JPH10313834A - Production of vegetable juice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a vegetable juice intended for favorable utilization as one of various kinds of drinks by contact treatment of a vegetable juice with a porous adsorptive synthetic resin to adsorb and remove impurities contributing to the offensive odor of the vegetable juice. SOLUTION: This vegetable juice is produced by the following process: a squeezed juice from vegetables belonging to the genus Brassicaceae, treated with an enzyme such as tannase, is subjected to contact treatment with a porus adsorptive synthetic resin as a styrene-based or acrylic acid-based resin with a BET specific surface area of 300-1,000 m<3> /g at a space velocity of pref. 0.5-5 h<-1> to adsorb and remove the offensive odor components in the squeezed juice.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a vegetable juice having less offensive odor. More specifically, vegetables that can cause odor of vegetable juice are absorbed and removed by subjecting vegetable juice to contact treatment with a porous synthetic adsorption resin, and vegetables that can be suitably used for various beverages The present invention relates to a method for producing a juice.

[0002]

2. Description of the Related Art In recent years, a number of beverages containing vegetable juice have been marketed for those who are feeling inadequate intake of vegetables due to growing health consciousness. Usually, vegetable juice is prepared by hot-water blanching or steam blanching vegetables and then squeezing. The reason for this is that if the vegetables are crushed and squeezed as they are, the so-called green odor is so strong that they are not suitable for general drinks. Therefore, by performing the above-mentioned blanching process, an unusual odor such as a green odor can be reduced. However, even if the vegetable juice has been subjected to the blanching treatment, when the juice content of the so-called green vegetable is increased, the flavor of the vegetable juice product is reduced, and the flavor is not acceptable as a favorite beverage. In particular, the vegetable juice of the cruciferous family has a peculiar aroma component, and has a so-called off-flavor. In addition, beverages containing vegetable juice such as crucifers have a drastic change in flavor during storage after commercialization, and it is difficult to maintain the flavor immediately after production. For this reason, the type of vegetable juice to be mixed in the product is limited, the amount of vegetable juice is reduced, and a large amount of fruit juice such as carrots and tomatoes that are highly effective in masking off-flavors is used. At present, efforts have been made to reduce the perception of off-flavors from vegetable juices.

[0003] Therefore, in many commercial vegetable juice products using green vegetables, the vegetable juice content is by no means high. For example, in commercial vegetable juice products, green vegetables are mixed with ginseng juice and tomato juice to increase the vegetable juice content, but the total vegetable juice content is About 20-40%. Then, fruit juices such as apples and pineapples are blended with these vegetable juices for the purpose of imparting flavor and the like to form a mixed beverage.

[0004]

DISCLOSURE OF THE INVENTION The present invention provides a method for producing a vegetable juice which can be widely used in beverages and foods, which has a low off-flavor such as the above-mentioned green leaf smell and hardly generates off-flavor even during storage. It was done for the purpose of doing.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned drawbacks of the vegetable juice, and as a result, the vegetable juice is brought into contact with a porous synthetic adsorption resin. By doing so, it is possible to remove the off-flavor components in the juice of the vegetable, in particular, the juice of the vegetable,
After treatment with an enzyme such as tannase, when subjected to contact treatment with the porous synthetic adsorption resin, the off-flavor component is effectively removed, and the mixed juice drink or vegetable juice containing fruit juice using the obtained vegetable juice is The present inventors have found that an unpleasant odor generated during storage is small, and have completed the present invention.

That is, the present invention provides a method for producing a vegetable juice, which comprises contacting the vegetable juice with a porous synthetic adsorption resin to adsorb and remove off-flavor components in the vegetable juice. Is provided.

The present invention also provides a method for producing a vegetable juice, wherein the porous synthetic adsorption resin is a styrene resin or an acrylic acid resin.

[0008] The present invention also provides a method for producing vegetable juice, wherein the porous synthetic adsorption resin has a BET specific surface area of 300 to 1000 m ² / g. .

[0009] The present invention also relates to the method for producing vegetable juice, wherein the vegetable juice is contact-treated with the porous synthetic adsorption resin at a space velocity of 0.5 to 5 h ^-1. Is provided.

[0010] The present invention also provides a method for producing a vegetable juice, wherein the vegetable juice is an enzyme-treated vegetable juice.

[0011] The present invention also provides a method for producing a vegetable juice, wherein the enzyme is tannase.

Furthermore, the present invention provides a method for producing a vegetable juice, wherein the vegetable is a vegetable belonging to the Brassicaceae family. Hereinafter, the method for producing a vegetable juice of the present invention will be described in detail.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION In the present specification, the off-flavor in a vegetable juice is defined as S, such as dimethyl disulfide, which is considered to be the smell of boiled cabbage which is often contained in cruciferous vegetables and the like.
(Sulfur)-refers to an odor derived from a compound or a volatile phenol compound (hereinafter simply referred to as "off-flavor").

First, examples of vegetables that can be used in the present invention include vegetables belonging to the family Brassicaceae such as cabbage, broccoli, turnip, Chinese cabbage, brussels sprouts, radish, radish leaves, cauliflower, celery, parsley, and the like. But not limited to these.
These vegetables can be used alone or in combination of two or more.

Next, there is no particular limitation on the method of squeezing the vegetables, and any ordinary squeezing method can be used. For example, first, the above-mentioned vegetables are cut into an appropriate size, and then hot water or steam blanching. To deactivate enzymes contained in vegetables, such as lipoxygenase and polyphenol oxidase, which lower the quality of vegetable juice. In the present invention, the above-described branching processing can be omitted. After this, after crushing with a crusher such as a grader,
A method of squeezing with a squeezing machine such as a screw press to obtain a squeezed liquid of vegetables can be adopted.

Next, the obtained vegetable squeezed liquid is subjected to contact treatment with a porous synthetic adsorption resin (hereinafter simply referred to as “adsorption resin”). The adsorption resin is not particularly limited as long as it can adsorb and remove off-flavor components in the juice of the vegetable, but from the viewpoint of adsorption efficiency, a styrene resin or an acrylic resin is preferably used. . These adsorption resins can be used alone or in combination of two or more.

The styrene resin is preferably a porous resin obtained by copolymerizing and three-dimensionally cross-linking a monomer containing styrene as a main component, and preferably has a hydrophobic surface. As the monomers, in addition to styrene,
Divinylbenzene or the like is used. Similarly, the acrylic resin is a porous resin obtained by copolymerizing and three-dimensionally cross-linking a monomer mainly containing an acrylic acid monomer (for example, acrylic acid or methacrylic acid), and having a surface thereof. Hydrophobic materials are preferably used.

The adsorbing resin is preferably used in the form of particles because it can efficiently adsorb and remove off-flavor components. In this case, the average particle size of the adsorption resin is 0.2
It is preferably from 5 to 1.0 mm. For the same reason, it is preferable that the pore size (most frequent radius) of the adsorption resin is 70 to 300 °. For the same reason, the adsorption resin has a BET specific surface area of 30.
0 to 1000 m ² / g, preferably 400 to 1000 m ² / g.
More preferably, it is 800 m ² / g.

Commercial products can also be used as the adsorption resin. As such a commercially available product, as the styrene-based resin, Diaion HP20 manufactured by Mitsubishi Chemical Corporation,
Examples of the acrylic resin such as SP205 and SP70 resins (both trade names) include Amberlite XAD-7 manufactured by Organo Corporation and HP2MG resin manufactured by Mitsubishi Chemical Corporation (both trade names).

In the present invention, the vegetable squeezed liquid obtained above may be directly contacted with the adsorption resin, but the vegetable squeezed liquid is treated with the enzyme and then treated with the adsorption resin. By doing so, a suitable vegetable juice liquid which is the object of the present invention can be obtained, which is preferable. The reason is considered that the vegetable squeezed liquid is treated with an enzyme to be a precursor of a volatile phenol compound (the compound is one of the off-flavor components as described above) contained therein. It is considered that the phenolic acid glycoside or the phenolic acid ester is decomposed, and the decomposed products are efficiently adsorbed and removed by the adsorption resin. Moreover, by treating the vegetable juice with the enzyme, the resulting vegetable juice or a mixed beverage of the vegetable juice and another juice, etc., may cause an unpleasant odor even after storage. There is also the advantage of being reduced. The reason for this is that the precursor is a source of off-flavor components generated over time during storage, but by treating the vegetable squeezed liquid with an enzyme as described above, the precursor becomes more efficient. This is because it is often decomposed and removed.

The above-mentioned enzyme is not particularly limited as long as it can decompose the precursor, but preferably an enzyme capable of decomposing the depseed bond of the precursor is used. As such an enzyme, tannase and the like are preferably used, and among the tannases, chlorogenic acid esterase and the like are particularly preferably used.

Conditions for treating vegetable juice using the enzyme include, for example, adding the enzyme to vegetable juice at 0.0
A method of adding 1 to 0.03% by weight and treating at a temperature of 20 to 50 ° C for 10 to 120 minutes is used. The juice of vegetables thus treated with the enzyme is immediately subjected to contact treatment with the adsorption resin to adsorb and remove off-flavor components.

As a means for contacting the vegetable squeezed liquid with the adsorption resin, a batch method or a column method is generally employed, but a column method is preferable in terms of adsorption efficiency, operability and productivity.

In the column method, the adsorption resin is packed in a column having a predetermined diameter, and the vegetable juice or the vegetable juice treated with the enzyme is treated at one end of the column with, for example, a space velocity SV of about 0.3. 5 to 5 h ^-1 , more preferably 1
By passing the extract to 3 h ⁻¹ , off-flavor components and components decomposed by enzymes contained in the vegetable juice are efficiently adsorbed and removed, and a desired vegetable juice is obtained. The adsorption resin in the column can be regenerated by a conventional method using ethanol or a sodium hydroxide solution.

The vegetable juice obtained as described above is
Since the off-flavor component and the off-flavor component precursor have been removed,
Mix with vegetable juice such as carrots and tomatoes as it is 10
0% vegetable beverage may be used, or the resulting vegetable juice, or a mixture of the vegetable juice and vegetable juice such as carrots and tomatoes, fruits, such as apples, oranges, pineapples, grapefruits, Fruit juice such as grape can be mixed and used as a mixed beverage.

[0026]

The present invention will be described in more detail with reference to the following examples, but the technical scope of the present invention is not limited to these examples. In the following examples, "%" means "% by weight" unless otherwise specified.

Example 1 A cabbage was cut into a width of about 5 cm and then blanched in hot water of 95 ° C. or higher for about 3 minutes. Thereafter, the mixture was crushed with a hammer crusher, squeezed with a screw press, and centrifuged to separate and remove the pulp content to obtain cabbage juice. The obtained cabbage juice was adjusted to 40 ° C., and chlorogenic acid esterase (manufactured by Kikkoman Co.) was added to the cabbage juice at 0.03% and reacted for 1 hour. The cabbage juice treated with the enzyme is mixed with a styrene resin [SP205 (trade name) manufactured by Mitsubishi Chemical Corporation, having an average particle size of 0.
Liquid is passed at a space velocity SV of 3 h ^-1 through a column packed with 25 mm or more, a pore size of 200 to 300 ° (most frequent radius) and a BET specific surface area of 550 m ² / g] to remove off-flavor components, A juice was obtained. Using this cabbage juice, a mixed beverage containing fruit juice having the following composition was prepared. Apple juice 60% Pineapple juice 20% Cabbage juice 20%

Example 2 Broccoli was cut to a width of about 5 cm and then blanched in hot water at 95 ° C. for about 3 minutes. Thereafter, the mixture was crushed, squeezed with a screw press, and centrifuged to separate and remove the pulp content, thereby obtaining broccoli juice. The obtained broccoli juice was adjusted to 40 ° C., to which was added 0.03% of chlorogenic acid esterase (manufactured by Kikkoman) to the broccoli juice, and the mixture was reacted for 1 hour. The enzyme-treated broccoli juice was passed through a column filled with a styrene resin [SP205 (trade name) manufactured by Mitsubishi Chemical Corporation] at a space velocity SV of 3 h ^-1 to remove off-flavor components. The desired broccoli juice was obtained. Using this broccoli juice, a mixed beverage containing fruit juice having the following composition was prepared. Apple juice 60% Pineapple juice 20% Broccoli juice 20%

Example 3 A cabbage juice was obtained by performing the same operation as in Example 1 except that the enzyme treatment with chlorogenic acid esterase was not performed. A juice-containing mixed drink was prepared in the same manner as in Example 1 using the cabbage juice.

Example 4 A broccoli juice was obtained by performing the same operation as in Example 2 except that the enzyme treatment with chlorogenic acid esterase was not performed. Example 2 using this broccoli juice
A mixed drink containing fruit juice was prepared in the same manner as described above.

Comparative Example 1 A cabbage juice was obtained in the same manner as in Example 1, except that the enzyme treatment with chlorogenic acid esterase and the treatment with styrene resin were not performed. A juice-containing mixed drink was prepared in the same manner as in Example 1 using the cabbage juice.

Comparative Example 2 Broccoli juice was obtained in the same manner as in Example 2 except that the enzyme treatment with chlorogenic acid esterase and the treatment with styrene resin were not performed. A juice-containing mixed beverage was prepared in the same manner as in Example 2 using this broccoli juice.

Comparative Example 3 A cabbage juice was obtained in the same manner as in Example 1 except that the treatment with the styrene resin was not performed. A juice-containing mixed drink was prepared in the same manner as in Example 1 using the cabbage juice.

Comparative Example 4 A broccoli juice was obtained in the same manner as in Example 2, except that the treatment with the styrene resin was not performed. A juice-containing mixed beverage was prepared in the same manner as in Example 2 using this broccoli juice.

Example 5 Examples 1, 2, 3, and 4 and Comparative Examples 1, 2,
The mixed beverage containing fruit juice prepared in 3 and 4 was prepared into cans containing 200 g, and 10 cans were prepared respectively. The results of evaluating the change of off-flavor of each mixed beverage by a sensory test using a panel of three persons for the canned mixed beverage stored at room temperature for 1 month, 3 months and 6 months, and the fresh beverage immediately after preparation It is shown in Table 1 below. The degree of the odor in the sensory test was determined according to the following criteria, and the average value was used as the evaluation result. +++: Strong off-flavor is felt ++: Slight off-flavor is felt +: Slight off-flavor is felt ±: Off-flavor is slightly felt-: Off-flavor is not felt

[0036]

[Table 1]

As is clear from the results shown in Table 1, immediately after preparation, the mixed beverages of Comparative Examples 1 and 2 (comparative products)
In Examples 1, 2,
It can be seen that the mixed drink of Nos. 3 and 4 (the product of the present invention) does not have an off-flavor. Also, in the change of off-flavor during storage,
While the mixed beverage of the comparative example has a strong off-flavor at room temperature of 3 months and 6 months, the mixed beverage of the example has a room temperature of 6 months.
Even after a lapse of months, only a slight off-smell is perceived, indicating that the off-smell is less likely to occur even when stored for a long period of time, and that it is stable. Furthermore, as is clear from Comparative Examples 3 and 4,
It can be seen that off-flavor cannot be removed only by enzyme treatment with chlorogenic acid esterase.

[0038]

As described above in detail, the vegetable juice obtained by the method of the present invention has less off-flavor such as green odor and the like during storage, as compared with vegetable juice obtained by the conventional processing method. This also suppresses the generation of offensive odor.
Therefore, the vegetable juice obtained by the method of the present invention can be suitably used as beverages and foods, and is industrially extremely useful.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Katsumi Yuasa 3748 Shimizu-cho, Numata-shi, Gunma Japan Delmonte Co., Ltd.

Claims (7)

[Claims] 1. A method for producing a vegetable juice, wherein the vegetable juice is subjected to contact treatment with a porous synthetic adsorption resin to adsorb and remove off-flavor components in the vegetable juice. 2. The method for producing a vegetable juice according to claim 1, wherein the porous synthetic adsorption resin is a styrene resin or an acrylic acid resin. 3. The porous synthetic adsorption resin having a BET specific surface area of 300 to 1000 m ² / g.
A method for producing the vegetable juice according to the above. 4. The vegetable juice according to claim 1, wherein said vegetable juice is contacted with said porous synthetic adsorption resin at a space velocity of 0.5 to 5 h ^-1. Manufacturing method. 5. The method for producing a vegetable juice according to claim 1, wherein the vegetable juice is a vegetable juice treated with an enzyme. 6. The method according to claim 5, wherein said enzyme is tannase.
A method for producing the vegetable juice according to the above. 7. The method for producing a vegetable juice according to claim 1, wherein the vegetable is a vegetable belonging to the Brassicaceae family.