JPS58111666A - Improved fruit juice having fallen freezing point - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION According to the present invention, an improved fruit juice yielding increased amounts of fructose is obtained by enzymatic conversion of other sugars to 7 rahas: "conversion".

According to one embodiment of the invention, sucrose in fruit juice is enzymatically degraded to produce equimolar amounts of glucose and lactose. This reaction is conveniently accomplished using the enzyme impeltase (beta-fructofragidase).According to another practical embodiment of the invention, the glucose present in the fruit gourd is... It is enzymatically isomerized to 7-lactose using the lucose isomer 4-isomer.

The present invention provides juices with improved flow properties and lowered freezing points. Orange juice with a large Brix [44°] is obtained. The treated juice also has improved taste characteristics, with uniform flavor being achieved between the various fruit patches. Significant energy savings are realized in the production of treated concentrates compared to untreated concentrates. The ease of reconstituting an easily flowing concentrate without the need to remove melting tank heat to reach suitable storage temperatures is extremely beneficial to consumers and other end users. There are several advantages of the present invention.

The potential for more concentrated juice concentrates to be marketed with savings in packaging, storage and transportation, for example, instead of the 44° Brix concentrate that is currently the standard on the market. It is believed that an orange juice concentrate with a Brix degree of 5e will be possible. Furthermore, as will be appreciated by those skilled in the art, replacing sucrose with glucose and fructose reduces water activity and increases microbial stability, so that oranges with a Brix of 66° at normal refrigeration temperatures are Bulk transportation of juice concentrate can be facilitated.

Additionally, hydrolysis of sucrose to glucose and fructose requires the addition of one molecule of water for each molecule of sucrose that is broken down. As a result, this water becomes part of the soluble solids content of the treated use.

That is, the net result of hydrolysis of sucrose to glucose and 7-lactose is an increase in the 9-scale solids content of the treated juice.

In another embodiment of the invention, the processing of the juice in the whole fruit or in segments of the fruit is accomplished to increase the fructose content of the fruit and thereby enhance its flavor.

It allows operation at low temperatures which would not be possible in the untreated case.

BACKGROUND OF THE INVENTION The conversion of sucrose to fructose and glucose using impeltas is a known reaction. For example, U.S. Pat. No. 1,465,459 discloses the conversion of sugar syrup, and U.S. Pat. No. 1,534,
No. 166 uses impeltas to prevent crystallization of a sugar beet molasses solution. The isomerization of glucose to 7-lactose by immerases is likewise known (see, for example, US Pat. No. 3,689,162). or,
Date palms are treated with Impeltaze to suppress sucrose crystallization (J, 8c1.Foodmgr,
, 1975, 26(1G) e1523-28).

Fructose has long been used as a sweetener in frozen desserts, as disclosed in U.S. Patent A, No. 236.61S8, and Impel! It is also known to make liquid-centered chocolate or medium-sized chocolates using the liquid-centered chocolate. In the latter method, disclosed in U.S. Pat. No. 1,437,816, fruit pieces are wrapped in 7 ounces of sugar in a mold and allowed to cool and solidify. The fondant is then wrapped in chocolate. This 7-on-dane is made with the addition of Impeltas, which gradually hydrolyzes sucrose and converts the candy's normal storage neutralized sugar. This invert sugar is more soluble than sucrose in 7 ounces of water (therefore, it becomes a liquid.
41. Lines 50-30m Lines 25>K discloses an orange juice concentrate made from ingredients including 75ct-Xf xtrose syrup.

-New Description The present invention essentially converts the natural sugars contained in fruit juices into fructose. For example, in 4
Naturally occurring sucrose V# is cumulatively converted to glucose and 7-lactose using Lutase #i. Similarly,
Glucose isomerase is a naturally occurring glucose that involves enzymatically hydrolyzing sucrose.

CI! 1! ! 011 + Hjlo = C@Ht-@
+ c@n,,o.(sucrose)(glucose)
(7 tutatos) These reactions are Alpha = Dargosi/
-4 or also known as in4 lutease
- catalyzed by adding fructo-7ranosidase enzyme v. This latter enzyme has been approved by the International Union of Biochemical Enzymes.
fBjochemistry ] Csuyme Com
m1ssion) K therefore gcNl), 3.2.1.
26. It is named. In other embodiments, mixtures of enzymes can also be used. When using such a mixture, the souffle is converted to glucose and fructose and %Iglucose is further converted to lactose.

The # layer may be either flexible or insoluble. Insoluble # element is Ceraelectric, or! raspies,
Immobilization can be achieved by binding to various inert carriers such as 4-listyrene or other supports. Such immobilization can be achieved by various means such as trapping, encapsulation, adsorption or covalent bonding. The industrial application of such bond # elements is US%
It is described in FF 3,715,277.

The reaction can be carried out by either the Nototsuchi method or the continuous method, and either method can be carried out using soluble or insoluble compounds. It is only that the contact time between the dependent W1 vote and the sugar that is converted to lactose is sufficient to ensure sufficient fructose production to impart the benefits of the present invention to the treated juice.

For example, juice may advantageously be processed by successively passing heated fruit juice through a column containing insoluble invertase bound to a carrier. Allow sufficient residence time to ensure conversion.

The WCL of the present invention effectively converts sucrose into Ace, Honeydamelon juice, Inazol juice, and other juices with a high natural ratio of sulfate to flatatose, preferably based on the weight of fresh fruit. Preferably, it contains at least 1% souffle.

Diices whose glucose is isomerized by f& according to the present invention include those containing more than 2% glucose based on the weight of fresh fruit. Such juices include orange juice, black strawberry juice (b1 hatake lamrry juice)% grape juice, apple juice, lino juice, apricot juice, true plum juice (cr
amberry juicm) and 15') 3--
These include, but are not limited to, these.

In another aspect of the invention, the whole fruit or a segment of the fruit may be treated.
Alternatively, the segments can be inoculated with a suitable enzyme to increase the fructose content using any conventional method by which liquids and/or solids can be introduced into the fruit or fruit segments.

For example, U.S. Pat. No. 2,418,558, column 6, I discloses a method for treating whole sugar beets using a hammer impeltorse. By way of further example, fruit or segments may be injected into a hypodermic needle, by air injection or by a transport solution (e.g. 0M8
0) Can be inoculated by medium immersion. An alternative method of inoculating the fruit consists of introducing a pellet containing the solid enzyme into the fruit. Alternatively, a portion of the skin of the fruit may be removed and a hole may be made there before the fruit is immersed in the solution.

Processing of fruit segments is facilitated by soaking the segments in deprived juice. This is an extremely advantageous way to bury segment Y46 in juice or syrup, such as in a fruit cocktail. These segments may be in the same juice as themselves to which K11 has been added, or they may be in processed juice from another fruit, or they may also be processed in 70 pieces! For example, grapefruit segments may be placed in the neutralization of grapefruit juice, orange juice or mixtures thereof, and the fructose of the juice can be reduced by adding # to the juice according to a method of the present invention. The content can be increased. Fruit sedamen F
The juice within will then also have an increased fructose content.

The ease with which sugars are converted to sucrose by a given process varies by pot. However, the sucrose in grapefruit is easily fed by inverters, whereas oranges require longer processing. I need.

A decrease in the freezing point occurs when natural sucrose is broken down to glucose and 7-lactose. At a given temperature, products that contain the sugar in an unconverted form will freeze. However, when the natural sucrose is broken down, the product remains liquid even below the freezing point because its freezing point has been depressed.

The formation of fructose with the aid of fructose in fruit juices proceeds under a wide range of temperature and enzyme conditions. An important factor is the reaction temperature at which the enzyme is used [enables the formation of fructose within a convenient time frame]. The presence of the enzyme in an amount that catalyzes the

As will be appreciated by those skilled in the art, the speed at which commercially available enzymes catalytically hydrolyze sucrose is specified by the enzyme supplier.

PAMing enzyme concentrations for a particular method is thus easily accomplished by a skilled person.

Similarly, the temperatures at which Method YN can be carried out can vary widely. @Counterdependent method V ambient temperature K
It is convenient to carry out the process at high temperatures and short reaction times. However, any convenient temperature can be used. The method of the invention can also be carried out on juices that are in a frozen state. However, if the temperature exceeds -1, as will be readily appreciated by those skilled in the art, the fruit juice is likely to develop an odd "flavor," and inertness may also occur.

Accordingly, the generally preferred reaction temperature is less than about 85"C and above 1°C, with temperatures of about 6° to 3G'C being convenient. Similarly, the pressure can be varied by known techniques. It is possible to accelerate the reaction and at the same time to enrich the gas.

The degree of conversion can be easily monitored by taking periodic samples and measuring the content of non-reducing sugars, sucrose (reducing sugars are defined as free aldehyde or ketone groups).

All monosaccharides such as glucose and 7-lactose are basic sugars. Some disaccharides, such as sulfate, are non-reducing, while maltose and lactose are reducing disaccharides. Reducing and non-reducing sugars are available from the American Grain Scientists Association (American Institute of Grain Scientists).
During the method of Cereal Chemists, sulfate (non-reducing sugar) can be determined by measuring both sugars (non-reducing sugars), which can be measured by analytical methods such as 60
The conversion rate to glucose and 7-lactose (reducing sugar) can be tracked.

Periodic sampling is similarly used for the isomerization of glucose to fructose. In this case, the isomerization process can be followed by high pressure liquid chromatography.

1 to monitor changes in flow properties in cold aw@y
! Other test methods can also be used. Such methods are outlined, for example, in U.S. Pat. No. 4,154,863, column 5, line 5 to column 6, line 14.

The degree of conversion of sucrose and/or glucose to fructose according to the invention varies depending on the required properties of the treated product. If maximum freezing point effect is desired, high levels of fructose are necessary.

If less freezing point effect is required, a smaller amount of 7-lactose is sufficient. Therefore, less than 0.5 to 1
Sucrose contents of 0.00% can be utilized according to the present invention, but at least 25% and usually at least 5.0%
Preferably, 0% sucrose is converted. Similarly,
Isomerization to an amount of fructose containing about 0.5% glucose can be utilized, but preferably at least 25% isomerization is at least 50%
It is preferred that the glucose of 0 is isomerized. The amount of enzyme used can vary within a wide range. Until a certain level is reached, the msI of the soluble enzyme! If the is lower, longer conversion times are required. However, when one enzyme at a time is present, the additional barrier has little or no use in reducing reaction time.

In another solid embodiment of the invention, any solution containing sulfate and/or glucose can be treated elementally to increase the lactose content. For example, vegetable juice.

Beverages such as mixtures of various vegetable juices, tomato juices, sugar-containing tea drinks, cola drinks and lemonades and lime kneading containing added IIt-containing sucrose containing glucose + 7 tatose and/or containing sucrose therein It can be processed by the method described above to convert it into glucose + 7 tutatose.

Historically, enzymatic treatment of various beverages to increase fructose content does not require special equipment and can be carried out under various conditions of temperature and enzyme concentration. Also oJ Noh. As will be readily appreciated by those skilled in the art, in addition to the aforementioned advantages of the present invention, the conversion of sucrose and/or glucose to fructose by enzymatic degradation in the beverage prior to consumption is advantageous due to the limited sucrose and/or glucose intake. It has special benefits in such cases of diabetes and other cases.

The invention, in one aspect, involves producing microbiologically stable beverage concentrates and other products as described in US Pat. No. 4,154,863. Also, U.S. Patent Application No. 5erial No. 241 directed to Beverages
See also No. 27 (March 5, 1979, J1t) t'.

For example, this microbiologically stable beverage concentrate is about 35 to
The product consists of 45% water and about 1.2 to 1.8 times the sugar content, but the solute content is about 0.75 to 0.
．． The amount of fructose + other reducing sugars is approximately 75-10% of the total sugar content.
0%, and the amount of fructose is at least 1% of the total sugar amount.
0%, preferably at least 25%, and the product is formulated to provide a flowable beverage concentrate at about 10@P (about -12,2°C) or a spoonable beverage concentrate at that temperature. It is something. Further details regarding the composition and characteristics of such flowable and spoonable products are provided in U.S. Pat.
．． No. 154,863 and U.S. citizenship application 8*r1ml No.
24,127 K is stated.

The relationship between the conversion time of soluble inverter 411I degree and fresh orange juice (Brix degree 11.6°) is shown in Table 1.
This is shown in Figure 1 as fH foot.
1 0 4.4 5.6
--35.7 between 6ijt 6.0 3
．． 3 41142.9 6# 8.
0 1.4 7535.7 121
9.1 0.3 95142.9 12
#9.6 0.3 9535.7
18# 9.5 0.2 9614
2.9 18 1 9.4 0.5
9136.7 24N 9.2 0.6
89142.9 24 #9.3
0.7 8735.7 30#
9.3 0.5 91142.9 30
#9.9 0.3 9517.85
48 # 10.4 0.3 95
71.45 48 # 10.6 0.1
981...All samples &X were stored at 7°C during the experimental time.

:A2...#1 rate of the titer of the raw material = 6℃, 3.65p)
Sample with impeltor 47 Kf sucrose = 3.62 TABLE IK The examples reported were carried out as follows. Each 2000jl Brix degree 11.6° (
A sample was taken containing orange juice (single strength). One sample is a control. The two amounts of additive f# are Fermco Biocbemicm 0.30K $
4114 and 16- of an active invertase solution were added. These solutions were mixed by shaking several times. The product was stored in a refrigerator at 7°C for an extended period of time and analyzed for reducing and non-reducing sugars at 6 hour intervals within a 48 hour period.

Tables 2 and 3 show the conversion of concentrated orange juice with 44 degrees Brix and 66 degrees Brix, respectively. This data is shown in the graphs of FIGS. 2 and 3.

Table 2 Q 48 hours 19.8 24.5
--16.4 481 27.4 14.1 42"
65.8 48 # 35.9 5.1
790 144# 20.9 24.0
--16.4 10# 36.5 7.0 7
165.8 144 # 38.3 3.
4 860 288# 15.8 15
．． 9 --16.4 288 #25.7
6.1 6265.8 2881 30
．． 1 2.4 850 336# 2
1.7 26.5 --IL4 336 #
43.9 5.8 7965.8 3
361 44.9 2.4 911...Zenhon samples were stored at -18°C during the experimental period.

2...1 unit of enzyme titer = 6℃, 3.6SP) iK
High pressure liquid chromatography analysis (44% solids basis) was performed to verify wet chemistry performance at the end of the test.The results are as follows: That's right: Water active layer 0.937 0.9127 Lactose
11,7 21.1 Dalcose 10,
9 19.4 Sucrose 19.8
0.8% Conversion ---96% The examples reported in Table 2 were carried out as follows.

Samples of 2000 g each of concentrated orange juice with a Brix degree of 44° were taken. One sample is a control.

The two amounts of added enzyme are garmco Biochem
lcmo, enzyme titer of Impeltas solution to 30 to 811
Samples, representing those spiked with J and IIIJ'4, were stored in a freezer at -18°C for 14 days and removed periodically for analysis of reducing and non-reducing sugars. At the end of 14 days, the control and the sample containing the 32-additional element were analyzed to verify the wet chemical analysis by high pressure liquid chromatography.

Similarly, the example in Table 3 shows S when the Brix degree is 66°,
*A sample of Orange Juice 20001 is shown.

In this case as well, one sample is a control example. The added enzymes were the same as in Table 2, but the two quantities were commercially available enzyme solution 11-
and 4411j added, the products were mixed using a whisk, stored at 7° C. for 14 days, and electronically removed for analysis. Control cases and 4411jf at the end of day 14
) A sample containing the added #accumulative solution was subjected to high-pressure liquid chromatography to verify the wet chemical analysis.

Table 3 Between 0 and 42t1 27.7 37.4 --
14.742134.629.322 58.8 421 44.8 16.6 5
80144# 29.935.2 -- 14.7144 # 49.415.85658.81
44159.23.889 0288123.827.8 -- 14.7 288 # 43.9 9.6
1N$58.8288144.37.473 0336# 33.135.4-- 14.7336 # 62.36.98158.833
616L83.8 @i11...All samples were stored at 7°C for the duration of the experiment.

2... # 1 unit of titer of bulk = δ℃, 8.65 # [425.4 per inverter per minute all
High pressure liquid chromatography analysis (based on 66% solids) Water activity 0.820 0.7757 Lactose
19,9 31.9 Glucose 16,
2 29.6 Sucrose 29.8
1.7 Conversion % ----94% -3,503,40 The effect of conversion on flow properties is to some extent concentration dependent. This can be seen in Figure 4. The figure compares 44° Brix concentrated orange juice against a control sample. Processed sample is 3211700.30
A titer of In' (Lutase solution was prepared by adding 2000I to a 44° Brix concentrate. The sample was then kept at 00F (approximately -7.8C) for 216 hours. Plots the required time for treated and control juice to flow from a 600 m graduated cylinder after the cylinder is brought back to room temperature from 0.7°C (approximately -17.8°C) for 1 hour. During a flow test of
'P (approximately 11.7℃). As seen in FIG. 4, it can be seen that conversion has a significant effect on the flow properties of concentrated orange juice with a Brix degree of 44°. This change in flow properties was not observed in the sample of concentrated orange juice with reduced Brix. This is likely a result of excessive viscosity due to the orange juice pulp in a less watery and more concentrated juice.

However, it should be noted that the treated Brix[66° condensate, as shown in Table 3, has lower water activity than the untreated Brix 66° condensate.

w, Figures 5 and 6 are control examples and Brix degree 44°
and a freezing curve of a converted sample of concentrated orange juice with a Brix degree of 66°. Freezing of water is also shown for reference! Brix [44°
The processed sample of the original is the same sample as the data floated in FIG. 4, 11C.

The processed sample shown in Figure 5 is 44114 o, sox*
Elemental power Impelter 4 to 20001 Derittas place 6e
Samples were stored at 7°C. Both treated samples had been in contact with invertase for 168 hours before the frozen plots were made. The freezing curve for orange juice concentrate with a Brix of 66° is shown in Figure 6, showing a considerable increase in the cooling rate and a consequent reduction in the cooling time when comparing the concentrated orange juice at 66° Brix with the unprocessed juice. Although not as dramatic as Figure 5, it is worth noting.

The influence of energy on these cooling curves is clear from Table 4, and! The energy savings for the 44° litho 21° juice are quite significant.

Table 4 Water 108 ---
--1...All products are 6612 (18,9℃) ~ 0
It was cooled to 〒(-17.8°C). The unit is Kcal A
(1.0 liter/hour = 1.8 BTU/lb,
) 2... Reinilla juice data is Dithr-.

Re1ationshlp between @an Wate
r Coatsnt, Iathalpy.

g+specific heat and therma
l diffuslv mouth y of P-.

A8HRAE Trsumsactlons 1977
, Vol, 83 part 1pp, s2s~5
It is from 32.

3... Data for treated samples were obtained from the phase-product under the cooling curves (Figures 6 and 7).

A whole fruit ingestion embodiment of the present invention illustrated by orange and grapefruit can be seen in Table IsK. For comparison, Table 5 includes experiments conducted using samples containing canned and bottled grapefruit juice.The oranges in Table 5 contain 10% in-! A whole fresh orange is inoculated with lutase solution using a sterile syringe needle. This solution has an enzyme titer of 0.03, i.e. Table 1
The enzyme titer at 1/10 of the concentration used in Example 3 was as high as V. One k (one molecule rate constant) is equivalent to 28,501 n9 of sucrose converted per minute at 6°C #C per gram of enzyme-agent.

Two oranges were inoculated by puncturing and two by multiple buds. One orange was also set up as a control inoculated with 211 Lt of water. The oranges were kept at room temperature (70°F) for 4 days and then squeezed, and the resulting juice was analyzed for reducing and non-reducing sugars.

Similarly, 2wLt of inverterze (0.30K @ raw titer) for whole fresh grapefruit! The inoculation hole was sealed with sterilized wax to prevent the action of biological organisms.

Invertase-treated grapefruit and control grapefruit at room temperature (70@P = approx. 21
．． 1'C) It was left to stand until 68. The juice obtained by squeezing the grapefruit was analyzed for reducing sugars and non-reducing sugars every 3 days.

:lI5 Ingested orange - 11 control example
96 hours 12.0
5.5 single injection 96 hours ni 15.0
--- 8.4 Multiple injections 96 hours
14.8 9.6 Grape fruit juice retail can comparison example 24 hours 10.0 3.20
6.9 Graig Fruit Youth Retail Bottling Control Example 72 hours 9.6 3,20
3.8 Grapefruit intake 9 Control example 10.5 3,50
5.2 Fruit W/In (Lutase 3 days 10.
1 --- 6.8 Kasou W/in (Lutase 6 days 8.7 3,70 4.6
(2slj Isipeltase/Gray [Sifruit)5.
6- Enzyme titer = 6°C, m 3.65 K5.
The amount of grapefruit squeezed ranged from 150 to 19011. 425.4 dark sucrose converted per minute at 521.

2.9 -- 0.14 94 2.6 -- 1.7 40 1.5 25 Inoculation of the fruit segments reported in Table 6 was carried out for 5 KL as follows.

Fresh oranges were peeled and divided into 41 bags (segments). These −k/,? Half of the points were scored and turned into a gift. Fermco 11odmm1
The amount of enzyme required to meet a t of cm 0.301 C@cumulative titer was added to half of the juice. Half of the bag section was added to this part of the ace a while ago. A control example consisted of adding another half bag section to the remaining juice, and the electrical section was kept at 7°C for 3 days. One bag section was then removed and squeezed to remove the solids and reduce the sugar content. and non-reducing sugars were tested. After 68, take out 45 one bag section,
We investigated the squeezed solid content and conducted experiments on reducing sugars and non-reducing sugars.

Due to the destructive nature of the test method used to generate the data shown in Tables 5 and 6, a different fruit had to be used for 4riK1141. The ratio of non-reducing sugars to total sugars in the control samples was used as the expected value for the treated samples and the conversion was calculated accordingly. The percentage was calculated using 5K as shown below.

0.51 X (total sugar content of treated sample) = 0.51
X 13.7 = 6.99 竺·12/ The examples given below are intended to further illustrate the approach taken, and may, of course, be varied within the spirit and scope of the invention.

Example 1 Single strength orange juice was treated with impeltase in an amount of 2 Fermco Biochemicm invertase (0,30K @ cumulative activity) solution per 100 ON of product. The product temperature is 70”F (approximately 21.1°C
) for 5 hours. The analysis of the product obtained is shown below.

Example 2 Deluxe degree 44° solids content orange juice t*
Treated with the same 2- elementary solution as i, heated to 140"F (60
℃) for 20fI#. The analysis results of the obtained product are as follows.

Reducing Axis At refrigerator temperatures without non-reducing sugars, the treated diesel had considerably better fluidity than the untreated diesel.

Example 3 Commercially available! A gilt (6@) type II orange juice was treated with the same 211j enzyme S* as in Example 1 and kept at 701'F (approximately 21.1°C) for 40 hours.

The analysis results of the obtained product are as follows.

Although the present invention has been described in detail in accordance with the specific practical aspects, these are merely illustrative and the present invention is not necessarily limited to these.

Amendments and changes are obvious from this disclosure.

These may be practiced without departing from the spirit of the invention (as readily understood by those skilled in the art). Accordingly, such variations and modifications of the disclosed invention also cover the invention and the appended patent claims. It is considered to be included within the spirit and scope of the scope.

[Brief explanation of drawings]

Figure W41 shows the relationship between the sucrose conversion rate (%) and the conversion time when Brix [[11.6° fresh orange juice t inverter 4Kj'f] was converted, which was kept at 7°C, using the amount of enzyme as a noramometer. It shows a graph. FIGS. 2 and 3 are regression graphs of FIG. 1 when using orange juice with Brix #f 44° kept at 18°C and orange juice with Brix #f 66° kept at 7°C, respectively. Figure 4 shows the flow characteristics vtl of one batch of orange juice treated with Brix If44° and untreated juice.
This is shown by a graphical representation of the output (cylinder scale) versus the required time. Figures 5 and 6 show the freezing of orange juice with Brix degrees of 44° and 66°, respectively. Applicant's agent Kiyoshi Sukimata X11+1 4. (1; l: *Il!'>L, 161 hours (hr
) Day? 1Jl (Japanese) Procedural Amendment (Method) May 1980 2611 1.) Licensed Office Public Island 1) Haruki-dono 1
, Ifl'11) Life Showa % annual wait 1. '1 Application No. 2094511 Gino. 2. Invention J No. 2 (bj. Improved Kichiji Ace with a Depressed Freezing Point 3. Relationship with the person who makes ? + li + Ii ° 1 shi 1' 1. 1. Applicant Ricci, Products, corporation 1, applicant's column in Peng letter, power of attorney 1 drawing 8, contents of amendment One stroke of engraving as shown in the attached sheet (no change in content) 329-

Claims (1)

[Claims] 1. What is the process of converting part of the sucrose contained in the fruit juice into lactose and glucose? : A special and improved method for making Tomotsu juice. 2. After the conversion process-perform the MIL juice dressing;
Waiting for #1 ■ The method described in the first quote. 3. The enzyme is selected from the group consisting of invertase and alpha darcosidase. 4. Tomotsu juice is selected from the range of grapefruit juice and orange juice.・Hakama fF4 skin range 3rd song Hbi x method. 5.1 The juice lengthened to about 35% to about 65% water, about 0.8 to 2.0: 10)
11. The method of claim 1, wherein the water activity is less than 11 degrees and about 0.90. 6. The method according to claim 1, wherein the enzyme is invertase, and invertase is present in a soluble form. 7. The method according to claim 1, wherein the # element is invertase, and the invertase is present in an insoluble form. 8. The method according to item 7, wherein the invertase is bound to an inert carrier. 9./# As a result of shrinkage, the Brix degree is at least about 44°
4. The method according to claim 3, wherein -) ace containing a solid content of -) is obtained. 10. As a result of concentration, the Brix degree is at least about 66°
4. The method according to claim 3, wherein a juice containing a solid content of . 11. Enzymatically converting a portion of the sucrose contained in a single-strength citrus juice to fructose and glucose by contacting the juice with the juice enzyme invertase and evaporating the converted juice to form a condensed juice. A method for producing Sakifukan 4'l1j I juice, which involves preparing ants. 12. Increasing the 7-lactose content of 7-lactose-containing fruit juices by contacting them with an enzyme that converts the juice into glucose, fructose. An improved method for producing fructose-containing juice. 13. The method of claim 12, wherein p is glucose isomerase. 14. The method according to item 12, wherein the juice is a four-class juice. 15. The rice'@juice is selected from the liver consisting of grapefruit, nosoinadzor juice, lymph juice, syringe berry juice, plum juice, vine peach juice and apricot schnis, No. tl'f,! 14
Scope of request Section 12 1. Acupuncture method. 16. A method for producing an improved fruit juice from a fruit containing at least IJIfm% sucrose, the juice being treated with invertase and W! coughing, the contacting is carried out at a temperature between about 85'C and -9°C, and contact of the impeltas with the juice is maintained until at least I% of the sucrose contained in the juice has been converted to fructose and glucose. including the step of
The above method is characterized by: 17. Citrus fruits with added enzymes suitable for converting the naturally occurring sugar t-fructose. 18. The product according to claim 17, wherein the fruit is an orange. 19. The product according to claim 17, wherein # element is impeltase. In addition, the fruit with sucrose tt is divided into t segments,
The process includes placing the segment in a sucrose-containing liquid and adding an enzyme to the liquid, the enzyme being suitable for converting a portion of the sucrose in the liquid and a portion of the sucrose in the fruit to lactose. An improved fruit group t! Method for manufacturing t*. 21. The method of claim 1, wherein the sucrose-containing liquid is the juice of the same fruit as the segment into which it is placed. 22. The liquid is citrus juice, the segment is a citrus segment, and the camellia cord is impeltas. A method according to claim No. 1. 23. The method of claim 4, wherein the citrus juice is orange juice and the citrus segment is an orange segment. 24. The method of claim n, wherein the citrus juice is grapefruit juice and the citrus segment is a grapefruit segment. 6. Reduction of fruit juice with fructose and other substances.
111114' which account for at least 50% of the total sugar content, and which contain a small amount of sugar (both 10% being 7-lactose)
Enough to give at least a portion of the child fructose I
ii Mix with enzyme, mix of fruit juice and enzyme #IIJ
A method for producing a biologically stable fruit juice concentrate, characterized in that the method comprises the step of maintaining the fruit juice concentrate under conditions for enzymatic conversion of the sugars. A method for producing an improved fruit cocktail comprising processing a sucrose-containing liquid into a sucrose-containing liquid, the liquid containing whole sucrose-containing fruits and fruit segments;
Enzymes are a part of the risk factor in liquids and in fruits.
The above method is suitable for converting a part of 7-ratatose into 7-ratatose. 5. The method of claim 4, wherein the sucrose-containing liquid is selected from the group consisting of sucrose, fruit juice, and a mixture of sucrose and fruit juice. A method for preparing an improved beverage from a sucrose-containing solution, comprising contacting a portion of the sucrose in the solution with a suitable base to convert it to lactose. The above-mentioned method includes 11. 5. The method according to claim 4, wherein the sucrose-containing liquid fruit juice is selected from the group consisting of: IF Vegetable Refreshment Tomato Juice, Scous SM Huai Yu Tea, Hoola Beverage, Lemonade, and Lime Need L. The improved beverage contains approximately 15-55% water and approximately 0% water.
．． 8-2.0:1 sugar to water ratio and about 0.8-
0.9, the amount of dextrose plus 7-lactose in the sugar is at least 50% of the total sugar, and at least 10% of the sugar is 7-lactose. The method described in Section 4. 31. Contains 1 sucrose! 5. The method of claim 4, wherein the solution is fruit juice.