made from other fruits. However, as the content of squeezed oil increases, a more natural aroma can be obtained, and at the same time, the amount of fragrance added for supplementing fragrance can be suppressed, so that the amount of squeezed oil obtained by squeezing can always be adjusted to a certain degree. It is essential to be able to secure it. This may cause some floating of oil, but does not cause a problem in quality and persistence of aroma. Of course, there is an option to avoid this by using a surfactant such as JP-B-5-27376. On the other hand, other than those related to the present invention, calcium lactate, dietary fiber, various functional oligosaccharides and the like which are effective for the physiological activity of the human body can be mixed according to the purpose.

Alcohol is added to the additives having almost the same contents as in the above example, and the soft drink mixed so that the alcohol content is less than 1% by weight is more aromatic than the alcohol-free one. , And the taste became mellow, resulting in a flavor with a clear difference in characteristics. In addition, alcohol addition had a favorable effect on the oil floating that was sometimes observed when no addition was added, and the occurrence frequency decreased as well as the quantity.

[0016] The above description has been centered on kabosu juice and soft drinks produced from it, but sweet citrus fruits, which have few acidity problems, have a high degree of freedom in the degree of dilution. This method can be applied as is to. On the other hand, even when the aroma component is an ester-based fruit, the aroma component is easily oxidized, and the harmful effect on the persistent aroma of the fruit juice is the same as that of limonene in citrus fruits. Since the antioxidative effect of flavonoid compounds and the like is also effective for ester-based aroma components, this method can also be applied to stabilize the aroma of fruit juices such as apples and pine.

[0017]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, it is possible to easily impart a natural and rich scent to fruit juice, and at the same time, control the intensity of aroma and its stabilization can be controlled to a considerable extent. In addition, even though it contains a lot of squeezed oil and aroma components that are easily oxidized, since they are chemically stabilized, not only the quality deterioration over time as a beverage, etc. can be prevented, but also the aroma Will last for a long time. These effects are not limited to conventional sweet citrus juices, but the use of citrus fruits such as kabosu has been limited due to the overlapping of other inhibiting factors such as acidity. Is what makes it possible. further,
It can be applied almost as it is to fruit juices other than citrus fruits, and its effect is great. On the other hand, since it is a method that can be carried out using only ingredients that are useful and safe for the human body, such as flavonoid compounds and vitamins, it can also be expected to have positive effects on the human body such as health, beauty, and recovery from fatigue.

[Brief description of drawings]

FIG. 1 is a process drawing showing an embodiment according to the present invention.

FIG. 2 is a process drawing showing another embodiment of the present invention.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Office reference number FI technical display location A23L 2/02 A23L 2/18

Claims (3)

[Claims] 1. A proper amount of at least one or more of the flavonoid compounds and antioxidant vitamins, the essential one of which is the former, and, in the case of enhancing the aroma, an oil extract or a fragrance, each of which is mixed with fruit juice in an appropriate amount. Aromatic fruit juice characterized by becoming. 2. An appropriate amount of at least one or more of the flavonoid compounds and antioxidant vitamins, the essential one of which is the former, alcohol, and oil or flavor to enhance the aroma, together with the fruit juice. An aromatic fruit juice characterized by being mixed. 3. A flavonoid compound and / or antioxidant vitamins, at least one or more of which is mixed with an appropriate amount of alcohol, respectively, and the alcohol solution is adhered to the fruit epidermis by dipping or the like, and the fruit is squeezed together with the fruit juice. A method for producing an aromatic fruit juice, which comprises: